Help! How do we even begin to prepare a formal dinner for 25 guys with....
- collegenewbie Feb 26, 2005 06:44 AM
two stove tops
one partly functional oven
4 novice cooks
and 120 dollar budget?
A group of us got strongarmed into preparing the meal for a formal sit down dinner at our church celebrating their graduation. These guys are well known for eating entire pizzas individually, disliking chocolate, and craving meat like oxygen.
Yet we're supposed to make a feast that has to look good as well as fill them up. I'm absolutely sure we're going to do a lot of prep work that can be done the day before but what recipes are prep friendly and considering that the suggestion of a five course meal, make it through the dinner?
Last year was a fiasco since food was either cooked too early and reheating proved difficult since other dishes needed the oven. The oven at church is old and cooks unevenly. We're hoping to avoid this backlog of problems this year.
Any recipes that fit the criteria are welcome and any tips or experiences with this situation. Thanks!
(As you can tell there is plenty of time before the actual event but I wanted to start planning early and your suggestions for baking bread were so helpful that everyone is now convinced I can cook--hence this task)
Take your cue from hotel banquet menus - they may not be fussy "gourmet" meals, but they ain't meatloaf and if they're good enough for heads of state, they'll do for your bunch. They're designed for maximum prep-ahead and maximum hold-before-serving.
Also, be willing to sacrifice a little of the old "I gotta serve it very hot", both in terms of food that (at a restaurant or your home table) you expect to arrive quite warm, and in terms of planning some dishes that are served room-temperature.
Here are some examples culled quickly from the 'net (and explained):
This and the next from a Hilton hotel - "Grilled Chicken Chasseur - Boneless Breast Served in a
Demi-glaze of Mushrooms, Shallots and White Wine" ... This will turn out to be your basic boneless breast, NOT GRILLED (would dry it out) but boiled or microwaved (one breast-half microwaves VERY tender in 4 minutes) and slapped on the grill to get some quick grill marks - held warm, and gets a squirt of hot and delicious sauce at serving time. You can make any number of wonderful fancy sauces in huge quantities and hold hot for a long time. Or - what the heck - gravy (I'd eat it and be happy). If you can't get boneless breast for $1.99 on sale, you're shopping at the wrong place.
"Grilled Salmon - Center Cut Salmon Steak Served with a Champagne Dill Sauce" ... Same idea as above. For ease of cleanup, I'd go with salmon fillet. Bake, cover, hold warm, sauce at plating time.
"U.S. Choice Roast Beef with brown sauce" ... It's roast beef, how hard can it be to get it cooked and done in about the right time?
Salad - ONE dressing (Italian) added at time of serving, mix the greens in a huge bowl or your biggest pot, use a plastic glove, reach in and plate it in a flash at serving time - want to make an impression, put the plates in the 'fridge the day before the banquet so you can serve on chilled plates. Have a second person add a couple cherry tomatoes, cucumber half-slices and croutons on top just as they go out the kitchen door.
Veg: Creamed spinach is a favorite at upscale steak houses - green beans almondine are going to be room-temp by the time anyone gets to eat, so cook them carefully so they're not awful and set them aside on the warm back of the stove, plate 'em as you did the salad - and, of course, for these hungry guys, POTATOES - notice you haven't done much with the oven yet, it's there to bake potatoes - at serving time, one cut in the top, pry it open a bit, add a glop of sour cream and melted butter and go!
Dessert is a big scoop of top-brand ice cream (in a simple flavor) with some shaved chocolate on top, or (what's that oven doing while dinner's being eaten?) served over warm slices of apple pie.
Baskets of a variety of breads and rolls at the table, PLENTY of them, with softened REAL butter on the side.
Look how much is simple, and how much holds nicely without losing much in the way of quality.
re: Wayne Keyser
There are some good ideas for a similar situation here, but first of all, I *very* much am skeptical that the chicken menu, and am just about sure the roast beef menu or the salmon menu, can not be done for $120 for 25 persons...Secondly, I wouldn't rely on a somewhat non-functional oven to make 25 potatoes or to bake apple pie....(though you could make the pie in advance and just reheat it, and I guess could do some of the same with the potatoes).
Finances: I think it's possible. Now I'm going to write as I think...
