DianaLastra
New member
- Dec 6, 2010
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I'm having a big birthday party for my son and professional catering prices are absolutely ridiculous and I want to do it myself. I think if I preped everything 1-2 days in advance it wouldn't be that bad so the day of the party I could just reheat everything and cook the little stuff.
The menu is Italian/Ecuadorian food consisting of 4 large traya of baked ziti, 20-30 pounds of sausage and peppers, 4 pork shoulder roasts, 1 large tray of rice and beans and cold salads. Maybe I'll cut up some fruit and veggies and make a spread for snacking.
I plan on cooking things in advance in my moms kitchen and I have 2 aunts with in a mile from my moms house who will let me use their ovens. The day of the party I plan on finishing everything up in the halls commercial grade kitchen and keep everything warm on buffet chafers.
Does this sound doable?
The menu is Italian/Ecuadorian food consisting of 4 large traya of baked ziti, 20-30 pounds of sausage and peppers, 4 pork shoulder roasts, 1 large tray of rice and beans and cold salads. Maybe I'll cut up some fruit and veggies and make a spread for snacking.
I plan on cooking things in advance in my moms kitchen and I have 2 aunts with in a mile from my moms house who will let me use their ovens. The day of the party I plan on finishing everything up in the halls commercial grade kitchen and keep everything warm on buffet chafers.
Does this sound doable?