I wanted to check in...
Here's my confirmed menu with my client..
Artichoke Spread w/ homemade Rosemary Flatbread
Eggplant Rollitini stuffed with mushrooms & spinach
Garden Pesto Pasta with Zucchini, Peas and Sun Dried Tomatoes
Gardinare Italian Roasted Tomtatoes
Fancy Lettuce, Avocado, Leeks and Sugar Roasted Pecans with homemade Strawberry Vinegarette
Watermelon chunks dressed with a Balsamic Glaze and chopped Pistachio's
Triple Berry Crumble
Melon Balls marinated for 2 hours in white soda, drained, added more white soda & served in large glass hurrican cylinders
So my questions...
How many people should I make the sides for? Since there are 2 sides and 2 salads I was thinking between 30-50 people
How much pasta should I make? I was thinking 25-35 pounds....and of course the other ingredients would increase the size.
I would appreciate any help you can give!
My gig is next weekend, so I have a lot to do in the meantime!
Hi, nice menu.
No more than 15 pounds of dry pasta.
20 pounds of each side veggie, at least 3 gallons of each salad.
Consider adding a bean dish (marinated beans, hummus) for protein.