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Re: How to determine # of H'ordeurves for 50 pp

post #1 of 8
Thread Starter 
:smiles:Thanks for the responses: Here's detailed info: Cold - 1)Shrimp ring - 40 oz.; 2) Cheese tray w/gourmet spread; 3) assorted breads w/spinach dip; 4)fruit tray- I'll be making although not sure how big of a tray to make; 5)deli spirals, 60 ct.; salad - romaine lettuce w/ dried cherries & walnuts. Hot - 1)wing dings; 2)swedish meatballs; 3)assorted petite quiche-60 ct.; 4)bacon wrapped scallops-15 ct.; 5)cocktail sausages; 6) vegetarian egg rolls; 7) chicken tapenade satay, 20 ct.; 8) beef encroute; 9)bacon wrapped filet; 10) mozarella bites. Dessert - 1) Strawberry Shortcake Cake, 2) 1/2 sheet cake - chocolate, 3) gourmet mini cheesecakes, 30 ct., 4) belgian party assortment, 40 ct., 5) chocolate fountain w/mini pound cake pieces, marshmellows & strawberries.

The party is to celebrate my daughter (OBGYN) graduating from completion of her Residency and starts at 7pm until whenever people leave. This is an outdoor/indoor party.

Demographics: age group - 30 - 60 years old, all adults, a few heavy eaters, mostly couples.

There will be mainly wine and beer served with a punch fountain. I will also have a coffee station.

Hope this helps in helping me determine how many h'ordeurves I need
post #2 of 8
That's way too much. I would stick with 6-8 types max. The other thing too is if you run out nobody is going to complain. They'll eat the shrimp first, and you'll run out, but so be it. Since it's somewhat dinner, I would do 400 pieces total, plus one large veggies and one large cheese platter.
post #3 of 8
As Kuan says, much to much food and to many varieties, keep it elegant and simple . Enough dessert there for 100.
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post #4 of 8
Thread Starter 

H'ordeurves for 50 ppl

Thank you so much for your responses. I wondered if I had too many varieties. Out of the list, which would you suggest? I am not a trained chef by any means. I just love to entertain and feed people.
post #5 of 8
Shrimp of any type
bacon scallop
quiche
stuffed mush
mini egg or spring roll
mini cheese puff cheese platter /grapes and berries vege crudite with 2 dips
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post #6 of 8
Thread Starter 
Thank you so much!
post #7 of 8
Breezie,
if you are doing it yourself keep it simple.....cold or room temp, maybe one or two hot.


50 guests, start time 7pm til
maybe a chafer of meatballs.
veg platter
shrimp platter (s)....
sandwiches are cleaner than make your own deli tray
fruit platter
dip/chips or bread spinach dip

Cake
chocolate fountain or other sweet bites

punch, coffee, beer, wine....
cooking with all your senses.....
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cooking with all your senses.....
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post #8 of 8
Breezie-

Isn't this a nice bunch of people!?

If you're smart, you'll hang out here often.

Welcome

Mike :smoking:
travelling gourmand
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