CATERING: Mixing an Open Kitchen and Buffet

When the Metropolitan Pavilion showcased its new space, the Level, to event planners last week, Thomas Preti Caterers showed a unique catering set up. Instead of a traditional buffet, the company’s stations had two tiers—one low bar and a higher one behind it on a raised platform. Chefs prepped and cooked food on the upper level, and then servers at the lower bar individually plated the dishes, with appropriate utensils, and passed them directly to guests. And, unlike at a customary buffet, guests received creatively presented food—instead of making a scrambled assemblage of their meal. —Mark Mavrigian
Posted 10.18.06