The egg rolls will lose most of their crisp- Chinese restaurants restock them on buffet about every 20 minutes.

If you pre-brine/ marinate the chicken and do not overcook it, it will hold pretty well- but if cooked without brining and/or overcooked, it will dry out.

Assuming you are preparing servings of about 40-60 of each entree. You need to get or borrow a couple of 18 quart electric roasters, one for the sausage and one for the chicken. And a third for the manicotti; no way it will cook over the sterno.

The roaster is very good for pork loin, because it cooks moist. You could do the loin in a roaster and reheat in the oven.

I am using marinated chicken tenders in a garlic hoison sauce on bamboo skewers.

If so I am planning on putting sliced turkey in them will it dry? If so what should I do to ensure it stays moist?

The basic rule for food safety with chafers is 2 hours from heat source to mouth.

Every year we serve Thanksgiving and Christmas Dinners for our 3rd shift employees. We generally begin serving at 2:30 am. Our dinners are in a job trailer so amenities are limited; we do have a refridgerator and access to clean water. All meats and side dishes are warmed in aluminun steam trays.

The typical menu is turkey, ham and this year possibly a roasted beef(the beef can be seasoned and roasted at the grocery deli dept.).

Since our dinner time is unususal all food items, which have been pre-cooked, are picked up cold and stored in fridge. Sometime after 11:30 am. the meats are placed in steam trays. Around 12 am we heat sides in microwave then place them into steam trays. All food items are covered tightly with heavy-duty aluminum foil.

The roasted turkey breast(pre-sliced at the deli)is kept moist with chicken broth. Around 2:00 am we slice the ham off the bone; return slices to steam tray along with its drippings and add some water. The beef roast(pre-sliced)can be kept moist with beef broth.

That said, you probably guessed that this is not good practice. You need to get/borrow a couple/several electric roasters. Keep the all the sliced meat, tightly wrapped in foil packages with broth (or in the case of ham, can be pineapple juice or coke), packages 2 inches thick or less, in the fridge till about 2 hours before. Then into the preheated 350 roasters until ready to serve, rotating the packages for even heating.

My question is this - can I cook frozen, precooked Chicken Cordon Bleu in the chafing pan? Or do I need to cook it onsite in the oven and transfer to the chafing pan? Will it stay warm and crisp? Or do I need to ditch the chicken cordon bleu idea?

Also - would mashed potatoes made before hand and then kept warm in the chafing pan be okay?

As mentioned above, you cannot cook ANYTHING in a chafing dish. It has to be hot (160 internal or above) when it goes in.

If you are really budget- minded, look at the Dijon wedding chicken on this site- cheaper than the frozen chicken entrees.

Also, you can only hold the pasta 2 hours at room temp and that includes ALL the time after cooking- cooling before refrigeration, room temp before display, etc.

I already made the following and froze it in my freezer. (I didn't bake the ziti) Baked ziti x 2 half sized aluminum chafing dishes (the two halfs fit into one chafing dish)
Baked Eggplant x 2 half, Italian sausage x 2 half, pulled pork x 1 half, and one full chafing dish of chicken nuggets. We will be having grilled burgers x 40 and grilled chicken x 48 drumsticks and 50 hot dogs. I will be having a plain salad.

Is this enough food? If I need more food what would you suggest I either make or buy frozen? Should I have vegetables in that mix? I am going to have chips and salsa for appetizers.

I didn't take the food out of the freezer yet. When should I do that for them to be defrosted in time for this Saturday?

Baked ziti x 2 half sized aluminum chafing dishes (the two halfs fit into one chafing dish)
Baked Eggplant x 2 half,
You have only about 35 servings of each, max, do at least 2 more half pans of each, maybe 3 ziti, if you expect 100+.

You have about enough meats, but not everything will get eaten evenly.
Italian sausage x 2 half, may run out
pulled pork x 1 half, will probably run out. another one would be good.
chicken nuggets x 1 full, probably fine
grilled burgers x 40 and
grilled chicken x 48 drumsticks
50 hot dogs, leftovers. I would skip it and do more Italian sausage.

3 days is about right to thaw.

I might skip the pulled pork and make macaroni & cheese x 1 large 2 inch pan.
I will buy a party size lasagne dinner they are $10 at Shop-rite and fit the chafing dish. I have large bowls of potato salad, macaroni salad & coleslaw & large plain green salad as well.

Since you have both rice and macaroni, you need to allow about 5/8 cup of each per person, your 8 quart pan will serve about 50 people. You want 1 1/2 pans of each.

For the pork and chicken, I would get 2 pounds raw boneless pork for each 5 people PLUS 1 piece of chicken per person.

One chafer for about 12-14 pounds of green beans.

We are doing this again this year. I have seen aluminum chafers at Walmart that have everything needed for $10. However, I forsee some problems here. Mainly, can the sternos heat the water from the ambient temperature to the correct one? I could heat the water at home, but by the time we got to the event, it would not be hot likely. Also, we would be serving from about 11-4 and I think by then we would need a lot of sternos, especially if they were used to warm the water up.

I also thought about buying an electric chafer if there is an outlet available. I think I have seen used ones on eBay? Then I could heat the water in it and not worry about running out of sterno.

Ice chests don't work unless preheated, packed foil and left closed. See the potato bar page for discussion.

Hot dogs with skin on will puff up and crack or shrivel, even turn greenish, if held over 20 minutes, but skinless can be held a long time. For the roaster, large electric roaster, fill it with hot water about 4 inches, put a disposable foil roasting pan inside with a few holes in the bottom to keep the dogs out of the water and load it up. Steams them in no time. Turn it down to low, keep them warm without drying out. Easy cleanup too. USE SKINLESS!

You can rent a real hot dog machine/cart from a rental place, it will have rollers instead of water. Pick up, set up, cleanup, rental fees, returning immediately- more trouble than the roaster...

Here are additional hints from a French class that raised a LOT of money with hot dog sales:

- if possible get hot dogs that are not invidually wrapped because it take FOREVER to peel 10 - 15 dozen dogs
- if you have to get the individually wrapped ones, put them in the freezer for a while and it will make unwrapping way easier -- the dog contracts more than the wrapping
- you will get asked what is in the dog -- beef, pork.??? People seem obsessed about this. Personally I like how an all beef dog stands up to the abuse of large scale cooking.
- if you are providing veggies dogs or non-pork or non-beef, some folks want to know that you have cooked and kept them separately. This is where your crock pots can come in handy. Do a crock pot for the veggies and if necessary another for other alternative choices
- cooking method of choice - grills because they are the fastest. But if not grills then water, which is easier to clean up.
- have your condiment station a fair amount of space away from the where folks get their dogs because condiment hogs can really slow down your line. Also get the big pump bottles of condiments from Costco -- way faster than squeeze bottles and you won't run out.
- make sure the buns are pre-sliced, and the ones with slice going vertically through the buns are way easier to handle and folks seem to lose fewer dogs from them.
- unless you are serving salads, large napkins work as well as plates

I am making oven roasted potatoes, and green beans for 300 people. How many pans should i have of each?

Allow at least 1 serving per person.

I suggest you do a baked egg breakfast casserole instead, the sort with potatoes, cheese, veggies, etc., which you CAN do in the warmer. You just put glass 9x13's on the shallow trays. I would do 6 pans for this size group, plus fruit trays, some pastries, bagels or toasts, juice and a small assortment of cold cereals and yogurts.

www.ellenskitchen.com/forum/messages/25635.html

Use skinless, steam, do not boil, cover tightly.

The menu is:
3 full size pans Steuffers Lasagna (6 boxes)

3 full size pans Chicken Alfredo from a local Deli (heat in microwave or oven)

3 full size pans stuffed shells from a local deli (heat in microwave or oven

Tossed Salad

Breadsticks picked up from Olive Garden at 6:00
.
.
.
Is this enough pasta? I could also add 5 quarts of frozen meatballs in a round chafer.

How do I keep the bread from getting cold and/or hard? The last time I put bread in a chafer it got hard quickly and I only have 6 chafers which I wanted to use for pastas.

5 quarts of meatballs is not enough, either skip or get enough for everyone (which is at least 40 pounds).

Surely there are some vegetables, appetizers, antipasto, etc?

Full Tray: • Top dimensions: 12 7/8"W x 20 3/4"L x 3 9/16"D• Bottom dimensions: 9 7/8" x 17 5/8"

Half Tray: • Top dimensions: 10 3/8"W x 12 7/8"L x 2 1/2"D• Bottom dimensions: 7 7/8" x 10 3/8"

1. We will have 3 Meat options: Turkey (12 lb), Rotisserie Chicken and Honey Baked Ham (How many lbs.). How many of each should we make? 1A. How many trays will I need for the meats?

