I will be catering a friend’s company party; approximately 100 people will be coming. This is a coffee company so I am trying to incorporate coffee into some of the dishes. I plan on making 2 proteins (beef tenderloin and chicken), potatoes au gratin, 2 vegetables (roast cauliflower and asparagus), and a salad. I plan to do as much as possible at home and then finish and/or reheat in the ovens at the party. I will only have access to a (large) oven and a microwave at the party. The food will be served buffet style and there won’t be a set dinner time; people will be serving themselves over a roughly 2 hour timeframe. I have several questions: 1. For the beef tenderloin, I plan to buy about 35lbs of partly-trimmed tenderloin; I will pre-sear the tenderloin at home, chill in the fridge, and finish cooking to 125 at the party. My questions is what is the best way to serve the tenderloin? Preferably I would like to keep it hot after slicing it, but a I imagine a chafing dish would continue to cook the meat and bring it above medium rare which I don’t want. Could I possibly just serve it on a few hot serving plates (as long as I remove the food before 2 hours after it is cooked?) – and serve the tenderloin at room temperature? The other option I imagine would be a warming lamp? Also, if I am serving a sauce (thinking a port and beef stock reduction) – should this be served separately and what type of vessel (again does this need to be kept warm, and how?) - or perhaps a cold sauce if the beef is served at room temp (horseradish cream). 2. For the chicken, I am planning on buying 40lbs of skin-on chicken breasts (I think serving breast with the skin on is more elegant). I plan to pre-roast these at home (perhaps not bringing them up fully to 165) and then finishing them in the oven at the party. My concern is if I reheat the breasts – how can I ensure that skin remains crispy. Also, how should I serve these to keep them warm – i.e. will a chafing dish create too much steam and therefore make the skin soggy. Also I am planning on serving a red eye sauce – should this be served on the side? 3. Potatoes gratin – planning on using about 40lbs of potatoes. Cook 3/4 of the way and finish at party. Serving in a chafing dish. 4. Cauliflower: 15lbs. Roast at home, store in fridge, and bring to room temperature at the party and serve at room temperature. 5. Asparagus: 15lbs. Steam at home, ice bath, store in fridge, bring to room temperature at the party and serve with vinaigrette. 6. Salad: 10lbs of arugula; 3 quarts of dressing How do my quantities look? And how should i serve the beef and the chicken, along with the respective sauces? Thanks!