Let me begin by noting that I am not a professional chef. I have developed a keen interest in food and cooking over the last few years. I love to try new recipes and experiment in the kitchen. I live in Ohio.
Next month my nephew gets married in Maine. My brother has a small house a short walk from the ocean. The kitchen is small and the oven is not terribly reliable.
In addition to giving grace at the reception, I have been asked to take the lead in preparing dinner the following day for 35-50 guests. I know it will be a lot of work, but I am looking forward to the challenge. I am hoping for a headcount sooner than later.
At this point we are planning on serving corn chowder with lobster fritters at the ocean, then returning to the house for a lobsterbake.
I would like to prepare as much as I can at home. I have already made and froze the chicken stock (I used chicken feet. A lot of work to skin them and very ugly in the pot, but the stock is nice!). I have frozen about 5 dozen ears of Ohio sweetcorn and plan to put some red peppers in the freezer this week. Will these remain frozen during the 16 hour drive with enough coolers and ice?
The fritters will have lobster or crab meat, scallions, corn and red peppers. I plan to make a simple red pepper dipping sauce. Should I also make a grainy mustard and lime sauce for another option? I could serve them in squeeze bottles.
We will have a small open fire and assemble the corn chowder at the oceanside. The guests can serve themselves from the large cast iron Dutch oven as I fry the fritters. Should I consider frying the fritters beforehand and reheating them on heated rocks next to the fire (in disposable aluminum foil pans) as the chowder simmers to life?
The lobsterbake will include steamed clams, grilled or roasted local root vegetables, and maybe gnocchi with garlic oil or horseradish sauce, and, of course, lobsters. Is this enough? A small portion of lobster a l’amoricaine would be nice and I could serve it with bread and eliminate the gnocchi. Although the lobster a l’amoricaine is more work than the gnocchi, couldn’t I make it at home and freeze it? Could I add the lobster when I get to Maine? Would there be a problem adding a bit of sweetcorn to it?
I plan to steam the clams and lobsters in a few “turkey fryer” pots. This seems the most fool proof cooking method. Rockweed should be plentiful.
I am not in charge of tableware, seating or dessert.
I have ordered a case of wine. Some will be served to the guests!
Please comment, criticize or make helpful suggestions.
Edited by buckeye_hunter - 9/8/10 at 6:07am