Hawaiian Hoopla - Penny Lane Blog at Allrecipes.com - 234551

Penny Lane

Hawaiian Hoopla 
May 4, 2011 12:53 pm 
Updated: May 29, 2011 3:47 pm
Yes, believe it or not I really do like to do this.   No Baking Papa thinks I am nuts - he might be right.

This weekend I have been asked to cater a hawaiian themed party for a college graduate.

What started off as about 20 - 25 people has grown to 50.  Initially I was not doing dessert as they were going to order a cake then they changed their mind and now I am in charge of 50 - 60 frozen desserts as well.  

Food and service for 50 isn't a big deal but when I gave them the initial quote per person I didn't account for needing help - 20 -25 is very managable by myself.   In order to do 50 by myself requires a detailed plan and absolute perfect timing. 

Kalua Pork
Hawaiian Chicken Kabobs
Pineapple Fried Rice 
Orzo Ham Salad 
Oriental Slaw
Fresh Fruit Kabobs
Green Salad with assorted dressings
Hawaiian Sweet Rolls & Regular Rolls
Peanut Butter Pie in a cup
Strawberry topped Cheesecake
Lemon Mousse
Cranberry - Gingerale Punch & Ice Tea

The time line:

7 days prior shop for all non perishable goods & frozen chicken thighs.

Assemble all coolers, serving dishes and wash and check for damage etc...
Tag each dish with post-it note with the name of what will be in it.
Make and assemble Cheesecakes & Peanut Butter pie in a cup - store in freezer.

Deliver 6 ft tables and chaffing dishes & Punch Bowl.
Purchase pork shoulder,  slaw mix

Freeze bottom half of cold chaffing dish & ice ring for punch bowl.
Purchase fresh fruit and vegetables for the kabobs.

Make salad dressings and slaw dressing.
Toast almonds for slaw topping

Friday morning:
- Cook Rice for Fried Rice - cool on sheet pans - cover and refrigerate.
- Chop garlic, ginger and all veggies for Stir Fry Rice.  Store in plastic bags with rice.
- Chop all veggies for Kabobs and Orzo Salad.   Bag Kabob veggies.
- Remove frozen chicken from freezer.
- Prep pork

11 AM  Start Kalua Pork in cooking bags in 200 degree oven.
- Cube Chicken and place in marinade in plastic ziplock bags.
- Cook Orzo and dice ham.  Assemble Orzo salad and place in top of cold chaffer in refrigerator.

Friday Afternoon:
Head to Costco and the Strawberry stand.


Hawaiian Sweet rolls & regular rolls
Fresh Pineapple
Green Salad

Case of fresh strawberries.

Friday evening:

Meet with clients and deliver any non perishable food / sauces and salad dressings.

Assemble Fruit Kabobs - cover tightly and store in refrigerator.
Assemble Chicken and Veggie Kabobs - Cover tightly and store in the refrigerator. 

Get a good nights sleep - no staying up late! 

Saturday AM

Brew coffee and take a deep breath.

7 AM - Remove Kalhu Pork from oven - let sit to cool a bit. 

Shred pork and place in warm slow cooker.

Prepare Stir Fried Rice and place in chaffing pans and into the warm oven. 

BBQ the Kabobs and into disposable chaffing pans with rack on the bottom and a bit of broth in the bottom of the pan.  Into the warm oven.

Load frozen desserts & ice rings into coolers and place in the car.

Load all the food and leave the house by 11:00  (Double check refrigerator and ovens etc..)

At clients by 11:15 - Unload

Heat ovens to 175
Place hot food in ovens
Plug in crock pot
Make Ice Tea and place in refrigerator.
Dress Slaw and place in refrigerator. 
Slice rolls and place in cloth covered basket.  

12:30 - Fill Punch Bowl
12:45 - Fill chaffing dish with hot water & light sterno.

1:00 PM  Party begins.

