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Cook Talk

Halloween party for 150
All adults, customers and employees. 6-10 pm with open bar

Hot crab dip
Shrimp ceviche
Hot spinach artichoke dip
Sliced beef w rolls
Roasted asparagus
Fall salad
Jerk chicken skewers
Fruits, veggie cheese and dips to fill in gaps
Dessert bar of brownies cookies and cake bites

Can you suggest quantities of each?

Halloween party for 150 adults
Yes. and also some specific tweaks that will give you safer food at a lower cost. With a four hour party, you will keep in mind that buffet foods only stay out and safe for 2 hours- so a change at 8 pm is a safety issue, and it will also allow a slight change of offerings, more appetizers, less dinnerish.

Hot crab dip 6 quarts
Hot spinach artichoke dip 6 quarts
10 pounds chips and/or melba toast

Sliced beef w rolls- 2 sliders per person
Jerk chicken skewer- 2 per person
Shrimp ceviche- because this involves raw seafood, I STRONGLY suggest a change to Mexican seafood salad, which uses cooked shrimp. Served in shooter glasses, this recipe makes about 20 appetizer servings, do 7 times the recipe.
Ingredients (if all ingredients are chilled, let it refrigerate for 1 hour after mixing, if not, at least 4 hours)
1/3 cup Spanish onion, diced
1/4 cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed (can use frozen)
2 roma (plum) tomatoes, diced
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato®)(you can also use 1 cup V8 and 1/2 cup clam juice)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Add 2 saltines per person.

Roasted asparagus, 12 pounds
Fall salad, 4 gallons

Fruits, the amounts deluxe tray on the fruit tray page is plenty for this party
veggie tray, about 15 pounds with 6 quarts Ranch dip
cheese and crackers, 10-12 pounds cheeses, some could be logs or spreads; 8 pounds assorted crackers or bits

dips to fill in gaps, you have enough without more

Dessert bar of brownies cookies and cake bites
See the dessert bar amounts for help here. You might also consider bowls of Halloween candies, including candy corn and bite size bars, about 6 pounds any one

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