Cooking for 100 people
Can anyone offer suggestions/tips?
Characteristics of event:
100 guests
tight budget
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)
Current plan:
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 08:14 PM.
|