Haunted Vegas

Halloween Luncheon
WHEN: OCTOBER 31, 2016 11:00 AM- 1:00PM
BY: LAURA WENDTE
NUMBER OF GUEST PLANNED FOR: 400
NUMBER OF GUEST ATTENDING: 380
 Event Theme:
Haunted Vegas/Halloween

CUSTOMER PROFILE: Mostly over 60, plus

associates of all ages
FACILITY TYPE: Pavilion located on premise of a
senior community
EVENT THEME: Haunted Vegas
ANY PERTINENT BACKGROUND INFORMATION:
Any canned or boxed food donation earns an
extra ticket to the prize raffle.
Card game tables, Psychic table, Photo Booth
 Advertised Menu
Garden Salad: 400 /Dressing: Ranch 300, Italian 300 Any
leftovers will be sent to cafeteria @Fireside for next day use
Lasagna 400: servings: 80% will choose this option, but to account
for any extra guests or seconds the facility wanted to go with
production for 100% in attendance(leftovers can be served the
next day in the cafeteria @ Fireside for next day use)
Sausage & Peppers: 200 We went with 50% projected to
account for those who choose it in place on Lasagna 20% plus
and extra 30% who may choose to have this in addition to
Lasagna ( Gluten free, low carbohydrate option alternate main
dish to act as back-up too)
Green Bean Almondine: 400: 100% of total max guest (if we begin
to run low will pull back up side from Fireside)
Garlic Bread: 600 (avgerage1.5 per person since some will take 2)
Pumpkin Bars: 420 (6 trays of 70 bars)
Beverages: Apple Cider( 12 gal/ 192 servings estimated amount
based off past records of popularity of apples cider is about the
crowd), Soda (400 one per person, if any leftover due to water/
apple cider consumption can be sent to cafeteria @ Fireside for
next day use long shelf life): Water 600 (37.5 gal enough to
account for refills )
 Service
Style of Service: The event was set up as a buffet with two identical buffet lines
for guests to walk through with beverages and desserts located at the end.
Service Equipment utilized: 8 chafers, 8 sternos, 2 butter bowls, 4 dressing bowls,
2 grated parmesan bowls, 3 cake servers, 2 spatulas, 4 slotted spoons, 4 tongs, 2
sets of salad server tongs, 6 1oz ladles, 2 ice bucket scoops, 1 trough for drinks, 2
thermoss for apple cider Two hot box carts, Walk in cooler
Friday October 28: 9am-11:15am set up tables, chairs, raffle table, decorations,
buffet line, dessert table. Gather service equipment to be used,
Sat October 29th: 9am pull lasagnas from freezer to walk in cooler to de-thaw
Monday October 31st: 8:45am- 10:45 am pull pumpkin bars from freezer to de-
thaw and plate, light sternos and fill chaffers with water, fill trough with ice and
beverages, stock raffle table, transport food to pavilion, Place food on buffet
line and hot box filled with reserves behind curtain next to buffet line
Monday October 31st: 11am-1pm Food service begins, help individuals with
servings and assist to seats as needed. Continuous checking and discarding of
used plates, keep buffet line full
Monday October 31st 1:15pm- 2:45, Clean up and tear down of pavilion space
 Production
Lasagna Italian Sausage & Peppers
NEEDS: Steak Turner, Tilting fry pan, Measuring spoons/cups, solid spoon, 32oz NEEDS: Tilting Fry Pan, steak turner, knife, cutting board,
measuring cup, Pans, Oven, Nonstick Pan spray, spatulas, plastic wrap, foil, storage measuring spoon/cup, pans
container, large colander, mixing bowl, whisk

7 AM Angela Cook ground beef, onion and garlic powder in 2:30 Angela Slice peppers & Onions, cover and place into
10/13 tilting skillet-drain fat
10/30 walk-in refrigerator
7:30 Angela Mix pasta sauce into meat mixture- place into large
AM storage containers 8:20 Angela Brown sausage, remove
8AM Laura & Strain liquid out of cottage cheese
10/31 AM
Jessica P 8:40 Angela Cook veggies until soft, add in garlic
8:30A Laura & Mix together cottage cheese layer ingredients AM
M Jessica P 8:45 Angela Slice and add sausage back in, until cooked
9:00 Laura & Layer lasagna into pans AM through
AM Jessica P 9:15 Angela Put sausage and peppers into pans
11:30 Laura & Cover and date Lasagna pans AM
M Jessica P 9:30 Angela Put in Hot box
12:00P Angela Place in freezer AM
M 10:3 Dan Place in chafing dish on buffet
7 AM Angela Move Lasagna from Freezer to refrigerator 0AM
10/29

10/31 8AM Steve Preheat Oven

8:30 AM Steve Put Lasagna into oven for baking
9:30 AM Steve Put l in hot box
10:30AM Todd Place in chafing dish on buffet
 Production
Green Bean Almondine Side Salad
NEEDS: knife, cutting board, large mixing bowl, 2 large spoons,
Needs: Combi oven, pans, measuring spoons/cups, solid large serving bowl, 6-1 quart bowls
spoon, tilting fry pan, steak turner
2:30 PM Angela Slice tomatoes, cucumbers and onions
10/30
1:00PM Angela Steam green beans in combi oven 10/30
1:20 PM Angela Add butter garlic & almonds to tilting fry skillet, cook 3:30PM Angela Toss with pre-cut lettuce greens
till golden brown 4:00 PM Angela Place in large service bowls, cover- refrigerate
1:25 PM Angela Add in green beans
10:15AM Jessica Pour dressings into bowls, parmesan into
1:30 PM Angela Place into pans, cover-refrigerate 10/31 bowls- Place on buffet
9:00 AM Steve Put in combi oven to reheat
10/31 10:30AM Jessica Place on buffet
9:20 AM Steve Put in hot box
Pumpkin Bars
10:30 AM Lori Place in chafing dish on buffet NEEDS: Stand mixer, oven, pans, measuring spoons/cups, parchment
paper, rubber spatula, 6 dessert plate, serving spatula
7:00 AM Sheila Set out butter and cream cheese
Breadsticks 10/29 7:05AM Sheila Prepare batter mix for baking
NEEDS: Pans, parchment paper, mixing bowl, Measuring
spoon/cup, basting brush, stove, pan 8:10 AM Sheila Pre-heat oven
8:30AM Sheila Put cake into oven
10/31 7:00 AM Angela Pull breadsticks from freezer to thaw 8:35 AM Sheila Make frosting
9:05 AM Steve Melt butter, stir in garlic 8:50 AM Sheila Test for doneness, after complete, remove
9:10AM Steve Brush breadsticks with garlic butter, sprinkle and cool completely
parmesan on top 12:00PM Sheila Frost cake, cut, cover with parchment
9:15 AM Steve Bake paper than saran wrap
9:30 AM Steve Place into pans, place in hot box 1:00 PM Sheila Place in freezer
10:30 AM Lori Place in chafing dish on buffet

10/31 8:00 AM Angela Remove from freezer to thaw

9:00 AM Laura & Jessica P Plate and place on dessert table