Cook Talk

Holiday lunch for 16
Pat M.
12/06/15 		I am serving a luncheon for 16 ladies. The menu is:
winter fruit salad
Garlic Italian bread loafs
baby greens salad
creamy chicken pasta primavera
Penne Bolognese
Assorted cookies and bars tray

I am somewhat stuck on what volume I should make of the pastas. Assuming that there will be a 40/60 balance primavera to bolognese, what would you suggest as volumes?

I am planning 16 Cups of fruit
2 loaves of bread
about 4lbs of mixed greens (two large tubs of washed , prepped greens), plus carrots, peppers, feta, olives and cukes)

ellen
12/06/15 		You want a total of about 3 1/2 to 4 pounds dry pasta, consider a fruit tray instead of a mixed salad, prettier, holds better and the leftovers are more usable.
Pat M.
12/06/15 		Thank you!
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