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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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03-24-2009, 09:09 PM | #1 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Not BBQ, but I need your help none the less
Well, long and short of it, my wife and I had a possible catering gig for a wedding and the bride decided to go with Pasta instead of BBQ, doesn't hurt my feelings.
My wife, being a full Italian stepped up and said she could do the pasta. My question to all of you is do you have a resource, planner or where I can figure out how much pasta we will need to make for 250 people. Any help or insight you can give on this will be appreciated!
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
03-24-2009, 09:13 PM | #2 | |
is One Chatty Farker
Join Date: 01-29-07
Location: Fountain Hills, AZ
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Quote:
members.tripod.com/~lotsofinfo/N12spaghettidinner.htm
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Just me, the Wife, and the Dogs |
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03-24-2009, 09:21 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Hey Boss, check the sticky in this section, it's all there for you!
http://www.bbq-brethren.com/forum/sh...ad.php?t=48424
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
03-24-2009, 09:50 PM | #4 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Thanks for the link and the information everyone, You all are awesome!
__________________
Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
03-25-2009, 07:06 AM | #5 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Dang man, talk about jumping in to the deep end...
Good Luck!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
03-27-2009, 08:05 AM | #6 |
On the road to being a farker
Join Date: 09-20-08
Location: Endwell NY & Belmont NC
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Bossman,
There are 8 cups of cooked pasta in a pound. If you are serving as an entree then plan on 1 1/2 to 2 cups per serving. For a side on a buffet plan on 3/4 to 1 cup per serving. This is for sauced pasta, if you are doing baked ziti then it will be different. When I am doing a buffet with pasta and 2 other sides I normally get 9 to 10 servings of pasta per pound. |
03-27-2009, 03:44 PM | #7 |
Knows what a fatty is.
Join Date: 04-04-08
Location: Danbury, CT
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This might help you
A one pound box of pasta feeds 4-6 people as an entree, 8 to 10 as a side dish. Whatever is being served with the spaghetti will have a direct effect on how much spaghetti to allow per person. This will vary depending on the age of the people being served and the time of day, as well as if it's being served as a buffet or being plated or if it's an all-you-can-eat dinner with seconds. Thick, heavy sauces require slightly less pasta. Calculate the size of your pasta serving. Then allow a measured amount of sauce per serving. When serving the sauce to a large number of people, scoop it onto the pasta using a pre-determined measure, even if it's just a small coffee mug or measuring cup you can quickly dip into the sauce.
Source(s): http://www.ellenskitchen.com/bigpots/pla... |
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