July began with a bang and a community pot-luck supper on a small beach on Candlewood Lake. Feeding a crowd was no problem, making apparent the famous saying by John Heyword; “Many hands make light work.” But in June, these two hands did most of the work; cooking for event after event, for a larger and larger crowd and a menu to please a variety of tastes. Most people of course are not called on to exercise such culinary feats, but surely, many people find themselves having to, or wanting to entertain. And for some the prospect of doing so can send them into a panic. But really, it’s not that hard if you keep a few things in mind that will make the process not only easy, but fun.
Cooking is just as much about preparation as it is about talent, so don’t let the fact that you’re not a professional chef – or even a good cook – stop you from feeding your guests. The key to cooking for a crowd is preparation and it starts with smart menu planning and three simple questions that hold true regardless of the cuisine.
So for summer 2010, in the sections below I’ll let you know what the three questions are and share with you four of my favorite crowd pleasing recipes.
Enjoy,
Chef Silvia
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