The game-day snack table that feeds twelve
Whether it is hockey, football, a final or a Sunday league match on a small screen, the best part of game day is often the table. People drift in and out, eat standing up, and come back for more at halftime. A good snack table needs to feed twelve without keeping the host in the kitchen. Here is a plan that works.
The formula
Aim for a mix of five things, and you will cover most appetites:
- One hot centrepiece that holds well
- Two dips with things to scoop
- A handheld item that needs no cutlery
- Something fresh to balance the rest
- A sweet bite for late in the game
For a three-hour event, plan on roughly 8 to 10 pieces or portions per person in total if no dinner follows. If it is meant to be dinner, double the substantial dishes.
The hot centrepiece
A slow cooker is your best friend. It keeps food at a safe, steady heat and lets guests serve themselves.
- Pulled pork or chicken. 2 kg of pork shoulder with a spice rub and a cup of stock, cooked on low for 8 hours, makes about 20 small sandwiches. Shred with two forks. Serve with slider buns.
- Meatballs. Around 48 small meatballs for twelve, in tomato sauce or a sweet and sour glaze. Bake them from frozen if you like.
- Chili. 3 litres of beef or bean chili, with bowls of grated cheese, sour cream and green onions on the side.
Keep hot food at or above 60 degrees C, and cold food at 4 degrees C or below. Do not leave perishable food out for more than two hours.
Dips and scoops
Make two, one creamy and one chunky.
- Spinach and artichoke dip. Bake ahead and keep warm in a small slow cooker or reheat in portions.
- Salsa and guacamole. Add lime juice to guacamole and press plastic wrap on its surface to keep it green.
- Hummus, which suits vegetarian guests.
Plan for 1.5 to 2 tablespoons of dip per person per dip, plus plenty of dippers: tortilla chips (about 600 g for twelve), pita wedges, carrot sticks, cucumber slices and celery.
Handheld items
- Chicken wings. About 2 kg for twelve (3 to 4 each). Bake at 220 degrees C on a rack for 40 to 45 minutes, turning once, then toss in sauce. Offer a mild and a hot option.
- Mini sandwiches or sliders.
- Loaded potato skins or quesadillas cut in wedges.
- Sausage rolls from good frozen pastry.
Put napkins at both ends of the table. Wings are messy, and wet wipes are a kindness.
Something fresh
Not everyone wants only fried food. A big bowl of coleslaw (no mayo version with vinegar keeps well), a veggie platter or a simple green salad lightens the table. Cut vegetables ahead and keep them in damp paper towels in the fridge.
Something sweet
Brownies cut in small squares, a tray of cookies or a bowl of fruit and chocolate. Make it a tray you can slide onto the table, not a plated dessert.
Drinks
Provide water and a non-alcoholic choice such as sparkling water or a big jug of iced tea for every few people. If you serve alcohol, offer food with it, avoid pushing refills, and make sure guests have a way home.
A make-ahead schedule
- Two days before: shop, make coleslaw dressing and brownies.
- Day before: cook pulled pork or chili, prepare dips, cut vegetables.
- Morning: set up the slow cooker, bake the wings an hour before kickoff.
- Kickoff: put food out in stages. Do not set out everything at once.
What can go wrong
- Too much food: pack leftovers into containers for guests to take home.
- Allergies: label nuts, dairy and gluten. A card in front of each dish takes a minute.
- Rival fans: keep the table neutral and everyone will get along.
A host’s note
Set up a station for plates, napkins and trash so the table stays tidy. A few friendly rules, such as “take what you like, share the last wing”, keep things lively.
For more ideas on feeding a crowd, visit our Community section.