A Poppy’s Holiday Spread! Self Service

Can you tell the swooners a bit about who you are and why you started Poppy’s catering?
I am a fourth-generation New Yorker, born and bred on the Lower East Side.  Food has always been a part of my culture and my heritage.  My grandfather (Poppy!) worked at the famous B&H Dairy on 2^ndAve for 40 years and I chose to name my company after him. Since high school, my part time jobs have always been in restaurants.  I never planned or expected my career to be in the culinary world, but here I am! Moving back to New York City after college, I navigated my way through jobs in event design, and then catering with a focus on the fashion industry, eventually leading me to start Poppy’s at the end of 2012. I always dreamed of being able to bring my vision to life: offering a simple, authentic experience to the catering world. No fuss, no kitsch. Just good, beautiful, delicious, and swoonworthy food.

So you certainly know how to swoon a holiday table….What are your favorite elements to include?
I love to mix and match on a buffet table.   I never like to be too rustic, but if I use a vintage wood piece, I contrast it with gold matte utensils.  Using different textures and heights are important in building an eye-catching buffet.  At Poppy’s we think a lot about the colors of the food and try never to have a monotone palette.

Why do you think serving food family style is so perfect for a holiday event?
What I love about family-style dining or buffets is that you get to try so many more dishes.  It doesn’t limit you to a one-plate meal.  The whole idea of family-style dining is based on the holiday concept of sitting with friends and family and passing dishes around a table.  And it translates so well to other types of events where you want your guests to feel comfortable, eating, sharing and conversing!

What dishes tend to work best for a Holiday spread , that are also easy to prepare in advance?
If you are hosting guests, the last thing you want to think about is slaving over the stove while all of your friends and family are drinking and hanging out in the other room.  Pick a menu that you can prep in advance as much as possible.  Using slow-cooked meats or roasts are a great option because they only get better over time. Avoid sauces or spreads that have a cream base and won’t do well sitting out on a buffet.

Many people are afraid of room temperature food – can you speak to this a bit? Any tricks for keeping food fresh?
All I can say is that we’ve built our company around the idea of room temp foods.  We avoid sternos and chafing dishes as much as possible!  Everyday we serve chicken, steak and fish at room temperature and our clients love it.  We use a ton of fresh herbs, keep sauces on the side, and pre slice most of our meats for a buffet.  Fish we love to keep room temp but serve as a full filet vs in individual pieces.

What are some tips for executing the perfect cheese plate?
Just like all of the tips I’ve been mentioning, it’s all about mixing and matching.  I love the look of huge hunks of cheese on a rustic wood board.  But also keeping in mind that you want a cheese board not to look like a total mess the minute guests attack is by pre-slicing a bit and helping break off some smaller bites of cheese ahead of time.  Keep the board varied but not offer too many selections.  We usually offer around three to four types of cheese.  We always combine a bit of sweetness with a homemade jam, seasonal fruits (this time of year there are amazing concord grapes) and nuts (we typically use marcona almonds).  Always finish off every board with our signature herb bundle.  It adds that necessary pop of color.