Wish me luck! 
May 4, 2011 12:58 pm
Shall I send staff with appropriate beverages for the chef? Good luck, B'Nana.
May 4, 2011 1:03 pm
I travel light! Just need toothbrush and deoderant! I'll arrive slightly befor so I can do a safety test of all the food and drinks :)
May 4, 2011 1:03 pm
Oh Mike! Please send 'staff' and all the wine they can carry - I will need it!
May 4, 2011 1:04 pm
Dog Fish Head - if you can be here by Friday I will make up the guest room. :)
May 4, 2011 1:05 pm
dang, lady! I am so impressed. I would start and end with a melt down and a bit of a swoon in the middle!
May 4, 2011 1:06 pm
WOW! Looks like you have everything under control. Remember to breath,and lots of luck. BTW I have your 10 grain bread rising in the pans now, except I had to make 5 grain because thats all I could find.
May 4, 2011 1:06 pm
It is Saturday morning that will be the killer - I am really wishing I never chased No B'Papa away from the grill.
May 4, 2011 1:08 pm
bett - I hope you enjoy that bread. We love it! Notice that I am NOT making the bread for this event? Costco here I come!
May 4, 2011 1:10 pm
Wow is right! Kudos to you for even attempting this feat. I get razzled hosting a dinner party for six! Good luck to you, it really sounds like you are in control and very organized.The menu looks great!
May 4, 2011 1:10 pm
I would be under the table rocking and crying softly. WOW! That is all I can say.
May 4, 2011 1:15 pm
chris - that might be me at about 5 PM on Saturday - I usually wait to fall apart. :)
May 4, 2011 1:16 pm
missykitty - I usually do have help with anything over 25 people. Not this time.
May 4, 2011 1:22 pm
I am truly impressed!
May 4, 2011 1:26 pm
Oh my...you're brave! If I wasn't using up the last little bit of my vacation time for the Vegas trip, I'd totally come stay with you Thursday night through Saturday night to help out! I'm curious...do you prep the pork for Kalua Pork the same way as the Kalua Pig in a Slow Cooker recipe? I'd love to try making it in the oven sometime!
May 4, 2011 1:28 pm
I'd slice those rolls on Friday and put them back into the bags they come out of and seal up tight. They'll be fine for Saturday. I'd also make the iced tea ahead and just take it with you. Could the cooked rice be frozen? Make it ahead too. Good luck!
May 4, 2011 1:28 pm
Good luck B'Nana! You continue to amaze me with how organized and creative you are. :) Let us know how it goes!
May 4, 2011 1:38 pm
Sassy - pre-slicing is a great idea. But as for the rice - nope & actually the Fried Rice is the least of my worries. It comes togther really fast. It is the prep for that that takes so much time. It is those darn Chicken Kabobs - that will be my challenge.
May 4, 2011 1:40 pm
I am exhausted!!!
May 4, 2011 1:42 pm
I hope it all goes off without a hitch! Great planning....and I noticed right away that you're bailing on the rolls, tee hee! Good luck, sounds like a delicious menu and I'm sure the party will be a success.....save me a lemon mousse! Oh, btw.....when are you making that? I must have missed that in the schedule....
May 4, 2011 1:44 pm
Thanks for the thought Keri. I know you would love to help.
May 4, 2011 1:46 pm
You didn't miss it Wyattdogster - I am trying to decide if I want to do that Friday or not. The rest of the desserts are made and in the freezer.
May 4, 2011 1:49 pm
Well, whenever you do make them, please save me one :)
May 4, 2011 2:00 pm
K-Dub - organized yes - creative - not really. Carrie - I will drop like a lead balloon Saturday.
May 4, 2011 2:05 pm
Keri - Yes I am using the same recipe as the Kalua Pig in the Slow cooker - only in cooking bags in a really slow oven.
May 4, 2011 2:10 pm
Man alive, that is wonderful. Can't wait to hear from you after the party. 50 - and all by yourself is pretty darn gutsy but you will pull it off without a hitch. The food sounds great!!!!
May 4, 2011 2:11 pm
Maggi - I sure hope so. I have lists upon lists and always worry that I will forget SOMETHING!
May 4, 2011 2:13 pm
Amazing!! When I grow up I wanna be as together as Baking Nana :).
