LCBO Food and Drink Holiday 2015

SETTING A BEAUTIFUL BUFFET

“Forget about matching,” says food stylist and recipe developer Christopher St. Onge. “It’s an old concept that’s on its way out.” Instead, he suggests, create a modern look by mixing and matching on the buffet: place inexpensive white serving platters next to one-off vintage favourites and handmade pieces crafted from natural materials like slate, wood or clay. Pair with rich linen napkins, available at many price points, which feel luxurious to the hand and complement the look. “Better still if you forget about ironing them,” he adds. Finally, stock up on attractive takeout con- tainers so you can send your guests home with thoughtful packages of leftovers. “They’ll feel spoiled, and you won’t be stuck eating the same thing for a week straight.”

152  FOOD & DRI NK HOLIDAY 2015