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
O, The Oprah Magazine | From the November 2003 issue of O, The Oprah Magazine

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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.

Keep Reading

The Party Starts Here

Chef Debra Ponzek shares recipes to provide a holiday feast for 20. Seen in O, the Oprah Magazine, November 2003.

Bittersweet Chocolate Basil Tart with Honey Grapefruit Sauce

Dessert recipe, seen in O, the Oprah Magazine in November 2003

Robiola and Shiitake Quesadillas

Appetizer recipe, seen in O, the Oprah Magazine in November 2003

Seared Sea Scallops with Spicy Clementine Dipping Sauce

seafood recipe, seen in O, the Oprah Magazine in October 2003

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