May 4, 2011 2:24 pm
Hey LS - you want to fly out here a week early? You could sure help to keep me on track. :) By the time this is over I will need a vacation in Vegas!
May 4, 2011 2:29 pm
Don't I wish!! :) I don't know about photo fun, but I'm downloading this thing THIS WEEK. . .will email after. :)
May 4, 2011 2:37 pm
Holy Moly! So is saturday lay around dreaming up martini recipes? Enjoy :-)
May 4, 2011 2:45 pm
In music, in life, in cooking, timing is everything! What a plan, what a gal!
May 4, 2011 2:47 pm
Wow, you are very organized. I am sure everything will go fine and if something doesn't only you will know ;). Good luck!
May 4, 2011 2:52 pm
Okay, B'nana, 'fess up...you're the modern day version of the "bionic woman" aren't you? Girl, you are A-MAZ-ING:)
May 4, 2011 3:15 pm
Wow, I could never pull that off. I get way too nervous cooking for others. Do you add into your costs electricity/water at your house? Do you have extra freezer/fridge space? Good luck!!!
May 4, 2011 3:36 pm
Scotdog - yes I do have 2 refrigerators and a chest freezer. As for cost of electricity and water - I don't calculate those costs exactly but it all works out. I usually will give them a cost per person and if I need to hire someone to help me - I figure that in. This time I bid the job a bit too soon - before I had a firm number of guests.
May 4, 2011 4:59 pm
You know what the real PITA is - NoB'Papa still expects to eat during all of this! LOL - the nerve! ;)
May 4, 2011 8:13 pm
I could never ever ever pull something like that off. You amaze me. And, I'm learning something too from you. You gotta have a plan to a thing. And, you have GOT A PLAN. I can't wait to hear how it all turns out. I know it'll turn out great, but I want to hear all about it. And, I hope you get to rest on Mother's Day!
May 4, 2011 8:52 pm
Thanks Candice - yep - Sunday will be a day of rest. As for the "plan" silly but having everything detailed really helps. Right down to lighting the BBQ - do you know how much time is wasted waiting the the BBQ or oven to heat up? Friday night I will dream this dinner so by Saturday it will feel like de ja vu.
May 5, 2011 1:05 am
You're amazing and everything sounds wonderful! Wish I lived close so I could help out and get tips on doing catering. It's something that I have thought about, but wouldn't have a clue as to how to start. lol Do you cater often?
May 5, 2011 4:29 am
Yup BN - just re-read your schedule and you are to be admired. However, I am "in the nuts" line with No Baking Papa....LOL!!! My chest would be tight by now.
May 5, 2011 4:56 am
Kristen - I am a personal chef and usually do nightly dinners for families. Usually the parties I cater are for about 25 and the food is simple delivered and set up and service is the responsiblity of the client. There is one client that has two big parties a year (100-150 people) - they hire me for those but I always have 3 or 4 people working with me for those parties.
May 5, 2011 4:59 am
Maggi - I will let No B'Papa that at least one person agrees with him.
May 5, 2011 5:48 am
It is all in the timing isn't it? Directable helping hands are a blessing, too bad some of the AR'ers couldn't come early to help. 30 was the most I've ever served not with that much selection in the courses and the food didn't travel but I couldn't have done it w/o 2 helpers. You go girl!
May 5, 2011 6:11 am
Thanks for stopping in Cat. The traveling food does make it more of a challenge but to be honest I like working with my own set up. Besides - if I am going to total the kitchen, it might as well be my own kitchen. :)
May 5, 2011 7:58 am
Wow. Impressive, BN! I do not have the gift of an organized soul, so I'd be certifiable by now! I'm much more impulsive and have been pretty lucky but a party for 50 people solo?? Oh my, no. : ) Good luck to you!
May 5, 2011 8:09 am
Whoa!! U leave me speechless.. I agree with Chris K.. That would be me too.. I usually disintegrate when I have to cook for less than half that amount.. But I agree that planning is key that's why I've already started planning for a teaparty I'm having a few months from now for about the same amount of people... I'm saving this blog link to get pointers from.. U also wrote a blog a few months ago on a similar subject.. Could I pls have the link?
