I am losing sleep over a catering job I have coming up in three weeks. Please help me! I've only been catering for a little over a year and this by far will be my biggest and nicest job yet. I have a menu of crudite and tomato crostini for hors d'oeuvre, a potato & zucchini minestra for soup course, spring salad course, and the main entree will be a pasta dish of farfalle with shrimp, sun dried tomatoes, mushrooms & pine nuts in a light cream sauce. Here's my sleep loss. How can I prepare this ahead of time? The dinner will be a plated dinner for about 75. I rent my kitchen and it's not available to me that day until about 4:00 pm. The dinner is at 7:00. I have all the time in the world the night before. I'm not worried about the hors d'oeuvre, soup or salad, because that's all doable day-before. I'm worried about the pasta. Can anyone give me advice in how to prepare for this? Please, any advice will be SO appreciated!!!!