Rhonda Anderson wrote:

>
> Have you sorted out what you're serving yet? I do agree with the people
> who've mentioned cold selections. Most of the training courses and
> conferences I've been involved in have had gourmet sandwich selections or
> other finger type food (mini quiches, fried things like spring rolls
> etc.) and then cheese and fruit platters. Usually just water and maybe
> something like Minties (chewy mint lollies) on the table during the
> actual sessions. Morning and afternoon tea have ranged from a packet of
> biscuits to selections of pastries, muffins, scones - that type of thing.
>

Rhonda,

I am going to follow the advice given by many here, and go for the cold
buffet or "help yourself" type of thing. I will have a selection of cold
meats, make 3 or 4 salads, some bread(s), some cheese, and a fruit
platter (on the first day). However, they are here for 3 days, and I
can't serve the same thing for lunch three days in a row LOL! I have a
fairly good stock of chicken, beef and seafood in the freezer, so I
think I will simply ask, and give them a "choice" for the other two days.

We will probably have a braai (BBQ) on the last day, tho'. This is sort
of a "tradition" here. I can do a very light "finger lunch" and then
have the braai at around 4.30pm when the course is over... That way they
don't have to "scarf" their food down (as they can stay as long as
wish), and they can have their steak/chops/boerewors done "just the way
they like it" - or even cook their own meat (which is highly likely!) I
will just make a salad, and some "pap" (which is a stiff porridge made
from maize meal)- with some "gravy") to go with the meal.

--
Cheers
Chatty Cathy