Plan a Brunch for 50 in 48 Hours WITHOUT Losing Your Mind

Hey, my name is Paneer Papa and I am hosting a brunch in 48 hours

I'm going to show you everything I do to make sure that it is the best party everyone's been to

To run a successful brunch or dinner, there's a few things that you need to do. one is find the right people, plan out your menu, and make sure your venue or wherever you're hosting it is exactly what you need

So for me, I've been a private chef for about four years now

I tend to host all my dinner parties at my house. Just easier for me

And everyone kind of loves it because it's coming into like a friend's house and really just enjoying the time that they spend with some

really, really good food. So what I typically do is I will plan out my menu on Wednesdays. I will

go grocery shopping on Thursdays and then Thursday night. I start to cook everything Friday

finish cooking everything, getting the house set up and then Saturday. If it's a dinner

I'll take a bit more time cleaning everything. This time around it's a brunch. So I'm going to start

all my cleaning Friday night and get everything set up Saturday, start heating everything in

and wait for everyone to come in. Right now it is Thursday at 11.30 a.m. And I am going to start

making a bunch of pizza doughs. I'm going to head over to Costco and my normal grocery store here

pick up all the ingredients, you know, organize them and kind of plan out like, okay, what am I going to do

and cook now or if I just have time to cook everything tomorrow

is the next day and I have a ton of cooking today but we are going to start with a workout

and then from there come back and start cooking all of our sauces and starting starting to get

ready for the brunch tomorrow all right in a bit All right

Yeah, so this is Nick. Nick runs Rosa Salsa. He is who I'm co-hosting this brunch with

But yeah, you want to give a little spiel about your salsa? Yeah, so we're a grilled and blended salsa

The traditional salsa out there is super watery and chunky. So with ours, you dunk your chip in and you pull it out and it sticks to the chip

That's a good smoky flavor to it. And that's us. Yeah. So we're going to be taking his salsa and running it through as many of these dishes that we're making today

And I'm sure it will taste delicious. We'll, like, kind of taste your oven at there

I like, I still, like, has no other aspect, but that will help

So this is, like, a hand-toe. so we have a so we have a few things we still need to do

One of which is actually cooking the pizzas. So I had my buddy Nick Raltru, who makes the salsa's

So he's a great guy. So he came in, dropped some stuff off, we cooked a little bit, some

bit. You saw I now starting on the pizzas just all right so pizza is rested and now comes out

looking like this. The entire pizza is not fully cooked because we want this to cook again

later. So now I'm just going to put this in the freezer and then tomorrow we'll add

the beans, cheese, pico, and finish it up. All right, so it is 1230

We're done with today, cleaned up a bunch of stuff. So now tomorrow it's really kind of heating up stuff

I got Nick coming in tomorrow on like 830 or 9 to start decorating and move stuff around

And still got a clean, like a bathroom, but beyond that, it should be pretty simple

It's really just kind of pushing everything else across the finish line

Cook is hopefully not going to be crazy, difficult. I might wake up probably around like seven or so, maybe six, who knows

Just to make sure I have plenty of time to do everything, I probably won't need to be up

that early, but, you know, just good practice to make sure that you have everything in order

and then, hey, if you're done with your food early, not bad

All right. What legs do we have left

None? Okay, those are all cracked. All right, that's the case. I need to keep one, two

Okay. These are refined enough. All right, yeah, so keep two, and then..

Or just take these out. Yeah, yeah. Hi, yes

Cheers, cheers. Let me get from OJ. Now, thank you. Happy birthday

All righty. My name's Abe. I go by Panirpapa. I'm a private chef here in Austin

What I do is these dinners, I do high protein meal prep, and I have a protein pizza

which has about 650 calories and about 63 grams of protein. So it's a really, really delicious frozen pizza you can buy

So I'm at Bay, and we had this idea of, like, doing like, a collab, and so now just like the embodiment of it, which we're just like the embodiment of it, which

which is really fun. So I run Rosa where grilled and blended salsa

So most of the dishes today have Rosa Incorporated in it, which is gonna be really fun. So there's a ton there you guys can try

but you wanna go through a menu? Yeah, so starting on this left side

we have Shukshuka. So it's a nice, like, spiced tomato dish. It served with some nice sourdough over from sour duck

