My new client Annie has an annual party during the holidays and it lasts for hours. She wanted to have enough food to keep guests fed throughout the afternoon and early evening. We also needed to have friendly foods for the many kids that would be running around. Speaking of which, they helped bake gingerbread the day before and they were proudly on display among my dishes. I used a lot of platters that were in their kitchen and it looked so cozy when I looked at the whole spread.

We served glasses of sancerre and cabernet sauvignon to go along with everything. We also had gallons of warm apple cider simmering on the stove. I kept a bottle of bourbon nearby for the adults who wanted a little more for fun in their cups.

Here’s the full menu:

• Ham with baguette, cornichon, cultured butter and mustard

• Smoked sturgeon and salmon with rye toasts

• Tzatziki & artichoke dip with seasonal crudite

• 4 Cheese display

• Chocolate almond snack mix

• Charcuterie: salami, prosciutto, bresaola

• Pitted olives with orange zest

• Dried /fresh fruit: Clementines, cherries, grapes