Our catering experts best-kept secrets for your Turkey Day success

1. Planning for guests:

If you have ever hosted a party then you know that running out of food is a host’s worst fear. (Next to overcooking of course – the food has to be edible to run out of it!) Our catering experts have standards they follow when planning for their large parties and we are excited to share these secrets:

An average person can eat one pound of food. Count the number of guests you expect and prepare for:

• 4 oz starch, 4 oz vegetable and 6-8 oz protein for each guest
• allocate an extra 1 oz of each for good measure or for that surprise party crasher

PROTEIN NOTE: To get 8 oz of protein you need to start with a pound of bone in bird, so roughly one pound per person is a good guide. (i.e. 15 guests = 15lb Turkey)

2. Preparing Before The Big Day:

A prep cook is a chef’s best friend. However, if the rest of the family is too busy watching football and you can’t find a helper, we have a few suggestions that will help you set yourself up for success and run your kitchen “assembly style” on Thanksgiving Day – just like those 5 star restaurants.

Prepping Time Frame:

• Turkey: should be thawed 3 days out, marinated and/or brined the day before, and roasted day of – rule of thumb: 30 minutes/lb of turkey
• Vegetables: can be prepared 1-2 days before and cooked day-of
• Casseroles: can be assembled the day before and popped in the oven the day of (do not bake it the day before and reheat)
• Stuffing: is better if it is put together the day before (and left overnight to marinate) then baked day-of (do not bake it the day before and reheat)

Dishes we advise NOT to be prepared before hand:

• Mashed potatoes/potatoes: need to be prepared and cooked same day
• Salad: same day – lettuce will get soggy and wilt if prepped with
• Rolls/breads: can be warmed while you go around and say what you are thankful for at the table

3. Offer Football Finger Foods

Give yourself a little cushion with time and offer options that can be served at room temperature before the main course.  We suggest:

• A charcuterie (meats and cheese) plate – best served after sitting room temperate for 2 hours
• Dips – can be made 3 days in advanced and simply put out when the football game starts – serve with something crunchy (think artichoke spinach dip with pretzel chips)

4. There’s Nothing Wrong With A Few Games… Mind Games that is… Muahaha:

Humans use all of their senses when it comes to eating.  A full plate is psychologically converted – with your sense of sight – into a full stomach before a bite is consumed.  Offer smaller plates (8”-10” in diameter) so when guests fill their plate they will feel satisfied with their meal before the meal even begins. This will also assure that they won’t empty the table the first time around and you will have enough for seconds.

Here are a few of our caterers favorite recipes!

Black Fig & Walnut Oil Vinaigrette

PROCEDURE

1. Puree vinegar & figs.
2. Whisk in olive oil, salt, pepper, walnut oil, tarragon & chives.

Yield:  2 quart

Artichoke Bottoms Stuffed with Spinach

Bechamel (yield – 2 cups):