Posted by kathy e on 4/13/2008, 4:03 am, in reply to "Am I nuts? Side dishes for 350"
71.164.227.57
Wow, that's quite a project...sounds like the fruit salad may take up all your refrig space. Using many ice chests or other employee refrig may help. Here's what we did for 175 out of a typical kitchen. Burgers, Dogs, chips, cheetos, baked beans, brownies, apples & oranges. Had grocery store hold cases of fruit in their cooler till day of, had station w/ shredded lettuce, chopped onions, diced tomatoes, cheese singles over ice. It was 80` in April so avoided anything with mayo for outdoors. Beans were kept warm with sterno chafers but are fine at room temp.
We served for 2 hours, had plenty of help to keep food/ice replenished and serving line clean. It was exhausting but fun, good luck with yours.
--Previous Message--
: I'm in charge of an annual employee bbq/picnic
: in May. We usually serve 350-400 people,
: burgers & dogs, chips and fruit salad.
: I'd like to add pasta salad and baked beans
: this year. I will be cooking these side
: dishes by myself in my own kitchen with
: typical refrigerator space. Does this sound
: do-able? Or am I biting off more than I can
: most likely chew? (It won't be the first
: time.) Maybe a green salad would suffice in
: place of the pasta salad?
:
Message Thread:
« Back to thread