party for 60
Cindy
04/01/11 		I am doing dinner fo 60 charter boat captians. The menu is Chicken, Roast Pork Loin w/chutney, Mashed Potatoes with gravy, Roasted Veggies, roll and tossed salad, Ice Cream cups w/toppings for dessert. How much of each meat should I make? How many lbs of veggies? and what type of gravy? Pork, Chicken or both? Thank you
ellen
04/02/11 		Is it plated or self serve?
Cindy
04/02/11 		it is a buffet, but the auxilary serves up the food in the buffet line.
ellen
04/02/11 		OK. I would do 1 piece of chicken per person PLUS 2 pounds boneless pork per 5 people. That way, you have a good chance that everyone gets his or her first choice the first time through the line.

The rest, use 2/3 the amounts on the plan for 100 line. I would do chicken gravy.