Cooking for a Crowd

Inviting over a group of guests always sounds like fun. Feeding a big group can send even a calm cook into panic mode. “Stress levels naturally run a bit higher when you’re having a party! Planning is the key to alleviating a lot of anxiety, and if you have a great time, your guests will, too.

When cooking for a crowd, it is crucial to have a “very close” head count of the number of attendees before you confirm the event space, the menu, food quantities and purchases. It goes without saying…if you are cooking for a crowd of people your menu should be as simple as possible.  Stick to tried dishes.

Experimenting with new dishes or complicated recipes ups the chances for problems! Choose dishes you can make in big batches ahead of time and then reheat just before the party so you can mingle more and be a good host! The more types of items you offer at each course, the less you need of each. Always make enough food! Go buffet-style with a serve-yourself set-up, though, a hostess can tackle most of the work before company arrives and just replenish as needed. Plus, guests love the freedom to choose what they want to eat.

​When it comes to serving appetizers for a crowd, nothing beats savory, saucy meatballs. because it’s so easy to make them, transport them, and keep them warm in Chafer. And they’re pretty much guaranteed to be a hit with kids and adults alike! 

​Use these amounts for individual portions as a guide for planning your party quantities:

Appetizers: 2 to 3 servings per person
Soup: 1 cup per person
Salad: 1 cup or about 3 ounces per person
Meat or entrée: 6 ounces per person
Starches: 5 ounces per person
Dessert: 1.5 pieces per person