I could not for a second imagine preparing food for large crowds. I could dang near fold up with about 7-9 folks. You're on a whole other level with that stuff.The Mrs. is at a banquet/ dinner.
Not happy with the caterer/restaurant.
Ran out of food, quality not great, etc.
Not their first rodeo.
This was her text to me:
“We should cater next time!”
I’ve done 100’s of similar buffet banquets.
You should never run out of food…..
It’s really not that hard if you have the equipment to support it. Most of it is planning/logistics.
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See, that's what i'm talking about. That is just mind breaking!It’s really not that hard if you have the equipment to support it. Most of it is planning/logistics.
After some experience you kind of know how many people something will feed. Example- I used to figure a 400 count bag of clams was good for 10 people at a clambake. 5# box of shrimp the same for shrimp cocktail. Had similar for salads, corn, sausage, chowder, etc.
July 22 was the date nearly 40 years ago. Had a clambake for 50-60 on one lake an hour away. Same time I had another bake for 300 on another lake.
Later that afternoon I had another bake for 6-700 at a park just down the street from our base of operations bar/restaurant/sub shop.
I also had a Class Reunion back at the bar for about 200 that night.
It was a long day. I had to ride my motorcycle between locations because every available pickup (including my own and my boss’s) were needed for “work” to get product/beer, etc where it belonged.
I even had an old fashioned “tap” truck at the large bake for dispensing draft beer. (The truck was “free” if I had the distributor put 25 halves in it
I was tired, but had a lot of great help.
A whole roasted prime rib serves ~ 15 and a whole roasted beef tenderloin is ~ 8 people....
Oh my goodness. I literally can't imagine the cost of that much meat. I aint priced a whole tenderloin in a minute either.Wow - - your basil is looking great.
Our's looks pretty sad - - too wet with more to come.
Gotta see the meatballs and sauce!
A whole roasted prime rib serves ~ 15 and a whole roasted beef tenderloin is ~ 8 people....
I recall having 29 whole bone-in prime ribs in the oven at one time...another having 60-70 tenderloins going for a wedding reception......
Another - - I was still a teenager probably - - did a Sunday Baked Chicken buffet 11-3. Was $2.95 when I started doing it and did it for years.
One Sunday, did our normal "after church" trade (~500 at the time) PLUS another 14 (?) tour buses full @ 45 or so each.......
That's where that buttermilk biscuit recipe came from - - and I still remember it....
Definitely sear them first…..looks awesome as usual….
Dang look at them tates. Country style. I love potatoes done like that, especially in a breakfast setting.
That does look fantastic. And man do I want some bowls like that.
Y'all did it big this weekend. Jealous! I wish I could get my girls to get down on some lobster like that.
