Display results as :

Rechercher Advanced Search

Latest topics
» Dinner Party
Mon Nov 04, 2013 5:53 pm by kvbb10

» How much to charge for catering for 110 people??
Wed Oct 02, 2013 6:47 pm by

» 190 guests,15-20 kids, buffet style, Horderves included, do not want tons of leftovers.
Mon Aug 05, 2013 3:52 pm by keyton

» Bridal Shower
Wed Jul 17, 2013 12:49 pm by prevostlulu

» Becoing a Caterer
Fri Mar 22, 2013 9:19 am by tzammetti

» amount needed for fruit platter(s) for 85 at reception
Thu Mar 07, 2013 7:16 am by stmgirl

» Qty of chicken for enchiladas
Tue Feb 19, 2013 11:29 am by chandaashley

» feeding 30 hungry men wings
Sun Dec 16, 2012 2:30 pm by threasa

» chicken wings - pieces without tips
Sun Dec 16, 2012 1:51 pm by threasa


spaghetti  cost  dinner  fried  chicken  rice  

Social bookmarking
Social bookmarking digg  Social bookmarking delicious  Social bookmarking reddit  Social bookmarking stumbleupon  Social bookmarking slashdot  Social bookmarking yahoo  Social bookmarking google  Social bookmarking blogmarks  Social bookmarking live      

Bookmark and share the address of Everything About Entertaining on your social bookmarking website

Bookmark and share the address of Everything About Entertaining on your social bookmarking website

Eatertainment Pics

Food, drinks, and more...






More Photos

You are not connected. Please login or register

Vegetable platter for 80 guests

Go down  Message [Page 1 of 1]

1 Vegetable platter for 80 guests on Sat Apr 11, 2009 7:52 pm

I need to make vegetable platters for 80 people for a wedding reception. What different vegetables should I use and what quantity?

View user profile

2 Re: Vegetable Platter for 80 guests on Tue May 12, 2009 12:28 pm

A vegetable platter should have a nice selection of colours and textures. If you want grilled, I suggest using asparagus, red pepper, red onion, chinese eggplant, portobello mushrooms, yellow and green zucchini, sweet potatoes and carrots. Larger pieces, i.e half a large portobello, display well when grouped together. Portioning is dependent on what other items you are having but a good rule of thumb is an amount equal to three grilled mushrooms per guest.

An uncooked platter can include the above list less the eggplant, onion and mushroom but can now include items belgian endive, brocolli and cauliflower florets, beans, celery and tomatoes. Any green vegetables can be blanched quickly in salted boiling water then plunged into ice water to accent their colour.

View user profile

3 QUANTITIES! on Thu Jul 23, 2009 10:04 pm


The question was about quantities!

Sponsored content

Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum