Post # 1
choice of red sauce or alfredo
choice of chicken or meatballs
roasted vegetables (vegetarian option)
italian fruit salad…….fruit is supposed to be soaked in liquor but will use a vanilla-lemon simple syrup
basic salad with choice of dressing
breadsticks (hitting up Fazoli’s for these)
Dessert will be our cake(not included in the total)
This menu puts us under 3.75 pp including soda, tea and lemonade(flavored?) Logistics are a nightmare but we are on a tight budget and caterers do not come this cheap…..do they? lol
Post # 3
For how many people? Who’s cooking? Does this count equipment needed to keep the food warm or cold?
One thing I can think of is that plain pasta can be tricky to make ahead – what about doing a baked pasta (ziti, lasagna, etc) and then have the meatballs or chicken on the side?
Post # 4
Sounds pretty good to me, minus the logistics part!
I’m not quite sure how to deal with the pre cooked pasta, but you can use crock pots for the sauces and meat, plus shouldn’t have too much trouble rounding up loaner ones!
I think that the menu provides a decent number of options and no one should complain that they’re going hungry. They’re also things which are quite filling. (Fun thing you don’t want to think about – is anyone gluten intolerant?)
Are you going to have a cocktail hour or any appetizers? (I am by no means suggesting that you must!)
Is there someone from a highschool/community group/church/etc that you would be able to hire rather inexpensively? Any friends or friends of friends in college/university. They could be put in charge of cooking big batches of pasta at an appropriate time?
Post # 5
Any snacky snacks first?
I am extremely hungry right now and all that sounds delicious.
Post # 7
We are borrowing family roasters for all the hot stuff. I think if we make the pasta that morning and add olive oil we will be ok. If we bake it I will just put it all together and do a small pan of each sauce with vegetables as we only have 1 vegetarian coming. Plan to use a heavier pasta like penne so it holds up wellif we don’t bake. Figuring out the timing wouldn’t be so bad if the hall would open earlier but they won’t open til 2 and the wedding is at 2:30 20-30 minutes away. I have a step uncle that should be in tow that I am going to ask to set it all up, we’ll see what happens! I would love to have appetizers but it’s not in the budget. We are a close knit group so I think everyone will be ok with that.
Post # 8
You can par cook your pasta and flash heat it in boiling water. It will give you a much better result. Parcook your pasta the night before (you want it just about cooked) then have a roaster of boiling water ready. Five minutes before you serve dump pasta into a colander and place in boiling water, stir floating pasta for 1 minute or 2 then lift colanderand shake. Dump it into serving bowls.
Post # 9
Sounds good to me! My only complaint would be that I have celiac and can’t have anything with gluten, so no pasta or breadsticks for me. I would happily eat the chicken and add some roasted veggies and salad though!
Post # 10
@Jennawesbren: Wow, good luck! I’m sorry, I did just realize I didn’t have any positives in my answer – I was in trouble shooting mode. I do think that sounds like a great dinner. 🙂 @secondchances‘s suggestion for how to deal with the pasta is a really good one. Crock pots should work well to heat/warm sauce too.
what I would suggest is invite some friends for dinner and cook up a pound or two of penne just to see how either cooking in the AM or parcooking goes? For the whole test run thing.