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G 02/09/06 |
This is a GREAT site, so much terrific, sensible advice. I am in a quandary, I've been delegated to prepare a brunch/luncheon open house for 80.
I've done this fot this large a number before, so I am good at estimating amounts (plenty of food, but not excessive leftovers,) but that was when I planned the menu. We're doing an hour of breakfasty "hor doeuvres" ahead of time, mini muffins, scones with fruit spread, tiny sausages, fruit and cheese kabobs, grapes wrapped in prosciutto, deviled eggs, that kind of thing. But she wants several different entrees -- a very substantial quiche, a really rich French toast strata and a baked chicken tetrazini (these are all favorite family holiday recipes.) I know how much of each of these to make if they are the ONLY entree, (I usually do 100 servings for 80 people,) but surely I don't make that many servings of EACH, right? So what would you recommend, how many of each? And the quiche and strata, which I would ordinarily cut into portions before putting them on the buffet -- should I do that as usual, or make the portions smaller, or what? |
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ellen 02/11/06 |
if these entrees are pretty much equally popular with this crowd, I would do 40 servings of each, and then cut them smaller- say 60, so everybody could take 2 different ones and you would still have plenty. I would love to have any of these recipes you can share- brunches are more and more popular as receptions, too. |