Cooking for dr clinic--45 people

I told the rep I would probably do a jambalaya.

Just wanted to check with this board because y'all seem to know everything.

Pain management

I hate doing jambalaya as a main for catering jobs.

Chicken/burger/pulled pork sandwich option with bag of chips/pasta salad/green salad.

Everything can be prepped before hand and burgers/chicken can be done easily on portable grill on site. Nice margins.

How about a make your own soft taco meal. Have some chicken, beef, shrimp as protein with a couple veggies and salsa.

Jambalaya is so often the answer for a large crowds. I think it's a tired choice. I just wince every time I see it, though I've never been a big jamba fan anyway. I think I've had it so much that I'm tired of it. On the other hand, I never tire of gumbo, so go figure, but I digress.

Back to the matter at hand. I have sort of a cold jamba pasta salad recipe that a few people here have made for crowds. Fruit salad with a poppyseed dressing (on the side rather than tossed) and a cornbread muffin or buttered French bread toasties would be fine on the side. For cold meals, we toast a ton of buttered French bread thin slices until crispy. They aren't served hot, but they're delicious and people love them. Easy to make way ahead because they keep in zip bags or plastic containers for days.

I've also served Helen Corbitt's chicken salad to a crowd. Clean some nice lettuce leaves the folks can put on their plates to hold the chicken salad or just some chopped lettuces. I had the same fruit salad as referenced above, just lots of different fruits with the poppyseed dressing on the side, so they could opt in or out of dressing and the French bread toasties or a room temp nutty muffin of some sort, slightly, but not overly sweet. I sometimes have a hot soup available with that to serve in a small cup like tomato basil or roasted tomato or tuscan white bean or a chickpea soup I've posted here before, for example.

If you want any recipes, let me know.

Pulled pork tacos with a slaw and jap peppers. Chips and salsa as a side. Use flour tortillas. Pork can be kept warm in foil pans. Could also serve along with a yellow or white rice.

I understand the hate for jambalaya if you see it everyday. I wonder if people in mobile, al, feel the same though. I wonder how often someone serves them jamb? The rep tells me they are used to chick fil a and mcallisters so anythings gotta be better than that, right?

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I wonder if people in mobile, al, feel the same though. I wonder how often someone serves them jamb? The rep tells me they are used to chick fil a and mcallisters so anythings gotta be better than that, right?

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I have no idea, but in this heat, I'd probably go mostly cold food, myself, particularly if I'm having to drive the food 50 minutes and then having to set up. I also like hungryone's suggestion of caprese on a stick. We do that often for cocktail parties or a garnish on a salad plate that doesn't have tomatoes already included.

I've used Sam's rotisserie chickens for chicken salad many times if you end up going that route.

Considering they always get Chick Fil A or sandwiches, they'll be pleased with just about anything you make, so go with what easy to serve, cost effective, tasty and travels well. I'd like to know what you decide and how it works out. Might give me some ideas when I next serve a crowd.

I eat catered doc lunches basically daily. In general the favorites are cold, light foods. Sandwiches (homemade turkey clubs, italian, etc), salad, pita with hummus, kabobs, wraps, etc. You'll be feeding more women than men I'm sure.

If hot food then barbecue is probably the favorite but decreases productivity.

Worst is fried fish.