DINING EN MASSE TAKES TIPS FROM A PRO By Nancy Freeman The Contra Costa Times, Food Section Wednesday August 6, 1997 Nothing so intimidates the greenhorn entertainer as the quantity question. Brasher sorts like us were willing to plunge ahead not quite knowing what we were doing and suffered the consequences - mostly lots of leftovers, because we always erred on the side of excess. Of course, having a teen-age son took care of the leftovers while we were getting our bearings. But just how many meals of red beans and rice do you want to foist on anyone, no matter how delicious those meals may be? Little did we know there is a science to it all. But then, of course, we're amateurs. Linda Carucci is a pro. She has taught catering at the California Culinary Academy. She does TV shows, tests recipes, edits books and continues to teach at her own school, Linda Carucci's Kitchen, and at Sur La Table. One of her most valuable classes for home entertainers is "Home Catering for the Home Cook." In it, she talks about how to plan and execute a party and provides guidelines to apply to anything from an intimate dinner to a reception for 150. Guests, says Linda, will eat approximately 16 ounces of food. Remember that the most expensive foods are proteins - meat, seafood, poultry, cheese. To work within a tight budget, maximize carbohydrates and vegetables and go light on the protein. If you are serving buffet-style and have more than one entr„e, presume the guests will try some of each and cut the pieces smaller. For a party with hors d'oeuvres, try to have three kinds - at least one without meat and figure six to eight pieces per person. On the beverage front, plan one drink per hour per person, then factor in the demographics. In California, buy approximately two parts white wine to one part red. You will get five servings per 750-ml. bottle. As to ice for mixed drinks, count on one pound per person plus 10 pounds for every 25 people. When slicing dessert, cut a cake or tart into varying sizes so that guests with small appetites don't have to cut portions in half. Linda provides us with recipes for a casual summer dinner party for eight. Use the individual Corn Puddings with Roasted Pepper Sauce as an appetizer to be followed by an entr„e salad of Roasted Chicken Salad with Field Greens, Stilton, Hazelnuts and Red Flame Grapes. For a simple dessert, she suggests warming up a Semifreddi's Orange Pound Cake or Lemon Cake. Top with sliced peaches tossed in sugar, and garnish with a spoonful of cr¾me fraiche and a few perfect berries. Back to In The News