Meal Planning for Large Groups

For many, one of the toughest challenges when finalizing plans for a family reunion or retreat is large group meal planning. We've taken the dining location dilemma out of the equation with our large kitchens that feature industrial appliances and allow for plenty of food storage and preparation room, but the meal themes and cooking are up to you. Whether you are planning a barbecue and dining on the deck or an in-house buffet, here are hints and tips to make meal planning easy and fun! Remember, you'd much rather have left-overs for a Smoky Mountain picnic or late night snacks than to run short. Rather not cook? These Gatlinburg Restaurants offer discount group dining rates.

Punch / Tea

• 10 Servings Per Gallon

Appetizers

• 8 Items Per Person, or

• 3-4 Items Per Person of Each Appetizer

Offer a greater variety of items for larger parties

Salads/Vegetables

• Lettuce Salad: 5 Servings Per Head of Lettuce

• Prepared Salad/Vegetable: 2-4 oz. Per Person 

Pasta Dishes

• 4-6 Servings Per Pound

Meat Items

• Individual Meat Item: 5-6 oz. Per Person

• Multiple Meat Items & Buffets: 4-6 oz. Per Person
  If bone-in meats, add more weight per person.

Desserts

• 1 Full Portion Per Person
  If serving multiple desserts, figure less than 1/2 serving for each person.

Breakfast

Fun and Easy Omelet Breakfast
The best idea ever for serving custom omelets to a large group!

INGREDIENTS
Eggs (For very large groups, you might want to pre-crack and blend 2 eggs per person in a large bowl and ladle each serving.)
Shredded Cheese, Diced Green Peppers, Onions, Ham, Mushrooms, Tomatoes, Fresh Spinach, Bacon, etc.
Quart Size Ziploc Freezer Bags, Permanent Marker

DIRECTIONS
Set all your fresh omelet ingredients on the counter as if setting up a buffet line. Place a 1 TBSP utensil in each. Have each guest write their name on a Ziploc with the permanent marker, and then place their choice of ingredients inside. At the end of the line, add a ladle of eggs and seal. Drop Ziploc into a large pot of boiling water for approximately 3-5 minutes or until cooked through. Remove Ziploc from pot with tongs, and Voila! A perfect omelet. Remove from Ziploc and serve with fresh fruit, muffins and juice for a fast, fun and nutritious meal. Clean up is a snap too!

Appetizer

Easy, Spicy Nachos
This is a pleasant change to your ordinary refried bean dip.

INGREDIENTS
2 (8 ounce) Boxes Zatarain's Red Beans & Rice
1 (15 ounce) Jar Monterey Jack Queso Sauce
1 (16 ounce) Jar Pace Picante Sauce
1 (8 ounce) Container Sour Cream
1 Large Bag Nacho Chips

DIRECTIONS
1. Prepare Red Beans & Rice as directed.
2. In a small pan/ microwaveable bowl, warm up Queso Sauce.
3. Place cooked Red Beans & Rice in a casserole dish. Top with an amount of your liking of Queso Sauce and Picante Sauce. Serve sour cream and chips on the side. Yum!

This is a delicious appetizer or movie time snack!

Easy Four Cheese Lasagna
"Meatless lasagna with cottage cheese, mozzarella, Cheddar and Parmesan."

INGREDIENTS:
3 pounds uncooked lasagna noodles
3 (26 ounce) cans spaghetti sauce
3-1/4 pounds cottage cheese
1-1/2 pounds shredded mozzarella cheese
1-1/2 pounds shredded Cheddar cheese
3 cups grated Parmesan cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of (3) 9x13 baking dishes. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with cheese.
4. Bake for 30 to 45 minutes, until cheese is bubbly and golden.

Corn Pudding
"Excellent side dish to serve with ham or turkey."

INGREDIENTS:
2 (15.25 ounce) cans whole kernel corn, drained
2 (15 ounce) cans cream style corn
1 cup margarine, softened
2 cups sour cream
2 (8.5 ounce) packages dry cornbread mix

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a (2) 2 quart casserole dishes.
2. In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared dishes.
3. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Submit Your Favorite Group Dining Recipe!

Gatlinburg Restaurants

Duff's Smorgasbord Family Restaurant - Reservations accepted for wedding parties, family reunions and large groups of any size. Buffet breakfast, lunch and dinner served daily with enough variety to satisfy everyone in your group. 800-264-2875

Bennett's BBQ Restaurant - Group dining off the menu or from preselected meals. Voted best BBQ several years running! Pick up or delivered catering also available. 800.992.9780

Alamo Steakhouse & Saloon - Group meals for up to 60 people prior to 4 p.m. Terrific selection of steaks, chicken, salad entrees, sandwiches and desserts. 866.299.9295

Gatlinburg Catering

Cupid's Petals Catering - Catering for groups large and small. Extensive group menu with plated meals, cookouts and themed parties. 866-430-1938

Best Italian - Catering in your cabin, in their banquet room or in a nearby park! Great selection of menu items for groups of 10 or more. 865-430-4090

Stokely Catering - From elaborate plated meals and receptions to buffets, cookouts and boxed lunches. No group too large or small. 865-429-5700