I have been throwing a "faux:" Christmas Eve party every year for the past 30 years. Recently the crowd has grown to about 100 people. The menu is a large variety of hot & cold appetizers with a lot of fish dishes. I used to have a main grilled fish course with pasta and vegetable but have had to change the menu slightly because I couldn't figure out how to heat and serve for that many. I don't have a commercial kitchen and have rented a food proofer the last couple of years to keep food warm but I am not sure I am using it properly. I don't want to turn anyone away and I would like to be able to spend time with the guests (after all I am not a caterer). How much in advance can you heat up food and leave in a proofer/warmer without it drying out? Any other suggestions for serving would be greatly appreciated.
post #1 of 1
9/16/14 at 12:23pm