23-05-2005, 12:48 PM
An update for everyone.
The date for the function is Monday, 1st June (a bank holiday here). Expected attendees - between 50 and 70.
Now what I think is the best way to deal with catering is to prepare as many of the sides in advance as possible and have these on the tables from the word go. Get the fires going and have the first meat on the braai about a half hour before the day starts (there will be entertainment, football, etc as well). Then just keep the fires going throughout the day.
The menu option is still a bit sketchy but for now is:
Sides:
Potato Salad
Noodle Salad (these two are the 'bulk' items)
Carrot Salad
Green Salad
Corn on the cob
Meat
Boerewors
Chicken drumsticks/thighs
Lamb chops
Extras
Garlic bread
Toasted sandwiches
Breadrolls (for the boerie)
Tomato Sauce
Chutney
Dessert
Milktart
Undecided
Paptert
Sousboontjies
Roosterbrood
Potato Bake/Garlic potatoes
Sweetcorn bake
Extra desserts - fruitsalad, caramel tart, etc
Plus a whole lot more.
I am constrained by a budget, but if I can get it to stretch would love to include more of the suggestions you all gave. There are a few definites on the menu as you can see and they are there because we are confident that we cannot stuff them up - catering for numbers like these makes me nervous of experimenting in case something goes wrong.
I still think the menu needs balancing. What's missing?
The date for the function is Monday, 1st June (a bank holiday here). Expected attendees - between 50 and 70.
Now what I think is the best way to deal with catering is to prepare as many of the sides in advance as possible and have these on the tables from the word go. Get the fires going and have the first meat on the braai about a half hour before the day starts (there will be entertainment, football, etc as well). Then just keep the fires going throughout the day.
The menu option is still a bit sketchy but for now is:
Sides:
Potato Salad
Noodle Salad (these two are the 'bulk' items)
Carrot Salad
Green Salad
Corn on the cob
Meat
Boerewors
Chicken drumsticks/thighs
Lamb chops
Extras
Garlic bread
Toasted sandwiches
Breadrolls (for the boerie)
Tomato Sauce
Chutney
Dessert
Milktart
Undecided
Paptert
Sousboontjies
Roosterbrood
Potato Bake/Garlic potatoes
Sweetcorn bake
Extra desserts - fruitsalad, caramel tart, etc
Plus a whole lot more.
I am constrained by a budget, but if I can get it to stretch would love to include more of the suggestions you all gave. There are a few definites on the menu as you can see and they are there because we are confident that we cannot stuff them up - catering for numbers like these makes me nervous of experimenting in case something goes wrong.
I still think the menu needs balancing. What's missing?