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Need some help with salad recipes!

post #1 of 2
Thread Starter 

Hello all,

 

I have no idea if this is the right place to post this, but hopefully it'll get to the right people.

 

I'm a student working on a fictitious wedding menu for 180 guests as our class project. I've already selected recipes and cost out a couple of different soup options, but, as a pastry student. I have no idea how much of everything I might need for a salad to feed 180+ people.

 

The two salads I'm working on are:

 

Newport Salad

Frisee, Mesclun, Dried Cranberries, Candied Walnuts,

Marion Great Hill Bleu cheese and Lemon Balsamic Vinaigrette

Warm Hearth Baked European Style Breads

Presented with Crocks of Fresh Whipped Butter

 

Winter White Salad

Torn Romaine with Shaved Fennel, Belgian Endive, Great

Hill Blue Cheese, Julienne Pears and White Wine Vinaigrette

 

I'm not looking for any help with prices or cost per plate, I'm just hoping someone with catering experience might help estimate how much of each ingredient I might need.

 

Thanks! :)

post #2 of 2

You need to actually make one each of these salads, or close equivalent from ingredients you have on hand. You can then weigh in grams each of the ingredients and then scale it up. Calculate some % of waste in the salad greens and such. 

 

Once you've done this a couple of times, you'll have learned the weight of your servings intuitively/memory  and can make such calculations without having to actually prepare the dish. Plus, in production, you have other ways of using up any overage/leftovers. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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