5 Catering Hacks That Will Change Your Thanksgiving

Thanksgiving Hacks

Thanksgiving is around the corner and that could mean that it’s your turn to host dinner. Wow your guests with some of my tried, trusted and true tips, which, as a professional caterer, I promise will have you hacking it like a pro this holiday season!

Prep, prep, prep.

It begins with a plan. I recommend printing out a menu with your ingredients and garnishes, and working down the menu as you would your list. This is what we do with each catering event and it helps make sure that an ingredient isn’t forgotten, that a dish isn’t missed, and that cook times for each menu item are properly planned.

The more you can do ahead of time without compromising the taste and flavor of your dishes the better, because that means more time with your guests. For instance, peel and chop your potatoes, and soak them in water so that they’re ready for your mashed potatoes. Bake your pies the day before. Chop your fresh herbs and garnishes and store them in separate containers so they’re ready to go for your final plating. 

Kick things off with a self-pour signature “welcome” cocktail. 

A welcome cocktail always sets the tone for an event. It also keeps your guests entertained while you may be finishing things up in the kitchen. I recommend a beverage dispenser with an ice core so that your drink stays cold without being watered down. I personally use this model: TableCraft 5 Gallon Beverage Dispenser (Amazon, $171).

Keep a backup.

If you have a large group, don’t overfill your platters. 1. It doesn’t look right, 2. Your food will get cold. Instead, turn your oven down to 200°F and hold a backup of your side dishes. As the dinner progresses you can use your backups to fill your platters. 

Make your food look sexy with unexpected garnishes. 

Chopped parsley isn’t the only garnish out there. Try using thinly sliced red radishes for a pop of unexpected color. Radishes are inexpensive and go a long way. If you’re really feeling creative, try micro celery or micro basil for a punch of flavor and texture. But my favorite garnishes are edible petals. 

Don’t hesitate to delegate.

If you have extra bodies in your home, such as overnight guests, don’t be afraid to ask for help. It’s not defeat! There’s nothing worse than cooking an entire dinner and having to do the dishes, too. 

About the author

Kimberley Cuachon Haugh

Kimberley Cuachon Haugh has a passion for fashion and food, "Look good. Eat well," is her philosophy. She is the owner of Kimberley Ashlee Catering where she uses seasonal and sustainable ingredients for her clients in Hampton Roads and Pittsburgh. Find her: kimberleyashleecatering.com | Follow her: @bookkacatering & fb.com/kimberleyashleecatering