Planning a Sunday Feast: 23 Guests and Counting!

[bnlgal]

My Sunday host just informed that she has 23 people confirmed for her show. We are doing DCB fajitas, salsa, and a trifle. Do I need another dish? If I do, what do you suggest?

 

[BethCooks4U]

No. That's plenty of food. Just use more chicken and veggies in the fajitas and add 5-10 more minutes to cook time - check after 15 minutes.

Or if she's nervous have her get enough of the fajita ingredients to make another batch if you all run out - it's ready so fast that people wouldn't mind the wait - and you wouldn't need to clean the DCB in between since it's the same recipe again.

The salsa and trifle will go far.

You are already making too much. IMHO

 

[otisbg]

I agree - I have done the fajitas for a group that size and just made more - between that and the salsa - we had plenty. Folks are not hopefully coming for a full meal - just a tasting.

 

[ChefBeckyD]

I agree - I have done the fajitas for a group that size and just made more - between that and the salsa - we had plenty. Folks are not hopefully coming for a full meal - just a tasting.

It's hard to do a "tasting" with fajitas, though - you can't really split shells. Everyone needs to have one.


My suggestion would be to either skip the Trifle or make it beforehand, so that you can focus on the Fajitas. Fajitas are a good way to get people involved in the demo - while the first batch is in the microwave, have everyone working on the 2nd batch and the salsa to get them ready.

 

[Dotty]

I agree with the others on here, you might be doing too much already. I've made the same mistake in demos - I suggest not to demo more than 1 recipe!! You can give the trifle recipe to the hostess to make in advance, or just do a mini-demo with the trifle and have folks decorate the top of the trifle with the decorator.

You are doing plenty of food, 23 have RSVPed.. but how many will actually show? If the hostess is still worried, have her make up some appetizers.. cream cheese on a plate doused in one of our sauces served with crackers on a dots plate.

Good luck!

 

[bnlgal]

I had already planned to do the trifle beforehand, so I can just pull it out of the fridge. I think I will just tell her to have extra fajita ingredients on hand. Thanks for the input!

 

[otisbg]

Becky - just out of curiousity - you mentioned splitting shells....I have always used the flour tortillas for fajitas and we just cut them in half, as a whole tortilla with meat & peppers & onions & salsa & cheese & sour cream is a meal. Do you make them like a taco? Sounds very interesting if you do..

 

[ChefBeckyD]

Becky - just out of curiousity - you mentioned splitting shells....I have always used the flour tortillas for fajitas and we just cut them in half, as a whole tortilla with meat & peppers & onions & salsa & cheese & sour cream is a meal. Do you make them like a taco? Sounds very interesting if you do..

How do you wrap it like a fajita if you're cutting them in half? I guess I'm not picturing it in my head.

I have my host get the small flour shells (they often say "fajita size" on them) - the 6 inch ones - and we heat them in the mini baker in the oven while the fajita "fixins" are in the microwave. Then, everyone makes a fajita according to their preferences. I think that if I cut those shells in half, people would be really disappointed. But then, I lean more towards making the guests happy with enough food, rather than telling them they only get a "taste". ESPECIALLY if there are men in the crowd! (for my shows, there often are men, too.)