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How To Make Bread?

How much salad, pasta and bread sticks or garlic bread do you make for a wedding with 80-100 guests?

  • My friends are getting married on 3-17-12 and they both want pasta that day. My husband and I maybe making the food that day because the soon to be groom got into a fight with the person who was going to make there food. How much do we make of salad, pasta and bread sticks or garlic bread and want tips of pasta and pasta sauces will be good that day and there will be kids with picky eating habits there also. There maybe 120 guest that day i do not know yet.Thank you to all who help me out with this one.

  • Answer:

    you will need a propane cajun cooker and a 30-60 [edit 100] qt stockpot. it takes two hours to bring 60 [edit 100 qts] qts of water to a boil, start early. if you are in houston, you may borrow mine. honestly it would be easier to go to sams and get those big frozen stauffers lasagnas and bake them in your's and the neighbor's oven. easy peasy. sams has good french bread. 3 peices of bread per person. butter. good "golden italian" salad dressing in a big jar. look at the gigantic bags of green salad at sams. vacuum packed, they explode when you open them and feed twice as many people as you think they will. cherry tomates, croutons, canned mandarin oranges for color, whatever you need at sams. to detemine portion size, look at the portion on the nutrition label. buy extra for hungry people. may i suggest a dry run and a little dinner party to practice? (edit: i went and looked at my stockpot and it is a 100 quart. http://www.webstaurantstore.com/100-qt-heavy-duty-stainless-steel-stockpot-with-cover/922SSPOT100.html i'm an experienced caterer and i wouldn't do boiled spaghetti for 100. yeah, lasagna sounds good...) [edit: for kids i would do the big pans of stauffers frozen mac and cheese]

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Honestly, unless you are working in a professional kitchen with massive cookware, you are going to be serving cold and delayed food. Think about this.....remember the last time you made pasta for six people? Remember how big that boiling pot of water was? Well, you will have to cook 16 times that amount of pasta AND keep it hot. Let's say each guest eats 2 to 3 bread sticks. That is about two to three hundred bread sticks. Do you really have the oven space to heat that many bread sticks? Where are you going to store all those bread sticks before and during the heating process? I entertain A LOT and even I would never tackle this job. Because the groom was willing to have the event catered, why not just change caterers? Lots of Italian restaurants have a catering menu. Our local Italian restaurant will cook trays of Italian food, salad and bread, deliver it, set it up and loan you the chaffing dishes to keep everything warm. How simple is THAT? But, if you must, you are going to need about one and a half cups or more of pasta, per person, so you will need about 175 cups of cooked pasta, 6 gallons of pasta sauce, a few hundred bread sticks and about three 13 gallon bags full of salad along with a gallon or more of salad dressing. Based on 100 guests. If you have the refrigerator space for all of that food and days to prep, then go for it.

Common Sense

You have enough pots of boiling water to cook pasta for 100? That's one mighty big kitchen. And who is going to strain the pasta, you? You're going to look like a wet rat with all that steam. Who is going to sauce these pastas, and how are they going to stay warm and not turn into a big clump? I'm sorry but your bride and groom are cheapskates! No wonder their friends bailed on them. What they are asking is way above and beyond, it doesn't sound very doable, and its rude. I've heard of The Great Pasta Plan before; sure it saves a lot of money, but its lousy for the guests and it puts you in an impossible position. Let's put it this way. If you don't know how many people will eat a pound of pasta, or how much salad fills a plate, then you should not be taking on this task.

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