Need appetizer ideas for 80 people in a venue without kitchen facilities! [in Singapore]
We're having a casual wedding reception for about 60 to 80 friends in a venue that has no kitchen and does not permit us to have a mobile kitchen set up. I'm planning on self catering a drinks and appetizers dinner thing with help from friends and hired staff.
I really need help thinking up of some filling, meaty appetizers which can be served safely at room temperature. The venue is a 10 minute (20 in bad traffic) drive from my house and the plan is to have someone pull food straight from the oven into insulated boxes, drive over and we start passing the hot food around. I think I've read too much FDA stuff about food safety because right now, the only things which I think are safe for serving are chips, nuts, crackers and those little vacuum sealed cheese wedges they give you on the airplane.
Many thresholds to consider in your scenario.
Is your preparation site sufficient for the preparation? Do you have enough refrigeration to shop for and store all the finished product? After all you are the honored guests, can you turn everything over to someone else to handle it? Do you have adequate transportation to deliver the food in hot or cold boxes?
I am by no means a event planer, you have 80 persons and you need to figure 6 to 7 pieces per adult guest. So you might need to prepare about 500 portions.I have done something similar and on both occasions hired a professional company. (Pre-prom party for parents and families)
Two suggestions for hot & cold:
hot ....Chicken Satay on skewers, grilled vegetables served on garlic toasted baguette rounds, sliced chimi churri marinated flank steak tid bits, small round roasted red potatoes partially hollowed out and filled with a dollop of a sour cream/ yogurt dill sauce.
cold...Deviled Eggs, Asparagus wrapped with Prosciutto,
roasted spicy chicken lollipop winglets with a sweet mango pineapple salsa for dipping.
There are some you might want to consider.
phreddy, seems to me to be unlikely that the oven will accomodate all that food at once.
probably there will need to be "shifts" at the oven and who knows if the oven can hold the temps required with all that opening and closing of the doors?
basically, this is a job for a commercial oven that is going to be attempted with a residential oven.
Excellent point and my thoughts exactly. Regardless of the cooking situation at the location if you can set up chafing dishes you are made in the shade my friend.
Anything you cook at home and keep insulated for a 20 minute drive, placed in a pre-heated (key phrase there, pre-heated, make sure someone is at the location to have that water nice and hot upon your arrival with the food) and you can have any item(s) your heart desires without an concern.
That's the way to go! Good Luck!!
Would you be allowed to have a food truck in the parking lot?
Will you have tables and outlets available?
How will you deal with trash?
I think that I would look seriously at some professional helpers (is there such a thing as "half catered"?) or push the venue harder for some accommodations.
I'd also verify that they won't penalize you somehow for trying to bring in all of that stuff yourself.