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ELLEN'S KITCHEN
Reception for 85
Kim
02/05/10
I am doing for a friend: Here is my menu and my question is how much should I have or how many platters or pans?

cheese/crackers
meatballs
veggie tray/spinach dip
anti pasta salad
ham to carve
whole chickens cooked and cut up
pulled pork
hash brown potato cassarole
deviled eggs
rolls
salad

ellen
02/05/10
Need more info; is this lunch or dinner and is it buffet? Any particular reason for no veggies with all the meat? What is your cooking facility?
Kim
02/05/10
That is what they wanted. Night time buffet. It has a kitchen for heating up things. Should I get rid of the chicken?
ellen
02/05/10
OK. I would get rid of the whole chicken; do baked thighs with some seasoning for ease of serving and a non-pork offering.

85 people

cheese/crackers 12 pounds and 5 pounds. Cheese can be part balls, logs, spreads.
meatballs- 2-3 ounces per person
veggie tray/spinach dip 2-3 ounces veggies, 1/4 cup dip per person
anti pasta salad- see recipes on site with and without meats
ham to carve- get spiral sliced- 1 pound per 4 people
whole chickens cooked and cut up- thighs; 1 piece per person. 8 pounds is just about always 18 pieces.
pulled pork-1 pound each 4 people
YOU need rolls, vinegar/ Lexington slaw and condiments- most people make sandwiches- see sandwich event page and slaw page for some help
hash brown potato casserole- see the last recipe on the festive family brunch page. Borrow an electric roaster to make and hold/serve these.
deviled eggs- 1 egg per person
rolls 2 smallish or 1.5 large per person
salad- see plan for 100, use 3/4 the amount for 100 since you also have the antipasto. Or look at the salads that hold page.

 
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