May 5, 2011 8:21 am
sounds like a great old time. I love the list idea, I am a list person for oraganizing and remembering. Without 'the list' I would forget half of my jobs.
May 5, 2011 8:21 am
Cuppy - http://allrecipes.com/Cook/13432715/BlogEntry.aspx?postid=209865
May 5, 2011 8:24 am
The difference for me between catering for clients and entertaining for family and friends is that I usually start changing the menu around to suit different tastes etc... but when I am catering - having a set menu really helps. Lists - Lists - Lists - I am about to trip on my lists.
May 5, 2011 1:09 pm
Thanx nana, that's an awesome blog too :)
May 5, 2011 2:09 pm
You are so well orgainized it should come off beautifully. I am a list person too, whenever I get involved in more than day to day cooking I cover my cabinets and fridge with lists. NB'papa better be planning a nice, non-cooking Mother's Day for you.
May 5, 2011 4:24 pm
Well - I am on schedule and actually a little ahead of myself. Except I forgot to add making the Strawberry topping for the Cheesecakes - which I did today. :) I have enlisted eldest daughter to do the Costco / Strawberry Stand run for me in the morning. :) (Bless her) That is the good news - the bad news is that my allergies have kicked in and I am feeling lousy. :(
May 5, 2011 4:33 pm
WOW! you are so organized; I know that I would have to make a list like yours to get through it! Hope you do great, and that you feel better soon!
May 5, 2011 4:44 pm
As Bibi said, "Timing is Everything!" :) I will get to bed early tonight and hopefully feel better in the AM. :)
May 5, 2011 8:03 pm
BN - Not to be too forward or anything, but I have a couple of questions about catering/personal chef. And I don't want to take up a lot of room on your blog. Do you have a facebook account or email address that I could contact you at? Or if you would rather have my info that would work too. :o) Oh, and you can wait until your huge dinner is over - there is no rush. Thank you and make sure you have a bottle of wine to drink for after the Hawaiian hoopla! Good luck.
May 5, 2011 9:00 pm
Your planning sounds fine but I think you should have a friend/volunteer on standby just in case something happens to mess up your schedule.
May 5, 2011 9:06 pm
CindyD - My eldest daughter is a great standby - she is awesome and doing the Costco run tomorrow. I could call her in for Saturday morning - but she has a lot on her platter right now.
May 6, 2011 6:04 am
Are you giving me a cheat sheet :)
May 6, 2011 6:44 am
Thanks, BN. You should have an email from me. :o)
May 6, 2011 7:27 am
Just practicing Mauigirl!
May 6, 2011 5:23 pm
Sounds Awesome! You seem to be very organized. Good luck!
May 6, 2011 7:15 pm
B'Nana, I am confident that you will nail this perfectly. I've done a lot of catering and I do exactly the same thing -- recipes that generate shopping lists, shopping lists that generate prep lists, prep lists that generate timelines, etc. Somehow, it always comes together!!! But, Good Luck to you!
May 6, 2011 10:58 pm
Good EatNZ - thanks for the vote of confidence. It means a lot to me - because I know you do a LOT of large group catering. I have enlisted the help of my 13 year old grand daughter - she has already been a huge help. Can't wait until tomorrow. :)
May 6, 2011 10:59 pm
SweetCravings - thanks for stopping in - I think we have this handled! :)
May 7, 2011 6:29 am
Note to anyone doing the Kalua Pig in the cooking bag in the oven for 20 hours at 175. I have an electric oven and it automatically shut OFF after 12 hours. YIKES - it was a very good thing I was still awake.
May 7, 2011 6:38 pm
WE DID IT! - Alexis really stepped up and we kicked butt today. She did all the skewering of the chicken and veggies. I BBQ's them - I did the fried rice and she did the fruit skewers. What a team!
May 7, 2011 8:44 pm
