Self-Catering an event - tips? Recipes?
I am having an event that I would also like to cook for.
It should be for around 70 people. I'd like to be able to make many of these dishes ahead and re-heat them on the day of.
One idea I had was prime rib/beef roast - getting a large roast or two, cooking it to rare the day or 2 days before and heating it up to about medium-rare/medium day of. Can this work?
Have any good catering tips/ideas for appetizers or mains?
This topic has come up a few times on this post before so look back a bit for ideas... but your beef/rib roast should be done the day of the event- at least I always find it tough to get meat re-heated just right.
Have a few special items like beef roast that you can concentrate on the night of the event and then select some cold or room tempurature recipes (like quiche or sushi) that you can make ahead and will be almost effortless the day of the event, then pick a few that cook similarly (i.e. all bake at 350) so you can cook multiple items once.
Beef roast as said might be a problem. My favorite thing to make ahead is Chicken Marsala. Yum! I make a ten layer salad or some Raman noodle slaw to go with it. Add some wild rice. Easy to heat up. Easy to cook. I've done it for 80+...with two toddlers and little or no help other than night of serving from my husband. The microwave was wonderful! Worked like a dream! Also served some very basic green beans almodine. Good luck with your party! I do stuffed shells a lot too. Easy to make, easy to transport... pulled pork isnt hard to make ahead, but you'd need a lot of crock pots to get it made adead of time effiently unless you're freezing it.
I would not precook a roast beef. I have catered many, many events and that is one dish that I do on the day of the event. It will never be juicy or cooked the way it is when it is done the day of. You can cook it earlier in the day and let sit at room temp.
I catered my daughters baby shower (80 people) and did it all weeks in advance so the day of all I had to do is heat it in oven.
I made chicken cutlets - breaded and froze them before cooking. Day before cooked them all and put into trays with sauce and cheese to be ready for oven on day of.
I made stuffed shells- a month before. Stuffed the shells and froze them (without cooking). Night before defrosted and day of covered with sauce/cheese and cooked.
Eggplant was breaded and placed in trays, covered with sauce/cheese and frozen until day before event when it was defrosted and baked.
A day or two before I made a gigantic batch of marinara sauce with meatballs, sausages, chicken and pork. Stashed in fridge and day of kept it in a crock pot for serving purposes.
Day of made salads, garlic bread made with fresh garlic and butter on french bread loaves, and then baked all previously made items and enjoyed my day!
People still can't believe it was all done by one person.
Organization and planning is key.
wow that is impressive. im assuming you served pasta with the marinaria. also, was the eggplant still crisp even though covered it with a sauce beforehand? I would have thought the moisture would have made them soggy. The whole sounds fantastic though. I have always toyed with the idea of catering my own wedding although it scares the bejeezes out of me.
What kind of event? Brunch or a light meal? Full on dinner?
In cooking for 70 without a caterer - you'll need to enlist friends, especially those that are talented around a knife, and lots of them, if you value your sanity. That's my biggest piece of advice.
Two beef roasts/prime rib will take up your entire oven all day - do you really want that? Who will slice and serve those two huge beasts once they are out?
As appetizers, cheese/crackers, roast/fresh veggie platters, and antipasti are probably your best options. These can be assembled quickly and only require piling ingredients (artfully, in colorful arrangements) onto platters. Also, only the cheese and any meats will require time in the icebox, which will fill up faster than you can imagine. Plus, people can serve themselves.
As sides, pick things that do well served room temperature and can be served in big, pretty bowls: White Bean and Rosemary Salad with arugula, Turkish Parsley and Onion Salad, Curried Chickpea Salad. Again, you'll need lots of space in the fridge, so save space where you can.
Have your bread pre-sliced at the store, or better yet, buy really good rolls (so you won't have to heat them to make them palatable). Serve with butter sprinkled with some sea salt.
Buy dessert, or make some half sheet pans of lemon bars, brownies, and fruit bars. Maybe make a huge batch shortbread and drizzle with chocolate. The reason I say this is that all these cookies keep well out of the fridge/freezer and can be made days ahead.
I admire your intentions to prepare all the items yourself for the event. I have been in your shoes many times hosting parties for my son's special days growing up and all the Family Holidays. I always did it because I enjoyed the challenge and I knew I could prepare the foods better than any outside caterer.
The first thing you must do is prepare a menu and consider all the purchases necessary to complete the dishes. My first rule for any dish decided on for the table is......If you cannot make it better yourself, buy it already prepared.....even if it means you must take Sandra Lee's approach to dress up the item with your own special touch. As a matter of practicality, it makes sense to follow her lead and save costs in the long run. Examples of what I mean, and suggestions for your party, are:
Fresh Mozzarella Bocconcini...........buy a prepared tub that includes the Olive Oil and improve it with Fresh Basil, Roasted Red Peppers and etc.
Italian Antipasto....... A good brand of Artichokes. Olives, Giardiniera and Cherry Peppers and Roasted Red Peppers.......Salami or Pepperoni.
