Cook Talk

Family recipe chili and taco buffet outdoor picnic
Loni
09/10/14 		I want to thank you for this incredible resource you have provided. I have done my best to research what I can to make a complete menu however I am completely second guessing all the choices we've made now that I have our total count for our 4pm vow exchange, 4:30-5:30pm app and happy hour and 6pm picnic this chilly fall in Maine. I'd like to share our plan with you and get help making sense of the conflicting calculations of food and dinnerware needed for our 75 guests. Our menu is below and in addition to wanting to know how much per portion, we also do not know how much beverage and dinnerware we should include to be safe on a very limited budget. So the idea behind this menu is a) little bit of Maine and a little bit of New Mexico b) local, non processed ingredients with fruit and veg grown by a local farm c) multi-purpose ingredients d) campy/picnicy foods e) interactive, build your own for less work for cooks

Apps:
peanut free trail mix (at welcome table)
roasted vegetable tortilla pinwheels (roasted red pepper, zucchini and corn with cream cheese)
fruit skewers (apples, pears, watermelon and strawberries)
shrimp bites (shrimp, avocado, sour cream w/adobe sauce, parsley and scoops)

Garnish and sides :
succotash (salad of corn and shell beans, garlic, tomatoes and sweet red peppers)
picnic squeeze bottles of sour cream, salsa, dressings, green chili and guac
salad (lettuce, tomato, cheese, red pepper, zucchini, shredded cheese~also used for soft tacos)
blue corn bread
long grain brown rice
mac and cheese

Ent:
med veg chili
mild beef chili
spicy beef chili
spicy red chili shredded beef soft tacos
mild red chili shredded beef soft tacos
pinto beans

Dess:
s'more skewers (home-made marshmallows dipped in chocolate, then graham cracker crumbs)
blueberry wed cake frosted with lightly sweetened whipped cream
hot cocoa
hot apple cider
coffee

Bev:
local wine
mexican beer
ginger ale
guests are welcome to bring their favorites

ellen
09/16/14 		Attractive idea, here are a few suggestions to make

Apps:
peanut free trail mix (at welcome table)- 5 pounds, some left
roasted vegetable tortilla pinwheels (roasted red pepper, zucchini and corn with cream cheese)- 2 per person
fruit skewers (apples, pears, watermelon and strawberries), consider fruit trays instead, simpler, keep better and the leftovers are more usable. Do a few skewers for decoration, Do for 50-see the fruit tray page
shrimp bites (shrimp, avocado, sour cream w/adobe sauce, parsley and scoops)- each person will want 3-4, shrimp is insanely popular!

Garnish and sides :
succotash (salad of corn and shell beans, garlic, tomatoes and sweet red peppers), yum, 3 gallons
picnic squeeze bottles of sour cream, salsa, dressings, green chili and guac, use the taco bar page. squeeze bottles will cut down the amounts used, so about 2/3 the amount for 100
salad (lettuce, tomato, cheese, red pepper, zucchini, shredded cheese~also used for soft tacos)
blue corn bread
long grain brown rice
mac and cheese

Ent:
med veg chili- good, plan about 24 servings

mild beef chili
spicy beef chili
For this, consider doing just the mild chili with hot toppings- jalepenos, habenero sauce- etc. If this is also the taco chili, and it could be, 4-5 gallons

spicy red chili shredded beef soft tacos
mild red chili shredded beef soft tacos
For toppings, use taco bar page, do about 2/3 the amount for 100

pinto beans- cooked whole? start with 6-7 pounds dried. Borracho bean recipe this site is excellent

Dess:
s'more skewers (home-made marshmallows dipped in chocolate, then graham cracker crumbs)- suggest single ones- many who have cake will take just 1- do about 90 singles
blueberry wed cake frosted with lightly sweetened whipped cream- the whipped cream will not hold. Suggest a very light butter cream with side bowls of whipped cream

hot cocoa- 2 gallons, can e served in a coffee urn or crock pot
hot apple cider- 3 gallons
coffee-mdo dessert/ reception coffee fro the beverage page

Bev:
local wine- 1/2 bottle per wine drinker
mexican beer- 3 per beer drinker
ginger ale- 6 2 liter bottles plus ice

If this saves you time trouble or money, please make a donation, maybe a dime or quarter per guest, to support this site. Thanks.

Loni
09/19/14 		Thank you so very much for all your help! What a great idea to serve the hot cocoa in a crock pot, love how you think. As for dinnerware, I imagine with this menu we will need a dinner plate, 2 smaller app/dess plates, a bowl, a set of knife, spoon & fork, a hot & cold cup (or 2ea?) and a couple napkins per person. What are your thoughts on if this covers their needs as well as how many total of each would you think. I'm assuming not just 75 of everything. For instance, should I allow for a couple cups in case they want wine at one point and coffee at another? Also about coffee, if we have coffee available at the welcome table to warm them up, how many cups should we add to our total for that separate station? If you don't mind, I'd love to run the numbers you've suggested and follow up with an actual grocery list for confirmation. I appreciate you bearing with me as I am so far out of my element here!
ellen
09/20/14 		Coffee at the welcome table? do 1/2 the amount for reception level for 100.

The beverage page discusses, plates, etc. Buy where you can return unopened packages, and yes, with this beverage selection, you will want at least 3 cups per person. Our local dollar stares had the cheapest clear 10 ounce suitable for cold and wine...

Yes, yo can write back, and do consider a donation-

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