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Home Cooking 23

Feeding a congregation

laststandchili | Oct 27, 201110:02 AM

My wife just signed us up to provide a meal at church once a month, and I'm trying to come up with a few ideas. We do a fair amount of cooking for crowds, and can put together some decent bbq for 50 or so without much effort. This is a slightly more daunting prospect.

We need to be able to prep and store at home (most likely on Sunday in a fairly standard to smallish home kitchen), then on Wednesday leave work at 3 pm, pick up the food at home, transport to the church kitchen to heat and do final prep to serve by 5:45 pm.

I'd like to avoid the inevitable pasta and a giant vat of sauce.

Last night was our first effort, and we were a little overwelmed. Had planned for 40-50 and ended up serving closer to 80. Did pulled pork, fries, and bleu cheese coleslaw. BBQed and pulled the pork Sunday, heated trays along with the fries (frozen), and did a homemade dressing for bagged slaw mix. Worked out alright, but again we were misinformed about the quantity needed. Ended up stretching everything to feed 70 folks before we had to break out emergency fried chicken from Popeyes.

Next month I'm thinking about BBQed brisket on Texas toast, with Ranchero beans and a salad. I know I can pull this off pretty easily with a high level of quality, but could use some ideas beyond that. I don't think I want to bbq for each month, but then again that may be well recieved. The immediate reviews on the pork last night were positive. Only problem was the pain I personally suffered with fairly scimpy portions as we tried to get it to stretch.

I'm thinking Jambalaya might be a good option. Easy enough to prep component parts then assemble in aluminum trays to reheat later in the week. Cornbread, and veg on the side.

Any other ideas, or helpful hints would be appreciated.

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