I am hosting a bridal shower for 80 people. The menu will be: caeser salad, bruschetta, chicken, broccoli, and ziti. How much of each do I need for this.

By Chefmanny (Chefmanny) on Wednesday, August 01, 2001 - 10:42 am: Edit

Have you done this before Paul?
What type of Bruschetta?
What chicken?
Fresh or frozen broccoli?
Ziti what?

By Carl on Wednesday, August 01, 2001 - 12:25 pm: Edit

Paul, consider hiring a professional caterer. This is a large undertaking and a special event that you do not want to mess up....

Big issue is keeping hot food hot and cold food cold for taste and safety!

If you are still interesting in knowing the numbers, answer manny's questions and we will give you our varying opinions.

By matt on Wednesday, August 01, 2001 - 02:45 pm: Edit

Are you actually preparing these items or are you getting them pre-made from a grocery store?

By jollyscatering on Thursday, August 02, 2001 - 01:53 pm: Edit

humm,
sounds like you need to get the book,
"Food for Fifty" it has wonderful charts and lots of good info.
chefJolly

By jollyscatering on Thursday, August 02, 2001 - 02:00 pm: Edit

ok to help you out,
I get my salad from a local specialty shop, call one in your area and tell them you need salad for 80, let them do the math and the making !!
as for the chicken...what kinda chicken, chicken breast? well you need about 1 per person plus 20 extra. so 100.
as for the veggies. you need about 4 "Hotel" pans full. get 10 big casserole dishes and make it in that. write back and tell me what kind of chicken and what kinda veggies. and how you are planning on cooking them. Are you renting plates and the such, that is a big cost. You might want to call a caterer...but you can do it if you really want to, I dont sugest it, call in an expert, but if you really really want to I can help you.
chef Jolly

By Peachcreek (Peachcreek) on Thursday, August 02, 2001 - 06:03 pm: Edit

"Food for fifty" is a great help. As for your


menu:


Chicken, as stated above, @ 5 oz. breast per


person, with a few extras.


Salad:@ 3 oz. per person, before dressing.


Pre-washed is easier to portion, but doesn't


taste as good.


Ziti:@ 2 oz. dry pasta per person.


Bruchetta: @2 slices per person.


Broc: @ 1 small florette per person.


By the time everything is on the plate, this a a


good sized portion.

By Panini (Panini) on Monday, August 06, 2001 - 12:07 am: Edit

Hey Peachcreek,
Remind me to eat before I come to your place, just kidding. 5 poker buddies over thursday, ate a 5 qt. casserole of baked Zita with all the fixins, meatballs, garlic br, etc. Ya know, the health nuts 2 doctors,dentist, a pediatric surgeon,and an attorney. I didn't care ,I was up.They are all infatuated with Brioshki sp? like old fashioned bromo.

By Peachcreek (Peachcreek) on Monday, August 06, 2001 - 03:16 pm: Edit

"Its O.K. to eat like a horse, just don't count like one!"-Peachcreek.
I'd still go with those amounts. By the time you figure in beverages and desserts, thats a lot of food. Feed'em or fatten'em?

By crisnik on Thursday, August 09, 2001 - 07:27 am: Edit

what about the manner of service? is it sit down, served buffet or serve it yourself?
more food is needed for each succeding service plan....when they serve themselves they take way more than they need and leave it uneaten on their plates......and if you dont have enuf, you are still the fool.

By Panini (Panini) on Thursday, August 09, 2001 - 04:31 pm: Edit

Peachcreek, Just kidding.
If you look at my portioning for wedding cakes you would say the same.
jeff

By Chefspike (Chefspike) on Thursday, August 09, 2001 - 05:34 pm: Edit

Ah.....Whats the dessert?
Is there a Bridal cake? Are these all women?
Will there be Wine or booze? Don't you also take the above into consideration? How long do they have the room for, which means they can't sit around for hours and eat. Paul, make a smaller Bridal cake for the show and have another to slice and serve, this will save you time with decorating a large cake and /or several small one's. Hope that helped. Good luck.
Peace.

By Carl on Saturday, August 11, 2001 - 10:23 am: Edit

This is what is so frustrating about these non caterers asking questions. They ask a dumb question and they don't come back to check the answer or respond to the requests for more information...