2. Our sides will be Macaroni and Cheese, Mashed Potatoes, Green Beans and Broccoli Florets. Based How many/what size trays of each should I have? 2A. Based on the size you recommend, how many quarts is that considered? 2C. Am I able to bake the Macaroni and cheese in the oven in these same trays?

3. Based on the sizes above, can the half and full trays be placed inside of the full tray for chafing/steaming. It seems kind of snug.

Macaroni and Cheese, 8 pounds dry (8 9x13)
Mashed Potatoes, 30 pounds
these will work out to about 3 full trays
Green Beans, 20 pounds
Broccoli Florets, 20 pounds.
about 2 full trays, but half trays are easier to handle.

www.ellenskitchen.com/cooktalk/pansmeas.html

The simplest snail cookery: Nest into foil on a cookie sheet, meat side up. Top each with a piece of garlic butter (press it in the hole) and bake for about 10-12 minutes in a preheated low oven (350). You might get some ideas from these snail sites:

escargot.free.fr/eng/cooking.htm

Appetizers
hot spin/artichoke dip,
corn dip
meatballs
I would add a fruit tray (see the deluxe tray for 100 on the fruit tray page)

SO SEND SOME MORE INFO ABOUT THE PARTY PLAN.

If you did 2 half pans of macaroni, you would have plenty left- you might do them a little less than full.

Megan, you can't fill the bowls until they are ready to sit down and eat. Also, you can coat the bowls inside with a little oil or butter (depends on the soup) and toast just slightly, ahead of time.

Jo, No, Sterno is absolutely not safe for reheating. 9x13 casseroles can be stacked in electric roasters (only ONE per outlet, though- they blow fuses in groups). What I would do is entree meats in two roasters and the rest in crock pots...

Also, if I buy a roaster oven to steam the hot dogs what's the best way to keep them for the party? How many hot fogs can I cook in an 18 at roaster at a time?

Kristina, read the thread on hot dogs in a roaster, and allow 2 per person.

Tracy, a half tray is usually 3 quarts or about 15 servings.

With meatballs, chicken marsala and salmon as entrees, I would do 1 pound meatballs per 5, 1 pound raw salmon per 5 plus 1 pound raw chicken per 4.

www.ellenskitchen.com/cooktalk/pansmeas.html

A chafing pan holds about 25 servings, 12 pounds.

BE SURE to carry the foil pans on thick cookie sheets. They CANNOT be handled by the edges when full.

My question is in regards to the aluminum chafing dishes and how many of each we would need for each side dish. We aren't sure of how many half pans (12 1/2in x 10 1/2in x 2 1/2in) we'd need or if a full pan(20in x 12in x 2in) would be best.
I will also be making the mac n cheese and greens myself. If you could also possibly advise me on approx how many boxs of noodles would be need and the many bushels of greens assuming they are a good size bushel would be suggested for purchase to feed approx all 55 adults.

The aluminum half pans are sturdier and easier to handle than the full pans. The full pan holds about 25 moderate servings, so you would do 5 of any side dish for all.

I would simply count this as 2/3 of 100= 65 served.

5-6 pounds dry pasta for the mac and cheese.

I would make it the day before and refrigerate; take in an ice chest; plug in an electric roaster before the service and heat to 350-400- put the sausage in- serve when hot after the service (could also heat at 400 tightly covered in an oven).

Jasmine, have you considered pigs in a blanket, which is a roll wrapped around a hot dog and bake in place?

Chafing dishes don't heat food, they just keep it hot if it is already hot.

If the park has grills, you can keep things hot on grills, including pans of cheese sauce.

So consider letting them make sandwiches with non-hot items, having chips and dips, not nachos, and save the beans for another time. Fruit trays. Cake and lemonade.

Anyway, here are a few other ideas...

set up an obstacle course around the park --hopscotch, jumping over a stick, twirling, doing X number of jumping jacks, run around a post 3 times, hula-hooping, crab-walking or walking sideways, skipping, tossing bean-bags, etc.

prepare baked beans and mac n cheese a couple of days before and reheat without drying them out. Prepare up to 48 hours ahead, but do not cook. Refrigerate. Bake day of, adding about 1/2- 3/4 hours to cooking time. Beans would fit in one electric roaster- preheat the roaster for 20 minutes before placing the pan.

Two lines for this amount of guests. "Due to Space issues this may be difficult. Is it going to be a big problem?"
Yes, it is, with 100+ guests. You can do 2 lines by setting the table up so people can go down both sides.

If you thoroughly preheat the cambros/ hot boxes, and the food is over 180 degrees going in, they can hold 2-4 hours.

You are talking 32 gallons, which is about 250 pounds, of soup and 12-15 gallons of salad.

The menu would benefit from the addition of 1 more item, a green bean casserole such as my better green bean casserole in the top section of big pots would be an excellent addition. It can be made with a soy milk cream sauce instead of canned soup to eliminate dairy. A corn side dish is another option- see the article on big pots.

You desperately need to add good bread and real butter or nut butter to the menu- at least 12 pounds bread and 3 pounds butter per 100. This only adds about $25 per hundred to the cost if you make the bread yourself (there are very good frozen bread doughs that cost less than $1 per pound). You also need a good dessert.

Iced tea is the least expensive non-water beverage.

Yes, you use about 10% less food if you serve, but table service for that many people with inexperienced help is a nightmare. An option is servers at the buffet.

You need 6 to 8 serving lines for 400 people for buffet, as it takes about 1 minute per person.

Salad, use the plan for 100 table 1 1/4 times the amount for 100.

You need 4 8 foot tables, set up so people can go down each side, you can start mirred sides from each and and put the meat in the middle, or do 2 full serving stations.

3 gallons beans per 100.

I would probably add a fruit tray, see the fruit tray page. I would definitely have a sliced cheese tray at least 8 pounds assorted, as you will have people who don't eat meat in a crowd that size, or else do a dozen veggie burgers for them.

12 Chaffing Dishes
12 serving spoons
24 Full trays to sit in chaffing dishes
6 soup warmers
6 ladles
400 soup bowls
400 side plates for bread
400 main plates for warm salad
400 knives and forks and soup spoons

for in the kitchen
3 x industrial gas burners
3 x gas bottles
3 x 40L saucepans to re-heat the soup in

We will cook all the salad items off site, compile and warm through in chaffing dishes on-site, how long will it take to heat the salad to warm? Thinking something Kale and sweet potato based.

One other question Ellen and I really appreciate your time on this, we will heat up the soup in large commercial size saucepans in a makeshift kitchen on-site on gas hobs. But how/ what is the best way to get the soup from these pans into soup warmers, being that its going to be very hot? Or are soup warmers a bad idea? I cant work this out logistically and would love some advice, as we need to get it from huge saucepans to something smaller to serve it from on the buffet lines.

Chafer trays come in 2 1/2 , 4, and 6 inch depths, but the standard is 2 1/2. Full size, these hold 6-8 quarts, which is about 25-30 servings.

I use a standard 3 quart saucepan with a heat-proof handleto ladle out of the big pots. I have strong hands.

Have 2 serving spoons per chafer

Have a few extra ladles, things get dropped.

Usual on buffet to have 2 plates per person. You do not need a separate bread plate.

Need at least 1.2 plates and bowls. People come back for seconds, need clean plate; it's the law in many states.

Plan on 2 forks, 1 1/2 spoons, 1 knofe per person, 4 napkins.

Also, sliders are labor intensive and don't hold very well. How about something like mini meatball subs instead?

The truth about chafing dishes is that they CANNOT heat chilled food to safe levels (160-180), though they can hold above 140 if
1) the food is 160 or above to start (ie, hot out of an oven) AND
2) They are set up using a steam tray under the food tray and the water is kept replenished. Two candles or sternos under a tray with no steam table burns the food right over the heat and lets the rest drop rapidly to unsafe temp levels.

So, you need to reheat in the oven and transfer. A 4 quart chafer doesn't hold very many, so they should get eaten before they have a chance to dry out- just be sure, when you refill, to put the ones that are left on top and the fresh ones on the bottom.

Will I be ruining the food chafer pans by doing so? I'm afraid they will warp. Is there a maximum temperature the food pans can withstand in the oven? I have placed pre-warmed rice in the food pan, in a preheated oven at 100 degrees and then shut off the heat, no problem. (The reason I put the pan in the oven to keep the rice warm was that I was finishing preparing harcourt vert stovetop to be served in the same pan with the rice.)

Bring food to 165 at home with stove or oven. Move in preheated ice chests (on the taco/potato bar page), have someone there to light the sternos when you leave the house, so they are hot when you get there.

