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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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12-16-2016, 09:22 PM | #1 |
Found some matches.
Join Date: 05-20-14
Location: Bridgewater, Va
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Surf and Tuf serving size
I m looking at cooking a surf and turf Christmas meal of salmon and rib eye roast. I will be feeding around 25 adults not a catering job just family. Could I get some suggestions on serving size for a combination of meats.Thanks for your help.
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12-17-2016, 10:31 AM | #2 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
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My thoughts with sides 12 to 14 ounces of protein should be enough. 4 to 6 ounces of salmon with 8 to 10 ounces of ribeye should be plenty. A ribeye smaller than 8 ounces is pretty skimpy to me. You might want to do rib roast and slice like prime rib to serve.
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12-17-2016, 06:10 PM | #3 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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It is hard to slice smaller than 8 oz of PR. 6 oz. of salmon is about right. If you can get smaller portions I would try. You will have lots of leftovers, if you are going to have appetizers and other pre-meal foods.
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