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Chefs need some advice

Discussion in 'Food and Drink' started by Jim, Jun 5, 2017.

  1. Jim

    Jim Old Curmudgeon Founding Member

    I was volunteered to help out at my club this weekend. I have to pull together a luncheon for about 35 women.

    They have a very limited kitchen so I was planning on doing a Cobb salad via a self service salad buffet. I can prep every thing in advance at home and simply set it out at the club.

    I am looking for some suggestions on how much volume of lettuce and etc I might be looking at. There will be no possibility of running to get more supplies after this starts.
    Any help greatly appreciated.
     
    Last edited: Jun 7, 2017
  2. Jim

    Jim Old Curmudgeon Founding Member

  3. WildBoar

    WildBoar Founding Member Contributor

    Jim, what kind of lettuce? And is the Cobb salad the extent of the offerings?

    If only salad will be served, and you are going with Iceberg heads, I would plan on 4 servings per head.

    If Romaine, I would plan on 2 servings per head.

    Please note I am as far from a chef as you can get. And the amount per serving will really depend on what else they are having. Good chance these recommendations will leave you with a bit extra, but lettuce is probably the cheapest of the ingredients in what you are making, and even if you wound up with 10 extra it is easy enough to find uses and it's not a lot of $$$ out-of-pocket.
     
  4. Jim

    Jim Old Curmudgeon Founding Member

    Thanks David, That is kind of where I was going with this. Appreciate the reply
     
  5. My (non-chef) $0.02 ... cut/rinse/dry/plastic bag/refrigerate & keep in cooler(s) ... on-site ice into service trays (such as 2 x 1/2 pans in full pan with ice in between - as many as you need to be comfortable). Serve & re-fill from bags (from coolers with ice) as necessary. Have extra ice (in separate cooler) to re-place ice in the service pans and repeat as necessary. Probably want a couple medium towels/large sponges around to help transfer melted ice water to a 5 gallon bucket so you aren't trying to lift the silly weak trays to pour out (messy) or service doesn't last long enough to melt ... Have fun and remember to keep your head down or you will be "invited to share in the conversation" ... LOL ... hopefully someone who knows what they are doing will chime in but good luck!
     
  6. Jim

    Jim Old Curmudgeon Founding Member

    Well I have all the lettuce and assorted veg on hand and prepped to go. Chick is marinating ready to get grilled off. I think its going to be downhill from here.
    I will try to get some photos
     
  7. Downhill ... doubtful ... best O' luck!
     
  8. Jim

    Jim Old Curmudgeon Founding Member

  9. WildBoar

    WildBoar Founding Member Contributor

    good job, Jim!
     
  10. great it all worked!
     
  11. Toothpick

    Toothpick #2 since day #1 Founding Member Gold Contributor

  12. Jim

    Jim Old Curmudgeon Founding Member

    Yes JJ they all loved it.. I am sorry to say I will be volunteered again.
    Oh and it was 18 lbs of lettuce cleaned up.
    Had 4 lbs left over.
     
  13. Toothpick

    Toothpick #2 since day #1 Founding Member Gold Contributor

  14. Jim

    Jim Old Curmudgeon Founding Member

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