BayouBBQ
Cook
This is not a bbq question, but general catering question. I've been recruited by my wife to cater the meat dishes for 400 people for the Summerville Junior Service League Gala next month. All the side dishes and desserts are to provided by others. This will be a heavy hors d'oeuvres buffet style menu. I was thinkg of smoking pork loin, grilled shrimp and pineapple skewers, and cubing top-sirlion roasts for skewers and marinateing in teriyaki, grilled with onions and mushrooms.
My question is number of servings of each meat, I was thinking 200 servings of each.
Pork loin will be sliced for sandwhiches. Three shrimp and pineapple per skewer. Three pieces of beef with onions and shrooms per skewer. That is 600 servings for 400 folks, probably 50-50 men to women ratio.
Any advise is appreciated on servings and serving sizes. Any recomendations on alternative menu items are also appreciated.
Thanks
My question is number of servings of each meat, I was thinking 200 servings of each.
Pork loin will be sliced for sandwhiches. Three shrimp and pineapple per skewer. Three pieces of beef with onions and shrooms per skewer. That is 600 servings for 400 folks, probably 50-50 men to women ratio.
Any advise is appreciated on servings and serving sizes. Any recomendations on alternative menu items are also appreciated.
Thanks