Fall Buffet: What Works Best in October and November?
An autumn buffet is a buffet whose menu is tailored to the season, featuring roasted and braised dishes and vegetables that are fresh and in season in October and November.
In short: De Catering Compagnon puts together the buffet based on what’s in season that day. In the fall, that means heartier fare. We cater in Amsterdam, Landsmeer, and Zaandam, for groups of 30 or more.
A buffet in October feels different from a buffet in July. Not because the setup changes, but because the suppliers are bringing in different items. You can see that reflected in our buffets.
An autumn buffet changes with the seasonal harvest
We get our vegetables daily from a local produce farmer. In October and November, that means pumpkin, root vegetables, Brussels sprouts, leeks, and cabbage varieties instead of zucchini, bell peppers, and tomatoes.
Those vegetables require a different preparation method—roasting and braising instead of grilling and serving cold. That automatically makes the buffet more substantial, without requiring a different concept.
Meat from a local butcher follows the same pattern. Stewing meat and cooked cuts are more popular in the fall than light summer dishes.
What’s on an autumn buffet
On the hot side: roasted vegetables, stews, and hot side dishes. On the cold side: salads that can be enjoyed out of season—with legumes, nuts, or roasted vegetables instead of just greens.
If you want to stick with traditional Dutch fare, a stamppot buffet served on-site works well as part of the evening. Kale stamppot, hutspot, and sauerkraut—simple and hearty.
Fish from Volendam remains on the buffet, but it’s served hot rather than as a cold salad. Sourdough bread from our own kitchen is a must.
An autumn buffet and the temperature in the hall
In the fall, food cools down faster, especially if a door is left open or if guests come in wearing coats. That’s why the hot section of the buffet is more important than in the summer.
We work in shifts and restock as needed, so that there’s still something warm left at the end of the evening. You can read about how we organize the hot and cold items in the section on the hot and cold buffet at the venue.
A hot dish in the center of the table also gives guests a reason to linger. You can tell by how long people stick around at the buffet.
Dietary Preferences in the Fall
A vegetarian menu works well during these months because roasted vegetables and legumes can stand on their own as main courses. We do not use standard meat substitutes.
We incorporate vegan, halal, and gluten-free options throughout the entire menu. Please specify the quantity for each option in your request, and we’ll divide them among the platters.
We provide buffet service for groups of 30 or more. Please let us know not only the number of guests but also the time and duration, and we’ll tailor the menu accordingly.
Frequently Asked Questions
What makes an autumn buffet different?
The vegetables and their preparation. In October and November, we use pumpkin, root vegetables, and cabbage varieties, roasted or braised instead of grilled.
Is there any fish on it, too?
Yes, fish from Volendam will still be on the buffet, but in the fall it will be served hot rather than as a cold salad.
Could a stamppot buffet be part of the evening?
Yes. Kale stew, hutspot, and sauerkraut are great additions to an fall buffet.
How do you keep your food warm when it gets colder?
By working in rounds and adding more yarn, with a heavier hot-weather version than in the summer.
What about vegetarian food in the fall?
Roasted vegetables and legumes are main dishes in their own right. We do not use standard meat substitutes.
Are you planning a buffet in October or November in Amsterdam or the surrounding area? Please contact us, and we’ll discuss the options and provide you with a customized quote.
