"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-13-2006, 07:33 PM   #1
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
2 hundred ten pounds of turkey!

In place of my regular menued dinner this thursday, 16 November, I'm serving Thanksgiving dinner to anyone and everyone associated with my 'situation'. I'm preparing for 550 guests.

It's free.

No dime to drop in the bucket, no fare to produce, no tarrif will be collected. Eat till you ache, it's all free today! Actually, my company picks up the cheque.

When you have that many guests coming to dinner, you simply must start cooking days in advance. I made the cranberry compote, all 20 gallons of it today. I sauteed all the vegetables for the stuffing, and sauteed the carrots for the peas and carrots. 2 ladies on my crew spent two hours cubing day old bread for the stuffing. When I left today, 150 pounds of sweet potatoes were baking in the oven.

I've got to start cooking the turkeys tomorrow so I am finished by Wednesday evening. I have 24 turkeys to roast! My baker started baking pies this afternoon. Hopefully, he'll be done by Wednesday evening as well!

I'm having Thanksgiving dinner for 6 here at my home on 23 November! A much more manageable amount of guests...and perfect for the one turkey..all 18 pounds of it!

What is a comfortable number for you? I can do the 550 easily enough, what with years of practice....but I really prefer intimate dinners with 12 at the maximum. Besides, my good china only has service for 12

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-13-2006, 07:38 PM   #2
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
6 or 8.... unless it's a party...with just lots of finger food. The last party had 40 guests.
__________________
Love the life you live!
pdswife is offline   Reply With Quote
Old 11-13-2006, 08:05 PM   #3
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
If I'm going to do more than 30, the weather better be nice so people can enjoy the yard and garden! 30 people in my home would be cozy only if you like with aquaintances!
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-13-2006, 08:17 PM   #4
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
Quote:
Originally Posted by VeraBlue
In place of my regular menued dinner this thursday, 16 November, I'm serving Thanksgiving dinner to anyone and everyone associated with my 'situation'. I'm preparing for 550 guests.
Am I the only one who doesn't know what your "situation" is? I feel like I missed something very important somewhere along the way.
__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 11-13-2006, 10:34 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,219
Quote:
Originally Posted by VeraBlue
...What is a comfortable number for you? I can do the 550 easily enough, what with years of practice....but I really prefer intimate dinners with 12 at the maximum. Besides, my good china only has service for 12
Thanksgiving for us this year will be for two. That won't stop me from doing a full T'Day dinner. After all, leftovers are what it's all about!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-13-2006, 10:53 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanksgiving will consist of around 20 - 25 people (that's usual) but I will be able to feed more - but there better be leftovers!!!!!! THAT'S the ONLY reason to have Thanksgiving at your house! Nothing better than broccoli casserole for breakfast the next morning and a turkey, dressing, and cranberry sauce sandwich for lunch (with mayo ).
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-14-2006, 06:06 AM   #7
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Corinne
Am I the only one who doesn't know what your "situation" is? I feel like I missed something very important somewhere along the way.
I don't talk about it much. I'm the executive chef at one of the NYs largest university campuses. There are three campuses, two in the city, and one in the hudson valley. Each campus has an executive chef, answering to a general manager located at one campus in the city. The campus I run is the beautiful one, in the hudson valley.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-14-2006, 06:07 AM   #8
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Andy M.
Thanksgiving for us this year will be for two. That won't stop me from doing a full T'Day dinner. After all, leftovers are what it's all about!
I won't get involved if there is no promise of hot turkey and stuffing sandwiches at midnight.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-14-2006, 08:48 AM   #9
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
In the restaurant environment, I'd cook for however many I needed to - at home, I'll handle 20-30 'cause I kept most of my catering equipment. Preference? I think 12 to 15 is a nice amount of people to get around the table and be able to visit with everyone.

