Posted by Susan on June 14, 1999 at 18:12:55 :
Hello -
I'm catering a wedding in August(~200 people, outdoors) and we'll be
offering a pasta station. I'm planning on tortellini, penne and linguine,
with fresh pesto, alfredo or grilled balsamic chicken. I'm planning on 2 saute chefs
there at the station, but I could use some advice on logistics. ie - do we
keep pasta hot before sauteeing? do we make each order individually, or make
enough for 3 or 4 guests at once? Any advice would be greatly appreciated!
Thanks -
Susan