<p>Ive catered a few events for friends and the favorite cold buffet item is always a big platter of grilled and chilled fresh veggies. Eggplant slices, red peppers, squash, asparagus, and whatever else grills up nicely. Drizzle with a high quality olive oil, chopped fresh herbs, and a little sprinkle of feta.
I also like to put out a large wedge of Stilton, shelled walnuts and fresh grapes on a platter.</p>
<p>I just came back to add that roasted vegetables are great at room temperature, too. (Musicamusica and I are on the same track. 
)</p>
<p>I toss them with olive oil, coarse salt, pepper, and garlic before roasting in a very hot oven, spread out in a single layer on shallow pans. I sometimes run them under the broiler to get a nice level of char. I throw some herbes de provence and a little balsamic vinegar over them after they’re cooked. (feta and fresh herbs sound good, also) I usually use whole green beans, sweet red peppers cut up, and thickly sliced onions. You can add squash and eggplant or whatever also.</p>
<p>In fact, you inspired me and I’m making some right now!</p>
<p>If you can get away with an all fruit dish, I make fresh strawberries, green grapes and banana in a huge bowl. I slice the strawberries into large pieces, halve the grapes (which helps provide all the yummy juices) and slice the banana into large pieces as well. The strawberry and grape juices help keep the banana from browning. It’s a hit every time I make it. </p>
<p>Another goodie is a 1/2 banana on a skewer, dipped in chocolate, and then semi-frozen (not too hard). Leave plenty of skewer to hold on to, and make the banana not too large nor too frozen. Even if it defrosts before it’s eaten it’s delicious.</p>
<p>Back again. </p>
<p>If you have a crowd that likes meat, a well-trimmed whole filet of beef, marinated in red wine according the the instructions in Mastering the Art of French Cooking, then roasted, chilled, and sliced is good. Serve it with several different sauces. (I actually served it at my wedding, which I catered myself, accompanied by The Silver Palate’s Apricot Mustard sauce and something else that I can’t recall. It was very popular.)</p>
<p>Barbara Tropp’s Strange Flavor Eggplant makes a great dipping sauce for crudites.</p>
<p>And never underestimate the power of a beautifully presented deviled egg. Use a large star tip–the kind made for potatoes and other vegetable purees–and pipe in the (very smooth) filling. Scatter minced fresh herbs over all. They are almost always the first thing to go.</p>
<p>And of course caviar is nice. :)</p>
<p>Ack! I forgot one of my favorite things for a cold buffet! Pretty chilled soups in little clear glasses or punch cups that guests can just drink out of. I have a fabulous recipe for mango gazpacho somewhere. A soup made with beets, apple, onion or leek, coriander, and sweet red pepper finished with cream or sour cream and some fresh cilantro is lovely. Cold curried cream of asparagus is delish. I like to have two or three contrasting colors:pink, pale green, yellow, for example.</p>
<p>For fruit, try making a couple cups of simple syrup infused with plenty of fresh ginger. (Use a lot of ginger.) Add the juice of a couple of limes. Put cut up honeydew, seedless watermelon, cantaloupe, strawberries, whole blueberries, and whole seedless grapes in a glass bowl, like a punchbowl. Remove the pieces of ginger from the ginger lime syrup and pour over fruit. Chill. Serve with a ladle and punch cups or little glasses. (DO NOT, under any circumstances, put citrus fruit of any type or bananas in this. That would completely ruin it.)</p>
<p>"In fact, you inspired me and I’m making some right now! "</p>
<p>Oh yes…and the leftovers make great sandwiches! Nothing like grilled veg on a crispy baguette!</p>
<p>Consolation, I want to come over for dinner You’ve inspired me, too - I will use my hard-earned PCC coupon to get some fresh veggies on the way home.</p>
<p>I like smoked salmon with capers and maybe some cream cheese served with some good bread instead of bagels.</p>
<p>IMO, Greek salads are always great. I make mine with cukes, tomatoes, red onions, yellow peppers, feta cheese, but instead of olives and dressing I add the olive tapenade that I get from the Costco deli section.</p>
<p>Thanks everyone. I’m going with a salmon and lots of the salads.</p>
<p>One of my favorite summer salads, both attractive and tasty:</p>
<p>Very fresh green beans: Cooked, shocked, drained, dried and chilled.</p>
<p>Diced seeded tomatoes tossed with some minced garlic, champagne vinegar, excellent olive oil, salt and pepper.</p>
<p>Place the beans (all lying on the same axis looks good) on a platter. Mound the tomato “dressing” down the center of the beans, top with crumbled feta and slivers of fresh basil.</p>