1 stick of butter, or margarine
1 tsp. chili powder
1 tsp. black pepper
1/2 tsp. garlic powder (1/2 clove crushed garlic is better)
1/2 tsp. cayenne pepper
4 tsp. (1 tbs. + 1 tsp) cornstarch
1 c. chicken broth, cooled

How to make it

Chafers only get to 145, way too low for cooking.

a) There will be steamed vegetables, can we put raw sliced vegies (carrot, squash, snake beans and brocoli) into a chaffing dish for them to steam? Or do we need to cook them first?

b) We are also roasting sweet potato and pumpkin (24 kg total). Do you think two chaffing dishes will be adequate? They are the standard size rectangle chaffing dish.

A half pan that size holds about 12 servings.

3 meats, this depends on what the meats are but usual split is half beef, 1/4 each of two others, aiming for AT LEAST 6 ounces cooked, which is about 9 ounces boneless raw.
1 pasta, 1 pound per 10-12
parsley potatoes, 1 pound per 4
2 cooked vegetables, 15 pounds each

4 salads I really need to know what salads, if you look at the salad tables, you will see that weights or amounts for 100 people vary hugely depending on the salad type. If you want a SWAG, 6 ounces total all types per person, but not if one is fruit salad. Don't do fruit salad anyway, do fruit trays, easier, keep better and leftovers are more useful.

steamed vegetables, can you put raw sliced vegies (carrot, squash, snake beans and brocoli) into a chaffing dish for them to steam? Or do we need to cook them first?
Cook them first. You can not cook safely in a chafer, they only reach about 145 degrees if done exactly right with the steam tray under the serving pan. If cooking the vegetables is a problem, roast them ahead, rewarm in the oven and then transfer to the serving dishes.

roasting sweet potato and pumpkin (24 kg total). Do you think two chaffing dishes will be adequate? They are the standard size rectangle chaffing dish.

With 160 people, you need at least 3 serving lines- 2 is really not enough- and a typical steam table tray only holds about 7 pounds, or a fraction over 3 kilos, and serves at most 24. You need a lot more than 2 pans...

roasted red skin potatoes (40#);
3 full pans macaroni & cheese;
Together these are OK, but none left
3 full pans baked beans, these will run out for 150 people- you need at least 4 pans.

macaroni salad, 6-8 pounds dry pasta
cole slaw, 4 gallons

fresh fruit, see fruit tray page, do 1 deluxe tray for 100, add another for 25
vegetable and relish trays- I would do 2 classic relish trays plus tossed salad for 100 from the plan for 100 page

Also, this is a nice size party and you could easily use the 6 quart crock pots instead of chafers for the sausage and the meatballs- quite a bit easier to refill, and to take care of.
50-60 people with about half kids

ziti- skip, do just the pasta salad ahead, no oven issues
sausage and peppers- 1 pound sausage per 4, equal weight veggies
meatballs for sandwiches- 1 pound per 4, 3 cups sauce per 2 pounds
add cheese- about 4 pounds thin sliced
rolls and bread- about 7 pounds
add sandwich trimmings- 1/2 the amount for 100 on the sandwich page, tomatoes, lettuce, mayo, mustard, etc

Macaroni and pasta salad.- total 4 pounds dry pasta, divide to family taste and recipes. Can be made 2 days ahead and stored in baggies in the fridge.

1 relish tray- see the classic relish tray on the veggie tray page, do one

one cold sandwich tray??? do you mean trimmings? If you mean meats, just add a few pounds of lunch meats to the hots above (about 4 pounds). Have one jar each of creamy peanut butter and good jam for the hard heads.

chocolate fountain. please READ THE CHOCOLATE FOUNTAIN ARTICLE NOW and again before setting it up.

1/2 sheet cake- this is just 24 pieces- get a two layer half sheet for more.

4 rice, 3 bean unless they are big bean eaters, then do 4

With the broiled chicken, 2 enchiladas per person is plenty, you need 1 pound boneless chicken for 5 people, or that is 2 pounds whole bone-in for 5. Space required depends on whether they are rolled or stacked- make 1 tray for a family event and count them.

Make one pan of cheese enchiladas for the non-meat eaters.

2 gallons sour cream or crema fresca for on top.

You need green salad, see the plan for 100 page and fruit trays, see the fruit tray page.

Appetizer of chips and dip? 1 pound chips per 12, 1 pint dip or salsa per pound

Chicken (breast) with basil cream sauce
Vegetable lasagna
Baked ziti

See the spaghetti page, for how to estimate pastas. You need about 30-36 servings full servings lasagna, but cut them smaller than usual. You need 30 ziti.

MUST reheat in oven, unsafe to reheat in chafer (temp is too low)

pulled pork, thaw in fridge 2 days, 30 pounds
buns, 225
Condiments, see the sandwich fixing table on the sandwich page

potato salad, 6 gallons
coleslaw, 4 gallons
baked beans, 5 gallons
veggie tray, see veggie tray page
watermelon, about 70 pounds

My question is, if we need to have enough 8 qt chafers on the buffet table for all the food to be out and warm...How many chafers would you suggest per each dish? I'm assuming (correct me if I'm wrong) the chicken needs to be in a single layer, while the sides can most likely be a few inches deep? I just can't conceptualize this amount of food :)

Note: We will be warming everything in ovens on site, and then placing in chafers.

You are looking at 65+ pounds of wings if you do 1/3 pound per person, which would be about 4 roasters. As noted in the roaster thread, 2 on the same circuit blows most circuits.

So, do you have ovens there?

In 8 Qt. Lg Chaffers:
Chicken Enchiladas
Chili Relenno Casserole
Pork Tamales
Grilled mixed veggies

In Round 5 Qt Chaffers:
Refried Beans
Black Beans
Spanish Rice
Cilantro Lime Rice
Cornbread Cake

Large bowl:
Fiesta Salad - Greens w fresh mexican relish
Tortilla Chips
Then appropriate condiments like cheese, salsa, guacamole
sour cream
salsas

Three issues: First, looks like buffet can only go up against a wall. This many people seems like I need two 2 sided tables...(Do I add an entire second one in an adjacent room or move it all to this classroom that has two entrances (one in and one out maybe).

Second, Am I doing too much?

Will probably purchase refried beans already prepared from local restaurant.

The menu is OK, though it is starch heavy and calls out for fruits.

You need 1 full serving line for every 50-75 people, so you are actually looking at 3 serving lines if you want to serve in a timely manner.

What is the event, what is the dessert and how many children?

Count this as 1 3/4 times the amount for 100.

Yes, doing Spanish rice only would be fine.

If you do just one bean (which would also be fine) I suggest the black beans, and make sure they are meatless.

A very nice addition would be a cold corn salsa/salad instead of another cooked veg, and it would add attractive color.

I would put the fruit trays and the chips out as appetizers- to allow prep/ finish time on the buffet while the guests wait for the photos.

Tortilla Chips- 1 pound per 10-12
Then appropriate condiments like
salsa, 1 cup per 6
guacamole, 1 cup per 4 (frozen avocado, available through restaurant supply, is a helpful choice here.
sour cream, move to dinner table

Fruit trays- about 1 1/2 times the deuxe trays for 100 on the fruit tray page

n 8 Qt. Lg Chaffers:
Chicken Enchiladas- 2 per person
Chili Relenno Casserole- 1/2 serving per person
Pork Tamales-2 to 3 per person
Grilled mixed veggies- about 40 pounds ready to cook
sour cream-about 7-10 pounds per 100, tastes vary regionally

In Round 5 Qt Chafers:
Black Beans- 8 pounds dry or 3 gallons cooked per 100
Spanish Rice- See on site recipes
Cornbread Cake- about 1/2 cup per person
Need some butter- 3 pounds per 100

No tortillas? 2 per person, or 1 bolillo style roll per person, reheating info for tortillas on the taco bar page.

Large bowl:
Fiesta Salad - Greens w fresh mexican relish- use guidelines on the plan for 100 page salad section

Hot apples, such as fried apples or baked apple halves, would be fall-ish and popular. Artichokes, Brussel sprouts, cranberries, green beans, pomegranates, broccoli / cauliflower and all the greens, are extra good as fall crops. A corn casserole would be interesting.

When you say squash, do you mean summer squash or the various orange and yellow ones? Do you know if she can eat pumpkin? Sweet potato or yam?

How about hot cider as a beverage choice?

All kinds of fruit cobblers are great in chafing dishes.

Add a green salad and good bread, maybe a fruit tray or relish tray, a veg if you are ambitious, and plenty (6-8 pounds)of good (preferably home baked) bread and some butter, and you will have a fine dinner.

