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post #1 of 2
Thread Starter 
I am doing a party for 105 people. The menu........

bruschetta with roasted eggplant and tomatoes,pine nuts and basil with parmesan shavings
crudite platter with hummus/sun dried tomato dip (stationary)
won ton cups with chick peas,roasted peppers and feta
tomato pesto tartletts
grilled veggie kabobs with arriabiatta sauce and maybe a remoulade if you think that goes with the rest of the menu

4 heavy pasta enrees made by someone else.

Mini pumpkin cheesecake
phyllo cups w/ cannoli cream and fresh fruit (do I fill last minute?)
mini brownies w/ fresh cream
choc chip cookies

We are going to have 2 passers bec this will be in a house. What do I need to know about prepping the trays for the passers? do I put small cups w/ the dipping sauce for people to dip the kabobs into? Please any info,feedback, comments would be appreciated.
post #2 of 2
The passers should have a tray with the item and whatever goes with it: a large enough dish of the sauce to dip into, for example -- and they should not let people double-dip. It's better to NOT have items that leave the guest holding something inedible, like the skewer, but since you're offering kebabs, the tray should also have a receptacle for "empties," preferably with a skewer already in it so the guests get the idea and don't leave sticks all over the house (I've seen that done because they didn't know how to get rid of them :rolleyes:). If the "empty" is gross, like a bone, use an opaque receptacle. The passers should also carry a stack of napkins, and should be able to hand one to a guest (preferable) or at least offer the stack for the guest to take one.

So it's: tray with food, condiment, and waste receptacle in one hand, napkins in the other.

Anyway, that's how I did it when I was catering. Others may have other ideas. :p
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
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