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Cook Talk

Food
Elena
08/24/13
we having a wedding in two weeks not sure as to when I should buy all the meat, fruits and vegetable and should I prep the night before wedding and when I should start cooking for dinner.
ellen
08/24/13
elena, how many people, what is the menu, where will it be prepared, where will it be served; how many people to set it up, and what type of service (buffet, etc). Usually, this planning starts about 6 months in advance...
Elena
08/25/13
we are hosting 60 people. Chicken with rice pilaf . We will prep day before at the home and put everything in refrigerator. We will do buffet style and put food in chafer pans. We will do 4 people to prep and 2 to tend buffet
not sure when to buy all the supplies.
Please advice
ellen
08/25/13
Elena, the chafers are not hot enough to safely rewarm the food, it has to be heated in the oven and then transferred to the chafers.

chicken 2/3 the amount for 100, see the plan for 100 page
rice, 6 pounds dry

For the rest, you can use 2/3 the amount for 100 from the plan for 100 page, and also see the beverage planning page, the dessert planning page.

You also need an appetizer area, here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area One serving area is needed for each 100 guests.

If this saves you time, trouble, or money, please make a donation, maybe a dime per person, to support the site.

elena
08/25/13
But when do I buy n prep.?
elena
08/26/13
How many days in advance I need to buy meat, vegetable, etc so they are fresh enough. Wedding is on a Saturday at 4Pm.
elena
08/26/13
How many days in advance I need to buy meat, vegetable, etc so they are fresh enough. Wedding is on a Saturday at 4Pm.
ellen
08/26/13
Elena, if you use one of the chicken recipes in my wedding chicken recipes, which is cooked in sauce, you can hold it cold 48 hours. You have to reheat in the oven or on the stove, then transfer to chafers.

You have to cook the rice day of.

The veggie tray page shows how long each kind of fresh veggie holds in the fridge. If you use frozen, you cook day of.

If it were me, I would do all my shopping except ice today and tomorrow.

elena
08/26/13
How many days in advance I need to buy meat, vegetable, etc so they are fresh enough. Wedding is on a Saturday at 4Pm.
Michal
10/14/13
Hi! We're hosting a hospitality room, buffet style, for judges and directors for a Marching Band Competition. Over the course of the evening we will have 125 people (all adults), arriving 7 or 8 at a time, over a 6 hour period. They will all come back at the end and some will "pick" again at the buffet. The competition is outside (northeast) and they will likely be cold. Will you please verify my quantities below? Also, any tips for food safety for such a long period would be appreciated. THANKS!

Meatball Sandwiches:
meatballs: 480 (3 x 6lb bags)
tomato sauce: 6 large cans (105 oz each
Rolls: 160
sliced provolone: 4 lb

Pulled Pork Sliders:
Pork Shoulder: 16 lb raw (2 shoulders)
Cole Slaw: made with 6 lb slaw mix
slider rolls: 84

Sides:
Balsamic Mushrooms (25 lb buttons)
Pasta Salad: made with 4 lb pasta
Veggie Tray: 100 oz veggies
Grapes: 4 lb

Caesar Salad:
Romaine: 8 heads
Dressing: 1 quart
Shredded Parm: 2.5 lb
Croutons: 1.5 lb

Soup: Mushroom Barley: 2.5 gal
Soup: Butternut Squash: 2.5 gal

Desserts: 250 individual pieces

Mushrooms are donated - we live in the mushroom capital so that's why so many mushrooms.

Drinks: coffee, tea, hot cocoa, water, iced tea and sodas (these come from concessions so we can replenish as needed).

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