Agree with the earlier comment--food that can be served at varying temperatures is key. I also have lots of fresh veggies and fruit for snacking. Beautiful grapes cut into small clusters. Stacked clementines. Scrubbed carrots and radishes from the farmers market.

I also like several serving stations instead of one to help circulation.

Hmmmm...a pot of Nam Lanh tea, a bowl of Special K and local lowfat organic milk, a cup of local cider. Lunch: leftover rice heated with local cheddar cheese served with probably the last fresh salsa of the tomato season. Dinner: meatloaf from grass-fed, pastured beef and pork, roasted New York State potatoes and brocolli from our CSA with a glass of seltzer. Snacks...dates with peanut butter and a handful of peanut m&ms.