Event Child Recipe

Assemble Charcuterie/Cheese Platter

On a large wooden board or platter, arrange assorted cold cuts and cheeses in separated clusters. Fill gaps with grapes and berries, marinated olives, and crackers. Place small bowls of hummus and pickles beside the board. Keep chilled until service.

Crudité & Dip

Trim and cut carrots, celery, cucumbers, and bell peppers into sticks. Arrange on a platter around a bowl of ranch dip and a bowl of hummus. Cover and refrigerate until 15 minutes before service.

Mini Caprese Skewers

Thread one cherry tomato, one small basil leaf, and one bite-sized mozzarella ball onto a small skewer or toothpick. Lightly season with salt and drizzle with olive oil just before display. Arrange upright or flat on a chilled platter.

Savory Tartlets

Prepare tartlet shells in mini muffin tins (or use store-bought shells). For spinach-feta: sauté chopped spinach until wilted, mix with crumbled feta, a beaten egg, salt and pepper; fill shells and bake at 350°F (175°C) for 12–15 minutes. For mushroom-thyme: sauté finely chopped mushrooms with shallot, thyme, salt and pepper; mix with a little cream and grated cheese, fill shells and bake 12–15 minutes. Cool slightly and display on warmed trays.

Mini Chicken Sliders

Cook small chicken patties or sliced cooked chicken seasoned with salt and pepper. Lightly toast slider buns and assemble each with a chicken piece, a small leaf of lettuce and a thin slice of tomato. Keep warm in a low oven (200°F/95°C) covered with foil until service. Prepare about 1 slider per expected seated child, 0.5 per standing guest.

Seasoned Potato Wedges

Cut potatoes into wedges, toss with olive oil, salt, pepper and a pinch of paprika. Roast on sheet pans at 425°F (220°C) for 25–30 minutes, turning once, until golden and crispy. Hold in warming trays or one sheet pan in a low oven until service.

Microgreen Side Salad

Toss microgreens with a light vinaigrette (1 part vinegar to 3 parts oil, pinch salt). Portion into small bowls to accompany small plates just before seating guests to avoid wilting.

Prepare Chicken (Grilled or Breaded)

For grilled chicken: season 50 small chicken breasts or tenders with salt and pepper and a light brush of olive oil. Grill over medium-high heat 3–4 minutes per side (until internal temp reaches 165°F/74°C). For breaded tenders: dredge in flour, dip in beaten egg, coat in seasoned breadcrumbs and bake at 400°F (200°C) for 12–15 minutes or fry until golden and cooked through. Keep warm in low oven, cover lightly to retain crispness.

Mashed Potatoes

Peel and chop potatoes and boil in salted water until very tender (15–20 minutes). Drain, mash with butter and warmed milk until smooth; season with salt and pepper. Hold in a covered steam table pan on low heat and stir occasionally to prevent skinning.

Steamed Mixed Vegetables

Steam carrots, peas and corn together briefly until tender-crisp (4–6 minutes) to retain color and nutrients. Toss with a small amount of butter and a pinch of salt. Keep warm in covered pan until plating.

Kid-Friendly Pasta Option

Cook pasta to package directions until al dente, drain and toss with a small amount of butter for buttered pasta or warmed marinara for sauced option. Portion into small bowls if serving as the child's entree instead of chicken.

Plating Children's Entree

Plate each child's entree with a protein (grilled or breaded chicken or pasta), a scoop of mashed potatoes (about 1/2 cup) and 1/3–1/2 cup steamed vegetables. Garnish with a parsley sprig if desired. Serve warm to seated children; for to-go or buffet, label plates clearly.

Chocolate Chip Cookies

Preheat oven to 350°F (175°C). Cream 1 cup softened butter with 1 cup sugar until light. Beat in 2 eggs and 2 tsp vanilla extract. In a separate bowl whisk 5 cups flour with 2 tsp baking soda and a pinch of salt. Gradually combine wet and dry ingredients, fold in 3 cups chocolate chips. Portion dough (about 1.5 tbsp each) onto parchment-lined sheet pans and bake 10–12 minutes until edges are golden and centers set. Cool on racks. Provide one cookie per child; keep extras covered.

Beverages

Chill milk cartons, juices and non-alcoholic options (lemonade, iced tea, water). Set out in a beverage station with cups and straws. Offer milk or juice with children's plated entree; replenish as needed.

Plan quantities for up to 50 guests (adjust up or down proportionally). Keep cold items chilled until service and hot items in warming equipment. Label items clearly if host has chosen specific variations. Replenish displayed platters and small plates from kitchen as items run low. Maintain food safety: hot foods at 140°F (60°C) or above, cold foods at 40°F (4°C) or below.