Large Group Menu Ideas

Q: When I have people over, it tends to be larger groups. Can you suggest some low-prep, big-bang-for-your-buck, allergy-friendly menu ideas for hosting large groups? ~ Sarah

 

Sarah, large groups can be so much fun! There is nothing better than a house full of loved ones, sharing a meal and connecting with each other. However, feeding large groups does present some unique challenges.

My strategy for feeding a crowd is to choose one anchor food, round it out with with customizable components, and assemble rather than cook most of the meal.

Choose One Anchor Food.
The key to feeding a crowd is to keep it simple and limit the choices. Choose one anchor food for your main dish, and make enough of it feed as many people as possible. I also suggest choosing an anchor food that can be cooked ahead of time, and then reheated right before the gathering.

Here are some anchor foods that work well and are easy to scale…

• Grilled Chicken Breasts

• Slow-Roasted Pork

• Grilled Flank Steak

• Roast Beef Sliders

• Taco Meat

• Chicken Tortilla Soup

• Beef Chili

• White Chicken Chili

• Baked Ziti

• Baked Potatoes (which can be kept warm in a cooler for hours!)

Choose Customizable Components.
Once you choose an anchor food and figure out a plan for cooking it for your crowd, choose side dish options that allow your guests to customize their plate. As host it is not your job to customize a menu for every food preference, aversion, or allergy. However, it is your responsibility to offer thoughtful options that will allow your guests to care for their food needs while in your home.

Here are some examples of component side dishes that allow guests to customize their plate…

• Large green salad with dressing and toppings on the side to turn a protein into a main dish salad

• Toppings for soups, chilis, and baked potatoes

• Rice, beans, salsas, and other toppings to turn any protein into a bowl

• Slider buns to turn protein into sandwiches

Assemble vs. Cook.
It is always my goal when feeding a crowd to only cook one item, usually the anchor food. The rest of the food is assembled. Bottled salad dressing. Pre-grated cheese. Loaves of bread. A cheeseboard. Vegetable platters. Fresh fruit. Crackers, chips, baguette crisps. Store-bought salsas, pico, queso, or guacamole. Store bought pasta salad, potato salad, or baked beans.

This strategy allows me to be present with my guests while still providing a delicious, thoughtful meal. As Ina Garten says, “No one has a better time if I make everything from scratch.” I apply this to dessert as well, choosing something that is made ahead or store-bought.

Sarah, I hope these tips help, and I can’t wait to hear how your next big gathering goes!

~katherine

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