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Tim 06/12/13 |
I am preparing a buffet for 50 adults and 50 teens The buffet consists of penne pasta in a vodka blush sauce , chicken Marsala, Montreal steak(London broil), string beans and potato au gratin . How much should I prepare for each item? Thanks for the help |
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ellen 06/13/13 |
For buffet, caterers allow 5 ounces cooked beef plus 3 ounces cooked chicken. So plan for 2 pounds raw beef per 5 PLUS 1 pound raw boneless chicken per 4. The pasta vs potato is actually tougher, particularly since au gratin potatoes are very popular. I would do about 6 pounds dry pasta plus 40 pounds potatoes, plus sauces, etc for the weight. |