This year?? TWO! But it will definitely be a traditional - can't go to bed without a turkey sandwich....
cjs is offline   Reply With Quote
Old 11-14-2006, 11:58 AM   #10
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I have no problem cooking for 20 when I serve buffet style, which I almost always do. In nice weather, when people can sit out on the deck, I can up that to 30.
But my comfort zone is 8-12. I can seat 8 at the dining room table, and 4 more at the coffee table, which is a cut down round oak dining table. The kids like to eat there, and I have matching tableclothes for both tables, and do the same candles and flowers for the kids as I do for the adults.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-14-2006, 12:24 PM   #11
Sous Chef
 
Harborwitch's Avatar
 
Join Date: Aug 2006
Location: landlocked
Posts: 516
My dining room set seats 12 easily, 14 or 15 if we're cozy. But it's in storage. Now I think with some creative juggling I'll manage 5 or 6 on the boat.

On the deck (when we were in the house) we had a table made out of a 4 x 8 sheet of plywood - it was great - we could feed a huge crew out on the deck. It was a lot of fun.

Thanksgiving this year will be small, one of our crew now has a SO who will be cooking for her family for Turkey day. A good friend of ours from NY/PA area is going to try to come out, and my youngest daughter and her father (maybe). Another of our usual crew crossed the line with me - and he got a rousing chewing out last night - he may cancel. That means maybe 5 people, this is going to be tricky - but I think I'll have all the sides done and on ice in a cooler - that way while the turkey rests everything else can go in the oven and get cooked.
__________________
I'm just lookin' for my "cheese"!
https://cookafloat.blogspot.com
Harborwitch is offline   Reply With Quote
Old 11-14-2006, 04:41 PM   #12
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Harborwitch...when you say crew...do you mean like sailors and stuff????
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-14-2006, 05:03 PM   #13
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Constance
I have no problem cooking for 20 when I serve buffet style, which I almost always do. In nice weather, when people can sit out on the deck, I can up that to 30.
But my comfort zone is 8-12. I can seat 8 at the dining room table, and 4 more at the coffee table, which is a cut down round oak dining table. The kids like to eat there, and I have matching tableclothes for both tables, and do the same candles and flowers for the kids as I do for the adults.
When I was a girl, my father had a regulation size pool table in the living room. It didn't last overlong, however. There must have been some shucking and jiving to get in the living room in the first place. I know how my mom hates anything 'on the way'...and little is on the way as much as a regulation size pool table. Anyway.......my dad had a huge piece of plywood that he would lay across the pool table, making it easily a table for 30!
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-14-2006, 05:47 PM   #14
Senior Cook
 
Join Date: Aug 2006
Location: Tennessee
Posts: 470
I can handle 12-15 if we are eating inside, I can do more when the weather is nice and we use the deck. I really like somewhere between 10-12 I think.
carolelaine is offline   Reply With Quote
Old 11-17-2006, 05:59 AM   #15
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Glad that's over!

I left the party at 7pm with half an hour of service left. When I left 435 people dined/were still dining. I didn't expect many more. I had purchased 25 turkeys, I had three left. 100 pounds of sweet potatoes, 150 yukon gold, 70 green beans, 25 peas, 25 carrots, 45 corn, 4 cases of grapes, 1 case of tangerines, 2 cases of apples, 1 case of pears, 2 cases of honeydew, 1 case of canteloupe, 2 case of pineapple, 45 pounds of various cheeses, 35 gallons of gravy, 15 gallons of cream of mushroom soup, 14 gallons of pumpkin soup, 60 pies, 30 gallons of apple cider, 500 dinner rolls, a dozen ficelles, 4 artisan loaves which were supposed to be for decoration.

When I say there is no food left, I am hardly exagerating. I've got one pan of green beans, one pan of sauteed vegetable blend, 2 gallons of each soup, 2 gallons of gravy, 2 pans of mashed potatoes, 1 pan of candied sweets, and about 4 pies. No fruit, no cheese, and they ripped the artisan bread I used for the display at the fruit and cheese bar apart with their bare hands! Hard to imagine that lunch had ended a mere 2 and a half hours prior.

If I hit the 550 mark like I anticipated, I would have been effeciently wiped out. It was a great night, though...a huge success. The compliments were flowing from all ends, all departments, all offices.

When I got home I ate a grilled cheese sandwich with tomato on oat bread and had two drakes' coffe cake juniours, with a glass of milk. It was fabulous.

I am soooooooooooo ready for my martini.
__________________
How can we sleep while our beds are burning???
VeraBlue 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




All times are GMT -5. The time now is 02:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.