Menu Planning for my 30th!!

mrshall1027 · January 2014

Ok, so my 30th is coming up and I mentioned I was throwing a big 1920's theme bash. Well, we were originally going to get it catered but my catering budget went towards our injection cycle, so we are now making all the food. I definitely want to have foods to fill people up, but I also want them to be finger foods or foods that only require minimal effort to eat. I do have some chafing dishes I can keep foods warm in, but I'd prefer to make as much as possible ahead of time and serve room temp or cold.

What do you all think of this menu? Any suggestions?

Deviled Eggs (cold)

Meatballs in Marinara (kept warm in a chafing dish)

Herb Crusted Pork Tenderloin served on Baguettes (room temp)

Toasted Polenta Rounds with Marinara and Mozzarella (room temp)

Sliced Flank Steak (kept warm in a chafing dish)

Profiteroles with Chicken Salad (cold)

Smoked Salmon Tea Sandwiches (cold)

mrshall1027 · January 2014

Oh and I also wanted to do a Waldorf Salad.

xxjen015 · January 2014

That all sounds good!!! I'll be there! :P

I also am always a big fan of veggies/dip and cheese balls/cheese dips

sjs1013 · January 2014

Sounds tasty to me!

ramstein1027 · January 2014

Yum!!!!!!!!!

minionlover · January 2014

That sounds yummy!!

lehc723 · January 2014

Sounds good!

I make this dip and it's really good, and sits well. I recommend not separating out half of the broccoli, though, and using all of the broccoli in the actual dip itself.

http://www.epicurious.com/recipes/food/views/broccoli-cheddar-dip-238866

mrshall1027 · January 2014

@lehc723 That dip sounds yummy! Thanks for sharing

magpie87 · January 2014

That all sounds great!

Menu Planning for my 30th!!

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