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Started By
Message
Cooking for 50 people
Posted on 11/1/10 at 7:12 pm
Posted on 11/1/10 at 7:12 pm
I have been volunteered to cook for a wedding shower. Looking to cook something besides the standard jambalaya/pastalaya or gumbo. Any recommendations are appreciated and include recipe. Thanks in advance!
P.S. It's also still a few weeks away so feel free to keep posting!
P.S. It's also still a few weeks away so feel free to keep posting!
This post was edited on 11/1/10 at 7:38 pm
Posted on 11/1/10 at 7:17 pm to hammer5365
quote:
I have been volunteered to cook for a wedding shower. Looking to cook something besides the standard jambalaya/pastalaya or gumbo. Any recommendations are appreciated and include recipe. Thanks in advance!
P.S. It's also still a few weeks away so feel free to keep posting!
A little about those attending is helpful.
Posted on 11/1/10 at 7:17 pm to hammer5365
50ish-aged people like most of the same things you do. Just make sure to serve us early so we can make it home to watch reruns of Murder She Wrote. And don't make it too spicy. You know how that messes with our bowels.
Posted on 11/1/10 at 7:18 pm to hammer5365
Sushi baby! or Spaghetti and Meatballs if they are less adventurous.
This post was edited on 11/1/10 at 7:19 pm
Posted on 11/1/10 at 7:32 pm to Mike da Tigah
50 people maybe a few more maybe a few less. Mostly college graduates in mid to late 20's. Obviously the couples parents and immediate family. She is from Ascension he is from Hattiesburg, Ms.
Posted on 11/1/10 at 7:32 pm to GRITSBabe
Haha meant people not age!
Posted on 11/1/10 at 7:34 pm to Daygo85
Thought of sushi but that would prob be out of my budget and I have never made sushi myself.
Posted on 11/1/10 at 7:39 pm to hammer5365
I assume this is at mealtime rather than in the afternoon.
Does it need to be served buffet style and do you need items which need to be made days ahead or just hours ahead?
Does it need to be served buffet style and do you need items which need to be made days ahead or just hours ahead?
Posted on 11/1/10 at 7:41 pm to hammer5365
fettucine carbonara, steamed or roasted veggies, acorn squash soup to start.
This post was edited on 11/1/10 at 7:42 pm
Posted on 11/1/10 at 7:49 pm to Gris Gris
It is on the Friday after Thanksgiving so it shouldn't be a problem if I am cooking all day. I am going to have to transport whatever I need to cook or have cooked to the house in which the party is being held. Approx 20 minutes away. I am just doing the "main" meal and the bridesmaids will be providing finger foods/side dishes.
Posted on 11/1/10 at 7:53 pm to hammer5365
So, you're going to have it have it cooked and hot ready to serve upon arrival?
Posted on 11/1/10 at 7:56 pm to Gris Gris
No, but that could be an option. I'm open to suggestions. Obviously if I don't come up with anything and just do a gumbo I will cook it there.
Posted on 11/1/10 at 8:07 pm to hammer5365
How about white bean chili with chicken? The recipe I use is in the recipe book in the sticky at the top of this forum.
You can make it a day ahead of time and you can warm it at the party and add the last ingredients there just before serving. You can have the various toppings available.
You could also warm it before you leave home since it takes a while to warm. I've made it for 50 a number of times. You can fix half in one pot and half in another and transfer it all to a big roaster to keep warm. That's what I did. I have an 18 quart roaster from Sam's that was not expensive and worked well, if you have to find something.
You could have a salad with it, but really, with all the garnishes, chips etc..., it works well by itself. Guac would be good, though.
Pulled pork for sandwiches is another option.
You can make it a day ahead of time and you can warm it at the party and add the last ingredients there just before serving. You can have the various toppings available.
You could also warm it before you leave home since it takes a while to warm. I've made it for 50 a number of times. You can fix half in one pot and half in another and transfer it all to a big roaster to keep warm. That's what I did. I have an 18 quart roaster from Sam's that was not expensive and worked well, if you have to find something.
You could have a salad with it, but really, with all the garnishes, chips etc..., it works well by itself. Guac would be good, though.
Pulled pork for sandwiches is another option.
This post was edited on 11/1/10 at 8:08 pm
Posted on 11/1/10 at 8:10 pm to Gris Gris
That sounds awesome... Only problem is the day before is Thanksgiving so I won't be able to make it early.
Posted on 11/1/10 at 8:22 pm to hammer5365
It could be made or partially made earlier in the week, if you can swing that.
How much time will have to make something before this shower?
How much time will have to make something before this shower?
Posted on 11/1/10 at 8:25 pm to Gris Gris
Well the party doesn't start till 5 but I will have all day to prepare. And can start preparing Thursday after all the Thanksgiving festivities wrap up.
Posted on 11/1/10 at 8:28 pm to hammer5365
There's always lasagna or an Italian meat sauce which could be made early, frozen, defrosted and baked/heated the day of.
Gumbo or some other hearty soup which freezes well are obvious options.
Regular chili freezes well and is another obvious option.
I've made shrimp creole up to the point of adding the shrimp, frozen it, defrosted, heated and added the shrimp just before serving, for a large crowd. I use the recipe in the Plantation cookbook by the New Orleans Junior League. Just needs a salad and French bread. I usually butter the bread, wrap in foil, heat it and load into an ice chest for traveling. Stays very warm for a good while. I didn't the same thing with tamales for about 50. I made chili to go with them. Worked out well.
Gumbo or some other hearty soup which freezes well are obvious options.
Regular chili freezes well and is another obvious option.
I've made shrimp creole up to the point of adding the shrimp, frozen it, defrosted, heated and added the shrimp just before serving, for a large crowd. I use the recipe in the Plantation cookbook by the New Orleans Junior League. Just needs a salad and French bread. I usually butter the bread, wrap in foil, heat it and load into an ice chest for traveling. Stays very warm for a good while. I didn't the same thing with tamales for about 50. I made chili to go with them. Worked out well.
Posted on 11/1/10 at 8:30 pm to hammer5365
quote:
Well the party doesn't start till 5 but I will have all day to prepare. And can start preparing Thursday after all the Thanksgiving festivities wrap up.
If you soak the beans TG day, then you could cook those TG night and finish up the next day. Lots of work to cook for 50 with less than 24 hours ahead of time. I'd probably do something I could make the week before and freeze. Much less stress!
Posted on 11/1/10 at 8:36 pm to Gris Gris
Fried Catfish, Crawfish Etoufee, Shrimp parmesan alfredo pasta, Chicken and Dumplins
Posted on 11/1/10 at 8:38 pm to hammer5365
quote:
50 people maybe a few more maybe a few less. Mostly college graduates in mid to late 20's. Obviously the couples parents and immediate family. She is from Ascension he is from Hattiesburg, Ms.
Not sure what your skills are or your budget, but here's some items off the top of my head.
Crab remoulade salad
Seafood stuffed pistolettes
Shrimp, and Pasta is another crowd pleaser
and for some meat dishes, which you're going to have to have.
I might get a half and half hotel pan with Pulled pork and sliced brisket.
Desert... Bread pudding with a rum sauce
Do you have any chafers? You're going to need this if you don't have it already. Make it easy on yourself.
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