Debra Ponzek's timetable for creating a buffet for twenty

Dinner for Twenty—Your Timetable

Created by Debra Ponzek, coauthor of The Summer House Cookbook

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Planning a dinner buffet for twenty requires organization, patience, and a good checklist. We'll provide the list, but the rest is up to you!

Two to Four Days Before:

Make pesto for Lavender Honey Almond Crusted Rack of Lamb; cover tightly with plastic wrap and refrigerate.
Make vinaigrette for Lobster Salad with Mango and Avocado; refrigerate.
Make ponzu sauce for Ginger Shrimp; refrigerate.
Make clementine sauce for Seared Sea Scallops and port wine balsamic sauce for Wild Striped Bass; refrigerate.
Prepare shell for Bittersweet Chocolate Basil Tart; wrap and refrigerate.
Make Fig and Goat Cheese Wontons and freeze, uncooked.
Make Chestnut Potato Cakes mixture; freeze.

One Day Before:

Make Asparagus and Wild Mushroom Ragout; cover and refrigerate.
Roast Thyme-Roasted Baby Carrots, cool, and refrigerate in an ovenproof container.
Make Lemon Crème Fraîche Cake.
Make grapefruit sauce; refrigerate.
Make shrimp; refrigerate.

Day of Party:

Thaw and fry wontons.
Make Robiola and Shiitake Quesadillas.
Prepare chocolate tart filling and assemble tart.
Sear lamb (serve at room temperature, or keep warm in oven); reheat pesto.
Assemble lobster salad.
Roast fish; reheat sauce.
Immerse asparagus in hot water to reheat; warm sauce on stovetop.
Thaw and fry potato cakes.
Reheat wontons on a baking sheet in oven; cover with tinfoil until ready to serve.
Sear scallops; reheat dipping sauce.