Adventures in catering
Posted by Lissa on May 22, 2012
We’re having a small, exclusive investor event this evening at the office. The idea was to invite perhaps a dozen clients or prospects to get a presentation from one of our investment companies. I started inviting people last week and, as of Thursday, had four people confirmed. I told Veep that, as long as there were ten people or less, I’d arrange the hors d’oeuvres myself … he and Big Boss are taking everyone to dinner afterward and it’s hard to find a catering company that will do food for less than 20 people or so. Besides, I *like* appetizers; I always plan too many when I have gatherings and then have to cut down the menu.
So. Four people, plus three at the office, plus the presenter – eight people. No sweat!
Then a few more people responded in the affirmative. So, on Friday, I was up to nine guests plus the four hosts – thirteen. Still not a big deal.
You see where this is going, right?
As of this morning I have fifteen confirmed guests, a sixteenth who will make it if his doctor’s appointment doesn’t run longer than two hours, and us four. So about twenty people where I once planned for eight.
Thank goodness I always make more food than I think people can eat :)
What am I serving? I bought a veggie platter to start with. (If it were my money I’d chop the celery, cucumber, make the dip etc.; however, it’s NOT my money, so I bought it pre-made.) I’ve sliced up two sticks of Boar’s Head pepperoni and a block of Kerry’s Aged Reserve Cheddar, with a long triangle of Brie and a cheese knife all packed up. I’ve got reduced fat Triscuits and Sun-dried Tomato Wheat Thins. I’ve thinly sliced, brushed with olive oil and toasted in the oven an entire loaf of French bread; the tomatoes, basil leaves (from my garden!), garlic cloves, olive oil, salt and pepper are packed and ready to be made into bruschetta. And I boiled two chicken breasts until I could shred them, mixed them with 4 Cheese Mexican Sargento, some diced roasted red peppers and some mild salsa; they’ll get spread onto wonton skins, rolled up and baked into chicken taquitos.
That’s enough for twenty people to nibble on, right?