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New to catering - small event planned soon

post #1 of 3
Thread Starter 
Hello everyone, I am completely new to catering and will be catering my first event the end of september. It will be outdoors with ample seating. I am expecting between 20-35 people to serve. I will be serving korean-mexican tacos and i'm still trying to come up with a good starchy side (tarot fries maybe?). There is a grill on-site.

Now my biggest question is how I should go about prepping the meat (beef short ribs or sirloin still figuring out which is more cost effective)Should I utilize the grill there and cook on site (mind you I have to also cut them into portions) or should I cook and slice up all the meat beforehand? Leaving me to just heat up tortillas and assemble them. And my other question was regarding the slaw. It is a mix of nappa cabbage, daikon and romaine lettuce. I dont want it to get too wilted and toss it with the dressing to early so do you guys think I should bottle up my dressing and just give each assembled taco a drizzling of it before I serve? Sorry for all the noob questions this is my first time !
post #2 of 3

That's an unusual menu---short ribs would be easier to prep in the kitchen in my experience--

 

What is the occasion? What time of day? Why have you selected those cuts of beef?

 

Have you ever prepared tacos using those meats? If so,how did you prepare it?

post #3 of 3
Thread Starter 
It will be at noon, actually just a large get together for a commercial I am shooting for a kickstarter. I have selected these cuts because I have found that they pack the most flavor out of the marinade (garlic, soy based) Although I am looking for a close substitute because Short ribs around here aren't very cost effective. If you know of any let me know please! I have prepared them many times before but never for this many people and I usually grilled on site, heated up tortillas, and assembled the tacos with the slaw/meat and pico.

Thanks again for your time responding!
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