We have all seen those party platters featuring carrot and celery sticks with a bland dip, and all this for $30 or more. You might be thinking that you make your own platter with a lot more verve for a lot less money, and you'd be right. This article includes tips and techniques to design a fabulous party platter in less than an hour.


Key Features of Successful Party Food

No Proteins
The biggest challenge with party food is that it's often left out at room temperature for many hours. Unfortunately proteins left grow bacteria within minutes and can lead to the party host's nightmare: food poisoning. Almost all the recipes I use can be left out at room temperature for a few hours. If you are making cold items, then purchase a "Chillzane" platter which is a platter with a refreezable core from The Pampered Chef. If the food is hot, find a way to keep it hot.

Bite Sized
Party goers want pick-me-up sized food that they can eat without any utensils or plates. In other words, avoid items that require tableware of any kind.

Easy to Grab
If you do serve items that require utensils like pasta salad, include small paper plates (not large) and forks nearby. Always cut up cakes or large items into individual pieces and place on small paper plates with a fork. Guests are uncomfortable having to do their own food preparation.

Easy to Make
All my party recipes feature tasty items that are quick to make and use inexpensive, and easy to find ingredients. If you love spending time in the kitchen, then by all means go for the exotic recipes that take hours. Otherwise, stick with items that can be put together in an hour or less.

Nothing Messy Please!
Avoid foods that are drippy or crumbly. Guest are often dressed in their best and don't want their clothes ruined.

Feature one Exotic Item
Your platter can be full of everyday foods like cucumbers, but will still have zip if you include at least one exotic item. Look for in-season specialties like purple pea pods or a foreign food like bamboo shoots. Alternatively you can make an interesting centerpiece such as octopus or oyster cold salads.

Focus the Platter
Think of your party platter as a work of art with one visual focus. That often is your single exotic item, but might not be. Work the other food items around your focus.

Presentation is Everything
Artichoke salad isn't that exciting, but put it in a martini glass and sprinkle it with parsley (a.k.a. hash under glass) and impress your guests. Visit the buffet table and reorganize often, throwing out used plates and rearranging platters so they don't look picked over. Keep the appetizers toward the front of the table, and the desserts in the back as they'll be eaten later.

Make the Platter Look "Full"
For veggie and fruit platter, put a layer of curly Boston lettuce or purple kale on the tray first. Not only is this good eating for salad fanatics, but it prevents the platter from ever looking picked over. It also adds a beautiful look to the sides of the tray.

Cutting Technique
Cut items on the bias, or diagonally. Remember those dull as dishwater carrot sticks? Liven them up with an angular cut. Even better, use a "crinkle cut" knife that will make a wavy cut (available from The Pampered Chef).

Contrast Colors, Shapes and Textures
Contrast Colors. For example, red cherry tomatoes vs. purple grapes.
Contrast Shapes. For example, long narrow purple pea pods vs. round broccoli florets.
Contrast Texture. For example, bumpy cauliflower florets vs. smooth mushrooms.
…Or alternatively, create a theme of one color, shape or texture throughout your platter.