Catering Recipe

Roast Herb Chicken

Preheat oven to 375°F (190°C). Pat 25 chicken pieces dry and season liberally with salt and pepper. Rub with a mixture of 1 cup olive oil, 1/2 cup chopped fresh rosemary, 1/2 cup chopped fresh thyme, 1/4 cup minced garlic, and the juice of 4 lemons. Place pieces on sheet pans skin-side up with space between. Roast 35–45 minutes until skin is golden and internal temperature reaches 165°F (74°C). Rest 10 minutes, then transfer to chafing dish and keep warm over low heat with pan gravy available on the side.

Slow-Roasted Beef Brisket

Trim brisket and season with a dry rub (1/2 cup kosher salt, 1/4 cup black pepper, 1/4 cup smoked paprika, 2 tbsp garlic powder, 2 tbsp onion powder). Sear brisket fat-side down in hot oil until browned on both sides. Place in roasting pan with 2 cups beef stock, 1 cup chopped onions, and 1 cup chopped carrots. Cover tightly and roast at 275°F (135°C) for 5–6 hours until fork-tender and internal temp 200°F (93°C). Rest 30 minutes covered, slice against the grain, and serve with 4 liters brisket au jus kept warm in a gravey/au jus server.

Vegetarian Lasagna

Assemble 5 trays, each serving ~10. Sauté 4 lbs mixed mushrooms and 8 cups diced zucchini with 2 cups minced onions and 6 cloves minced garlic until soft. Mix with 12 cups marinara sauce and 6 cups ricotta mixed with 2 eggs and 2 tsp salt. Layer no-boil lasagna noodles, vegetable-marinara mix, ricotta mixture, and 10 cups shredded mozzarella per tray. Cover and bake at 375°F (190°C) for 45–55 minutes until bubbling. Hold covered and hot until service.

Garlic Mashed Potatoes

Peel and quarter 12 lbs potatoes; boil in salted water until fork-tender (~20 minutes). Drain and return to pot. Mash with 2 cups warm heavy cream, 1 cup melted butter, 6 minced garlic cloves (sweat first in 2 tbsp butter to soften if desired), and salt/pepper to taste. Hold in steam table pan over low heat; stir occasionally and add small amounts of cream if drying.

Roasted Seasonal Vegetables

Toss 10 lbs mixed vegetables (carrots, broccoli, bell peppers, cauliflower) with 1 cup olive oil, 2 tbsp salt, and 1 tbsp black pepper. Roast on sheet pans at 425°F (220°C) for 20–25 minutes until tender and caramelized. Finish with chopped parsley and a squeeze of lemon. Hold warm in covered pan for service.

Steamed Jasmine Rice

Rinse 8 lbs jasmine rice until water runs clear. Cook in commercial steamer or large pots with 1.5x water ratio (by weight) until tender (~18 minutes). Fluff with fork and keep warm covered to prevent drying.

Assorted Dinner Rolls

Warm rolls in oven at 325°F (160°C) for 8–10 minutes wrapped in foil. Serve with 2 lbs butter softened or in pats.

Mixed Greens Salad

Combine 6 lbs mixed greens with halved cherry tomatoes, sliced cucumbers, and thinly sliced red onion. Chill until service. Offer dressings (vinaigrette and ranch) in separate containers and label clearly.

Pasta Salad

Cook 8 lbs pasta to al dente, rinse under cold water. Toss with 4 cups diced bell pepper, 3 cups diced cucumber, 2 cups sliced olives, 3 cups diced red onion, and 4 cups Italian dressing. Chill and stir before service; garnish with chopped parsley.

Coleslaw

Shred cabbage and carrots to yield 6 lbs finished. Toss with a dressing of 3 cups mayonnaise, 1/2 cup apple cider vinegar, 1/4 cup sugar, and salt/pepper to taste. Chill and hold covered until service.

Pan Gravy for Chicken

Deglaze roasting pans with 2 cups white wine and 2 liters chicken stock, scraping browned bits. Reduce slightly, then whisk in 1 cup butter and, if needed, a roux (1/4 cup flour cooked in 1/4 cup butter) to thicken. Keep warm and transfer to ladle server.

Brisket Au Jus

Strain juices from brisket pan; skim fat. Reduce with 2 liters beef stock and 1/2 cup Worcestershire to taste until flavorful. Keep warm and serve alongside sliced brisket.

Plating Garnishes

Chop 1 cup fresh parsley and sprinkle over roasted vegetables and mashed potatoes just before service. Provide salt and pepper shakers and label condiments.

Assorted Mini Desserts

Arrange 100 mini desserts on platters just before service to keep crisp items fresh. Keep mousse cups refrigerated until serving. Replenish as needed from back-of-house supply.

Fresh Fruit Platter

Slice and arrange 8 lbs seasonal fruit attractively on platters. Cover and refrigerate until service; chill serving plates if possible.

Chill bottled water and soft drinks in coolers with ice. Brew and chill iced tea (6 liters), provide separate sweetened and unsweetened batches and stirrers. Keep beverages replenished and accessible to guests.

Set up chafing dishes with water pans and fuel canisters for hot items. Label each dish with contents and allergen notes (e.g., contains dairy, nuts, gluten). Position salads and desserts on a separate table to minimize traffic. Ensure serving utensils are assigned to each dish and staff monitor refill and temperature (hot foods >= 140°F/60°C; cold foods <= 40°F/4°C). Provide 50 sets of disposable plates/cutlery/napkins and additional backup supplies.