- Joined
- Oct 16, 2010
- Location
- Culver City, CA
I'll be doing a cook for a foster care group the first week of Dec. and I want to run a couple things by y'all in order to get a better idea of how to be going about this. I have a pretty idea of a process in mind, but it seems like a good idea to get some insight from you pros on portions, amounts, etc.
There will be 300 folks there, 125-150 of which will be kids. Right now I'm thinking the menu will be pulled pork (with buns for those who wanna make sammiches), turkey breast, Keri's Hog Apple Beans, slaw, and collard greens as well as some kind of roll. I did a test run of Glory canned collards that I doctored up and it went very well - good stuff!
Anyway, I'm wondering about how much of what to prepare. I'm thinking 4 oz. portions of PP (it seems with the amount of kids this is the way to go - I'd normally allow for a bigger portion) and 6 oz. portions of turkey breast. I'm comfortable with hitting the right amt. of pork, but I haven't done a large cook with turkey breast - I'm guessing there isn't much of a loss of weight from cooking? I'll be shooting 'em up with Creole Butter. About a half cup each of beans and collards seems like it should work out about right.
Meats - anybody have thoughts on how much of each meat I should allow for? I am leaning towards 200 servings of each, which may be heavy but I'd rather have too much than not enough. The food costs will be covered by the group that has the charity. It will definitely test my capacity but I'm always up for a challenge. I also want to be prepared if by any chance the group turns out to be larger than what I'm told.
Beans - Keri's Hog Apple beans are basically doctored up Bush Beans (add meat, apple pie filing, etc.) - I'm thinking around 8 #10 cans should do it. A #10 can batch fills one full foil pan pretty full. I was thinking 10 batches, but it seems there's gotta be more than 30 servings of beans as a side in one of those pans, especially with kids as 1/3 to 1/2 of the group. People kinda flip out on the beans though, so maybe 10 batches is the way to go. :noidea:
Collards - 10 #10 cans. Not based on any knowledge really - just a guess.
Slaw - :noidea: Running out of slaw is one of my great talents. :tsk: It'll most likely be guerry's vinegar slaw.
Sorry to be so long, but any words of wisdom about any of this will be much appreciated - thanks in advance!
There will be 300 folks there, 125-150 of which will be kids. Right now I'm thinking the menu will be pulled pork (with buns for those who wanna make sammiches), turkey breast, Keri's Hog Apple Beans, slaw, and collard greens as well as some kind of roll. I did a test run of Glory canned collards that I doctored up and it went very well - good stuff!
Anyway, I'm wondering about how much of what to prepare. I'm thinking 4 oz. portions of PP (it seems with the amount of kids this is the way to go - I'd normally allow for a bigger portion) and 6 oz. portions of turkey breast. I'm comfortable with hitting the right amt. of pork, but I haven't done a large cook with turkey breast - I'm guessing there isn't much of a loss of weight from cooking? I'll be shooting 'em up with Creole Butter. About a half cup each of beans and collards seems like it should work out about right.
Meats - anybody have thoughts on how much of each meat I should allow for? I am leaning towards 200 servings of each, which may be heavy but I'd rather have too much than not enough. The food costs will be covered by the group that has the charity. It will definitely test my capacity but I'm always up for a challenge. I also want to be prepared if by any chance the group turns out to be larger than what I'm told.
Beans - Keri's Hog Apple beans are basically doctored up Bush Beans (add meat, apple pie filing, etc.) - I'm thinking around 8 #10 cans should do it. A #10 can batch fills one full foil pan pretty full. I was thinking 10 batches, but it seems there's gotta be more than 30 servings of beans as a side in one of those pans, especially with kids as 1/3 to 1/2 of the group. People kinda flip out on the beans though, so maybe 10 batches is the way to go. :noidea:
Collards - 10 #10 cans. Not based on any knowledge really - just a guess.
Slaw - :noidea: Running out of slaw is one of my great talents. :tsk: It'll most likely be guerry's vinegar slaw.
Sorry to be so long, but any words of wisdom about any of this will be much appreciated - thanks in advance!