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June 12, 2009, Newsletter Issue #259: Buffect selections
1
Tip of the Week
When planning a buffet or cocktail menu take advantage of food items that can sit out at room temperature for an extended period of time. Herbed Olives, spiced nuts, roasted garlic cloves, grilled vegetables, dolmades and cheese straws are all good selections.
Having these items set out a few hours ahead of time eliminates some of the last minute rush to get food to the table and ensures that any early arrivals have something to munch on.
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