About Randee Expertise I can answer any questions regarding quantity and preparation of foods for parties of 4 – 40. I can help with some recipes and methods for large party cooking.
Experience I have personally catered parties and weddings up to 40 people. Preparing food in my own kitchen. I love to cook and share my food with others.
Education/Credentials While not professionaly trained, I have over 14 years of party cooking experience.
Question I'm planning a party that will be a buffet for about 30 people. For main dishes
I plan on serving seared tuna and seared spice-rubbed duck breast. In both
cases, they need to be served "rare". But in both cases I don't want to have to
be standing there cooking that much food at the last minute. How long ahead
of time can I realistically sear the fish and duck and keep it warm (in a 200
degree oven?) and keep them safely, but WITHOUT cooking them until they
are overdone?
Also how much of each would you allow for 30 guests? Do I allow 4 ounces of
EACH per guest?
thanks
Answer I don’t usually suggest serving food that have to be cooked just prior to serving to large groups. It takes the fun out of the party.
However, if you heart is set on these dishes, you can mostly cook them, until they are about ½ way cooked. Then at the time of the party you can put them in a 300 degree oven for about 30 minutes or until the temperature reaches your desired doneness.
Depending on how you are serving the pieces. You need to have one breast per person, so you want to make sure you are buying them small. People will most likely take both tuna and duck so you should plan to have some of both for everyone. People will take a whole breast or piece so you need to make sure that you have at least one for everyone.
