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Cooking for Parties/Pasta help!
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Question
Dear Teri,
My sister and I are catering a wedding reception for 80. Menu: Lasagna, penne pasta in vodka cream sauce, spinach salad and garlic bread. We will be doing a light appetizer station so that the guests don't starve after the ceremony while pictures are being taken. Veggie trays with an antipasto squares tray. I understand all your math and quantities. Lasagna will be in large hotel rectangle chaffer-question: do I do one or two pans?
Penne will be cooked al dente and mixed with sauce and served in large roaster that has temp control. Sight has warmer ovens. Place in these ahead of time? If so, how far in advance can I do this without the pasta getting way overcooked?
I am good on everything else. Dessert is wedding cake and chocolate fountain display.
Your math is extremely helpful and I thank you for taking the time to answer questions!
Dawn
A lot depends on how hot the warmer ovens get, if they go to 200 then about 3 hours ahead of time you can put the penne in. Decrease the time to 2 hours if they go to 250 and 1 hour if they get to 350. I'd do at least 2 pans as lasagne is very popular and if you do 3 pans you could eliminate the penne--which would save you a lot of work. Don't do anything crumbly to dip in the chocolate as it will clog the fountain.
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Teri Davis Newman
Expertise
I am a wedding and party planner in St. Louis, Missouri and I do weddings and parties all over the country! My brides are my number one priority as I understand how important their wedding day is to them! Any questions about catering and cooking for large groups. This would include recipes, cooking techniques, what to serve, how to prevent food poisoning, food storage and food integrity. I have thousands of recipes that are scaled for large groups and gatherings and will be happy to share them! If you are in need of professional assistance for helping you to plan your wedding, party or corporate event, please feel free to contact me! I do a limited amount of weddings and parties every year in order to make sure that I have the best service for my clientele. Feel free to visit my business website at this address: WWW.EXQUISITEEVENTSUSA.COM for detailed information on what services I offer. I have price point weddings for every budget--no matter what size and I am very specific about what you get for your hard-earned money.
Experience
Catering and parties are a large part of the restaurant business. I do a lot of catering for local parties and weddings.
Education/Credentials
Graduate, Le Cordon Bleu, Tokyo, Japan
Education/Credentials
Graduate, Le Cordon Bleu, Tokyo, Japan
Past/Present Clients
Allexpert.com expert for 9 years, owner www.yahoogroups.com/reciperequest with 30 thousand original recipes on site.
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