I am cooking for my friends wedding. I have a few food to cook and place into chafers.

I have a three cheese pasta bake, potato casserole, steamed veggies, salmon, ham and turkey.

The bride would like all food to be served warm. I am precooking the the pasta and potato casseroles in aluminum pans. Warming them up on site.
Can I place the aluminum pan on top of the chafer insert, or should I transfer them directly into insert.(the one above water)

Would the veggies also get soggy? How long should I cook the salmon filets so they don't dry out in chafer.

Also the Turkey how much stock should I place into insert.

Will the ham dry out, or is there a trick.

I am a little stressed, just over a week to go.

Yes, you can put the aluminum pan in the chafer but ask about renting enough trays to load the food in directly. Those aluminum pans are flimsy, and therefor rather dangerous, with this much food.

three cheese pasta bake,
potato casserole,
These two MUST reach 165 before being put on the chafers.
steamed veggies, undercook slightly, maybe a cheese sauce on the side

salmon, reheating is a mess, they will dry out, no avoiding. Is there any way you can cook it there OR convince the bride to let you serve it poached and chilled, which is very nice in this hot weather. You really need a lemony or mustardy sauce if you are going to try to hold it.
ham, turkey, see the reheating instructions in the reheating article in the holiday cooking section at the top of big pots.

Corn
Green Beans
about 11 pounds of each (2 #10 cans if using canned)

Mashed Potatoes, about 20 pounds raw potatoes, look up the freezable, holdable mashed potato recipe on the Big Pots page).
Mac and Cheese, 4 pounds dry pasta

You need to talk to your caterer.

I would order 90 servings beef, 50 chicken Francese.

About 80 servings each, pasta and potatoes.

30 pounds broccoli rabe.

I go by starting weights, so this is not too easy. Yo will have to refill the chicken.

You need to switch your squash to top of the stove.

You need at least 2 1/2 gallons of gravy, 3 would be better.

You are talking 7 trays of chicken at this size. You need great big trays that leave just an inch of space around the edges in the oven, then you can get it to 6, but even done 2 at a time, at 40+ minutes each batch, you are looking at nearly 3 hours cooking time.

Can you get someone else to bake the stuffing and bring it ready to serve?

Can you switch you chicken to one of the cutlet dishes on my wedding chicken page, that can be done ahead and reheated in 2 roasters?

So, you might have a mix of table/cold things with the hot hd's.

4 hours from cooking to eating is the food safety max, two hours is about what you want to hold in a chafer, but I am betting they won't be there after two hours because people will eat them up.

The quiches can be served room temp, no need to reheat.

Consider doing some platter dips such as my 7 layer dip, and some trays such as fruit trays, and some bites such as my spinach Parmesan bites so everything doesn't have to go through the oven. You need about 8 items per person for the first hour and about 6 per person for following hours, and that is a LOT of oven time/space.

My ideas:

Friday night 32 guests - lasagna, Greek lemon roasted potatoes and chicken, buttery basmati rice, BBQ spareribs.

Saturday night 29 guests: baked pasta, stewed beef and split peas in a tomato sauce, buttery basmati rice, braised chicken, grilled beef liver.

Plenty Appetizers for both nights chips and home made dips
Spanakopita mini meatballs in BBQ sauce stuffed grape leaves veggies & salads.

First, good luck.

green beans, for 120, about 30 pounds-s con
garlic red potatoes, about 50 pounds
with sweet dinner rolls, 2 small per person, 3-4 pounds butter
I would definitely add salad and maybe a second vegetable

You are going to have some trouble with holding the baked chicken 2+ hours before serving. I strongly suggest you do one of the wedding chickens on the Big Pots page, with precooking and a sauce and reheat on site.

ham, 1 pound boneless for each 5
smoked wings; 2 pieces each
chicken tenders, 1 large or 2 small per person

Roasters at 200 are safe for warming if preheated and kept covered. Each one needs a separate circuit/plug; they do blow fuses if hooked up together.

4 lg stainless steel bowls of Caesar salad
2 med bowls of Coleslaw
3 med bowls of Pasta Salad
2 large bowls of tossed green salad
200 buns & butter (2lbs)

4 Turkeys - 16 to 18 lbs each (total 64to72lbs)
(3 gallons of gravy)
3 boneless Hams-6 to 8 lbs each (total 18to24lbs)
1 gallon glaze for ham
2 pans of lasagnas (each pan 13x16 inches)
3 pans of scalloped potatoes (30lbs total)
3 pans of mashed potatoes (30lbs total)
3 pans of mac n cheese (each pan 13x16)
5 pans of vegetables (each pan 13x16)(carrots, peas, green beans)

Dessert will consist of 400 squares & bars, 3 large cheese cakes and 2 large fruit plates.

First of all do I have enough food for that many guests and will 6 chafing dishes be enough. I planned to put the turkey & ham in one chafer, the mash, scalloped, mac n cheese, lasagna each in their own chafer and one for the veggies. Will rent extra inserts and keep other dishes warm in oven to replace empty trays.

First, you really need an appetizer area-
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 usually needed for each 100 guests, but you could manage with just 1.

4 lg stainless steel bowls of Caesar salad- do for 100 from the plan for 100 page
2 med bowls of Coleslaw- 3 gallons
3 med bowls of Pasta Salad- 6-8 pounds dry pasta
2 large bowls of tossed green salad- do for 100 from the plan for 100 page

200 buns & butter (2lbs)increase butter to 3-4 pounds

4 Turkeys - 16 to 18 lbs each (total 64 to 72lbs)- OK, none left
(3 gallons of gravy)
3 boneless Hams-6 to 8 lbs each (total 18 to 24lbs)
1 gallon glaze for ham
All OK

2 pans of lasagnas (each pan 13x16 inches)- will run out- suggest you make them meatless to act as an entree for any non-pork.meat eating guests
3 pans of scalloped potatoes (30lbs total)- maybe 40?
3 pans of mashed potatoes (30lbs total)
3 pans of mac n cheese (each pan 13x16)

5 pans of vegetables (each pan 13x16)(carrots, peas, green beans) You need at least 24 pounds each.

Dessert will consist of 400 squares & bars, 3 large cheese cakes and 2 large fruit plates. This is just fine.

Dinner level coffee with dessert? See the beverage planning page.

Will 6 chafing dishes be enough?
No, with 130 people, you need a double line, 2 tables long, separate pans for each meat.

the mash, scalloped, mac n cheese, lasagna each in their own chafer- OK
The veggies, one of each, not all mixed.

I will be hosting approx. 80 people for cocktails and heavy appetizers.

I have purchased two chafing dishes and will be serving 150 Costco sweet & sour meatballs in one and 120 browned vegetarian Trader Joe's pot stickers in the other.

Both items will be fully cooked before putting in chafers.

I assume you mean standard steam table size trays, 2 1/2 inches deep. Each one only makes 20-24 servings

baked ziti, with meat, 4 trays
macaroni and cheese, 2 trays OK
You need at least 12 pounds total pasta
eggplant parm- at least 3 trays, 4 would be better- only 20-25 servings per tray

mozzarella sticks, about 2 per kid, 3 per adult. Dipping sauce? 1 cup per 5-6 people.

It is a good idea not to put them all out at once- instead put out part at a time.

I have never used a chafer before. I am trying to plan for a graduation party and I would like to break one chafer up using 1/3 pans, 2 1/2" deep (hot food) and in a second and third chafer use 6 or 9 little pans (cold food).

I am having trouble understanding how the little pans will be supported in the middle...I have seen "adaptors" but they come in odd lengths. I am looking at purchasing 3 chafing dishes measuring 24" x 14 1/8". Would you be able to guide me?

I have read almost all the posts - love your advice. I am self-catering an event that 50-60 people will attend (most are big, strong teenagers and adults men). What do you think of this menu and those quantities? I will have two lanes, as you often suggested for this number of people.
2 meat lasagnas (chafing dishes)
40 honey glazed drumsticks (chafing dishes)
10 lbs BBQ pulled pork (crock pots)
4 lbs cold shrimp + cocktail sauce
20 meatless Enchiladas
4 lbs coleslaw
4 lbs potato salads
2 green salads
60 rolls
Drinks galore

I tried to vary as much as possible so everyone finds something s/he likes. This is an off-site event, so all the food will need to cooked in advance, brought onsite (there are ovens/refrigerators onsite), and then to the chafing dishes/serving tables.

THANK YOU in advance!

