Expert: Kay Cole - 3/15/2011

Question
QUESTION: Hi, I need some advice on portion control for this luncheon I am preparing for 35 senior ladies. I am not a caterer, just a chef wannabe and have been asked to do this luncheon.
They specifically wanted a turkey dinner. So I have planned on cooking a 15-17lb turkey and maybe 2 large turkey breasts? A sausage stuffing (not spicy) Mashed potatoes, peas and fresh small organic carrots. Gravy, homemade rolls and a coleslaw (that was requested)Cranberries, coffee and tea and and 2, 10" round pineapple upside down cakes plus 2, 10" round peach upside down cakes with fresh whipped cream...or should I make a large peach cobbler and the pineapple cakes?
I really need the help with the portions of vegetables and any advice you see fit. Thank you so much for your time.
Wendy

ANSWER: Wendy,
Your menu sounds great! It is lunchtime and it made my mouth water reading it! Are you plating this, or buffet?
K

---------- FOLLOW-UP ----------

QUESTION: They wanted it buffet style, I wish I was plating it..
Wendy

Answer
Wendy,
In the long run...you will be happier that it is a buffet. soooooo much easier on you labor wise. The fact that it is all ladies that you are serving - and then, senior ladies should mean conservative quantities...however, it sounds like you are nervous about running out, etc.  So, figure on the high side since you are new to this...it will not be worth the anxiety to save a few bucks.

Placement of the buffet items is very important. Also, if possible with the set up...I would have access to the buffet from two sides...senior ladies might take a while to prepare their plates and 35 people going slow could take forever to get thru the line...if space and the set up does not allow two sides..it will certainly work; but, set up for quick pick up by the guests. Make sure that if you do two sided, you have duplicate utensils for everyone.

Assuming a rectangular buffet, have a set up of the plates on one end that would be shared by both sides...then start with your cole slaw, cranberries...I might even put the rolls up front too. Then go with your vegetables and sides...peas first, carrots, mashed potatoes, stuffing if not actually stuffed...at the other end, have your turkey and gravy - you can have one large platter that each side can serve from...I would have two gravy boats or whatever you are using for each side.  Put the items in order of what you have plenty of first...if you put entree before vegetables, the guests will have an empty plate to pile up the meat!

I would (if possible) put the desserts in another spot - they are not going to be able to carry two plates at one go thru anyway.

I would go with 2 - #10 cans of peas - I have found one does about 20 ppl...so, you will be very safe. You might have to eyeball your carrot amount purchase - figure a serving spoon size per person - certainly not everyone will take carrots...but, why stress yourself out?

I would go with all upside down cakes instead of doing some cake and some cobbler - although the variety is nice...some will take a piece of cake and a spoon full of cobbler - some, neither, and some one or the other...you would have to have enough of both to satisfy the full number. I would just do the cakes and make one less thing to worry about.

With homemade rolls, you are not going to need them...but, I still would figure 1.5 to 2 per person.

If you are charging for this - ie - not a favor (I hope not a favor) always charge more for a buffet than seated/plated...you just have to have so much more food with a buffet as you have no control over portions. Again, with senior ladies...this should not be a problem.

I am not sure if I even answered your questions!!  Write back if you need more specifics.

K