Salad - 4 hd iceberg @99c, 4 romaine @1.50, other veg and homemade Italian maybe $6 = $16.00
Bread - 25 rolls $7.00, butter $5 = $12.00
Beverage - It's a church, so wine is unlikely (if allowed, 2 glasses/person 8 bottles @ $8/bottle=$64 probably too much) or coffee/tea/cola $1/person at most = $25.00
Entree: Chicken @ $1.99/lb = $1/head = $25, roast beef is on sale these days $1.99/lb = maybe $40, salmon @ $3.99 on sale = $50, sauce in any case figure $10 at most, so $35 to $60 for the entree.
Green veg: Call it a buck, = $25.00
Potato: Cheaper by the bag, baked with toppings maybe $1 each, redskin potato salad at most $1, = $25.00
Dessert: Make the crust, filling bought at the grocery about $6/pie (too much, I know), two #10 cans at a wholesaler about $3/pie, ice cream - a good brand is always on half-price sale in my area at $3/half-gallon, so $12 should do it, which brings dessert to around $30.00 - if that's too much, give 'em the ice cream with warmed cherry pie filling dribbled on top, adding the ice cream you have maybe $23.00
Add 'em up: Salad $16, Bread $12, Beverage $25-$64, Entree $35-$60, Green $25, Potato $25, Dessert $23-$30.
Total $161 to $232 - YOU'RE RIGHT!
Of course, depends on what "formal sit-down dinner" is in that venue - looking at the rough specs, they're gonna have beans-'n'-franks and frozen-block-of-punch.
It's a lot easier to do it family style then plate individually, but you lose in terms of fanciness, so that's up to you.
I suggest making a main course that can be cooked entirely in advance and just reheated, like something with chicken pieces. There's a great well-known recipe for chicken pieces with prunes and olives, but the name is escaping me right now.
Some low-cost things that are very filling- CARBS!pasta (you could serve this as a side, or as a first course, before smaller portions of chicken or meat). Use a cream sauce to make it richer and more filling.
Rice - this can be tricky to make well in larger groups, so just be careful with it.
potatoes- make a potato salad- one with red bliss potatoes and dill and light vinegarette will be fancier than your typical mayo based kind. this can be made in advance.
For dessert- individual mousses can be made in advance but you need a refrigerator to hold them (use small platic wine cups). Or for easier and cheaper, make rich brownies. Heat them up, put a piece on a plate with a scoop of ice cream or whipped cream and berries if you can find them.
You can steam green veggies easily in the micro- brocolli is a good one. Just don't overnuke.
I'd skip the idea of cooking in the church kitchen on the day of the dinner entirely, and use it to reheat things that each member of your group has prepped in advance, either at home or earlier in the week/month in the church kitchen, and serve foods that can be reheated on the stove top or in the microwave. Skip the oven.
Each member of your group can be responsible for their share of a dish, which can be made in batches and either frozen, or transported to the church's (hopefully larger capacity) fridge for storage until dinner time.
I'm thinking you should find someone with a Sam's Club or Costco membership. I have seen and bought most of the ingredients below at Costco.
Romaine salad with sliced radishes, chopped scallions, and homemade or good store bought blue cheese or ranch dressing. Slice the radishes a day in advance, and put them in a tub in cold water. It'll leach some of the bitterness out of store-bought radishes, and they'll be ice cold come serving time, as radishes should be. Just buy bags of romaine hearts, chop off them stem ends, and then cut through each head into slices. Romaine can be cut and stored a day in advance in a ziploc bag (press the air out, but don't squish) without browning too much at the cut edges.
Cream of spinach or cream of broccoli soup. Make it "creamless" with fresh vegetables (frozen are watery and lose taste too quickly-- with fresh broccoli, you can use the stems and don't have to buy crowns only) and puree it with cooked rice or potatoes instead of dairy, and chicken stock/broth as the liquid base. College Inn broth, which comes in big cans, is respectable. The soup can be made a few days in advance and refrigerated and/or frozen. The green won't be as gorgoous, but it will taste fine, and you can always put some chopped scallions or fried croutons or creme fraiche or sour cream on top to gussy it up. This can be reheated on the stove top or in the microwave.
Again, things will reheat faster if they are allowed to come to room temp. on the day of the event. Maybe someone gets to the church early, and puts out all the things that need reheating by noon. Then it will all be room temp by supper time.
