The food safety rules
Food safety guidance says perishable food shouldn't sit out more than two hours, and only one hour when it's above 90°F. On a Texas afternoon, that hour goes fast.
- Hot food. Held at 135°F or above, in chafers or hot boxes, not on an open table.
- Cold food. Held at 41°F or below, on ice or in coolers, and swapped out rather than topped off.
- Small batches. Put out less and refill often, so nothing sits in the heat.
Timing
The easiest fix is the clock. Serve dinner after the worst of the heat, usually after six in high summer, and save the sunset for the toasts. For daytime events, keep the meal close to when guests arrive.
Menus that hold up
- Good in the heat. Smoked meats, grilled vegetables, grain and bean salads, vinaigrettes, citrus, salsas and anything meant to be served warm rather than piping hot.
- Handle with care. Mayonnaise and cream sauces, soft cheeses, raw seafood and anything that melts. They can work, but they need ice and a short time on the table.
- Desserts. Skip the buttercream in July. Fruit, pies, cobblers and sweets served cold from a cooler hold up better.
Shade, water and the guests
- Shade the food. A tent or a shaded wall for the buffet and the bar, not just the guests.
- Water everywhere. Water stations, ice, and something cold and non-alcoholic at the bar.
- Fans and airflow. Good for guests, and they keep flies off the food.
- Bugs. Covered dishes, cloches on the dessert table, and screens if the venue has them.
Weather and wind
Hill Country storms come in fast in the spring, and wind picks up in the evening. Have a rain plan with your venue, weigh down anything light, and keep the food line out of the wind.
Live fire and burn bans
Counties in Texas issue burn bans in dry stretches, and many venues have their own rules about open flame. A pit or a whole animal is a great show where it's allowed. Check with the venue and the county before you plan around it, and have a backup.