"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-18-2009, 09:01 PM   #1
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Large group catering

I am catering a luncheon after an adult bar/bat mitzvah in December. I am one of the participants, so everything needs to be done prior to the day of the event. I am planning for 150, but realistically we have no idea how many people might be there. I am planning on having 3 hot hors d'oeuvres along with 2 dips, some veggies, peta bread, and olives as appetizers and then the main part of the luncheon will be cold. Israeli salad, egg salad (for kids who might not want the more interesting items) whitefish salad, lox, bagels, two kinds of cream cheese, pasta salad, and Middle Eastern carrot salad. Dessert will be cookies, cake, and fruit salad.

My main question is how to plan for the lox. I know that not everyone likes it, and I was told to plan on 1# for 10 people. So, do you think that if I get 10# that should be sufficient along with everything else? If we run out, we run out. I know that 10# won't look chintzy, but I don't think I need to have enough to feed 150 people.

__________________

Belle Rita is offline   Reply With Quote
Old 11-18-2009, 09:52 PM   #2
Senior Cook
 
Join Date: Jul 2007
Location: Chicago
Posts: 333
Send a message via AIM to danpeikes
I have catered many bar mitzvahs and many Brises, and they always serve lox at a bris. I would go with 12lbs. Larger boards of lox come in 3lbs. With all the other food you should be good.
__________________

danpeikes is offline   Reply With Quote
Old 11-18-2009, 11:39 PM   #3
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,421
Is 10# means pounds? I'd go with what Dan says. Of course everything depends on how many people shows up and how much of the other stuff you are serving. Personally I like to err on the plus side, so I always get more than I need. Especially with lox, it freezes really well and can easily seat in the freezer for at least 6 months if not more. So it will not go to waste.

Also can I ask you a question why do you serve hot stuff first and cold stuff latter? And what hot hors d'oeuvres? Are you doing this on Shabbat or day after?


Oh, and welcome to the forum.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-19-2009, 07:58 AM   #4
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Answers

Yes, # means pounds. The reason for only having a few hot appetizers and nothing else hot is primarily for ease of set up and serving. The pancakes, savory kugel, and spanikopeta might be passed, or they may be in chafing dishes. This luncheon is not one where anyone will have responded so we truly don't know how many will be there. We are planning on a full sanctuary which is close to 200, but some won't stay for lunch. Unlike a "regular" bar/bat mitzvah, there won't be any entertainment afterwards, so our guests will eat and leave. I considered the textures, color, and of course flavors when I designed the menu. Also, since I am not available for last minute prep, ease of preparation also.

I thought by having only the 3 hot items that it would be easy for whatever staff we have to set up the buffet and have it completely ready when the service is over.

This is on Shabbat, but we are a Reform congregation, so heating up isn't a problem.
Belle Rita is offline   Reply With Quote
Old 11-19-2009, 10:45 AM   #5
Senior Cook
 
Join Date: May 2006
Location: Midwest
Posts: 258
Send a message via AIM to Mark Webster
Belle,
I think you may want to rethink the amount. Even with your other food, 10# doesn't seem to be enough.I make gravlax several times a year, both at work at for gatherings at my home. When I make it for a party at home I usually make 5-6# and thats only for about 30-40 guests. Even if you bumped it up by a couple of # I think you could rest assured you would be ok. Just my opinion.
__________________
Mark Webster is offline   Reply With Quote
Old 11-19-2009, 11:17 AM   #6
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Okay, will do. Thanks. We can always freeze leftovers and/or send them home with the participants of the celebration.
Belle Rita is offline   Reply With Quote
Old 11-20-2009, 09:00 AM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
sounds like you have it all well in hand and 12# should do.
Robo410 is offline   Reply With Quote
Old 11-20-2009, 11:19 AM   #8
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Thanks!
Belle Rita is offline   Reply With Quote
Old 11-20-2009, 11:20 AM   #9
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
PS: I realized that I said pancakes, I should have been more specific. They are small potato pancakes. It is the last day of Chanukah. Served with sour cream and my own home-made applesauce.
Belle Rita is offline   Reply With Quote
Old 11-24-2009, 12:42 PM   #10
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,421
Oh, you mean latkes.

Now, it doesn't matter what kind of congregation you are, we here really do not care.

I still do not understand why you serving hot first and cold latter, why not other way around? To me that would make more sence, also latkes with a side of lox are awesome.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-24-2009, 01:03 PM   #11
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
I mentioned the denomination of our congregation because if we were Conservative or Orthodox, we wouldn't be able to cook on Shabbat. I think for logistical purposes, just having a few warm appetizers to start will be easiest. This is a buffet, and we will by necessity not be having a huge staff setting it up.
Belle Rita is offline   Reply With Quote
Old 11-24-2009, 01:20 PM   #12
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,421
Well, I guess it really is up to you what you serve first; it’s none of mine business. I merely stated that it made more sense to me, but it doesn’t really matter anyway.
As far as you denomination goes it is also completely your business. Nobody here is even going to come close to even asking you that kind of question, let alone judge you, G-d forbid. Besides I do not see how conservative are any different than reform. As the matter the fact I think Reform makes much more sense.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-24-2009, 01:23 PM   #13
Assistant Cook
 
Join Date: Nov 2009
Location: Texas
Posts: 4
ok I'm new to this site trying to get recipe how to I post this
__________________
Minga
garciamgd is offline   Reply With Quote
Old 11-24-2009, 01:30 PM   #14
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,421
Quote:
Originally Posted by garciamgd View Post
ok I'm new to this site trying to get recipe how to I post this

Well, you just did. Go to forum you want. Click on it. If you want a new thread click on the New Thread botton, or click on any thread and click on
Post Reply.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-24-2009, 02:24 PM   #15
Senior Cook
 
Join Date: May 2006
Location: Midwest
Posts: 258
Send a message via AIM to Mark Webster
Belle,
Best of luck with your catering and please let us know how it turns out.
__________________
Mark Webster is offline   Reply With Quote
Old 11-24-2009, 02:57 PM   #16
Head Chef
 
Join Date: Dec 2008
Posts: 2,297
Sounds like a lovely and yummy menu. It makes complete sense to me.
__________________

Wyogal is offline   Reply With Quote
Old 11-24-2009, 06:19 PM   #17
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Thanks everyone. I will let you know how it turns out. I only mentioned the denomination of my synagogue because someone had asked a question and I thought it was pertinent to let them know that we could cook in our synagogue on that day. As far as why the menu is what it is, as I am the caterer, and one having a bat mitzvah that day, I wanted ease of preparation, as well as ease of serving that others will do, and of course I wanted the colors, textures, and combinations of flavors to be complementary. I ran it by the other b'nai mitzvah participants. For those of you who don't know, when one person (usually a boy or girl) has a bar or bat mitzvah, that is singular; b'nai means that males and females are having the ceremony together. Or if you were talking about many bar/bat mitzvahs during the year, you would use the word b'nai. (More than you wanted to know.)
__________________

Belle Rita is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×