It has always been said about food that first it is eaten by the eyes and then passes through our mouths. Nowhere is this idea better illustrated than on a large buffet table. Use your best bowls of crystal and finest runners of lace to adorn ordinary chafing dishes and mounds of ice, which work well for chilled shrimp. While things should be enticing, they should not be mysterious. If you are serving something a bit uncommon, label it so your guests will not think that odd people or things are doubling as appetizers on your table. Use a computer … Continue reading →