Message Boards

Let me know what facilities are in the hall, for hot (chillies and curries are good) and cold, and I will think of desserts, as will others here I'm sure.

Plenty of time yet.

Hi Rosti,
Many thanks for positive suggestions. Sadly we have very little freezer space but between four sisters we should find it possible. Party in a booked hall but unaware of their facilities, I never thought to check so will do so thank-you. Would love to serve hot as well as cold as it's November and am thinking chillies/curries, stews with crusty breads and/or jacket potatoes but will have to find out if venue can allow us to cook these. Many thanks for help and now for desserts?

More info needed Lynn.

Are you just thinking of cold or hot too?
How much freezer and fridge space do you have (although in November a garage would be fine for storage overnight)
Is it at home (lot of people) or in a hired hall, if so what equipment is there?
What time of day is the event, lunch, afternoon, evening?
Will you be doing all the work yourself or have helpers?

To start with though, I would go for a selection of roast meats. Turkey, ham, beef, lamb, pork. (which can be cooked, carved, frozen then defrosted)

A selection of fish (this would need to be done the day before or on the morning) A whole salmon or two, king prawns, lobster, smoked salmon.

A selection of paté, such as chicken liver, pork, mushroom, vegetable and maybe a couple of terrines. These can normally be kept in the fridge for a few days.

A few quiches. Ham, cheese and onion, mushroom, vegetable. All can be frozen.

A selection of pastries, pork pies, pasties, sausage rolls etc, all of which normally have good use by dates if you check. (scotch eggs too)

Vol au Vents, always go down well. With condensed chicken or mushroom soup. Or fillings of your own with egg mayo, cream cheese etc topped with something colourful like half an olive, a slice of red pepper that sort of thing.

A selection of cheeses, maybe lots of those little individual ones plus a few large ones. With crusty bread, crackers and lots of pickles.

Salads would have to be done on the day of course but there are loads you could think of.

Sandwiches of course, but depends on how much time you have.

Those are a few cold ideas. Let us know if you need more.

Lynn,

I know this is probably not what you want to hear:

I would suggest that you consider using a caterer to do most or all of the work and you look to make some of the food as 150-200 people is a lot of food. you would probably be up at the crack of dawn if not before to start preparing and I guess you will be at the party- it will be a very long day.

If you do cook / prepare food:
Just be carefull on making sure you have plenty of room for refridgerated items etc
Any items that you cook , ensure that you cook them to the correct degree ( and record it) and chill as fast as possible.