Village hall catering

[REDCAR BEAR]

I'm not sure if this is the right place for my post? We are a small village hall committee trying to organise a village hall event. We have a male voice choir booked for 25th Jan. 2025 not realising at the time that it was Burns night and decided to put on "Haggis, Tatties and Neeps". It could be for up to 100 people inc. kids. I am guessing a portion is approx. 1/4 lb of each (going by the size of a 1/4 burger.) which is around 25lb of each in total. My main worry is if several families cooperated with say the Tatties and cooked them at home what is the best way to re heat and blend in ready for serving. Amounts of butter+ milk needed would be helpful with any advice you can think of, Thanks, John

 

[dragnlaw]

If they've made the Tatties at home why would you need to add more butter and milk? Why not just reheat? Oven.

 

[REDCAR BEAR]

Thanks dragnlaw, I was concerned about the consistency if they came to the hall in smaller batches. You think mash tatties and neeps will re heat in an oven without drying out?

 

[dragnlaw]

I suggest you speak with your coordinator for the foods. Some sort of guide lines must have been given to the volunteers?
What an interesting meal should 100 people all turn-up with Tatties & Neeps.

 

[caseydog]

Thanks dragnlaw, I was concerned about the consistency if they came to the hall in smaller batches. You think mash tatties and neeps will re heat in an oven without drying out?

I've participated in Chili suppers here in Texas using volunteers cooking from home, and then combining at the event. The key was that EVERY volunteer was given ONE recipe, and they were expected to follow it, without exceptions.

Worked every time.

CD

 

[taxlady]

Welcome to Discuss Cooking, @REDCAR BEAR