SC - Bidding for Feast

[Bonne of Traquair]

>My question here is would one tenderloin per 8 person
>table be too much?

My answer: Yes.

>I was going on the cooked size of the tenderloin and
>figuring a 1 to 1 1/2 inch slice per person.  Tenderloin is expensive, and
>I'd have to use less expensive ingredients for other courses.

I'm picturing those vacuem packed tendorloins of a standard size and 
assuming it's not your only meat.   My experience says all of it is too much 
per table, half to 3/4 of it will suffice.  Slice in the kitchen so you can 
control the portion sizes.  Cut about 1/2 inch thick, and serve a dozen on a 
platter for a table of eight--that allows for the big eaters to go ahead and 
get a bit extra, and those with more delicate appetites won't have leftovers 
crowding their plate.  Put the sauce over the meat, or in a little bowl on 
the side with a small spoon for serving.  garnish with some vegetable dish 
around the meat--reduces the number of serving dishes needed and makes the 
platter look more generously full. keep some of the vegetable aside to serve 
vegetarians or possible allergic guests from.

Sending out an entire pork loin per table will result in a chunk coming back 
from each and every table.  the leftover vultures are very happy when the 
cook sends out large hunks of meat and whole birds. Always cut in the 
kitchen if possible and send out.  Better to have them asking for more if 
desired after the platter is emptied.

Bonne
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