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A Feast for 17

by Meghann on February 12, 2011

How do you feed a crowd of 17?

First you designate a ‘Grocery Crew’ who are in charge of planning the menu and gathering the goods.

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Bo and Geoff represented the men.

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While Melissa and I represented the women of the house.

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We were in an out of the grocery store in a little less than an hour and planned a simple menu that we hoped would be both easy to prepare and could please a large crowd of diverse palates.

  • Ceasar Salad with Homemade Dressing
  • Shrimp Pasta Primervara
  • Baked Ziti with Sausage
  • Farfalle with Creamy Wild Mushroom Sauce
  • Roasted Vegetables <—- the dish I was in charge of ;)
  • Garlic Bread

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17 is a big number to feed, but luckily with 17 hands to help in the kitchen, cooking for 17 isn’t as big of a deal as one might think. ;)

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THe wine was flowing and a plate of crackers and cheeses were set out for everyone to nibble on as the food was prepared.

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I’d like to think roasted veggies is my specialty. This HUGE bowl contained 1 butternut squash, 5 pound of brussel sprouts, 3 bell peppers, 1 red onion, and 1 head of cauliflower.

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Seasoned with EVOO, oregano, basil, garlic, and S&P.

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Roasted at 420 for 40ish minutes

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Tina and Murphy joined us just as the food was arriving.

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Food’s ready!

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Dig in!

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My plate had a little taste of everything. I LOVED the sausage in the baked ziti and went pack to pick out a few pieces.

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Just half of our gang. I missed grabbing a photo of teh second set. :(

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We had a birthday girl in the house!

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Happy Birthday Theodora!

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We finished the evening with a telephone style paper game. Such a blast. :)

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We have another hard core day of skiing ahead of us.

It’s snowing!!! :)

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