Why do we always get chicken breasts at these events?

This past weekend I was in Minnesota celebrating my wife’s class reunion. On one evening, as is customary at events like this, there was a big group dinner. Kind of like you get when you go to a charity auction or a wedding or banquet. I was initially planning on writing about the food that was there, and scoring it like I’ve been doing for my restaurant reviews. But, after a few bites, I decided I did not want to do that. Unfortunately the food just wasn’t that good, but the atmosphere and the camaraderie were great, and honestly that’s what this whole evening was about. So instead, I thought I would write about the approach that these facilities take, and how it continues to perplex me.


Like I said, these events are not about the food, but the people and the event, but why can’t the food be a part of that? And why do these events consistently insist on serving roasted chicken breast? As a home cook, preparing a chicken breast that remains moist can be a challenge, and that’s when I’m cooking for 2, not 60. I’ve been implementing some breading techniques doubled with searing prior to roasting. And then it has to be served immediately, and doesn’t have time to sit. Yet, here we are with 60 warm, dry chicken breasts to eat, trying to compensate with some watered down sauce and a few capers. If anything, it slightly dampens the evening’s festivities (or at least doesn’t boost it). The same thing always happens with salmon. How many of these events have you gone to where you order the salmon and have to dip it in your water to put some sort of moisture back into it? And don’t even get me started on the sad vegetables and roasted potatoes that look like they’ve been sitting out for a couple of days (and are covered in garlic!!)

If these events are going to insist on serving chicken, why not change techniques? Maybe use chicken thighs instead of breasts. Not only are thighs much more difficult to dry out, they tend to be less expensive per pound than chicken breast. Or at least bread the chicken breasts before roasting, thus allowing some additional flavor from the chicken. For the sauce, why not a simple fruit based sauce instead of a heavy cream (which ends up being watered down to the consistency of 2% milk before it is all said and done)?

Now, I’m no expert. I haven’t cooked for more than 8, and I know how difficult it can be to have everything done at the same time and ready to head out. But, I don’t think it is that difficult to think through the menu a little. If there are going to be say 100 plates, you know that they are probably going to have to sit for a bit. So, serve meat that has a lot of moisture like chicken thighs, spare ribs or sea bass (other oily fish). Consider different cooking techniques. Don’t just throw everything in the oven for 30 minutes and call it good. Bread it. Poach it. Marinate it (this one is easy!!). For side dishes, what about mashed potatoes, a creamy polenta, risotto? Having spent a lot of time working on my risotto, I can tell you that this can hold up to sitting for a time without losing anything. For sauces, avoid milk/cream based sauces unless you are serving pasta. These don’t hold up well to sitting, and honestly don’t add a whole lot of flavor. A simple fruit sauce (I’m thinking one of my pepper/fruit sauces) would be great, and again holds its flavor over time.

These types of events aren’t about the food, and it shows. The food can really accentuate the evening. A good meal leaves people talking, and builds memories. This is a meal that will be completely forgotten and not talked about beyond finishing this post. When people go home, they won’t say “remember that great meal”, they will say we spent two hours in a room, and then went outside and talked to so-and-so. And as a “foodie” this actually makes me a little sad.