This is New York style, plain middle class non gourmet.
Chunk cheese cheddar, swiss, provolone, sliced american,(triangle sliced) some bleu Garnish with Kale and Grapes Why Kale it holds up at room temp better then anything. I figure 1/4 Lb. PP. Use a serrated cutter to cube cheese it looks nice. Bring some cheddar and swiss large piece of each with you xtra dont cut it. Its backup only if you need it. Crackers, italian bread sliced thin.
Veges in baskets again kale underneith, Celery, broccoli florets, red, green peppers, carrot stixx, cherry tomato, Zuchinni any veges on sale that week.
10bu. celery, 6 Lb carrots, 2 doz peppers mixed
8 pts cherry toms., 1 doz zuch.
6 broc. bunches , 4 cauliflour.
1 gal ranch dressing for dip, 1 gal 1000 isle for dip. Cut it with H2o or its to thick,
Dip broc and cauliflour in boiling water blanch first then chill otherwise to hard to chew.
bring couple of celery and whatever else back up dont cut it unless you need it. Do not put all platters out at once, you set the timeing, not the guest. Good Luck ( Get everything at costco or sams you will save $$$$$) :bounce::bounce::bounce: