Guide to Fall Outdoor Entertaining: Part 2

SERVING PROCESS

Outdoor Entertaining: Part 1
Pork Tenderloin Sandwiches with Caramelized-Onion Mayonnaise (left) and Pumpkin Trifles (right) from the menu selections in Guide to Fall Outdoor Entertaining: Part 1.

When it comes to serving food and drinks, the experts agree that plated meals are preferable to buffet and family-style spreads. Greg says packaged food and grab-and-go items are another good idea. “We’ve been offering individual hors d’oeuvre and dessert boxes that are completely customizable—everything from charcuterie boards to individual pizzas,” he says.  

Photography courtesy of Fashionable Hostess

Personal appetizers have also become Stacy’s go-to with the help of etúHOME’s Mini Charcuterie Boards. “The host prepares these ahead of time, and guests can pick one up and enjoy their very own tasting board,” she says. The boards come in seven beautiful hues, bringing vibrance to any occasion. “We believe adding a pop of color to your table creates a jovial mood,” she says.

For beverages, Greg recommends getting creative. “Offer things like individual Champagne bottles with a cute straw, adult juice boxes with a custom tag or logo, clear bagged drinks with a fun garnish, mini bottle cocktails—think outside the ordinary,” he says.