Wedding Catering Advice

Hey There… me again…

I got an interesting (I thought) question today. Figured I’d share it with you in case you need or know of someone that can use the info. The question:

“I am doing my nieces wedding. She requested stuffed shells as they are italian lovers. I have no way to cook at the facility so must do it at home and deliver 30 minutes away. I have to time it perfectly . I have no problem cooking ONE 20″ x 14″ loaded pan of pasta however I have 3 ovens in my neighborhood which will have two pans (one on top of the other)loaded. How long should I cook them and at what temp.

I have a horrible fear of 170 people cutting into runny or uncooked pasta

HELP!”

Here’s my answer…

Tricky situation you have there. Whenever I do remote functions I try to rent a kitchen near the site to alleviate long travel times. Then I have a hotbox (potable warming closet) to hold whatever I need to at 150 degrees… a must. I would try to rent/source either one, but especially a hotbox, since you seem to have adequate oven space, although scattered around a bit. Don’t worry… I’ve done that too

If you can’t find a kitchen nearby, I would…

1. par-cook the pasta to VERY al dente and stuff them.

2. make your sauce and “cool it” so it doesn’t continue to cook the pasta until you’re ready to

3. pan the shells, sauce them, cover with foil and refrigerate

3. when ready, heat the pans at around 350 degrees until serving temperature, 140 or so (probably around an hour-ish) leave a cushion of 15 minutes

4. transport and store warm “somewhere”

Leave this to the last possible minute, and if necessary, make them wait for you, not the other way around. Weddings “always” run late… that’s pretty much a given. With all the receiving lines, speeches and stuff it takes longer than “you” will want. Explain to your niece the advantages of last minute service and them waiting 5-10 minutes, over the disadvantages of mushy pasta. It’s still a tricky venture, but that’s probably your best chance.

That’s my two cents… U.S. or Canadian

Relax! Make a good, solid, nearly foolproof plan, and just “let it happen”… nothing else you can do…

Feel free to add your two cents…

Yours in Food & Friendship,
Chef Kevin

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