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Meal Planning Help
Posted: 1/15/2006, 3:57 pm
by saman
so, for my food service management class, each of us has to organize and manage a dinner for 13 staff and 50 guests. my meal is on feb 8, and i've got my menu more or less narrowed down to a few dishes, but i'm having a little trouble deciding the exact details. i'm still undecided about the entree, the second vegetable, and the dessert. here's what i've got so far:
Sparkling Apricot-Pineapple Punch
Bow Knot Dinner Rolls
Spinach Salad with Cherries (not sure about this, but not sure what else to use)
Chicken a la King
or Honey-Lemon Glazed Chicken
or Oven-Fried Chicked with Lemon Sauce (leaning towards the oven fried chicken)
Scalloped Potatoes
Steamed Carrots and *some other steamed vegetable - preferrably green to add colour*
Sundae Brownie Pie with Chocolate Topping (Ice cream?)
or Favourite Fudge-y Brownies with Whipped Topping
Tea
Coffee
any help, advice or suggestions? i would appreciate anything you guys can come up with
Posted: 1/15/2006, 4:38 pm
by Kathy
oh I'm definitely not the best person to help with this but I'll throw in a few comments and I'm sure someone else will be along shortly with some better ideas...
I'm not a huge fan of spinach but I enjoy a spinach salad with strawberries, never had one with cherries. I've also had a good salad with mandarins and the dressing was citrusy... very yummy.
Honey Lemon chicken is one of my faves. Oven fried chkn... would that be easier to manage for a large number of guests?
We steam vegetables for dinner multiple times a week, always carrots and something else. Usually we use green beans, zucchini or green peppers. Sometimes we steam a medley of coloured bell peppers, which is really yummy and colourful.
And for dessert, both ideas sound really yummy!
Posted: 1/15/2006, 4:40 pm
by Axtech
I was going to say Oven-Fried too.
As for dessert, I'd go with Sundae Brownie Pie with Chocolate Topping, because I just did a GIS to figure out what it is, and it looks amazing.
Posted: 1/15/2006, 4:52 pm
by thirdhour
Dude, do you get to eat the food? Because if so, this class rocks!
Posted: 1/15/2006, 4:54 pm
by saman
lol yeah, i'm thinking the sundae brownie pie too, cuz the recipe makes it sound really good. ahh, i wish i could try making some of these things before hand. stupid res with its lack of cooking apparatus
kathy, that's why i'm iffy about the salad. i don't mind spinach, but i know it's not the most popular leafy vegetable out there. i love spinach and strawberry salad with raspberry vinaegrette, though, but i can't find a recipe for it.
as for the entree, i have no idea. i originally wanted lemon chicken, but the recipe for oven fried chicken makes it sound pretty good and easier to make, and the lemon sauce is supposed to be really good too.
as for the vegetables, i was thinking of green beans too. i think i will use those after all. thanks!
Posted: 1/15/2006, 4:55 pm
by saman
lol yes yannic, we get to eat the food. it's what makes all the work worth it
Posted: 1/15/2006, 4:58 pm
by thirdhour
Can I come?
Posted: 1/15/2006, 5:01 pm
by saman
:O please do!
Posted: 1/15/2006, 5:02 pm
by Random Name
I think my mom has a strawberry saled recipe
I could find it if you want.
Posted: 1/15/2006, 5:03 pm
by Random Name
....holy crap I need to learn how to spell/type.
Posted: 1/15/2006, 5:05 pm
by saman
oooh, sure! if it's not too much trouble. thank you, sarah!
Posted: 1/15/2006, 5:06 pm
by Johnny
Mac and Cheese with cut up weiners.
Posted: 1/15/2006, 5:06 pm
by Random Name
K, lemme find it.
Posted: 1/15/2006, 5:09 pm
by saman
Chanandler Bong wrote:Mac and Cheese with cut up weiners.
...
you do realize we're all nutrition majors, right johny? not only does the food have to be nutritious, but the guests have pretty high expections of us
Posted: 1/15/2006, 5:12 pm
by saman
oooh, also, does anyone know if apricot nectar is available readily at grocery stores? say, sobey's for instance?
Posted: 1/15/2006, 5:16 pm
by Johnny
saman wrote:Chanandler Bong wrote:Mac and Cheese with cut up weiners.
...
you do realize we're all nutrition majors, right johny? not only does the food have to be nutritious, but the guests have pretty high expections of us
I clearly did not know that!
Even so, I still stand by my statement! MAC AND CHEESE!~
Posted: 1/15/2006, 5:21 pm
by Random Name
erm. can't say I've ever wanted to buy apricote nectar....
Posted: 1/15/2006, 5:30 pm
by crustine
you could also do this salad that is super easy. It can be as simple as spring mix greens but you can dress it up with other salad items and crutons, the specialty is the dressing, also super easy it is a curry flavored dressing and sounds a bit off but is soo soo good
3T oil (either olive or some other veg oil)
1T vinegar
1/2t garlic salt
3/4t curry powder
1t mustard (prepared)
1T sugar
lemon juice to taste.
check it out it really is a winner and would be very nice followed up by the lemon of the chicken.
You could also make a spinach salad with roasted red pepers (cut into very small pieces) mushrooms and crumbled feta. This is drizzled with a basic house dressing
larger quantity here
1/2c plus 2T olive oil
4t lemon juice
1T red wine vinegar
1t dijon mustard
coarse salt and fresh ground peper to taste
as for a vegtable if cost isn't an issue i would go with asparagus carrot with almonds and those little french potatoes roasted with rosemary
kay i am hungry can you tell??
Posted: 1/15/2006, 5:30 pm
by saman
yeah, me neither, that's why i have no idea
thank you soooo much for the recipe, sarah! i think i will use it. i'll probably add kiwis to it and take out the onions in the dressing. i'm wondering how many people it serves though, since i have to adjust it for 63 people.
and i'd love your punch recipe as well, since i'm not too sure about the one i have right now. thanks again!
Posted: 1/15/2006, 5:32 pm
by crustine
sorry i forgot you were making scalloped potatoes. Now if you are making scalloped pots maybe you want to go with a lighter dessert. Something that wont sit heavy on the potatoes. Just a thought ...maybe mousse or perfiteroles filled with mousse.