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How much food do I need?

post #1 of 15
9/1/07 at 5:56pm
Thread Starter 
Hello there. I'm new to this message board, but I thought I would ask your opinion on a few things. I'm doing my first rehearsal dinner ever in a few weeks and am worried that I have too much or not enough food. I've done a few parties before, but never for this many people (50 is about the max I've done) and never a full sit down dinner before. This is what I'm planning on making and the quantities I'm thinking of using. I would love any insight or feedback that you might have. Thanks in advance for your help!

· Cider- sauced chicken breasts
· Make ahead mashed potatoes
· Sarah’s Salad
· Roasted Carrots
· Rolls
· Dessert
· Sodas, water, ice tea

Shopping list

Cider sauced chicken breasts to serve 72

72 chicken breasts
6 onions
2 packages thyme
36 cloves of garlic
12 apples
12 T. brown sugar
6 cups apple cider
24 cups chicken stock
36 T. butter
6 cups parsley

Make ahead Mashed potatoes to serve 72

35 lbs. mashed potatoes
21 cups heavy cream
7 sticks of butter
Salt and pepper

Sarah’s Salad

12 heads of romaine lettuce
6 cucumbers
6 avacados
12 tomatoes
12 eggs
2 lbs. bacon
2 cups cheese
dressing

Roasted Carrots

18 lbs. baby carrots
2 cups dark brown sugar
3 sticks butter
Salt, cayenne pepper
3 cups almonds
12 T. Parsley
Pepper
Vegetable spray

Rolls
Brownies, ice cream, chocolate sauce, whipped cream, cherries
Soda, Iced tea, Lemonade, Water, Coffee and Tea
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post #2 of 15
9/1/07 at 10:18pm
How many people?
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post #3 of 15
9/2/07 at 4:46am
Depending on the demographic mix of the people you are feeding, the only thing I see blatantly out is the potatoes. I would drop 8 to 10 pounds off that purchase.

You might look into doubling the cucumber and avacado on the salad. Serving 12 people per cucumber is not usually a feat easily accomplished.

Unless the 72 people are all football players or some other demo make up that eats everything, make the tater change and run with it.
I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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post #4 of 15
9/2/07 at 7:27am
Thread Starter 

Thanks

Thanks for your input! I thought that sounded like a whole lot of potatoes! And I totally meant to say 24 cucumbers and 18 avacados! Thanks again.
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post #5 of 15
9/2/07 at 7:28am
Thread Starter 
65-70 people.
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post #6 of 15
9/7/07 at 2:35am
Also,up your chicken count.Unless the breast is a whopping portion,like an 8 to 10 ounce breast,assume people will eat two.

It's better to have leftovers than run out.The food will already be paid for.
"Sometimes people can be oh so dense"

The Pixies
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post #7 of 15
9/7/07 at 6:15am
or better yet, buy 6oz breasts and have a server at the protein.
That is enough meat with all your other food.....I've never had events where 2 breasts were taken, Atlanta must have large appetites.
cooking with all your senses.....
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post #8 of 15
9/7/07 at 8:47am
I guess I should have asked if this was plated or buffet style...duh! Plated,one decent 6oz ...I totally agree.

Yup,those crazy Atlantans will take a trough of food on thier plates.I've seen people get borderline greedy when it comes to a free meal,especially with beef or shrimp!
"Sometimes people can be oh so dense"

The Pixies
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post #9 of 15
9/9/07 at 6:57pm
Hi:
Just logged on and saw your request. I think those quantities are way too much. I am not sure if someone has offered suggestions as yet.
Please reply
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post #10 of 15
9/9/07 at 6:59pm
Hi: Thought you were catering for 50. What is the number that you are catering for?
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post #11 of 15
9/9/07 at 7:53pm
Thread Starter 
I'm catering for 65 to 70 people. :-)
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post #12 of 15
9/10/07 at 4:31pm
I agree with the 6z portion on chicken breast and someone to serve the protein. If no server use a little smaller breast (5z) and do 1.25 pc.
"Can't stand the heat call JJ"S Kitchen"

JJ's (Almost Famous BBQ)
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post #13 of 15
9/12/07 at 4:28pm
While I am not familiar with the sarah salad, 12 heads of romaine are a lot of lettuce. What's the size of the heads.
Someone suggested a reduction in potatoes. Think that was a good idea.
Do you know the make up of the group? Like the age group, the ratio of males to females,etc., having this kind of information will also help you to determine how much food to prepare.
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post #14 of 15
9/12/07 at 8:55pm
Thread Starter 
Thank you guys for all the input! I'm just using the hearts of romaine. The salad is suppose to be a little lettuce to a lot of veggies. I may or may not use 12 hearts, but costco sells them in a 6 pack for three dollars.

As far as the meal goes, we're not doing it plated, or buffet, but actually "family style". I'll be putting out bowls/platters of all the food onto each table.

As far as demographics go, it's a rehearsal dinner for a wedding, and I think about half of the people there will be age 20-30 and the rest are family members so probably 50 and up.

Thanks again for your help!

Angela
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post #15 of 15
9/14/07 at 11:47am
beware of family style and up your portions, because it is like a mini buffet on each table - you will need more food than a straight buffet, as well as many many more serving bowls, serving utensils, and waitstaff. It's actually more expensive to serve family style vs. buffet. Hope you are ready for this.
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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