best buffet dishes that can be reheated in chafing
Anup
03/31/06 		I am having about 30 adults and 10 children over to my house for dinner. The people are all family and i want to do it buffet style. i need reipes that are easy to make ahead and can be reheated in oven or on chafing dish and that will also not become dry with reheating. I want to do aat least two main meat/poultry dishes. One thought was Cordon Bleu in a mushroom white sauce. I just didn't know how much chicken i needed, how much i could do ahead and how to make it ready to eat. Another idea was barbecued country style ribs. I thought I could bake the ribs ahead with dry rub, then on the day of party reheat with bbq sauce on it and then place in chafing dish? how does that sound and how much meat should i use. I didn't know if i could make a grilled chicken or fish dish, because i am worried it may dry out in chafing dish? what do you think.
For sides, I am thinking a rice pilaf, petit fourse green beens, grilled veggies and salad. not sure which of the sides is most suited for buffet style chafing dish party. i would appreciate any info u could give me. thank you.
ellen
04/04/06 		Fish don't hold hot. A cold poached whole salmon is a possibility.
All those side dishes would be fine. I might add a dish of roasted or steamed new potatoes for a starch alternative, and consider good rolls with real butter as a side dish.
Any chicken dish in sauce will work, unless you are using frozen, I don't suggest cordon bleu; a lot of trouble and the kids won't eat it. Allow 1 breast (about 5 ounces raw) per person.
The ribs will work, you want to reheat in the oven by baking in sauce- they won;t get hot through in the chafer. Allow 1/2 to 3/4 pound per person- the bones weigh a lot.
Meatballs are a chafing dish favorite- see my Meatballs for 25 recipe.

You can do a buffet where everything except the fresh veggies is done ahead and reheated.

Anup
04/15/06 		thank you sooooo much. very helpful.
some other questions have come up. For a vegetarian, what do u think about falafel?? would it reheat well in oven?? also if ribs are boneless, how much per person? party is this week. if u could help, would appreciate it. thanks.
ellen
04/16/06 		Falafel would be fine, can be reheated in the oven after frying, or some recipes are baked to start with.
Raw meat, 1 pound for each 2 to 3 people, depending on how fat. Fatter-2, leaner-3.
W
05/05/06 		Feeding on a budget
I have been asked to cook for my girlfriend's daughter graduation party. Her budget price is $250.00 for 125 people. About 50 adults and 75 teenagers. I had decided to serve several sides and 1 meat. Which meat(s)would give more yield per person and how many sides should I prepare? Here is a sample of my thoughts: Brisket sliced thin or baked chicken parts, mashed potatoes, corn, green beans, peas & carrots or just sweet peas,garden salad macaroni salad and rolls. I thought that by serving many sides the oz. per person would be much less than having only one side.
Any ideas would be greatly appreciated. Thanks in advance..wanda
Wanda McCullough
05/05/06 		Feeding on a budget
My girlfriend has asked me to cook for her daughter's graduation party. There will be about 50 adults and 75 teenagers. Her budget allows for $250.00 only. She has left it up to me to plan the menu. I had thought of Brisket sliced thin or baked chicken parts and using a variety of sides such as corn, green beans, peas, carrots, mashed potatoes, macaroni salad, garden salad, cole slaw, and sweet potato casserole. My strategy is to use as many sides to reduce the amount of ozs. per person. Any advice would be greatly appreciated....Thanks in advance,Wanda
ellen
05/07/06 		Yes. You need to add the sides to keep the costs down, but you also need to go back to this family and hold a "lets get real" discussion. $2 per person won't buy a happy meal at McDonalds! No caterer would provide this meal for less than $9 per perso, and many would charge more. Either cut the guest list by 2/3, or start the party AFTER DINNER and have just some hot hor douvres, and dips.

You don't do this girl any favors by doing this party below costs. It just builds unrealistic expectations and the $26,000 wedding is next. If she wants this big a party, and the family budget cannot afford it, she needs to earn the money herself.

I suggest you look at the basic budget entrees section in the Big Pots index for some low cost ideas. You might consider a meatless meal- pasta- or Tex Mex. Chicken costs less than brisket, but BOTH are out of the question on this budget.

bob
02/05/07 		Iam cooking for 60 people. My menu is eye round roast. greenbeans, glaze carrots, rice and grave.I do not know how mych meat to fix per person or how much greenbean and carrots.Can you help? thank you Bob
ellen
02/05/07 		Hi, Bob.

Use my quantities for 100 tables and use 2/3 of the amount. If you hae not already purchased the meat, get top round instead of eye of the round. Contrary to popular belief, eye of the round is tougher than top round and should be pot roasted or braised for best results.

Tasneem
02/07/07 		Hi i invited 60 people and the menu i decide is one chicken curry dish one rice dish and one pasta alongwith with salad and yogurt. can you help me with the quantity.
ellen
02/07/07 		You need about 5 1/2 gallons of curry. The rice, use 2/3 of a recipe for 100. I would do a vegetable dish such as sag paneer instead of the pasta, or else a savory upma, about 2 gallons.

Don'tnforget the curry condiments and do look at my crockpot chutney recipe in Big Pots. It makes a jammy style chutney thatpeople really like with curry.

Use 2/3 of the quantity for 100 salad on the plan for 100 page.