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RECIPE: Catering- Just Starting Out

Posted by lachele (My Page) on
Thu, Dec 4, 08 at 18:47

Hi, I have been reading everyone's posts and you all seem to have good advice. I am just starting a little party service. Nothing big and just word of mouth. My work asked me to cater our holiday party and I am just wondering your thoughts on our menu and what portions I should prepare for a buffet of about 25 people. They weren't into "Fancy" sounding food :) But I am so while this is "normal" food I am very open to any fun ideas for future events. Thanks so much for your help! La'Chele

Appetizers:
Sushi- various kinds
Stuffed mushrooms
Bruchetta - two kinds
Spinach Artichoke dip with Pita Chips
Deviled Eggs
Lumpia- Philipino Egg rolls very tasty

Dinner:
Bowtie pasta - 3 sauces
- Alfredo
- Marinara
- Pesto

Salad:
Caesar

Dessert:
Mini Cheesecakes
Individual French Silk Pies
Individual Lemon Meringue Pies

Drinks:
Water Punch with Cranberries
Lemonade


Follow-Up Postings:

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RE: RECIPE: Catering- Just Starting Out

I think your menu is very heavy on fussy time consuming appetizers and very short on meat.
I would substitute meatballs and perhaps something like chicken wings or smoked salmon for a couple of the appetizers.
And I think a ceasar salad is too creamy to servew ith a fairly plain pasta dish...I would prefer either an italian vinigrette or a choice of 2 or 3 dressings.
Good luck with your venture.
Linda C


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RE: RECIPE: Catering- Just Starting Out

Thanks! I forgot to mention that I was doing Blackened chicken to go with the pasta. They are pretty set on the caesar but I can offer various dressings on the side. That is a good suggestion. Thanks for your help!
La'Chele


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RE: RECIPE: Catering- Just Starting Out

Since you are just starting out, I assume you do not have a large staff to do all that work.

I have entertained as many as 100 people at a time and I know it is a lot of work. My sister has a catering business and she uses things such as vegetables and dip for the appetisers. Remember appetizers are suppose to stimulate the appetite, not curb it. Save the heavy stuff like the eggs and meat items for cocktail parties. I would suggest two kinds of meat for dinner, possibly barbecued meatballs and your blackened chicken. For dessert, I would suggest regular size pies, instead of individual ones, cut into wedges and served on individual plates, or a jelly-roll size pan of cheese cake. If you need recipes for my suggestion, send me an email.

Good luck on your venture, and have fun doing it.

Betty


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