I 'm cooking an Oktoberfest style menu for 25 for next weekend. Hopeing someone here can help me out with portions so I make enough food for everyone. Other people will be making appitizers and 2 other side dishs. After doing a little research I've come up with these portions, do they sound about right? The most I've ever cooked for is 12.
Serving 13 adults (6 being hearty eaters) 7 teen's and 2 kids.
12 lb. bone in shoulder roast, or boston butt braised in reisling and an apple prune gravy?
4 1/2 quarts of potato salad. which I think is about 7 lbs. of potatos?
.4 quarts of red cabbage or about 4 1/2, 3 lb. heads of cabbage?
6 quarts of vegtable soup, served in small appitizer style portion, like maybe a paper cup for coffee.
One other question. I will be making everything in my kitchen and transporting it to the event. I thought maybe I could go ahead and chop up the roast after cooking, tossing with the gravy, then cover and reheat in 325 oven for how long??? I don't want it to dry out.
Thanks for any help
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