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elizabeth 12/05/17 |
Greetings,
I'm catering a lunch for 75 people (equal men and women)
Vermicelli I'm good with the numbers I have for the salad, bread and dessert Thank you for all your help! |
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ellen 12/05/17 |
Elizabeth, the vermicelli will definitely get sticky as it stands. Also I need more info. Are the meatballs separate? is the chicken separate or in a sauce and are you doing bone in, cutlets, or sliced breast? Can you do at least one as a casserole, such as a chicken alfredo casserole? Please also check whether they will consider a lasagna as one of the choices, and whether they want red or white/pesto? Do read the whole spaghetti page, find out the above, and write back. |
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ellen 12/05/17 |
Elizabeth, the vermicelli will definitely get sticky as it stands. Also I need more info. Are the meatballs separate? is the chicken separate or in a sauce and are you doing bone in, cutlets, or sliced breast? Can you do at least one as a casserole, such as a chicken alfredo casserole? Please also check whether they will consider a lasagna as one of the choices, and whether they want red or white/pesto? Do read the whole spaghetti page, find out the above, and write back. |
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Elizbeth 12/05/17 |
pasta bar Ellen, thank you for your response. The Pasta is separate from the meatballs, chicken, sauces (marinara& alfredo) are separate as well. The chicken will be either diced or sliced breast at your recommendation. they want marinara on the meatballs
Would you recommend just a thicker spaghetti, thank you |
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elizabeth 12/05/17 |
forgot to mention that I will be purchasing frozen meatballs from Sams. thanks |
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Elizabeth 12/06/17 |
pasta bar continued Just wanted to make sure you saw my response to the pasta bar with the answers to your questions. thank you so much |
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ellen 12/07/17 |
OK. First, you only have 2 sauces, try very hard to get them to do just 2 pastas, fettuccine and penne. Also, have one crock pot of gluten free pasta, as there will be some gluten-free eaters. Maybe they would be satisfied with this as the 3rd pasta... Penne holds fairly well. Rotini or bowties hold much better than fettuccine. Estimating pasta, at least 1 pound per 5 since there are no veggies or sides. 15 pounds. You want 1 quart sauce per pound if a single flavor, but must allow 5 cups per pound for 2 flavors, to allow choice, expecting some left over. So, 75 cups. Usually the sauce split with men is about 2/3 red and 1/3 Alfredo. With more ladies, more Alfredo. I would do 50 red and 30 Alfredo. For the meat, 8-10 pounds meatballs (about 90) and 10 pounds raw boneless chicken breast, cooked, then sliced, and be vert careful not to overcook and dry out. Consider marinating. It is uptown to serve shredded rather than grated Parm with the pasta. If this s a pad gig, please make a donation to support the site. |