luau
Judi
03/06/07 		I am planning a luau for my husbands 50th birthday this summer(mid Aug). We are planning for about 125 people,out doors(at a local park w/ bbq's). I'm thinking pulled pork,teriyaki chicken(thighs?), Sweet and sour meat balls, rice, fruit and veggie trays, pasta and cabbage salads. I will have helpers but have a hard time figuring how much of each when there are so many things.How far ahead can I make some of this stuff? Any great tips on transporting and keeping the food safe for a long day of fun? Also How much beer/wine/ punch/water should we plan for a (possibly) hot outdoor party? THANKS!!!
ellen
03/07/07 		Start with the beverages page and do NOT neglect the ice.
Make 50 servings of each entree. People eat more when there are more choices. All other items are covered on the fruit tray page, the xaggie tray page and the plan for 100 pafe. See aso my BBQ and brisket guide.

Consider having some food come later-right before serving.

Preheated ice chests can keep food hot, but electircal connections for roasters and crock pots are bettter/ safer.