SERVING EQUIPMENT

• 1 large (16-18") round board for cheese service

• Large cazuela for salad service

• Medium cazuela with tea towel for bread

• 7 crockpots:

  • 1x 6-quart (for turkey)

  • 5x 4-quart (stuffing, potatoes, brussels sprouts, green beans, carrots)

  • 1x 2-quart (gravy)

UTENSILS PER DISH

• Turkey: Large serving spoon + tongs

• Stuffing: Large serving spoon

• Mashed potatoes: Large serving spoon

• Brussels sprouts: Slotted serving spoon

• Green beans: Slotted serving spoon + tongs

• Carrots: Slotted serving spoon

• Gravy: Towle gravy ladle

KITCHEN EQUIPMENT

• Electric knife for carving

• Large cutting board for carving station

• Multiple sets of measuring cups/spoons

• Mixing bowls

• Sheet pans

• Roasting pan

• Food processor or blender

TABLE SETTINGS (per person)

• Dinner plate

• Salad plate

• Bread plate

• Wine glass

• Water glass

• Full cutlery set (dinner fork, salad fork, knife, spoon)

• Linen napkin

• Dessert plate and fork (for living room service)

LINENS

• Tablecloth

• Service towels for crockpot stations

• Additional napkins for service

• Tea towel for bread service

ADDITIONAL

• Small bowls/ramekins for butter service

• Serving platters for desserts

• Ice bucket and tongs

• Water pitchers

• Multiple trivets for hot dishes

• Cake server for desserts

• Coffee service equipment