how to cater for 50 people in a new setting
how to cater for 50 people in a new setting
'of rice & yams' no.8
This year, Lunar New Year coincided with the Super Bowl, which coincided with a big fat celebration for a special soul in my life. When your cousin asks you to cater her 50th birthday bash near Joshua Tree, you rise to the occasion without hesitation! There was ✨BIG ENERGY✨ all around, and amidst a gathering of new people ranging from ages 26 to 80, Reid and I found ourselves embraced like family from the get-go. It was an energy of warmth and belonging – a feeling I will carry forward into this Year of the Dragon 🐲
ICYMI, I’ve shared a few glimpses of the weekend on IG:
HOW IT WENT DOWN
Feb 8-12 🏜️
We landed at LAX late on Thursday night and collected last-minute ingredients during the Friday drive to Desert Hot Springs. With everything in place, the stage was set for an action-packed weekend.
But how did we pull it off? Here’s the breakdown:
Menu Planning ✍🏼
Creating a simple menu was key, given the uncertainty of our setup (which turned out to be an office kitchen used by the resort staff). I wanted easy-to-execute, flavourful dishes that would give us the best bang for our buck. Starting with a shoutout for dietary restrictions, we learned that there were a few pescatarians, sensitivities to gluten and dairy, and a lemongrass allergy (which was a new one for me!).
From there, I built out a menu that could easily accommodate the restrictions. Once it was finalized, I spiced it up with a fun design on Canva:
We made sure to have gluten-free crackers and bread, dairy-free cheeses and dips, and even prepared a separate dairy-free miso butter for the roasted yams (but actually sweet potatoes), which people could not get enough of! Way to go Trader Joe’s Vegan Buttery Spread! To accommodate the lemongrass allergy, we stir-fried some extra chicken and vegetables that we already had on hand as a replacement for the curry.
The Cha Siu Chicken Sandos and ‘Shroom Toast will be featured in the cookbook, while the Coconut Chia Pudding and Penang Curry can be found on mybfisgf.com.
Quantities for large groups can be tricky. My strategy involved scaling up recipes intended for four people, but it’s worth noting that not all dishes can simply be multiplied for the number of guests you are serving. For example, for sides like quinoa, smaller portions are often preferred when other options are available. In such case, I made enough for just 50% of the guests. This ensured that we had just the right amount of food to satisfy everyone’s appetite without excess. The same concept can be applied to potluck quantities, as not everyone will eat a full portion of every dish.
Lists on Lists on Lists 📋
For events like this, Google sheets is my best friend. We managed to keep the chaos at bay by meticulously crafting lists for essential tools and ingredients, which I’m happy to share if you’re interested! I also had lists detailing recipe quantities and prep tasks for my own reference. In a joint effort, we sorted our kitchen essentials and completed most of the grocery shopping well before we arrived.
When catering in a new spot, remember to consider the equipment you've got to work with, the tools that'll streamline your workflow, necessary cleaning supplies (you don’t want to be without garbage bags or dishwashing gear!), food transport containers, serveware, plus any other essentials that'll make your gig run smoothly.
Teamwork Makes the Dream Work 👯
Catering for 48 people is no small feat! Delegating tasks and collaborating with others lightened the load and were essential in bringing our vision to life, especially given our small team of just two (shoutout to Reid for being the best co-chef)! With a little help from our friends, we seamlessly tackled tasks like assembling snack boards, chopping veggies, and grilling, which allowed us to zero in on the more technical aspects of cooking for a crowd.
Rolling With the Punches 🥊
Despite challenges like no hot water in the kitchen, unpredictable appliances, and malfunctioning BBQs, we kept our cool and adapted on the fly. I found myself far less stressed than I would have been in the past, learning to let go of things out of my control. At the end of the day, we were there to celebrate my cousin, and simply being part of the diverse community she has attracted brought us immense joy.
✨
It’s becoming increasingly clear that bringing people together through food is what I live for, and I’m thrilled to be working on events again! There are a few things brewing behind the scenes for the spring, which I’ll be sure to share.
Also, stay tuned for my upcoming Substack on ‘How to Soup,’ where I’ll delve into how I find inspiration from the ingredients in my fridge and pantry to create exciting soups!
✌🏼 Peace, love, and good food,
Jannell
P.S. – We’re gearing up for an exciting trip to Mexico City, Oaxaca, and Puerto Escondido at the beginning of March! Feel free to send any recommendations to mybfisgf@gmail.com or share them on Instagram 🙏🏼 Thank you!