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Thu, Dec 4, 08 at 18:51
| 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:
Dinner:
Salad:
Dessert:
Drinks:
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Follow-Up Postings:
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- Posted by ginger_st_thomas (My Page) on Fri, Dec 5, 08 at 5:12
| The site below should be able to help with quantities, etc. |
Here is a link that might be useful: Growlies for Groups
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- Posted by teresa_nc7 (My Page) on Fri, Dec 5, 08 at 8:26
| My thought is that you have too many appetizers; four should be enough with the rest of your menu and I would make one of them some fruit or veggies with a low fat dip for those looking for something healthy. Just my opinion. Teresa |
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| Thanks! I can drop the deviled eggs and Lumpia but the others they were pretty set on. Unfortunatley I tried to offer veggies but they only wanted the salad. So I think I am stuck there this time but I am glad for the input for future events. La'Chele Thanks for the site Ginger |
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| Lovely menu but is this a vegetarian crowd? I'd loose the deviled eggs , doesn't fit with the rest of the appetizers in my mind. As Linda said I'd try and work in smoked salmon or maybe prosciutto and melon. Again I love the choice of pasta sauces but I would also have a a meat selection for those who want. Meatballs would be nice . |
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| For some parties that I wanted to use deviled eggs or a version thereof? After hard boiling the eggs & cutting them in half crossways (so they're deeper than longer)-and slice off a tiny end so they stand properly...I'd use the yolks in either ham salad or finely diced chicken salad & place a tiny amount in the egg white 'cups'..add a tiny sprig of parsley for color. When I make stuffed mushrooms-instead of the bread stuffing-I make sharp cheddar cheese balls (finely grated sharp cheese, cayenne pepper, beaten egg whites & salt).. then rolled in bread crumbs, then freeze them until serving time. The day of...I lightly sautee my caps in margarine, drain & dry -place on a cookie sheet-add the cheese ball & bake for about 10-15 min. until the cheese has just melted a bit Delish! |
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