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Belinda 07/12/12 |
Ellen, On August 4 I am hosting a buffet rehearsal dinner buffet at 3:30pm for 36 adults and 5 children (between the ages of 8 to 11). I will be serving catered entrees. Entree 1: Yellow Noodles, Entree 2: Sweet and Sour Chicken, Rice, Appetizer: Curry Dumplings, Dessert: Cupcakes, Beverages: Bottled Water and Punch The caterer said the food will be placed in long, deep aluminum pans. How many pans do I need of each entree? Should I not buy the food based on the pan size but rather buy the food based on the number of people attending? How much rice do I need? I thought I would have 2 appetizers for each guest and have 2 bottles of water for each guest. Do I need 3 gallons of punch? Will 1 cupcake per person be enough? Or can you recommend another dessert? Thanks for your help. |
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ellen 07/13/12 |
What is in the yellow noodles that qualifies it as an entree rather than a side dish? This really affects the amount of chicken. If the caterer means full size 12x26x2 pans, they are usually considered to hold 2 entree servings. Write back. |
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Belinda 07/17/12 |
Thanks Ellen, This dish is stir fried wide rice noodles in a yellow curry sauce with onions, celery, tomatoes and chicken. The caterer said I should order enough yellow noodles and sweet and sour chicken for 35 people per entree. Is that correct? I think the measurements for the aluminum pan is 16x26x3. |
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ellen 07/17/12 |
Hi, Belinda, I agree with your caterer about the amounts for the entrees. You want a full pan of rice- that is 2 to 3 pounds dry, if you are making it yourself (see the baked rice recipe on the recipe box page- it is easy, and cheap). I agree at least 3 gallons punch, but have some kind of sugar free (iced tea?) for the folks who can't drink sugar beverages. Have 4 dozen cupcakes. I would add a fruit tray- see the fruit tray page- as many people will hesitate over the dumplings and the kids love fruit. |
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Belinda 07/19/12 |
Hi Ellen, I'm not going to serve the curry dumplings now--some people might be turned-off because they are fried. There won't be a cocktail hour so I don't think I need the dumplings. Not sure I want to add a fruit tray just for the kids--5 as opposed to 36 adults. To date no one has indicated that they are diabetic so I'll probably still serve the cupcakes. Is this menu adequate? Thanks for your advice! |
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ellen 07/20/12 |
With this menu, everyone will eat some fruit, especially as there are no other vegetables. If you don't want to serve fruit, consider adding a green vegetable or salad. |
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Heather 07/29/12 |
First, love, love, LOVE your site! It has helped me tremendously in starting my catering business so thank you! You are the "Yoda" of catering! "Genius you are!" :) My question: I am doing a rehearsal dinner at a facility but outside. What is the best way to keep the rolls and cornbread warm without electricity? I thought of using a chafing dish but was worried about bread getting too hard or soggy. I have a perforated pan insert to keep food from sitting on the bottom of the pan so I thought I could use that with only one fuel and a towel at the base to absorb excess moisture. It's a two hr serving period. I have found cordless warming trays, but they only keep hot for "up to" 60 mins. I know all the events I have been to just have the bread out at room temp. I never take any because it's too cold and no one likes cold bread! I am also worried about the safe holding temp of the cornbread as it has buttermilk. Your divine enlightenment is cherished and appreciated! Thanks Ellen! |
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ellen 07/30/12 |
How long are you talking about? Safety-wise, the cornbread holds like any onther bread, basically, until it molds... A chafer with no moisture is a possibility- hard on the chafer, but not on the rolls. Also, preheated cambros or ice chests- see the baked potato bar page, on how to hold the potatoes. If this saves you time, trouble, or money, consider a donation to support the site. |