2 meat lasagnas (chafing dishes)- about 40 servings- you cut them, don't let them scoop
40 honey glazed drumsticks (chafing dishes)- at least 65, 80 better
10 lbs BBQ pulled pork (crock pots)-about 40 sandwiches, add the rolls for this. Also 6 pounds sliced onions and at least 2-3 quarts pickles.

20 meatless Enchiladas- fine- 1 tray

4 lbs coleslaw- at least 2 gallons
4 lbs potato salads- at least 3 gallons
2 green salads- at least 16 pounds, 2-3 quarts of dressings

60 rolls- do French /garlic bread in addition to the pork rolls above- at least 10 pounds. If not garlic, add 2 pounds butter

Drinks galore- the beverage page will help you get a closer estimate on types and amounts.

Plenty of dessert, of course, the dessert planning page can help with this.

I reading your post and is very helpful!
I'm helping coordinate a wedding in May for my sister and we are are wondering about serving skirt steak {CHURASCO].
but my family like meats well done.
My question is if we cooked the steak well done, and if we keep in the chafing warmer for about 1 and half hour would the steak get chewy. or what type of red meat do you suggest?.
your suggestion is greatly appreciated.

If I had my heart set on skirt steaks, I would marinate, pound and grill them just to medium rare, hold them UNsliced in the chafers and slice just before serving. You have a dish of hot au jus on a hot plate and slide the slices in there for anyone who likes them well done. Yes, one or two people should serve the first round of meat, so you don't run out.

You need to reheat on the stove, or in the oven, then transfer to chafing dishes; chafers do NOT warm sufficiently to take cold food to safe heat (160).

roast pork tenderloin, 1 pound raw per 3
1/4 cup gravy per person
This slices best if it has stood for 1/2 hour before slicing. If you make ahead, you need to reheat in sauce or gravy.
chicken Parmesan, 1 pound boneless skinless per 4, small pieces
shrimp scampi, 1 pound raw shelled shrimp per 4-5
Assuming you offer all three as toppings for the pasta, the shrimp will throw the estimate. Put it last on the line and have someone dish up the first round. Many eaters will want some of each.

pasta, assuming it is the only starch food, 20 pounds. Read the spaghetti page thoroughly about heating and reheating.
You need at least 2 pounds grated or shredded Parm per 100

roasted vegetables,about 35 pounds
salad, use the plan for 100 table
rolls, 2 crusty or 4" baguette per person
4 pounds butter

This can't be the full menu- appetizers? Desserts? Beverages?

You deeply need some starchy dishes on this menu. Baked rice pilaf would be the easiest- 8 pounds dry rice per 100- recipe in the recipe box section of this site.

Reheat, 350 degrees preheated 20 minutes, allow 1 1/2 hours. Check with quick read thermometer; at least 165; turn to 180 to hold. Chicken will take all 3 roasters; you need 1-2 more for the wings... You know that these blow circuits unless put on separate circuits- you can't plug them all in in the same room.

The meat MUST be at serving temp before going into the preheated chafers, and remember it takes about 45 minutes to preheat the chafers.

I was able to find the posts. I am sorry I could not keep track of your event. I STRONGLY suggest that readers start a fresh thread when they post, using the letterbox at the top of the main forum page, especially if they anticipate a back and forth, because it is quite difficult for me to find posts on a long thread. The first post on this appears to have been way back in January.
So if I understand correctly, this is the menu:

baked spaghetti (no wonder you did not need rice)
chicken alfredo;
You want a total of 18-20 pounds dry pasta for 150 people- you can decide how to divide; many groups slightly favor red. You need 4 pounds grated Parm per 100 for table cheese
If both these are meaty, you need at least 1 catering pan of a meatless entree

salad- use 1 1/2 times the amount for 100 on the plan for 100 page
dinner rolls; suggest Italian or French, 12 pounds per 100
fruit tray, use the fruit tray page
vegetable trays; I would do 2 classic relish trays plus fresh for 50, see the veggie tray page
Consider a room temp veg such as roasted veggies, about 35 pounds

sweets table; use the dessert planning page for a dessert buffet. This depends also on how large the wedding cake is.

the roasting pans 11x9 2inches deep, 3 spaghetti, 7 chicken- I think this may be scant- see note above

There is a large plastic container for transporting hot food hot, called a cambro, it is preheated with hot water and will hold hot food safely up to 6 hours. They can be rented.

Full pans should fit your chafers, but for headache=free day, take a frame to the restaurant and check with an empty pan.

Heating the water in the chafer from room temp takes almost an hour. Borrow an electric kettle and bring the water to a boil before it goes in. The water should not touch the pan- steam is hotter than boiling water and that is what you want acting on the pan bottom. Use 2 sternos in each, and have extras, they only last about 2 hours; and have tongs to change them with, they are scorching hot.

Have someone deliver the food at 4:30 and you are still in the safe range for serving at 6:30.

That is enough lasagna. Cut into 20-24 pieces when it goes into the chafer.

You might allow 4 ravioli per person- some folks will take more.

Keep both pans tightly covered with foil until ready to serve.

Get a pound of good shaved Parmesan for the pasta and salad.

Consider swapping the pasta salad for a really big, Olive Garden style, tossed salad. Better balance. Do 1/3 the amount for 100 from the plan for 100 page- it also has dressing amounts.

Don't forget butter for the rolls.

Talk to them about a seafood dip or spread to replace the scallops.

I read your forum with great interest! There is some quite useful stuff right here ;-) Thank you so much for sharing!

Next week I need to prepare carbonara sauce in advance for about 200 people for a wedding party and to serve it in a chafing dish.
What would be your suggestion in order for the eggs not to coagulate? Or to keep the sauce creamy?

Thank you for your help,

Use 1-2 large crockpots, depends on amounts. You can heat at home, transfer to the crock pot on high and it will be fine by 8 pm, and safe.

How much dry pasta should I get and cook?

What do you mean hot from the oven? It should be transferred directly from the ovens to the preheated chafers, and WARNING, it takes about 40 minutes to preheat a chafer if you use sterno heat- only way to speed up is to use boiling water to fill the steam pans below the serving pans.

Are you cooking the rice and beans from scratch and what else is being served? It affects amounts... write back.

Thank you sooo much. I have the black aluminum chafing pans. I just wanted to make sure that the "black" part was not a plastic of some sort so when i cooked the lasagna in the oven in the chafing pans, it wouldnt melt! :-) I have two big pans.

www.ellenskitchen.com/cooktalk/pansmeas.html

Thank you for providing this wonderful resource.

My question is, do I have enough... or is this overkill... for 150-200 people for "a mess hall summer camp (theme) buffet dinner"

3 full sized (6" deep) catering trays of each:

1. Spagetti Sauce
2. Spagetti Noodles
3. Chilli
4. Macaroni and Cheese
5. Mixed broccoli & cauliflower (with cheese sauce on the side)
6. Caesar salad
7. Garden salad
8. Garlic Bread
9. Hotdogs (pre-boiled) + buns on the side**

**these may also serve as a late night snack if the party goes late.

Extras/Sides
10. Bumps on a log
11. Carrots & Celery sticks
12. Parmesan, Sour cream, ketchup, mustard, relish
13. Salad dressing

And...
14. Birthday Cake
15. Ice Cream (3 gallons?)
16. Smores
17. Jiffy Pop

These 6 inch deep pans, full, hold about 80 cups. The standard pan, though, is the 2 1/2 to 3 inch pan, 30-40 cups, so make sure these really are 6 inch and full.

1. Spaghetti Sauce
2. Spaghetti Noodles
4. Macaroni and Cheese

This is way too much. For 200 people, you need only about 24-28 pounds of dry pasta, and the 6 inch pan holds 10 pounds dry. You can divide this according to what you think people will eat, into the 2 dishes.
For each pound of spaghetti, allow 1 quart sauce. For each 100 people, 6 shakers of Parmesan
For each pound of macaroni, 1 quart sauce and 1/2 to 1 pound cheese. I would make the mac in a 3 inch pan, as the shallower pan gives a crispier top and edge, which is preferred by most people.

3. Chili- 2 pans=160 cups, enough
You need grated cheese and chopped onions to top this, see the church social chili recipe on this site for amounts.

5. Mixed broccoli & cauliflower (with cheese sauce on the side) 2 pans and will probably have leftovers

6. Caesar salad
7. Garden salad
Too much! 3 pans total, and that would be about 20 pounds. This would be an easy cost savings if assembled from pre-washed greens, etc, from the produce section. See the plan for 100 section for exact info on how much and what type dressings.

8. Garlic Bread- 24 pounds, have some with just butter, not everyone eats garlic

9. Hotdogs (pre-boiled) + buns on the side**
what I would do instead is 120 pounds of chicken leg quarters, cut into 2 pieces, seasoned and baked, then served in the spaghetti sauce. Do leave some plain.

