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How did the buffet, a style of serving that originated in 17th century France, become such a toss-up between a luxurious experience and hosting faux pas? ... Signs set before each dish featuring ...
Cabalen – a Philippine buffet restaurant chain primarily serving traditional Filipino entrees; Chuck-A-Rama – a chain of buffet restaurants based in Salt Lake City, Utah [2] [3] with a focus upon American comfort food and meat entrees. Cicis – an American buffet restaurant chain based in Irving, Texas specializing in pizza
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Buffets usually have some or mostly hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza ...
The second is a variety of cold fish, particularly several kinds of lox (e.g. gravlax); the third plate is hot fish dishes, particularly lutfisk. Other traditional dishes are (smoked) eel, rollmops, herring salad, baked herring, smoked salmon, smoked char and shellfish canapés, accompanied by sauces and dips.
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