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I'm having a graduation party for my son in late June, hopefully after things open up from quarantine. So far, we've invited 275 guests, but I have no idea how many will actually come due to social-distancing. I think I should plan for around 200?
4 open houses are occurring on the same day. Mine is 4-8pm.
It is a chips and dips menu. Here are the estimates that I tried to figure out from your site:
Warm - Cheesy bean dip – ?
Warm – Pizza (Marinara) Sauce Dip - ?
Roasted Red Pepper Hummus – 2 gallons
Watermelon slices – 10 lbs
Cheese Cubes – 8 lbs
Cake – (8) 9x13 pans (Not sure on this as I usually see people have leftover cake.)
Tea – 10 gallons
Here are my prep and serving thoughts:
Prepare many dips ahead and freeze in foil pans. (Which ones would freeze the best?) Thaw before event, then warm dips in oven. Place on a rectangular electric food warmer tray for serving. Serve hummus room temp and Ranch dip cold. Does this plan sound good?
Should I have soufflé cups for dips, and if so, what size? I will get forks, but what about knives/spoons?
|This is a fairly challenging estimate, so II am going to do for 200. IT WILL TAKE A COUPLE OF DAYS.|