Posted by sue on 4/28/2012, 6:11 am, in reply to "Re: banquet"
98.143.107.244
boy, what kind of venue would do that? that is nuts!
300 guests at 6....and kitchen till 1 pm??
i would be kickin' and screamin' about that!
my main concern would be food safety!
if i had to hold the beef that long? it would be tough as nails, and i know it!!
i think this is a test, and you are truly joking to see if the chefs here are up to the foolish question! lol
--Previous Message--
: Hi Lynette:
: 5 hours is a long time to hold potatoes but
: if you have acess to good food transporters
: you should be OK. Be sure to pre-heat them
: by filling with hot water or can you put
: some sterno in them (with doors open?) You
: are going to have to hold the beef a long
: time as well, Not sure what you are
: preparing and that would influence my
: suggstions. Be sure your jus/gravy is really
: hot (use casette burners) and that will help
: bring up to temp.
:
: --Previous Message--
: I am cooking for 300 buffet-style in 6 days.
: I
: just found out that I will have access to
: the kitchen only until 1pm and the banquet
: starts at 6pm. My menu is Roast Beef,
: Potatoes, green beans. I am not concerned
: about the beans but need to prepare the meat
: and potatoes before 1pm and keep it fresh
: until 6pm. will someone please give me some
: tips and/or recipes? I'm in a bind!
:
:
:
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