Grande Recipe

Overview

Recipe quantities are scaled for a 20-guest buffet where each guest samples three entrees and two sides. Prepare the chosen three entrees and two sides. Hold hot items at 140°F (60°C) or above in chafing dishes or steam table pans; cold salads at 40°F (4°C) or below. Plan for replenishment every 60–90 minutes.

Portion guidance: target 6–8 oz (170–225 g) of protein per guest across the three entrees (combined). Provide each side at roughly 4–6 oz (115–170 g) per guest.

Roast Herb Chicken

Preheat oven to 375°F (190°C). Pat 6 lbs boneless, skin-on chicken thighs dry and season liberally with 3 tbs kosher salt and 2 tbs black pepper. Mix 1/2 cup olive oil, 6 tsp minced garlic, 1/2 cup chopped fresh parsley and 2 tbs Dijon mustard; toss chicken to coat. Arrange in sheet pans skin-side up; roast until internal temperature reaches 165°F (74°C), about 30–40 minutes depending on size. Finish under high broil 2–3 minutes for crispy skin. Rest 10 minutes, then slice or arrange in buffet pans. Spoon herb butter (about 6 tbs from the herb butter) over chicken before serving. Keep hot.

Beef Brisket (Smoked & Sliced)

Season 8 lbs brisket with 2 tbs kosher salt, 1 tbs black pepper and a rub if desired. Smoke at 225–250°F (107–121°C) until internal temperature reaches 200–203°F (93–95°C), about 1.5–2 hours per lb (allow ~12–16 hours total). Rest wrapped for 1 hour. Slice thin against the grain and transfer to hotel pans. Deglaze smoker drippings or pan juices, whisk with 4 tbs butter and 4 tbs flour over medium heat to make pan jus; thin with up to 2 quarts beef stock to desired consistency. Hold covered and warm; serve jus on side.

Baked Salmon with Lemon-Dill

Preheat oven to 400°F (200°C). Portion 6 lbs salmon into fillets. Place on parchment-lined sheet pans skin-side down. Brush with 1/4 cup olive oil, season with 2 tbs kosher salt and 1 tbs black pepper, and scatter 6 tsp minced garlic. Roast 10–14 minutes until just opaque and flaky (internal 125–130°F / 52–54°C for medium). While warm, spoon lemon-dill sauce (mix 1 quart sour cream or yogurt, 2/3 cup chopped dill, 1/2 cup lemon juice, salt and pepper to taste) over or serve on the side. Garnish with lemon wedges and chopped parsley. Keep covered and warm (but not overcooked).

Vegetarian Lasagna

Assemble lasagna using pre-cooked noodles or no-boil sheets with layers of ricotta/seasoned vegetables and marinara. For 6 lbs finished lasagna: use about 2 lbs ricotta/cheese mixture, 2 lbs roasted seasonal vegetables, and 2 lbs marinara/cheese. Bake at 375°F (190°C) until bubbly and internal temperature reaches 165°F (74°C), about 45–60 minutes. Rest 10 minutes, cut into portions and transfer to buffet pans. Keep warm (covered).

Pasta Primavera

Cook 6 lbs pasta (by weight finished) to al dente, drain and toss with 1/2 cup olive oil to prevent sticking. Sauté 5 lbs mixed seasonal vegetables in 1/2 cup olive oil with 6 tsp minced garlic until crisp-tender; season with 2 tbs salt and 1 tbs pepper. Combine pasta and vegetables, add 1 cup grated parmesan and finish with 6 tbs herb butter. Transfer to buffet pans and keep warm.

Glazed Pork Loin

Trim and tie 7 lbs pork loin. Rub with 2 tbs kosher salt, 1 tbs black pepper, and 2 tbs Dijon mustard. Roast at 375°F (190°C) until internal temp 145°F (63°C), about 20–25 minutes per pound (approx 2–3 hours). In the last 20 minutes, brush with a glaze made from 1 cup Dijon, 1/2 cup brown sugar (or equivalent glaze), and 2 tbs butter. Rest 15–20 minutes, slice into buffet-friendly portions, and serve with pan jus. Keep covered and warm.

Garlic Mashed Potatoes

Peel and quarter potatoes to yield 6 lbs. Boil in salted water until tender, about 20–25 minutes. Drain well. Mash with 1 lb unsalted butter, 2 cups heavy cream, 2 cups whole milk and 6 tsp minced garlic. Season with 2 tbs kosher salt and 1 tbs black pepper. Hold in warmer pans; stir occasionally and add a splash of cream if drying.

Steamed Seasonal Vegetables

Trim and cut 5 lbs mixed vegetables. Steam until crisp-tender (5–8 minutes). Toss immediately with 6 tbs herb butter, 1 tbs olive oil, 1 tbs salt and 2 tsp black pepper. Garnish with chopped parsley and keep covered and warm.

Wild Rice Pilaf

Rinse rice. Sauté 2 cups diced onion in 2 tbs butter until translucent. Add 5 lbs wild rice mixture and toast briefly. Add approximately 10 cups stock (adjust for rice package directions), bring to a boil, then simmer covered until tender (30–45 minutes). Fluff with fork, stir in 2 tbs butter, season with salt and pepper, and transfer to buffet pans. Keep warm.

Roasted Root Vegetables

Toss 5 lbs peeled and chopped root vegetables with 1/2 cup olive oil, 2 tbs kosher salt, 1 tbs black pepper and 6 tsp minced garlic. Roast at 425°F (220°C) for 25–35 minutes until golden and tender, stirring halfway. Finish with 4 tbs herb butter and parsley. Hold warm.

Caesar Salad / Mixed Greens

For cold salads (2 gallons each): assemble romaine or mixed greens just before service to preserve freshness. Toss with dressing lightly and keep chilled until service. Provide dressing on the side if buffet will run long to prevent wilting.

Prepare pan jus/gravy: Collect pan drippings, whisk with 4 tbs butter and 4 tbs flour over medium heat to form roux; gradually whisk in up to 2 quarts stock until smooth and correct consistency. Season to taste. Keep warm in a covered pot.

Lemon-dill sauce: Combine 1 quart sour cream or plain yogurt, 2/3 cup chopped dill, 1/2 cup fresh lemon juice, 2 tsp salt and 1 tsp pepper. Chill until service; serve alongside salmon.

Herb butter: Soften 1 pint butter with 1/2 cup chopped parsley, 2 tsp salt and 2 tsp pepper. Use to finish vegetables and proteins as directed.

Garnish and service: Scatter chopped parsley and lemon wedges over appropriate pans. Label each chafing dish with entree/side name and allergen cues. Replenish as needed and maintain temperatures: hot items above 140°F, cold below 40°F.

Schedule: Start slow-cooking proteins (brisket) 1–2 days ahead if possible. Roast chicken, pork and salmon the morning of service. Cook sides on the day of service and hold properly. Assemble salads last to preserve texture.

Safety: Cool any refrigerated items quickly and reheat to 165°F before placing in buffet hot wells. Use food thermometers to verify temperatures frequently.