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help with buffet for 75

post #1 of 8
Thread Starter 

Hi,

I am planning a buffet for 75. I want to make sure I have enough food. Below is what I will be serving. Is this too much?

 

Appetizers

Fruit platters and dip (enough for 3pp)

Vegetable platter and dip (enough for 3pp)

Swedish Meatballs 3pp

 

Entrees

Chicken in wine sauce 20 lbs

Sausage and Peppers  20 lbs

Penne Vodka  6 lbs

Roasted Potatoes 15-20 lbs

Potato salad 15lbs

pasta salad 5 lbs

I was also going to put out a cold cut platter with cheeses

Bread/rolls

I was going to skip a green salad.

Should I add a hot vegetable?

 

I already have the chicken and sausage done.

Should I eliminate anything or add?

 

Thank you for any reply and help,

 

Jackie

post #2 of 8
Here's my two cents...
Your menu seems a bit wonky, as in unbalanced and mismatched..a penne with vodka sauce, a pasta salad, roasted potatoes and a potato salad seem a bit carb heavy...a rice pilaf may be a better choice....yes on a greens salad and perhaps even another type of vegetable salad like green beans or asparagus with a vinaigrette....or a caprese salad with fresh mozzarella....or a platter of mixed grilled vegetables( zucchini, squash, mushrooms, eggplant, tricolor peppers, asparagus, shallots etc.)
Here is one possible scenario to compliment your sausage/peppers dish and your chicken in wine sauce dish.

- Tricolor tortellini and penne in basil cream sauce with broccoli, zucchini,
summer squash, artichoke hearts, peas and walnuts
- long grain and wild rice pilaf
- grilled vegetable platter drizzled with balsamic glaze
- caprese salad with fresh mozzarella and basil with balsamic vinaigrette
- mixed baby greens salad with cantalope, honeydew, grapes and cranberries
poppyseed dressing

appetizers i would change the swedish meatballs to a mushroom marsala sauce or arrabbiata or puttanesca

- antipasti platter of cheeses, olives, salamis, artichoke hearts, peppers etc. in place
of the vegetable platter
- nix the fruit tray unless it has has cheese on it.....replace it with a
tuscan white bean hummus with crostini

hope this helps

joey




Edited by durangojo - 4/11/14 at 8:23pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #3 of 8

Take out potato salad  to many starches

CHEFED
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CHEFED
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post #4 of 8
Thread Starter 

Joey,

I love your suggestions. I am definitely changing it to your ideas. First of all I love Basil cream sauce but my only problem is I already made the Vodka sauce. Any suggestions on how I can change that recipe. Can't thank you enough for your help.

 

Thanks so much,

Jackie

post #5 of 8
Thread Starter 

Yes, will do. Thank you. Great website! I appreciate all the help. 

 

Thank you

Jackie

post #6 of 8
You could use the tomato vodka sauce for your appetizer meatballs or use it as is for your new revised tortellini/penne/ vegetable dish. You could also use the vodka sauce as a base and add a basil, sun dried tomato or roasted red pepper pesto to it along with a bit more cream.....a total toss up for me...A good simple tomato vodka sauce is a grand thing, as is a good creamy basil pesto sauce. Sometimes it just comes down to personal preference and of course,balance.....it's always the balance of a dish and/or of the total menu.

joey
Edited by durangojo - 4/11/14 at 8:21pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #7 of 8

@jackie949 what she said!  @durangojo knows what she's talkin' about!

http://www.cheftalk.com/a/my-evening-with-durangojo

post #8 of 8
Quote:
Originally Posted by jackie949 View Post
 

 

Entrees

Chicken in wine sauce 20 lbs

Sausage and Peppers  20 lbs

Penne Vodka  6 lbs

Roasted Potatoes 15-20 lbs

Potato salad 15lbs

pasta salad 5 lbs

I was also going to put out a cold cut platter with cheeses

Bread/rolls

I was going to skip a green salad.

Should I add a hot vegetable?

 

I already have the chicken and sausage done.

Should I eliminate anything or add?

 

Thank you for any reply and help,

 

Jackie

 

Here's me walking up to the buffet.... "where's the salad, yo where's the salad???"  I usually go for the most colorful thing yet.  If there will be many ladies there who are inadvertently watching their waistlines they'll pick one, at most 2 of their favorite carb.  I'd probably have some roasted potato and that's about it, skip the pasta, skip the potato salad, skip the pasta salad, skip the bread rolls, it's too much of one type of food.  

 

So anyway, yes this is a bit unbalanced.  Too much meat and potatoes and not enough colors and vegetables.

 

Personally I don't like the ubiquitous vegetable platter.  There's nothing worse than going to a party and being met with raw broccoli and carrots.  And I don't eat fruit until dessert time anyway so I'd skip both of those.  For appetizers I'd rather see some charcuterie, a cheese platter, antipasto platter with marinated olives, smoked salmon, even crackers.

 

When you're planning a party and food selections for a gathering you have to strategize a little.  You have to be especially careful about meeting all the criteria for meat eaters, vegetarians, gluten-intolerant, and vegans in your foods.  You can't make stuff that you would eat, you have to make stuff that everyone will eat.  If a vegan happened to be at your party they'd walk away hungry with a few morsels of dry fruit and veggies and a piece of bread.  For entrees I would serve at least 2 kinds of salads, a grilled vegetable platter, some kind of quiche, a rice salad, and I would get rid of the pasta salad, one of the potato dishes 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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