Cooking for 100 people
Can anyone offer suggestions/tips?
Characteristics of event:
7 food preparers (all dishes must be make-ahead and delivered to Church refrigerators the morning of the event; i.e. coleslaw, frozen lasagna, etc)
limited oven space at venue
four 18qt roasters available
three large crock pots
dessert is already taken care of
4 servers (we want to have everything as done as possible so servers just have to heat, set up, limited prep, stir, and restock buffet as needed)
salad (bagged, just cut bag and refill chilled salad bowls as needed; homemade dressings prepared, bottles just need refilled)
bread rolls (premade night before; plan to put in bread warmer and refill basket as needed)
penne pasta marinara, penne white sauce, 7lbs of each pasta in 2 roasters (precooked al dente the night before)
extra sauce in each crock pot
30lbs baked boneless chicken breast rewarmed in 2 roasters
35lbs garlic green beans (warmed in crock pot)
Last edited by girl81; 02-05-2014 at 09:14 PM.