**these may also serve as a late night snack if the party goes late.

Extras/Sides
10. Bumps on a log- to make 200 pieces, you need about 8 1/2 pounds celery, 3-4 cups peanut butter, 1 1/2 pounds raisins, or more.
11. Carrots & Celery sticks, It takes about 15 pounds of carrots to make a few sticks each for 100. Ranch dressing dip is the favorite here.
12. Parmesan, Sour cream, ketchup, mustard, relish look at the sandwich planning page for help (or skip the hot dogs)
13. Salad dressing- covered above

And...
14. Birthday Cake sheet cake makes 60 servings; could go 2 layer
15. Ice Cream (3 gallons)- allow 3 1/2 per 100
16. Smores- consider one of the prebaked s'more bars; recipes abound and much safer and easier than making from scratch, with this large a crowd.
17. Jiffy Pop- very expensive and ecologically, a disaster. With this large a crowd, consider renting a real popcorn cart- smells wonderful, good for the party later, better popcorn. About 6 pounds per 100.

Also, suggest you rent a soup crock for the gumbo, one of those big black ones, it won't stay hot enough in the open chafing pan.

Pulled pork, 15-18 pounds, 75 rolls, 3 quarts pickles, 6 pounds sliced onions, 2-3 quarts table sauce
Baked Chicken, about 60 pieces. Will hold better if baked in a sauce
You will have some left, but with 2 items you have to do extra so everyone gets his/her first choice

Shrimp gumbo, if this is a gumbo eating crowd, 5 gallons

Sweet corn,
green beans,
15 pounds each

Red and Yellow rice, total 8 pounds dry rice

yeast rolls, about 8 pounds, 2 pounds butter

potato salad, 3 gallons

deviled eggs, about 4 dozen eggs

fruit trays, use the fruit tray page, or 1/2 the deluxe tray for 100, assuming you will also have cake and ice cream.

It takes up to 45 minutes to bring the chafer steam pans to serving temp, unless you start with boiling water. So the optimum plan would be to have someone at the site light the chafers before the lasagna leaves the house, transport hot (see the baked potato bar page for how to use ice chests to transport hot) and place straight into the hot chafers. This also avoids reheating the lasagna, which never improves it.

You can hold 2 hours in the chafers before serving. A total of 4 hours max for transport, hold, and serve.

Appetizer table
Deviled eggs
Pimento cheese with club crackers
Black eyed pea "caviar"
Shrimp, crab, or crawfish dip
Cheese straws

Dinner
Real ham or pot roast
Fried chicken (ordered out) or smothered chicken
Chicken gravy

Green beans with potatoes and onions, but no meat, so any vegetarians can eat them
Scalloped tomatoes
creamed corn or corn casserole or summer squash casserole
No fried veg- they do not hold well; but 3 plated veg, it is what gives the dinner its festive abundant appearance (and it is VERY budget sparing)

Really good hot yeast rolls with plenty of butter (biscuits would be better, but impractical for a very large group)

Mashed potatoes OR roasted/steamed new potatoes, OR mac and cheese

Iced tea
Lemonade
Dinner level coffee
Cake
If a second dessert, banana pudding?

Marinate or the chicken before cooking, this helps. Put a layer of sauce in the chafer, then the chicken kabobs, then tightly cover (foil) to hold, and don't hold over 2 hours.

You do 1 chafer per food per line, and 1 line per 50-75 people. You can do a double sided line using 1 chafer per food for 100+ people. 4 food items or chafers per 8 foot table.

I tend to overestimate. Can you tell me how many full pans I would need for 60 people, with salad, rolls and cake for dessert.

The church has chafing dishes and a professional warmer, we should be fine if I bake at home (6 min away) or there. They do not have a professional kitchen, only a regular gas range, so I would prefer my own as I know the temp accuracy etc.

Adding 15 pounds of a hot veg, such as a broccoli or summer squash combo, would keep it on the lower side, However, if you think it might be 65, go for 3.

2 rolls per person, 2 pounds butter. For salad, 2/3 the amount for 100 on the plan for 100 pages.

How long would it take to reheat.

Also, I will serve potato salad and a cottage cheese jello salad. I was planning on puting ice in one aluminum pan and place the salad in another aluminum chafing dish on top. do you think this will work. (PS it will be served outside, with temperature about 80)

full menu is
pit beef 70 pd
BBQ sauce (not yet sure... 1 1/12 gallons?)
Salsa (not yet sure... 1 1/5 gallons?)
chicken (to be determined)
Chili 6 gallons from costco heated in 2roasters
potato salad 6 gallons (made the day before)
cottage cheese jello 6 gallons (made same day)
tossed salad 15 pd (bags from costco)
ranch dressing (not yet sure...1 gallon?)
rolls 150 and butter (individual package 150)

Am I on the right track?

Serving potato salad and a cottage cheese jello salad. Planning on putting ice in one aluminum pan and place the salad in another aluminum chafing dish on top. GOOD PLAN.

pit beef 70 pd- plenty; actually, I would not do more than 45-50 for sandwich preps.
BBQ sauce (not yet sure... 1 1/12 gallons?)
1 cup sauce per 10 at serving, plus whatever you use to saturate the just cooked beef before refrigerating.

Yes put it in smaller trays to cool quickly in the freezer, then sauce it and cover it straight into the fridge in the shallow pans. Reheat in the shallow trays also, then transfer to the preheated chafers. Reheat covered in a preheated 350 oven, allow 40 minutes in the shallow pans.

Salsa (not yet sure... 1 1/5 gallons?)?? For chips? 1 pint per pound of chips.

Chili 6 gallons from costco heated in 2 roasters
This is almost 100 servings all by itself.

potato salad 6 gallons (made the day before)
cottage cheese jello 6 gallons (made same day)
make day before! Must chill well.

tossed salad 15 pd (bags from costco)-add 4 quarts cherry tomatoes, 2 pounds shredded carrots, 6-8 sliced cucumbers, skip onions
ranch dressing (not yet sure...1 gallon?). For 100 people, I do:
12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve; about 4 ranch, 3 lite ranch, 3 Italian or balsamic, 2 fat free Italian

rolls 150 for beef? about 20 dozen

butter, 3 pounds per 100 or at least 3 pats per person

ROASTER CAUTION: 2 roasters on one circuit will blow most household circuits. You are planning a lot of roasters, figure out where you will plug them in!

Also, please consider an appetizer plan, 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 serves about 100 guests.

I'm so impressed with your knowledge and answers to everyone's questions! Thank you for sharing your experience with others rather than keep it all to yourself!

So my question is in regard to Chinese style roast pork with crispy skin. We're going to buy the pork earlier in the day and are wondering what the best way to keep it crispy for night time service would be. Someone suggested heating it in an oven before transporting then putting it in the chafing dish, keeping it in the dish to stay hot even if the skin gets soft. Another idea is bringing it from room temperature (already cooked and still crispy) and leaving it uncovered in the chafing dish so it heats without steaming.

I've read many of your posts cautioning against fried food, but what would be the very best thing in this situation to keep the roast pork skin as crispy for as long as possible?

When you fry something, as soon as it comes out of the fryer it begins to emit steam, which soften the crispy coating. Unavoidable! Here are the things you can do:

As soon as cooked, place on racks over cookie pans to cool. Single layer, spaces. Do not cover. If holding more than 2 hours before serving, get to refrigerator ASAP, at least within 1/2 hour.

Reheat or hold hot on racks, uncovered, in a preheated 250 degree oven. It is unsafe to reheat in chafing dishes, they don't get hot enough fast enough; also, it is instant sog. If possible, you can run under the broiler just before serving.

If this saves you time, trouble or money, please make a donation to support this site. Thank you and good luck.

This will be for a wedding reception near the beach and the bulk of the food will be delivered to us around 4-5p in cambros from a location that's a 45 minute drive away. Guests will probably start eating about 30 minutes to an hour after that delivery which means it's been cooked and held in the cambros for that long.

We'll have shrimp skewers, chicken skewers, salmon, beef burgundy and mashed potatoes, all which we think will hold well in the chafing dishes. It's just the roast pork, the one that the chinese cook and hang in their windows all day that we're worried about. We could pick it up early in the morning to ensure refrigeration soon after it's cooked, however, that means it'll reheat with the family and come down with us at 2p during set up.

There are no ovens on site for us to use at the location, and the bride really wants this roasted crispy skin pork.

