Posted by Trina Huffman on April 26, 19100 at 15:11:46 :
I really hope that someone on this board can help me. I am not a caterer and not trying to be a caterer but I am trying to plan a relatively large meal. I am going to prepare a stuffed chicken dinner for 75 people. I am going to prepare the food on Thursday and serve the meal at 8PM Saturday evening.
My question is about warming the food. I am going to serve it in chafing dishes. What is the best way to warm the food. Should I take the food out in the morning and let it warm to room temp and then put it in the chafing dish about an hour before.
Please let me know. The party is next weekend I am in desperate need of help.
Thanks in advance!