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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.