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Cook Talk

Roasted sweet potato
Our daughter is getting married and we will be having smoked brisket/chicken/pork. She wants me to make the sides so I am trying to figure out how much I can get prepared ahead of time. And I do have lots of help lined up for the day of wedding. I am making mac-n-cheese and roasted sweet potatoes. I want to know if I can cut and parboil the sweet potatoes ahead of time and then freeze. I would like to be able to toss them with EVOO and add spices and reheat in roasters. Also, I am sure it is here but how much do I need per person for the mac-n-cheese and sweet potatoes? We will be doing a plated salad with greens, cranberries, apples and pecans in a vinaigrette with the rest of the food in a buffet line.
Consider having an appetizer table, and here is why:
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 is needed for each 100 guests.

The difficulty with the roaster is it cooks so moist. I have to suggest you do this cook-freeze-reheat to some in family size and see if you are satisfied with the result. 35 pounds per 100 with mac.

For the mac, 1 pound pasta per 10, 1 quart sauce per pound, 1/2-1 pound cheeses per pound pasta.

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