I have several questions:

1. For the beef tenderloin, I plan to buy about 35lbs of partly-trimmed tenderloin; I will pre-sear the tenderloin at home, chill in the fridge, and finish cooking to 125 at the party. My questions is what is the best way to serve the tenderloin? Preferably I would like to keep it hot after slicing it, but a I imagine a chafing dish would continue to cook the meat and bring it above medium rare which I don’t want. Could I possibly just serve it on a few hot serving plates (as long as I remove the food before 2 hours after it is cooked?) – eating tenderloin at room temperature is not bad. The other option I imagine would be a warming lamp? Also, if I am serving a sauce (thinking a port and beef stock reduction) – should this be served separately and what type of vessel (again does this need to be kept warm, and how?).

2. For the chicken, I am planning on buying 40lbs of skin-on chicken breasts (I think serving breast with the skin on is more elegant). I plan to pre-roast these at home (perhaps not bringing them up fully to 165) and then finishing them in the oven at the party. My concern is if I reheat the breasts – how can I ensure that skin remains crispy. Also, how should I serve these to keep them warm – i.e. will a chafing dish create too much steam and therefore make the skin soggy. Also I am planning on serving a red eye sauce – should this be served on the side?

3. Potatoes gratin – planning on using about 40lbs of potatoes. Cook 3/4 of the way and finish at party. Serving in a chafing dish.

4. Cauliflower: 15lbs. Roast at home, store in fridge, and bring to room temperature at the party and serve at room temperature.

5. Asparagus: 15lbs. Steam at home, ice bath, store in fridge, bring to room temperature at the party and serve with vinaigrette.

6. Salad: 10lbs of arugula; 3 quarts of dressing

Could you please advise on my questions on serving the beef and chicken and also my quantities?

Bring to 160 before chilling. Chill very fast- ice bath, freezer, etc, hold below 40. This is CRITICAL with chicken.

I would fully cook the beef ahead, chill, and serve it room temp, with a carver, otherwise you will run out.

No good way to preserve crispy with reheating...

3. Potatoes gratin – planning on using about 40lbs of potatoes. Cook 3/4 of the way and finish at party. Serving in a chafing dish. Steam the potatoes. cook the sauce. assemble and bake at the site. No raw potatoes.

4. Cauliflower: 15lbs. Roast at home, store in fridge, and bring to room temperature at the party and serve at room temperature. OK, none left, 20 better.

5. Asparagus: 15lbs. Steam at home, ice bath, store in fridge, bring to room temperature at the party and serve with vinaigrette. I would not do less than 25.

6. Salad: 10lbs of arugula; 3 quarts of dressing I would do a second salad, not everyone likes arugula.