Graduation party for 50
B Simone
b.a.simone@cox.net
06/17/05 		I am planning a July graduation party for my daughter. I will be doing most of the cooking and I have help with serving and a bartender. So far I am planning on Chicken Marsala, Penne with pink vodka sauce, large salad, a ham..and I'm still deciding on a few sides.
My main question is how far in advance can I prepare the chicken and at what point do I reheat it to put in the chaving dish. The same goes for the penne. Should that be made the day of the party and not allowed to cool or made the night before and reheated just before the party. There is nothing worse than overcooked, globby pasta. I am a pretty accomplished cook, but generally cook for less than 20, so reheating and final preps are managble. How do caterers typically do it?
Any suggestions would be appreciated!!
ellen

06/18/05 		Your college graduate is lucky. Read the quantity pasta cooking tips on my lotsa pasta page in "Big Pots" for tips on reheating pasta.

The chicken in a sauce is a good choice for reheating without drying out. Make sure it is just barely brought to 160 degrees internal when cooked, so it will not oevrcook when reheated. Or cook the day of and keep covered above 140 internal temp in the oven.

Caterers use large heat retaining thermal boxes to cook food and then move it to a site while maintaining the temp, also do pasta "islands" where precooked pasta is dipped in boiling water and sauces as it is ordered or plated.