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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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11-04-2008, 01:08 AM | #1 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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good appetizer for a wedding
Hey boys I am catering a small wedding for 175 people. It only has some elements of actual grilling, I am doing lasagna green salad italian sausage and peppers on the grill, and some kind of appetizer, any suggestions ?
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11-04-2008, 05:45 AM | #2 |
is one Smokin' Farker
Join Date: 05-30-07
Location: Kansas City, MO
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In keeping with the Italian theme, bruschetta.
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11-04-2008, 07:26 AM | #3 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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To stay with an Italian theme: Zucinni (and or yellow squash), onion, mushrooms sauteed with garlic. You can steam them in half pans and add butter or not later and keep it from getting mushy, great thing is that you do not have to cook the heck out of them because they can also be eaten raw. You might want to pass on the onions though. I normally make them using foil pouches. I also add finely diced potatoes if I want to bulk it up some. Then you have to increase the cooking time for sure.
Easy to do and everyone likes them too. Probably more of a side dish though.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! Last edited by tony76248; 11-04-2008 at 09:38 AM.. |
11-04-2008, 08:04 AM | #4 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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fresh mozzerella, soprasota(sp), good bread and a leaf of basil...mmmmmmmmm
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
11-04-2008, 08:17 AM | #5 |
is one Smokin' Farker
Join Date: 05-30-07
Location: Kansas City, MO
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Antipasto tray....sopressetta, salami, prosciutto, various italian cheeses, olives, peppers served with crispy bread straws
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11-04-2008, 08:22 AM | #6 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Grilled, prosciutto wrapped asparagus.
Smoked, flaked salmon with crackers. Sausage skewers Shrimp salad wonton cups Grilled Bacon wrapped prawns - No photo, sorry! One note on this appetizer is to half cook the bacon before wrapping it around the shrimp. Otherwise the shrimp will be overcooked by the time the bacon is done. Oh, and I soak both the cooked bacon and the shrimp in either teriyaki sauce or another marinade for a bit before wrapping. Makes it much easier to wrap, and tastes good too.
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Rollin' Smoke BBQ - West Last edited by Marsha; 11-04-2008 at 09:18 AM.. |
11-04-2008, 09:37 AM | #7 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Keep it simple is all I can say. One of the secrets to cooking for the masses is to provide simple straight forward food that isn't overcooked or undercooked and that can be prepared very easily also in a short amount of time. Sorry Marsha, as good as those sides looked, I would bet they were all time consuming to prep for 175 people. That said, if you prepared them all the time, the prep time will get easier.
So again, figure out something easy but good. My goal is always to have folks say things like "that was awesome", knowing that the dish was very easy to prepare. I guess another thing to add into the equation is, how much refrigeration space do you have, how much money do you have to work with and what are your time constraints? I would also go with the anti-pasta I guess. There has got to be something in there for everyone whether it be the cheese or the salami etc... Plus it is easy to make.
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"Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ! |
11-04-2008, 10:01 AM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
Good points, but it can be done! Say for instance you contract out what Marsha has presented for $9 bucks per. 9 x 175 = $1575; so for chits and giggles we say ingrediants comes to 1/3 = $525; hire several folks to conduct the the labor at $525, this will leave $525. Additionally, your profit margin should be even higher because, you will not be paying that much for labor. Or simply contract out the appetizers and charge the client 2x to 3x your cost. YMMV
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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11-04-2008, 10:57 AM | #9 |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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An Antipasto tray is defintely a good idea for an appetizer. Sounds so yummy right now!
I was just giving some different ideas for appetizers. BBS is right, we hire a couple people to work with us and we do the appetizers assembly line style, etc. Not only does it make it quicker, but we have a fun time doing it cuz I hire friends who like the side work. And yes, it does get easier to do the more often you make those appetizers. We tried to talk a bride out of the prosciutto wrapped asparagus a couple months ago cuz asparagus was out of season and a bit more expensive. But once she saw the photo she said she would pay to have them out of season. Who was I to argue with her!? :D
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Rollin' Smoke BBQ - West |
11-04-2008, 11:45 AM | #10 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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 |
11-05-2008, 02:04 AM | #11 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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Marsha and Bubba those are awesome pics thanks for the info
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11-05-2008, 01:00 PM | #13 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I say make a gazpacho with dallop of basil cream on top, simple, yet elegant and easy to serve.
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11-05-2008, 02:05 PM | #14 | |
is One Chatty Farker
Join Date: 02-03-07
Location: Narragansett RI
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Quote:
Are these apps that you actually made and is your Pron, or are they cut and paste. Looks like a Pro Photographer did some nice food designing. If it is yours then, WTG
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Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ |
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11-05-2008, 02:34 PM | #15 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
I think you even need to make a tray of crackers look nice.
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Rollin' Smoke BBQ - West |
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