For 200 guests, you need 3 serving lines, or 2 2-sided lines. For 150, 2 0r 3 lines, 3 is better. So for each line, you will place 1 chafer for each dish (for example, if the spaghetti and meatballs are served separately- recommended- 2 chafers, 1 for chicken, one for corn or other veg). Each chafer will take 2 pans- one in place and one with the refill. Salad in a bowl I would suggest corn off the cob, broccoli or another green or roasted veg rather than corn cobs, as they are rather messy to eat in wedding outfits.

The Alfredo style sauce that holds on this site might be just right for you.

Strongly suggest you do one of the pastas with the meat on the side, so any vegetarian guests have something to eat with cheese and butter. You will have some non-meat eaters with this many guests.

home fried potatoes, these are tough to hold. Consider scalloped potatoes instead, 2 roasters, about 70 pounds potatoes
rice (salad?) or pasta salad, 10-12 pounds dry plus add ins
a green salad, use the plan for 100 table, x2
green or baked beans, fresh or frozen, about 38 pounds; baked; 3 gallons (4 #10 cans) per 100.

chips and salsa, 1 pound chips per 15, 1 pint salsa per pound
corn chips and bean dip, 1 pound chips per 15, 1 1/2 cups per pound
spinach dip, 1 cup per 10

tortilla roll up. 2-3 bites per person, these are a fine choice for this use.

Wedding for 125, apps at 3:30, dinner at 4:30

I have 1000 bites of assorted room temp apps.

I am planning the following:
*mini chicken cordon bleu (approx. 3"x2") 120 pcs (two 3"full pans, two layers, divided by foil)
*lemon pepper, broc, and shrimp penne 24 pound dry, 20 pound fresh broc, 20 pound raw 41/50 shrimp (five 3" full pans)
*roasted carrot, tomato, and brussel sprouts 45 pounds fresh (I know tomatoes will really shrink, so I think that will yield 35 pounds cooked) (two 3" full pans)
* saffron rice pilaf with mushrooms and peas 12 pounds dry (two 3" deep full pans)
* bread on each table

*mini chicken cordon bleu (approx. 3"x2") 120 pcs (two 3"full pans, two layers, divided by foil)
*lemon pepper, broc, and shrimp penne
24 pound dry, For 125, with the rice, I would not do over 18, esp with the chicken and the rice
20 pound fresh broc, 20 plenty
20 pound raw 41/50 shrimp (five 3" full pans)
*roasted carrot, tomato, and brussel sprouts 45 pounds fresh (I know tomatoes will really shrink, so I think that will yield 35 pounds cooked) (two 3" full pans); because of the trim, you need to start with 50-55 pounds.
* saffron rice pilaf with mushrooms and peas 12 pounds dry (two 3" deep full pans), with the pasta, 8-10 pounds rice
*Caesar salad, use the plan for 100 list, anchovies on the side
* bread on each table, 2 rolls or 3 ounces per person
Butter, 4 pounds

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 serves about 100 guests.

cilantro lime white rice & a mexican style rice
8 pounds dry rice will serve up to 100, divide to estimated tastes. Beans-about 8 pounds dry if you dont do refried.

If the ziti is meatless, you need meatballs. If it is a wedding, you also need an appetizer plan, discussion what and why on several wedding threads.

baked ziti, 1 pound dry pasta per 8, at least one pan meatless in case of any vegetarian guests
fried chicken, 1 piece per person
bbq baby back ribs, at least 2 ribs per person, I usually figure 1/2 pound per person when there is a second meat.
crab salad, 1/2 cup per person
regular salad, use plan for 100 page, do 1/3 the amount for 100
dinner rolls, 2 per person, get good ones, not squishy; 1 pound butter.

i am looking at buying 4 full size stainless steel chafing dishes and am planning on making 2 with lasagna and 1 with chilli and the other a chicken curry, im also thinking of getting another with two half size pans to do rice and garlic bread to keep warm.

I have been trying to find the size of a 9 litre full size pan to see if they will fit in my oven.

but planning on layering and then baking my lasagna on the day to go straight onto the heat for serving

the curry just cook off the chicken striped and heat through a jar sauce and put onto the chafing

and cook the chilli and freeze before hand then heat through on the hob and put out to keep warm to serve.

also how would be the best way to keep the rice to stop it drying out or sticking to the sides?

Each only holds about 20 servings.

2 with lasagna and 1 with chilli and the other a chicken curry, would be about 80 servings, would serve 65 people if self serve or 75 if servers do the portions

The issue is, you only have a safe 4 hours between 40 degrees and 140 degrees for the time it comes out of the original oven and goes into the eater's mouth. So it comes out of the oven at the restaurant, sits a while, gets picked up and sits for the ride, stays below 140 while it heats up to 160 in the oven. Then again, sits below 140 in the chafers for a while...

Holding covered at 200 in the preheated oven is safest. Be sure you have foil and not plastic covers. Turn on the ovens to 350 before you go get the food, turn down to 200 when you put the food in. Preheat the chafers- light before going in to the wedding. Have an extra set of Sternos for every chafer, some only last 2 hours, and have tongs for getting the Sternos out when they are empty and still blazing hot. Leave covers on the food until ready to serve.

It helps to have bread baskets on the table and preferably to have a salad plate pre-served at each place. Gives the guests something to do while they wait for their place in line.

1 serving line per 50-75, or 1 double-sided per 100.

Could you have an appetizer area to keep guests occupied until they can have dinner, here is info:

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.

Hope this helps. If this saves you time, trouble, or money, please make a donation, maybe a dime per guest, to support this site. Thanks.

How much of each (not including cake)?
Transport and holding suggestions?
Chafing tips for meatballs (assuming we will need to heat to proper temp, transport and put in chafer)

GFS meatballs (swedish and sweet/savory),
15-18 pounds, 4-5 quarts sauce, Must be hot when they go in the chafers. See the baked potato bar for info on how to use ice chests as informal hot transport. Have someone at park preheat the chafers, they take 40 minutes with cold water, and don't forget the toothpicks.

cold dips, have a total of 1/2 cup per person for these 3, divide according to your estimate of local tastes
spinach artichoke,
hummus,
schuler cheese spread,

and maybe one other, kid friendly cream cheese fruit dip with little gingersnaps and maybe animal crackers or little lemon or chocolate snaps (size of vanilla wafers) as dippers . 1 cup per 10, 1 pound cookies per quart

carrots, have full veg trays, 1 pound per 10
Add fruit tray, 1 pound per 10-12

pita chips,
pretzel chips,
Total 1 pound per 12, divide according to local taste
costco "ancient grain" crackers, about 8 pounds

If it were my party, I would also add 8-10 pounds of cheese, could be slices, cubes, or chunks with knives/spreaders

sheet cake, full sheet serves 60
water bottles, is this the only beverage? 2 per person, iced. Consider adding lemonade or punch-10 gallons, ice (60 pounds)

Hot foods
Brisket, boneless: 50 lbs raw, smoked (two 8-qt chafers with 1 refill dish)
Turkey: 75 lbs raw, smoked (two 8-qt chafers with 1 refill dish)
Rice: 70 cups (two 8-qt chafing dishes, 1 refill_
Baked beans = 70 cups (two 8-qt chafing dishes, 1 refill)
Green beans = 70 cups (two 8-qt chafing dishes, 1 refill)

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 serves about 100 guests.

First, be sure you have enough kitchen and enough help- at least 6-7 people day of, for 100. And review the oven and refrigerator space, since many venues have bad ovens.

Brisket, boneless: 50 lbs raw, smoked (two 8-qt chafers with 1 refill dish), plenty, with the other items 40 would be enough and still have leftovers
Turkey: 75 lbs raw, smoked (two 8-qt chafers with 1 refill dish), this is the second choice meat, 40-50 would be plenty
Rice: 70 cups (two 8-qt chafing dishes, 1 refill_, I would do 10-12 pounds dry
Baked beans = 70 cups (two 8-qt chafing dishes, 1 refill), I would do 3 gallons, 8 pounds dry
Green beans = 70 cups (two 8-qt chafing dishes, 1 refill), 24 pounds plenty

Sides:
Corn bread = Four 12x18x2 inch pans, OK, but with the bread and buns, you might consider making it into a corn pudding or even skipping
Potato salad – made with 30 lbs potatoes, plenty
Tossed salad – 20 pounds (About 3 ounces per person), use the plan for 100 page for salad and dressings, this is a bit much; with the other salads, even 12 pounds would be plenty
Broccoli salad – 8 lbs, 2 1/2 gallons
Cole slaw – 8 lbs, 2 1/2 gallons
1 gallon barbecue sauce, probably a lot left, I usually do 1 cup per 5 for table sauce
Bread/buns , about 18 pounds

As I discussed in my oven rice recipe, it is important to preheat the oven hot for 20 minutes, I usually use 350. I bring the pan back to a boil after adding the rice to the just-boiled water before covering and putting in the oven. If you don't do these things, it will take longer.

