(Closed) Food Questions-outdoor wedding

posted 5 years ago in Food
Post # 3
Member
665 posts
Busy bee
  • Wedding: September 2013

NOT FOOD SAFE!! This is not ok, there are so many ways this food can grow bacteria and make people super sick. Hot food only really has a cook to serve life of max 2 hrs, you can probably push this give or take. My suggestion is maybe you can ret a grill (this is what we are doing – same situation) so that the meat can be cooked on site rather than transferred. I have never heard of a caterer doing this though, that is a lengthy time for food to be sitting in a warming dish. Google some facts and go to them with it an let them know they are taking on a huge liability if they serve the food from the morning

Post # 4
Member
4036 posts
Honey bee

@babylo0n:  What time in the morning will they be making it and what kind of warmers?

I have done event management and have seen events where caterers cook around 11:00am, finish around 1:00pm and then use commercial warmers (more like standing ovens than regular warmers) for up to 3-4 hours. The food tasted just fine. But it all depends on the quality to begin with and what is being prepared. Chicken can easily dry out if not prepped right, but if it is a reliable company, it can turn out good.

Post # 7
Member
665 posts
Busy bee
  • Wedding: September 2013

@babylo0n:  is it crucial that you go with this caterer? you still have time to find another one…? I know thats is not what you probably wnat to hear, but I personally would consider it. Other wise go maybe try t find main dishes that aren’t meant to be hot, such as a chicken ceasar salar, cobb salad, deli sadwiches, i don’t know, none of those options will be as good as the bbq chicken! I’ll keep thinking for you!

Post # 9
Member
1902 posts
Buzzing bee
  • Wedding: July 2012

@avonleaR:  I second looking into either a different caterer, or trying to serve food that won’t need to be kept warm (such as salads or cold meats). Would there also be the option of reheating frozen food (or food stored at a very low temperature) at your venue?

I would be very cautious of food that had been cooked that morning and kept warm until dinner time, particularly if it had to be transported for at least an hour. Food needs to be kept above at certain temperatures to prevent bacteria growing.

Post # 11
Member
665 posts
Busy bee
  • Wedding: September 2013

@babylo0n:  the reason they can’t warm it up is becuase food needs to reach a certain temperature in order to kill/ prevent bacteria growing. If they used chafing dishes to heat up the food it would heat the outside and not the inside, and the bacteria would be at a perfect temperature to fester on the inside of the food. They can most deffinately cook it in the am and serve it cold, for example cold chicken, but that is how it would have to be served at kept from the time is was cooked, refridgerated and cold enough that the bacteria are imobile and do not multiply.

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