If you have time, slow roasted plum tomatoes infused with basil and olive oil is always a winner at my parties. Very intense flavor. Roasted or Grilled Vegetables are a good choice as well
Saving time and steps is imperative for your time management. Cooking food a day before and reheating the next day is time consuming and quality suffers. It's better to take the approach to prep all your items the day before and put the dishes together in the hours before your party begins. If it is cool outside, you need not worry about spoilage, as it may be colder outside or in your garage, then in your actual refrigerator.......An example would be if you had a Sea Food Salad planned. Clean the fish the day before....or even poach, though I would not recommend myself, then the next day a couple of hours before the party guests arrive, you put a pot of water on the stove and bring to a boil. cook the fish is steps, First the shrimp, then the calamari, scallops and say mussels. Chop some celery and red onion and put it all together with Olive Oil....no lemon or vinegar, otherwise it will continue to cook....lemon wedges available is better.
Stove time and oven time is your biggest obstacle, so I will address the Roast Beef specific. cooking it the day before and trying to recook it the next day could be problematic and not recommended. Instead of serving it hot, consider serving it slightly warm or at room temperature. Plan your day time wise and put the roasts in the oven in the morning, cook to desired temperature and let rest up to two hours before the start of the party. this will save you from having it in the oven twice. A good idea would be to plan a good portion of your menu to be served at room temperature.
I hate to seem like I am recommending an Italian themed menu, but my experience is it is generally well received. If you are making a pasta dish, prepare your sauce the day before. If you are planing a Primavera type dish, cut your vegetables the day before. On the day of, reheat the sauce, place a large pot of water and bring to boil. Precook the vegetables 50% and remove......cook pasta and 2-3 minutes before the pasta is ready, throw in the vegetable to finish cooking......drain and add any sauces......You have now made a hot dish in 20 minutes and it will be fresh and not dried from cooking twice.
My last recommendation is to consider Fried Chicken from your favorite local place. Mine is from PopEye's and i have been including it for the last few years and it is a winner. No fuss, no muss and at less than $1 per piece, very reasonable without any effort. You can plan this for hot or again at room temperature.
I'll let some others give you some ideas now, but if you would like more, do not hesitate to ask again.
Actually, I would offer that the first thing you need to consider is your cooking options - i.e., do you have one oven, two ovens, a grill, how many stovetop burners, etc. That's always the first consideration for me. You can't make three baked or roasted dishes which need to be served hot if you don't have the oven space to accommodate them. Don't overlook your slow cooker to keep things warm - they can be a tremendous help. Plan a menu that will fit your cooking units.
I second foreunder's suggestion of buying a few prepared items. Unless you have lots of help and lots of space, you'll have a hard time doing it all from scratch. If you buy good quality items, no one will notice.
Once you have determined a proposed menu, look at it and cut something out. Everyone tends to overplan, and I always find that no one missed the dish or two that I cut from the menu.
Finally, take the time well in advance to make (1) a detailed list of everything you need to buy and (2) a time line. To create the time line, I work from the end (i.e., out of the oven at 5:00) to the beginning with each dish, estimating (generously) how much time each step (i.e., 10 minutes to chop the onion, etc.) will take, thus bringing me to a starting time for each dish, and making note of what can be done a day, two days, a week or more ahead of time. Then I integrate all of the time lines for the individual dishes into one master time line, noting the time I have to start each step and how long it should take me. This never fails me! You always know whether you're forgetting something and whether you're on time or running late. Include the serving items you will need for each dish, and don't forget to build in some time for freshening up.
Here's one of my favorite party hors d'oeuvres recipes: buy jarred marinated artichoke hearts and lightly puree them in the food processor with a bit of the marinade oil. Make bruschetta toasts in the oven, remove from oven and while warm, rub with a cut piece of garlic. Spread the artichoke puree on the toasts, top each with some cracked pepper, a basil leaf and a parmesan cheese curl.
Good luck and enjoy the day!
For an event that size, I would NOT serve something that needs to be cooked for a long time in the oven right before serving. I would reserve the oven for heating pre-made appetizers/dishes which only need to be in there for a short while.
I usually try to make most of the dishes to be things that can be served cold or at room temperature, and always do it buffet style, so that you don't have to get dishes out all at the same time.
Having friends that can help you prep, cook and serve is a must under these circumstances.
Give us an idea of budget and time of day/kind of meal you want to serve and then it will be easier to make suggestions on food.
In the past I've done parties of this size with themes that included Greek, Italian, Tapas, and Polynesian/Hawaiian, to name a few.
I'm doing a prty for 70. I planned on apps to be chicken wings from a restaurant, deviled eggs, cocktail meatballs in a crock pot, buffalo chicken dip, and pigs in the blanket (frozen). I thought I could make ahead of time, 2 pans of lasagna and sausage and peppers. My mom will make two pans of Cuban chicken and a friend is making pulled pork. I will also have a huge Caesar salad and a pasta salad. The kids are making me a sweets table... Sound like enough? All buffet style with a steam table type sterno thing
That's a lot of appetizers....
I would nix the deviled eggs (for 70ppl??? That could take hours....! )
This link has great advice for app portion sizes, note her posts are for 100ppl so you can reduce any recipes by 1/3
Here scan down to the recipe for lasagna for 50, swap in the ingredients and flavors you want to use
For the meats when there are more choices people take more- figure 2-4oz per person of each meat option, or with two meat options approx 4oz of each.
Approx 1/2c per person for each of the side salads.
**know your crowd- if they are all teenage football players all bets are off! Likewise if the group is elderly and small kids.
People will eat more at dinner than lunch.
Set up the buffet line so people take appetizers and side dishes before entrees