Boeuf Bourgignounne (sp?) or Beef Duabe. I like Julia Child's recipe in Mastering the Art of French Cooking the best, but Amanda Hesser, Patricia Wells, Mark Bittman ("Garlicky Beef Daube" in How to Cook Everything, which is probably available at your local library) and the Joy of Cooking all have good recipes. This is just fancy beef stew, but it can be made with less expensive cuts of beef, and can (and I think, should) be refrigerated for a day or two before the event. I have never made it in advance and then frozen it, but I have heard others have had good results, and you can freeze it in gallon ziploc bags, to be taken out the morning of the event and then reheated in pots on top of the stove or in smaller containers in the microwaves. If they are at room temperature when it's time to reheat, they can be done while the boys are eating their soup course. Serve this with plain buttered noodles, preferably in big soup dishes. (Or serve the stew family style in tureens or casserole dishes, same thing with the noodles.) You can make the noodles the morning of the event (salt the water), stick 'em in ziplocs with some butter to keep them from sticking, and if you get your beef stew hot enough, the stew should heat up the noodles if you're sending out pre-made plates. (Or don't butter them, and right before serving, put them in big colanders under a stream of hot water, and toss until warmed up, then ladle the stew on top in bowls.) A bunch of parsley, chopped and sprinkled in small doses on top of the bowls, looks nice.
Get a good sharp cheddar or unsmoked gouda, a hearty blue cheese, and a log of goat cheese. Serve with spiced nuts made before dinner and laid out on paper bags to de-grease and cool (walnuts or almonds, tossed in a saute pan with butter or olive oil, salt, pepper, and some crushed or powdered dried rosemary), stoned wheat crakers, and sliced apples (buy a 5 lb bag) that have been cut that morning, dipped in acidulated water, and then popped into ziploc bags. Although if you've got a couple of apple corers between the group, you can do this while they're eating the stew.
Buy some pies at a reliable bakery. Or, scoops of coffee or vanilla ice cream, served in a bowl with 2 thin butter cookies (like the belgian wafer cookies or almond thins at trader joe's) or good gingersnaps, with warm caramel sauce or dulce de leche dolloped on top.
Running your ice cream scoops under hot water will make scooping and serving go faster.
Another favority cheat dessert is sliced pound cake, lightly fried in butter or grilled, and then topped with slices of pineapple that have been grilled on a george foreman grill (if anyone has them at home, you can plug them in at various points in the kitchen, and hope the wiring will take it) until they start to brown. Pour warmed caramel or butterscotch sauce on top, and top with chopped almond or walnuts. Whipped cream, too, if you're feeling up to it.
Or, depending on what part of the country you're in, buy a flat of fresh strawberries, wash them, and serve with huge bowls of whipped heavy cream with powdered sugar and vanilla beaten in at the end of the whipping.
Coffee and tea with the ice cream. Bottled plain seltzer water, mixed with cranberry juice and either lime or lemon wedges or lime or lemon juice, and poured into pitchers to be left on the table, will go well with all these courses and will have enough flavor to make up for any lack of wine your church may or may not approve of serving.
Game plan: I would talk amongst yourselves, and decide if everyone wants to either 1) take care of one course for all 25, or 2) make a portion of the entire menu, so they don't get bored doing only salad. I would probably take option number one, because at least then each course will taste the same (for good or for ill), since it will have been made by the same person, and also because some people will be more novice than others.
Money: I think you're going to need $250 to pull off any kind of five course dinner for 25, though, so I would petition the moneybags for more cash. Either that, or ask if a special collection can be taken a few Sundays in advance, and put it in the bulletin, "so that we can show our pride and appreciation in our graduates." If your church is very active in the large community, and "gives back" frequently, then don't be afraid to hit up local bakers, store owners, and farmers for donations of produce.
I'm not crazy about 2 wet foods in a row. Soup and then stew? The beef could take up most of budget too. It is not cheap lately. Also the poster said that there is plenty of time, so the weather may be a lot warmer by the time the dinner rolls around. That could greatly influence the menu. If it is June and graduation time warmer weather food may be what is called for.
Based on your budget (<$5/person), have a spaghetti feed. Green salad, spaghetti and meat sauce, garlic bread, Iced Tea, ice cream cups.
At my church, the youth groups put on lunches as fundraisers/team building. I did Japanese style noodle soup (udon) my first year, the second year I did a spaghetti feed.