Consider cooking it all in one very large roasting pan then transferring to the half pans.

Usually parboiled/ Uncle Ben's type rice takes a bit less water, about 1 3/4 to 1.

Remember you can finish it, fluff it and re-cover it, it will hold nicely at 180 for up to an hour.

ANY and ALL advice on how to make the transfer to the chafer and maintain a general neat & appetizing appearance to the dish is welcome.

If you preheat the cambros, and also preheat the serving dishes and move them in a cambro, heavy serving dishes will hold heat longer. Or yes, the heating trays under the serving dishes will help:

If you do stick with these choices, do small omelets, the scrambled eggs will be DOA.
If I were in this situation, I would do one of three different things:
do quiches instead of eggs, 4 quiches, hold better.
do breakfast tacos or breakfast burritos, which tolerate the hold MUCH better than scrambled eggs or omelets. Meats on the side.
OR do one of the breakfast casseroles on this site, such as the one with potatoes, eggs, cheese. Very popular and hold practically forever. for 15 people, 2-3 9x12 dishes or one full size chafer.

In either case, I would add a fruit tray of some kind, 2 dozen small muffins, and 3 quarts of juice.

They must reheat in the ovens, not the chafers , and do look at my spaghetti page for lots of help on amounts. One standard chafer makes about 20 servings- you will need at least 4.

www.ellenskitchen.com/bigpots/plan/sphagetti.html

You might enjoy:
www.eatouteatwell.com/dirty-water-dogs-tasty-treat/

I am having a kids birthday party and am planning to buy hot dogs from the Costco food court for the event. They come cooked, in the bun and wrapped in foil. Can I keep them like this and serve out of a chafer to keep them warm? Would transport from Costco to the park in an insulated bag and have the chafer ready to go.

Info on mustard condiments, etc on the sandwich page, for 40 little kids, just 1/3 the amount for 100:
www.ellenskitchen.com/bigpots/plan/sandwich100.html

Add a gallon of slaw.

Kids like baby carrots with Ranch dip. 3 pounds and a quart.

Alternately, if you are going to Costco, consider pizza. Less choking hazard and kids like it. You could even get it delivered?

You can write back. If it still cuts off, email me at the contact link, upper right had corner of the page, and I will email you.

Usual cut is 4x6- 24 per pan. If there is no other entree, 8 pans for quantity. I would do at least 1, up to 2 meatless.

You will have 2-3 serving lines, and you do just one full chafer set up on each serving line For the lasagna. It takes about 1 8 foot table for each 3 items in the menu.

You can write back. Don't overlook the need for a good appetizer plan, 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 serves about 100 guests.

Please limit your guest list to the number that can be safely served, select a menu with minimal hot foods and scout the site to see how many circuits there are- each electric roaster uses one circuit and will hold a dish that serves about 60 people, and you will need several.

In your situation, I would prepare strata the day before, hold overnight raw in fridge and bake in electric roaster the next day. Hot, fresh and delicious. There are many, both sweet and savory. Here are a few recipes, there are many more on the web:

www.ellenskitchen.com/bigpots/plan/brunch100.html

Best plan, have someone pick up the chickens hot and cut up straight into the chafers, or do my roast chicken melee recipe and cut and serve hot. Besides safety, chicken does not reheat well.

I would do 7 chickens, 8 pounds veg, and 6 quarts of rice.

Beef BBQ 6 lbs.... topped with slaw
Chicken spiedie 10 lbs. ...w/ grilled peppers, onions
Italian pork 12 lbs. ...w/ sofritto
Black bean 4 - 32 oz cans ...w/ cheddar
Persian potato salad (which contains chicken).. w/tomato
And maybe a Korean beef 6 lbs....w/ pickled veg slaw ' You could just double either beef
I also have salads/sauces planned to go w/ each taco dish

I have 3 appetizers that can be served at room temp- GOOD

and shrimp # ? 1 pound per 5 for dipping or grilling, or else skip it; or elseconsider making a dip or spread with shrimp

1 Additionally, teens eat 3 regular tacos, not minis, each.

2. This is a very sensible way to do the chicken, don't throw the broth, save it in case you need the liquid, or to use for another soup.

3. Yes, you can use aluminum chafers (assume you are meaning foil?) except for the acid sauce, for which I suggest large crockpots or stainless.

www.ellenskitchen.com/cooktalk/pansmeas.html

12x200= 2400 fluid ounces= 75 quarts =19 gallons
If you expect people to take two or more, you might add another 10%.

I fill these chafers 10 to no more than 12 quarts per container, and they do MUCH better if the soup is hot when it goes in these. You need 4 serving tables, each with all choices, or 2 double sided for 200 people to be served in less than an hour.

Consider putting the bread, buter/oil and salad on the dining tables to be passed around as people wait for their turn at service.

Cover the pan. Allow at least an hour and a half after the oven comes to heat, if these are the usual 3 inch deep pans. You can put it in the cold oven, but don't count the timing until it comes to heat.

You MUST check the temp in the center of the pan, instant read thermometer, take it to 180. Take the oven down to 180-200 to hold.

4 pans will add some time, how much depends on the oven, about a half hour is a good start.

My irons are HOT and I'm getting burnt! I have tossed around the idea of catering for years since I have gotten positive feedback from an array of small events. Other than my brothers wedding which was around 100 people was not bad however I had HELP. Now I am in desperate need of solid advice from a sound minded individual as yourself. I have spend days going over your pages and have enjoyed it thoroughly. Along with a personal crash course in catering research. Such great INFO but I am on a major time crunch WITHOUT help this time. My hubby must love me because he has spoken of my ability to the owner of his company after a disastrous Christmas meal, which prompted them to ask him if I would cater 55 people within 3 weeks. ( WITH LARGE PORTIONS not identified) Of course he answered for me, saying yes! I'm a Stay at home mom of 6 homeschooled kids and a home under remodel...YIKES and the closest relative is 6+ hours away. What could go wrong???
Anyways, after they changed the meal from breakfast to lunch with 2 weeks remaining.
*They have decided on the following:
Rolls, Meatloaf, Ham, Mashed Potatoes/Gravy, Green Beans, Baked Beans, Slaw, 3 salads, fruit and cake. All of which i am capable of making for a max of 15 in my current kitchen without measurements. (mom brain)
*I reviewed your measurement pages for the above listing in the larger quantities but without having prepared this much food at a time alone I needed a flow for the week of suggestion to maximize my time.(since alone) The site is without kitchen capabilities so I'm on my way today to purchase cambros and additional chafers since the location is 30 min away. (dont want anyone sick) Plus I've decided I'm just going to go for it and invest more if its a success.
*Also, Due to only having a double wall oven and a gas cooktop I was going to grab a pellet smoker ( for hubby anyway) for the hams and do a pre sliced cooked ham since I could put many of those in there. (with putting a thermometer through them to hold the spirals together to keep them moist. ( by doing this how many pounds do you suggest?) ( I assumed 60lb (1/2 lb serving) (due to them wanting Large portions) These are working men and its buffet style so I will be using full size 2.5 deep chaffing dishes. ( whats readily avail). (1 full size chafer per hot food with addition food in disposable pans to refill). Is this enough meat? Is there any foreseen issue with smoking ham to be aware of? it will go into the cambro last after everything is loaded to maintain temp. Will I need to add anything to the chafer to prevent sticking other than spray?
Meatloaf - I don't do traditional loaf rolls but a rectangle pan (13x9) for a thinner serving. (approx 2.5" thick). Any idea how to shape this up for this setting? I don't want to experiment with the unknown for this and under/over cook. So my two wall ovens will be cooking this day of.
Is 50lb of mashed potatoes enough to fill 2 large chafers? Enough for large servings?
Same for green beans/baked beans? 2 large chafers? lbs needed?
I approximated 216 rolls which also has to be baked? I assume before the meatloaf? due to not needing to hold temp. (Just stay warm) How?
How much greens do you suggest for salad? I was going to cut fresh vegs and have on display for them to add as wanted. ( 4 cups of each veg enough)?
**CHafing dishs are 8 qt(2.5) but I figured not to max due to spillage during transport. Only alternative is to cook hams in 3 separate roasters and transport in them, meatloaf at home, buy a propane eye to reheat potatoes then add to chafers. Otherwise the cambros avial hold 5 (2.5) full pans. or 3 (4"pans which is the disposable size.) I will need at least 3 of those to move everything. Plus I'm doing this for free(other than the food cost)!