I was thinking about you today, Penny. Glad everything turned out good! And that you got some help. Whew, you can breathe and relax now. And please tell me you are doing NOTHING tomorrow!! :o)
May 8, 2011 1:11 pm
Thanks so much Kristen. I hope you got my email. Yes, today I am doing NOTHING! Actually we are eating up left overs and hanging out.
May 8, 2011 8:28 pm
By now, you have done your work and can rest a bit. Those kids are Lucky to have You!:) Well done. Take care Love
May 9, 2011 6:13 am
I did get your email, thank you so much! I will be responding to you in the next day or so...this weekend was crazy so haven't had much time to be online. Glad your weekend worked out, and that you got to work with your grand daughter - how fun!
May 9, 2011 7:19 am
What a great menu and helpful timeline.I love it when AR members share information like this. It looks like the next big party I give will be a luau!Good goin'!
May 9, 2011 10:40 am
I was thinking about your event Nana. I'm glad it went well. Wish me luck on a wedding cake I have to do this weekend...
May 9, 2011 1:44 pm
coloradocookie - Thanks I am glad you found it helpful. A couple of things I would do different - don't bother skewering the fruit - just do a really big fruit tray. The pork and the chicken skewers were a huge hit. I made the Fried Rice and kept it warm in the Rice Cookers. That worked really well. The Orzo salad confused people - many didn't realize it was pasta and thought it was another rice dish - I would probably do a different pasta next time.
May 9, 2011 1:45 pm
Oh lovecakes - you are so brave to do wedding cakes. Talk about pressure! YIKES!
May 9, 2011 2:40 pm
Hi..... we just returned from two weeks in the islands and your menu sounds wonderful to me. you are amazing......
May 9, 2011 10:19 pm
that sounds like such a huge undertaking! kudos on a successful event. i think it's sweet that your granddaughter was able to chip in, i'm sure she is learning so much by your side. and learning to use lists. :) i love my lists! btw, did you post the recipes you chose somewhere? i'm curious what marinade you used for the chicken and what worked for the lemon mousse??
May 10, 2011 7:24 am
Hey Zeebee I used - one similar to this except I used rice vinegar instead of sherry and I used fresh garlic and ginger. - http://allrecipes.com/Recipe/Hawaiian-Chicken-Kabobs/Detail.aspx
May 10, 2011 7:25 am
As for the lemon Mousse - after talking with the client I made Lemon Cheesecake - no bake type.
May 10, 2011 7:40 am
Thanks for stopping in Maggie. I hope you had a great vacation. (I need one too!) :)
May 10, 2011 1:24 pm
Good luck. Does being soley responsible for this shin dig sound like fun to you? Sounds like someone is taking advantage of your good hearted nature.
May 10, 2011 4:41 pm
Actually Nancy it was a lot of fun. I was tired but satisfied too. Different strokes for different folks. Besides, I get PAID to do something I LOVE. :)
May 29, 2011 3:47 pm
I do hope they upped the cash seeing as they upped the guest list twice over! I now see why I do not entertain. I can't keep the schedule like that let alone keep that much food in my single apartment sized refrigerator. Well done Baking Nana!
Click to Change your Profile Picture
Baking Nana

Living In
Corona, California, USA

Member Since
Aug. 2009

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Healthy, Quick & Easy

Gardening, Hiking/Camping, Camping, Boating, Walking, Fishing, Photography, Music, Charity Work

Subscribe Today!

In Season

Gourmet Chicken
Gourmet Chicken

We have over 150 different ways to take chicken from everyday to gourmet.

Springtime Salads
Springtime Salads

All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.

Spring Sale! Only $5.99
Spring Sale! Only $5.99

Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.

About Me
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at BakingNana.com If you would like to contact me directly please use the 'Contact Me' on my site. http://bakingnana.com/contact-me/
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States