Hello all...
Just to be clear, I'm NOT a caterer, and while I'm a professional at some things I'm nowhere near a professional chef or cook. That said, I'm something of a food junkie that was "volunteered" to help provide some semblance of catering to a friend's daughter's school holiday event. Well, it's a small Christian school so I guess it's a Christmas party.
Budget is $1000USD. Presentation is to be along the lines of "Christmas around the world" (frees us up to serve about any d**n thing if it looks nice); finger foods/heavy hors d'ouevres (sp.?), (no plated dinner... laid THAT rule down at the outset), no liquor, food line should be open around 2 hrs. Facility does not have real kitchen space, just a prep area with a household oven/range, which is only open to us for 2 hrs. prior to the event. Headcount of 75 ppl., approx. 30-50% will be high-school kids.
Menu may look something like:
Big cheese plate
Chicken/steak yakitori (on a stick with some asparagus/onions)
Nori rolls with some sushi rice and veggies
Cheese/veggie quesadillas, sliced in wedges
Cuke segments, cored, filled with guac with tort. chip stuck in it (stolen from here... thanks shroomgirl, I think ;))
Brie with a berry goo of some sort, on a crostini
Bruschetta
Beef wellington bites (chunk of med rare tenderloin with a smidge of pate + mushrooms in puff pastry)
Pigs-in-a-blanket (specific request)
stuffed mushrooms
Dessert plate: choc-covered strawberries and a store-bought cheesecake.
So, the questions are:
1) Since there's not much in the way of cooking equipment available, my intent was to do as much as possible off-site and bring most of it on baking sheets to be warmed over on site, as necessary. Any obvious concerns doing that, from a safety standpoint, or other?
2) allowed about 6-8 pcs pp, overall. Is that enough for heavy apps in place of a "dinner"?
3) have heard berry goo mentioned in numerous venues but can't find any recipes. Are we just talking about a coulis, or more than that?
Thanks!
Just to be clear, I'm NOT a caterer, and while I'm a professional at some things I'm nowhere near a professional chef or cook. That said, I'm something of a food junkie that was "volunteered" to help provide some semblance of catering to a friend's daughter's school holiday event. Well, it's a small Christian school so I guess it's a Christmas party.
Budget is $1000USD. Presentation is to be along the lines of "Christmas around the world" (frees us up to serve about any d**n thing if it looks nice); finger foods/heavy hors d'ouevres (sp.?), (no plated dinner... laid THAT rule down at the outset), no liquor, food line should be open around 2 hrs. Facility does not have real kitchen space, just a prep area with a household oven/range, which is only open to us for 2 hrs. prior to the event. Headcount of 75 ppl., approx. 30-50% will be high-school kids.
Menu may look something like:
Big cheese plate
Chicken/steak yakitori (on a stick with some asparagus/onions)
Nori rolls with some sushi rice and veggies
Cheese/veggie quesadillas, sliced in wedges
Cuke segments, cored, filled with guac with tort. chip stuck in it (stolen from here... thanks shroomgirl, I think ;))
Brie with a berry goo of some sort, on a crostini
Bruschetta
Beef wellington bites (chunk of med rare tenderloin with a smidge of pate + mushrooms in puff pastry)
Pigs-in-a-blanket (specific request)
stuffed mushrooms
Dessert plate: choc-covered strawberries and a store-bought cheesecake.
So, the questions are:
1) Since there's not much in the way of cooking equipment available, my intent was to do as much as possible off-site and bring most of it on baking sheets to be warmed over on site, as necessary. Any obvious concerns doing that, from a safety standpoint, or other?
2) allowed about 6-8 pcs pp, overall. Is that enough for heavy apps in place of a "dinner"?
3) have heard berry goo mentioned in numerous venues but can't find any recipes. Are we just talking about a coulis, or more than that?
Thanks!
