I have been asked to submit two menus and a quote for a

dawn_mo

dawn_mo

Well-known member
Christmas dinner for 100 people (antique dealers). They caught me off-guard. They would like two sample menus and price.

In the past the owner's wife has provided the meal. I asked what she prepared and was told that she made brisket, mashed potatoes and macaroni and cheese. She made mention that it was a very heavy meal. Italian and Mexican come to mind, any other ideas? I don't even know if I want to do this. It is on December 14th and I am not sure about the facilities. I do have my kitchen available and I can get help. I think they want it kind of comfort foodish, but I think they are open. Help!

 
Trying to think wayyyy wayyyy back to the catering days....

first thing that came to mind was a large pork loin roast - you could rub it with dijon and herbs, and then serve it with a chutney or some other sauce. Mashed potatoes, or roasted potatoes would go well with that and then one or two types of salad, a green salad and maybe a roasted veg salad?

 
Dawn, this Italian menu has never failed me: Mushroom Lasagna, Sauteed sausage, onions and peppers,

Orange Avocado salad, bread...antipasti and a cookie selection.

It's comfort food with a bit of sophistication.

It's such a do-ahead that I have served 65 with it entirely on my own. (For 100 I would cave and hire a helper or two.

I use the veggie lasagna because there is always a vegetarian or two in the group on the west coast, but any lasagna cam be prepared ahead and frozen.

Also, beef bourguignon is a favorite with galic mashed, carrots and a green vegetable. I once served it to 75 senior citizens for a Christmas event and they loved it.

http://eat.at/swap/forum28/19_Italian_Buffet_California_Style

 
My 1st reply 2 an inquiry like that is: What is your budget? -or- What are U thinking of spending?

If they come back with anything riciculously low, I politely decline the job and recommend they go see the local caterer in town who specializes in "pork barbecue sandwiches & potato salad".

This approach has always saved me BEAUCOUP time. Why work to put together fantastic menus that go nowhere because, come to find out, the client only wanted to spend $15.00 a head--or less--on a nice dinner?!

 
Easy Stuffed Chicken Breasts, Joe's Sauteed Sausage etc, Quick Vegetable Salad, Creamy Pasta Salad

Make it as easy on yourself as possible- things you can make up a day ahead or more. Here are some many time T&T recipes from my catering days- they were and are great recipes and people loved not only eating them but visually they are appealing as well:

Easy Stuffed Chicken Breasts
Joe's Sauteed Sausage, Onions & Peppers (from Joe's posting above- this would be a great addition to this menu)
Quick Vegetable Salad
Creamy Pasta Salad

This is a Martha recipe from way back. I used it many, many times when I catered. The chicken is really forgiving, appealing to look at, is excellent hot, cold or close to room temp, can be made up way ahead of time- and goes with many different kinds of sides:

EASY STUFFED CHICKEN BREASTS (serves 8 or makes a bunch for the freezer)
2 onions, chopped
2 T butter
2 10-oz packages frozen spinach, thawed and drained
2 lbs Ricotta cheese
2 eggs, slightly beaten
1/2 cup chopped parsley
2 T oregano, summer savory, basil, thyme, or mixture
salt and pepper to taste
1 tsp nutmeg (or more)
16 halves of chicken breasts, skin on, boned
Sauté onions in butter until soft. Combine with the other ingredients, except chicken. Season.
Place each breast half skin-side-up on a board. Trim excess fat. Loosen skin from one side, making a pocket. Stuff approximately 1/3 cup of mix under skin. Tuck skin and meat under breast, forming an even, round dome shape. Put on buttered baking dish. (You can freeze them at this point.)
Preheat oven to 350°. Bake breasts until golden brown, 30-35 minutes. (If frozen, thaw for 30-45 minutes first -- it may take longer to bake these, too.)
Slice and serve!

QUICK VEGETABLE SALAD (serves 6-smileys/bigeyes.gif
You may laugh at this because of all the canned veggies but this is truly a great salad- economical, lovely to look at, delightful to eat. Easy to make in bulk.
1 can (15 oz) french cut green beans with 1/3 of the canned liquid
1 can (15 oz) small kernel white corn with 1/3 of the canned liquid
1 can (15 oz) small peas, drained
1 chopped medium onion
1 chopped green pepper
1 C chopped celery
1/2 C cliced or chopped green stuffed olives
3/4 C vinegar
1/2 c vegetable or olive oil
1/4 C sugar
1 tsp pepper
1/2 tsp salt

Mix beans with their liquid, corn with its liquid, peas, onion, green pepper, celery and olives in a large bowl. Whisk vinegar, sugar, pepper and salt together and drizzle oil while whisking to make dressing. Pour over veggies and mix.


CATHY’S CREAMY PASTA SALAD (serves 6-smileys/bigeyes.gif
This is really forgiving and easy- add whatever you want. It is always popular and people cannot seem to get enough of it.

8 oz dry pasta (bows, twists, shells, or tri-color)
1 15-1/2-oz can garbanzo beans, drained
6 oz sliced, drained black olives
1-1/2cup chopped onion
1 cup shredded carrots
1 cup shredded or sliced green peppers
2 cups chopped tomatoes
1 cup sliced radishes
1 16-oz jar Marie’s Creamy Italian Salad Dressing (can use Caesar or Ranch)
1 T basil
1 T oregano
1 T garlic powder
2 T dry parsley (or fresh, chopped)
1/2 tsp chili peppers, dried
1/3 cup parmesan cheese

Cook and drain pasta, and cool it under cold water. Mix with the rest of the ingredients.

 
Dawn, what a nice compliment to be asked to quote on the job! Not sure if I would want it, but

immediately came to mind was Joe's menu. I have NEVER done it for so many people, but it is do ahead, and really tasty.
The mushroom lasagne is Very expensive, (But oh so yummy!), but you may want to look at another option for 100 people.

Kudos to you for developing such a nice reputation of making good food!

 
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