Feeding 20+ Guests? What Recipe Should You Use?

[rbvernon]

If you have 20 or more guest; Which recipe would you use?

I had a show last night over 20 people. I cooked (2) Fajita Pizzas. It was alot of work. Plus a cake in the mircowave. :yuck: Well I had 2 people from the show that booked a party; 1 said that she will have about the same amount of people.

I need some help. I am a little stuck.

Thanks.

 

[ChefPaulaB]

I guess what you need to remember (and it's hard) is that it's supposed to be just a sample... Maybe you can talk to the host and discuss something that she can make that will compliment what you're making and that way your demo doesn't have to be so much and there will still be plenty for people to eat. What is really good is if she makes another PC recipe that uses a lot of products, then you can talk about the products that she made to make the recipe. I did a lunch hour show that I made the Spinach Cabanera Pizza for but I had it all made a head of time and I had the microwave cake already in the microwave before anyone arrived. Then I just did some quick demos using the fun impressive products and the people ate during the demo then we unveiled the cake and got lots of oohs and ahhhs and it is closing at $860 without really even doing a full demo. I have gotten 3 bookings from it, one wants an evening show but with the same format and another wants another lunch hour show. So you don't have to actually cook everything in front of them. Good luck! HTH!!!

 

[wadesgirl]

Just remember, they are supposed to have a taste of the recipe, not feed them a whole meal! We aren't caterers.My favorite recipes for a large crowd are any trifle recipe, Greek Cheese Torta, or any dessert in the large bar pan (chocolate chip sensation, banana split brownie). For the bar pan recipes you can always cut the peices as small as you need them to fed the crowd you have. Or encourage your host to provide other food if she wants to feed them all.

 

[KellyTheChef]

Just remember, they are supposed to have a taste of the recipe, not feed them a whole meal! We aren't caterers.

My favorite recipes for a large crowd are any trifle recipe, Greek Cheese Torta, or any dessert in the large bar pan (chocolate chip sensation, banana split brownie). For the bar pan recipes you can always cut the peices as small as you need them to fed the crowd you have. Or encourage your host to provide other food if she wants to feed them all.

Ditto! Keep it simple for you!

 

[pamperedpals]

I agree with Paula. I think alot of host's forget we are offering a sampling of the food to show how our products work. We are not cooking a meal for their guests.

You can always do one main recipe for the demo and a microwave cake as a second that is done before the guests even arrive. That's what I have done in the past and it has worked out great!

 

[rbvernon]

ok even if i was just to give them a taste 20 people is alot. which recipe should i use or was the pizza ok?

 

[wadesgirl]

20 isn't that many, like I said above, the host can always provide more food.

 

[rbvernon]

sorry i guess that is my first time have more than 20.

 

[pamperedpals]

sorry i guess that is my first time have more than 20.

I wish I could get 20 at my shows. I had a show Monday and there were 15 people. The largest crowd I have had in a while!

 

[mrssyvo]

I had 20 at my show last night, and I made the fajitas in DCB, as well as the salsa and Guacamole. There were some left over, however, since they were drinking as well, that could be why. They did not want the food to fill them up, and not leave room for the beer? (LOL)

 

[chefann]

The Creamy One Pot Pasta can serve a lot of people with sample servings. And you can always add extra veg to it to stretch it (I never measure the broccoli, I add a whole one, cut into florets).

 

[paigev71]

I had 12 recently. The host wanted to make 2 pizzas so what I did was I had one ready to go in the oven and the crust laid out on the pan for the other one. At the start of my show, I told them what we were making and that the first one was going in the oven while we made the other one. I used my large bar pan for one and my large sheet pan for the other. I think it worked out well in the timing of it all and most of the work was done BEFORE the guests arrived so while it was still work, it didn't take up any more of the guests' time. I want 20 at a show. The booking I got off this one was a husband and wife team. He asked me was there a limit to how many people they could have. I told him absolutely not...just let me know how many to plan for. I think this could be my biggest show ever. I am looking forward to it. It is in November...perfect timing.

 

[rbvernon]

WOW paige that is great. I wish mine was is Nov too, but I am blessed that I got what I got.

mrssyvo- do you have a copy of that recipe? that sounds good!

also thanks everyone for your input. it helps to have great people to help you learn.

 

[PamperedPeggy]

I often do either the Hot Pizza Dip or Fiesta Chicke Dip, in the DD Baker, if I have a large crowd. That way, you don't have to cut anything into pieces.....people just help themselves. I slice a baguette and brush the slices with the garlic infused canola oil and bake those on the bar pan, for dippers, along with a bag of Tostito scoops. People love it!