Breakfast for twenty five is served. Having worked for three casinos in my career I know how to pull off a buffet and when you're cooking for a large group buffet style is the way to go. The menu for this special brunch was hearty and simple. French Toast, Bacon and Italian Sausage, Scrambled Eggs with Cheese, Fresh Cantaloupe with Mixed Berries, Sliced Avocado and diced Roma Tomatoes, complimented with Donuts and Pastries.
When cooking for a large group you got to have a menu plan and then you need a hand. Fortunately my brother, brother in law and dad all jumped in for the assist. Two large brunches and a Texas size BBQ dinner in two days takes time, planning and a little luck. In this and most cases the luck involves having a kitchen compatible to the task at hand.
Traditionally when I make a big meal plan I eat last just in case I planned incorrectly. Considering I love to eat my plans are usually on the money. Having too much food is never the problem. Not having enough is a sin. The rule of thumb I use in planning for a hungry mob is to assemble an imaginary plate of all the items you're serving then multiply that by the number of guest then add two extra plates for good measure.
Good Dad Bad Man Food For Thought...