Cooking for 150 (at your house)?

Well, that's what I've been doing for the past two days (sorry I've been a bit too busy to post). Four times a year, the Dean's Scholars convene to devour carloads of food, and I've been lucky enough to be the head chef for the past year. Our dinner to honor the outgoing senior class last night was a great success!

We generally have 150 attendees at these dinner parties, and we prepare and cook all of the food at one of our professor's houses. Yes, with two ovens, a stovetop, grill, and electric wok, we cook for 150. The theme for senior dinner this year was Chinese food (so we employed an extra 10 or so rice cookers). In total, we had about 15 helpers each shift, cooking for a total of 14 hours over two days. I couldn't do it without them. This year's menu was:

Appetizers

• Pearl Balls
• Turkey Pot Stickers
• Chicken Wings
• Chinese Hard Boiled Eggs
• Hunan Candied Pecans
• Braised Black Mushrooms
• Shrimp Chips

Main Dishes

• Minced Chicken & Veggies in Lettuce Cups
• Cantonese Roast Duck
• Grilled Korean Beef
• Moo Shoo Pork & Veggies
• Shrimp Curry
• Cashew Broccoli
• Spicy Braised Eggplant
• Mixed Noodles
• Cold Asparagus
• Cucumber Salad
• Rice

Dessert

• Almond Jello with Lychees, Pineapple, and Mandarin Oranges
• Fortune Cookies
• Almond Cookies
• Dean's Scholars Snickers Cake
• Cookies and Cream Ice Cream
• Mango Ice Cream
• Strawberry Ice Cream

Everything is homemade (except for the two types of cookies for dessert), and is a big undertaking. I have thoroughly enjoyed my time as executive chef, and hope that their helpers next year are as good as mine have been. Recipes for a couple of the dishes to come soon.