My fiance and I are getting married this fall at my parents' home in rural PA. Due to limited catering options in the area we are considering doing the cooking ourselves. We have been told that this is crazy, but we think we can do it!
Our proposed menu (everything will be served as a buffet) is as follows:
Wild Rice and/or Potatoes
We are confident cooks and have lots of help lined up. But I have some concerns about the ratatouille and the beef....
Ratatouille - I have made Julia Child's recipe in the past with good results. But I would love recommendations for recipes that would be less labor intensive/easier to make in bulk.
Beef Bourguignon - I know there is no way around the browning of the meat here, but any advice on streamlining the process would be great. We are also considering doing braised short ribs instead because of the lower chance of the meat being tough or dried out. Any recipe recommendations or tips?
We plan to make both these dishes in advance and having a team of helpers to heat and serve them on the wedding day... How long can I keep them in the fridge? Will they hold up to freezing?