Father's Day Events

We were asked to help welcome back the parishioners to St. Mary’s Catholic Church with receptions after all of the masses on Father’s Day weekend. We prepared the food for 400 people and had a really nice turnout.

Here is what was on the menu:

Saturday Night’s Reception

Roasted chicken sliders with caramelized onions on Parker House rolls

Potato salad

Hummus and assorted vegetables

Assorted cookies

Sunday Morning’s Reception

Sausage and egg sliders on Parker House rolls

Fresh fruit

Yogurt parfaits

Pastries

Sunday Brunch Reception

BBQ sliders on Parker House rolls

Hot dog sliders (hot dogs cut into thirds)

Potato salad

Coleslaw

Assorted cookies

Assorted desserts

Preparation

Here is how we made the chicken sliders. We used this technique for all of the slider preparations.

The day before we marinated the chicken in Dale’s, Worcestershire, onion powder, garlic powder, dried thyme and dried parsley. The chicken marinated overnight.

Marinated chicken ready for roasting

Trays of roasted chicken

Roasted chicken getting ready for slicing

Caramelized onions

First, cook the Parker House rolls in a 350 degree oven for 18 to 20 minutes. Then let them cool for about 15 minutes so they will hard enough to slice in half.

Sliced the Parker House rolls in half and layered on caramelized onions

After slicing the cooled roasted chicken, we layered it on the chicken.

Sliced roasted chicken layered on top of the caramelized onions

After layering the roasted chicken, place the bottom half of the Parker House rolls, then slice into squares.

Assembled sliced sliders

After slicing the Parker house rolls into slider size bites, then replace the tray and flip them back right side up. This pan is ready for reheating.

Finished pan ready for reheating

This technique can be used for any bun or roll that you need to make in bulk.

Happy Fathers Day!