Catering for 80 People
Sylvia
06/19/09 		Hello, thank you in advance for your help. I am cooking dinner for 80 people, all ages. It is on a Friday night from 5:00 pm to midnight. I have a menu set, but I am not certain on the quantity to make for each dish and how far in advance can I prepare some of the dishes. I was hoping to make the pasta ahead and freeze it, and also the chicken wings ahead and freeze. Can you please help me? Here is my menu.. Ham in peach nectar sauce, Teriyaki Chicken wings, Salmon, Ziti pasta, smoked chicken crostini, roast beef bruschetta, cabbage salad, orzo with roasted pepper salad, curried rice ring with shrimp & peas, crab stuffed pastry shell (or stuffed tomatoes) , Fig Gargonzola pastry puffs, Vegetable tray, fruit tray, twisted cheese sticks, salmon ball with crackers, pina colada baked brie. Plus wine, beer, juice, coffee, water and dessert. This event is in one week. Thank you for your help.
ellen
06/19/09 		Sylvia, this is MUCH too complicated a menu and way too much food for one inexperienced person to attempt for 80 people. I have been doing it for years and I would not do this. It would take 2-3 experienced cooks, plus server/helpers. Please email me using the contact address for updates at the bottom of the page and we will talk further.
ellen
06/19/09 		For example you have way too many entrees, too much baked stuff for a single oven etc. Tell me what kitchen you will be using, ovens, collers/refrigerators and freezers.
Julie
06/23/09 		Wedding Reception for 90 Aproximately.
Menu: Roast Beef, Fettucinie Alfredo, Rotina with Marinara Sauce, Green Beans, Salad, Rolls-N-Butter. Fruit and Vegetable Tray. How much of each item would we need? It's two couples who are going together to get this accomplished for our kids wedding Reception.
Thanks!
ellen
06/23/09 		Julie, the simple thing here is to use the amounts for 100, and all these items are covered on the plan for 100 page, the fruit tray article, and the veggie tray article. The only thing you will have to so a bit differently is the 2 pastas, and you can do 50 servings of each (about 5 9x13 or two full size chafing dishes each). See the roast beef article for help with the various possible cuts of roast beef from prime rib to shoulder clod.

It is useful to have a nibble table for the hour while the pictures are being done and clothes changed-