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Gabrielle 07/22/10 |
Hi Everybody, I wanted to check in... Here's my confirmed menu with my client.. Starters: Artichoke Spread w/ homemade Rosemary Flatbread Italian Bruschetta Mains: Eggplant Rollitini stuffed with mushrooms & spinach Garden Pesto Pasta with Zucchini, Peas and Sun Dried Tomatoes Sides: Roasted Veggies Gardinare Italian Roasted Tomtatoes Salads: Strawberry Burst Fancy Lettuce, Avocado, Leeks and Sugar Roasted Pecans with homemade Strawberry Vinegarette Watermelon Balsamico Watermelon chunks dressed with a Balsamic Glaze and chopped Pistachio's For Dessert: Triple Berry Crumble Melon Fizzies Melon Balls marinated for 2 hours in white soda, drained, added more white soda & served in large glass hurrican cylinders So my questions... How many people should I make the sides for? Since there are 2 sides and 2 salads I was thinking between 30-50 people How much pasta should I make? I was thinking 25-35 pounds....and of course the other ingredients would increase the size. I would appreciate any help you can give! My gig is next weekend, so I have a lot to do in the meantime! |
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ellen 07/23/10 |
Hi, nice menu. No more than 15 pounds of dry pasta. 20 pounds of each side veggie, at least 3 gallons of each salad. Consider adding a bean dish (marinated beans, hummus) for protein. |