I made the following course this past weekend (100 portions):
Salmon with risotto and asparagus
Stuffed pork tenderloin with risotto and asparagus
Each with a side salad.
I figured that the salmon and pork would go well risotto and asparagus. It’s one of the reasons why I chose those meats. Also, I think that the salmon preparation was easy. Out of everything here, I think the hardest part was making the risotto. It was something that I’ve never done for 100 people. While it worked out in the end, I didn’t get the deep rich smoky flavor I like in other risottos.
Now, how did I do this? Prep and cooking was a one-person show. I had assistance in plating. Here’s the schedule.
The thing to note is that I had access to 2 ovens in order to get this accomplished. While the entire process took 3.5 hours, I spent a good 10 hours planning and role playing in my head how each dish was going to turn out. This helped me prepare for mistakes and unexpected catastrophes.
