So it’s been a week since Sandra and I completed our 100-person outdoor catering event. It was definitely an educational experience. There is a TON of planning involved in making an event go smoothly. So here are some things to think about if you’re planning on catering or getting a big event catered:
temperature- what will the weather be like? what kind of food will you serve? how will you keep the food at a safe temperature? how long will you be serving food?
presentation- how will the food be displayed? what kind of serving utensils are necessary? will you be able to replenish supplies or does everything need to be out at one time?
transportation- how long will it take to deliver the food and set up? how will you transport food and drinks? are there stores near the event for more ice or last minute supplies?
food- how much variety do you want to serve? are there known food allergies? how labor intensive is each dish? what ingredients will you be able to buy in bulk? what ingredients are seasonal?
While the weather was lovely for the event, it was brutally hot to be trying to work in. I should have done a much better job at staying hydrated and cool. Because of the heat we were also only able to have the food out for a limited amount of time, although there seemed to be a natural end when people had had enough anyway.
All in all I think the event went really well. All the guests seemed happy and that’s the important part!
In addition to Sandra’s menu of Pesto Roasted Chicken; Roasted Vegetables; Stuffed Polenta with Goat Cheese and Sweet Onions; Tomato, Basil and Mozzarella Salad; Lentil and Wild Rice Salad; and Roasted Potato Salad; I made Feta and Sun Dried Tomato Quinoa Cups, Triple Chocolate Brownies, Mexican Wedding Cookies, and Lemon Ricotta Cookies.
These Lemon Ricotta Cookies were a recipe I got from my good friend, Annie. The cookies a delicate and fluffy from the ricotta and have a delicious citrus tangy from the lemon zest in the cookies and in the glaze on top.
Lemon Ricotta Cookies
Makes 45 cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 1 lemon, zested and juiced
In the large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
- 1 cup powder sugar
- 1 lemon, zested and juiced
Whisk together ingredients until smooth.
Once the cookies have cooled, spoon some of the glaze onto each cookie.