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Chelsie 09/22/15 |
Hi Ellen, Wow your site is a wealth of information, thank you! I have been asked to do a church event for 500. I could use some help in making sure my numbers are correct as I do not do this as a business, but just to serve at my church. Several items I am unsure how many to have. Any information would be appreciated. The requested menu is: Grilled/Steamed Shrimp with cocktail sauce- I am thinking I will need about 110lbs.
Tenderloin crostini with horseradish sauce- 500
Mousse in small cups- ?? |
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ellen 09/22/15 |
Is this over a dinner time? People eat about 50% more. It is an expensive menu, so times matter.. Also, are you just buying or also cooking/prepping/serving? A party this size usually takes about 6-8 people in the kitchen and 30 out front to set up, serve and clean up, day of, in addition to prior work. In addition, for this size group, you will need at least 6 serving lines/areas. Write back. |
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Chelsie 09/22/15 |
This is for a dinner time event, but not a sit down event as they want it to be small bites so people walk around and talk. I will be buying the shrimp already cooked and pick up about 45 mins before. I will also buy the mini eclairs and cream puffs. I will be preparing the rest. There will food service set up in the sanctuary. Am taking just really long tables. They are transforming the entire place to look like a cruise ship. What would be the best way to present shrimp like that, do you think? |
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ellen 09/29/15 |
OK. This concern here is that if it is dinner time, people will not eat before they come, and thus will eat more; also that these stand up events, people drink more, especially if alcohol is served. So I am going to repeat that you will need many serving areas and staff for this party and I will estimate the food for the larger appetites. Also, I am going to suggest some less costly additions to fill out the menu and provide some non-meat choices, or you will run out of budget before you have enough food. With 500 people, you are looking at about 700 pounds of food. Grilled/Steamed Shrimp with cocktail sauce- I am thinking I will need about 110lbs. Yes, and consider doing boiled, SERVED over ice; holds much better and people take less. Someone will have to serve this, or you may run out. Possible option, do in shooters as a Mexican style shrimp cocktail with some other bits (avocado, etc) added to stretch the shrimp. and you can use the smaller shrimp, which will also save. Takes about 1 cup cocktail sauce per 6 for dipping.
Tenderloin crostini with horseradish sauce- 500 Meatballs with pineapple habanero sauce- 2000, 60-70 pounds, 3 quarts sauce per 10 pounds Mini Croissant Sandwiches- 500-consider a switch to cocktail slices in wheat, rye, white, with a meat or fish spread (ham, salmon) and a cheese spread, potted cheese, beer cheese, 3 slices each and about 1 cup total spreads per 5 Rolls & Butter-500-I would not. For a starch, how about tiny roasted salt potatoes, see this article: www.seriouseats.com/2014/11/salt-crusted-herb-roasted-new-potatoes-food-lab-thanksgiving.html
Cheese & Crackers- I am unsure here?? Assorted Fruits & Dip- I am unsure here?? Use the fruit tray page, 4 times the deluxe tray is about right Veggies & Spinach Bread Bowl Dip- How many here? Use the veggie tray page. Suggest 5 times the classic relish tray and about 4 bites per person of standard veggies. 2 gallons per 100 of humus, about 4 gallons Ranch dressing I would add at least 4 other dips, 2 gallons per 100, an assortment such as corn/black bean salsa and hot queso with tortilla chips, fruited cream cheese with ginger snaps or lemon snaps, key lime dip, buffalo wing dip, etc. 16-18 pounds chips/dippers per dip
The basic fact with the desserts is, most people will take 1 of each, even with 4 . If this is an older, more moderste rowd, maybe 400 each? If this is a church event, a staffing possibility would include getting matching, possibly vaguely nautical, tee shirts for your teen service group. If this is a fund raising event, and I save you time, trouble, or money, please make a donation, a nickel per guest, to support this site. Thanks. |
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Chelsie 09/29/15 |
HI Ellen, Thank you so much! This is a party for all the volunteers and their efforts throughout the year. There is no alcohol. Love the idea about top round, I wasn't particular about the cut of meat but wanted to convey what is on the menu. For the shrimp I am having the company that I purchase it from steam and season it for me and I will serve it on a bed of ice. I will see about the type of sandwich but I think they want a deli meat not a spread. They do not want to add to the menu at this time. They want only what I stated above. But chips and dip are a low cost addition. |
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Chelsie 09/29/15 |
Ellen, One more question. If I didn't want to do the potaoes, what other side dish would you recommend? |
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ellen 09/29/15 |
You need an interesting starchy bite, maybe the spinach parm squares on this site, mini quiche, something savory and meatless. With 500 people, be cautious about accepting their menu, if you run out it is always your fault, even if you do exactly what they said... |