This one, we added a little bit of the Rosa Habanero just to kind of give it that nice warmness

Doesn't have too much of a kick. There's eggs and feta, like, just kind of draw on right through it

To the right, we have our basic hash balance because you know this is a brunch, so we need to have brunch food So yeah if you need condiments for that let me know I pull whatever I can from the fridge To the right we have waffles So these waffles are going to be on the little bit sweeter side

It's a mixture of what I cook for my clients. So it would be not a super protein waffle, but just like a protein waffle

And then we got some nice maple syrup to serve inside of that. In the middle, we have our eggs Benedict

So Eggs Benedict has tri-tip that's been marinated in Nick's habanero salsa

So we went ahead and cooked that. Suvied some eggs, did a little bit of Hollandeys

So go for that one. To the right of that, we have a dirty chai oat milk French toast Hawaiian roll

Got to get the bus rind. All right. Coated in some nice sugar

This will taste delicious. You know one of the sweeter sides. All right, on the left, we have over here, Nick, you want to move a little bit

Yes, sir. All right, so all of you've heard of a flattened croissant, right

If you have it, it's basically a croissant that you get from any bakery, and you flatten it

You add a little bit of honey and butter to it, and then you get it nice and crispy

So we took those, and we turned it into your favorite brunch items

So we got a nice little avocado toast. So the avocado toast got avocado

Some got a little bit of tomato, a little bit of ricotta, and then basil and balsamic vinegar

The other one, the one that's white, is a ricotta toast. So ricotta toast has, let's see, chili crisp and honey, so it gives you the nice, like, spicy sweetness to it

One of the main events is our Mexican pizza that we have right over here

So this, Ab's Kitchen Protein' Frust, layer of refried beans, layer of blended Mexican cheeses

We have a mango pico de gallo, we have an avocado crema, and then we have the

habanero Rosa salsa. All right, who else we got? And the last, chilequillas. Chilucalyze

So yeah, okay. But yeah, once again, thank you so much for coming

Give yourself a round of applause and let's get eating. Let's go. Hi everyone, happy Saturday

Happy Saturday. Oh yeah, this is a great. Oh, do my little dance

Favorite food item. I'm gonna be honest. It wasn't anything that had Rosa in it

Well, we can't say that. It really is. But my favorite today was the, what was the little French toastballs

The French toast balls were really good. I know. What do you think

What was your favorite? Personally, my favorite was having my friends together on Saturday morning

Because life's too short. I need you to meet that. Tell me, what was your most meaningful interaction today

With the food. With the food. It's a spiritual experience. Yep, I heard brother. Let's move on

What was your favorite dish? Um, I like the French toast and I also liked the pizza

The one with ricotta specifically. Um, yes, I liked the ricotta pizza and I think the mimosas are always ahead

To be sure. Right. Did you make any new friends today? Um, yeah

I love to ask Sondon, what is your favorite food? Well, there was a lot of good food here, but my favorite snack was a chef

Did you take a bite So Rachel what was your favorite food

Mine would be the French Tooth Saunter. I'm literally obsessed. I have to say, though, the Mexican pizza was my favorite

It was so flavorful. I never thought about putting refried beans on the bottom as a base

but that was everything. So seriously, cheers for a successful, eventful day

videos and different. Overall, like kind of an event. Like, it was just

like, genuinely, like, so fun. I think it's stressful because I don't host events a lot

Mm-hmm. To, like, be a part of, like, the preparation, decorations and have the anxiety of

like, is anybody going to show up, you know? Yeah, yeah, and then, like

the food's phenomenal. And then it's just, like, drinks are flowing and, like, that was, like

so much fun. Yeah. I think we made people's weekends. Oh, dude. And, like, that's, like

that's great. Yeah. I don't know how you hosted it's so stressful

Yeah, like I, I mean, I do this every month, and, like, definitely, there's a point in the, like, a few days leading up where it's, like, all the, like, I don't feel stress at all, and all the stress hits, like, literally all at once

And I, like, then I turn into, like, what you see on the bear is, like, super stressed out, like, , like, pseudo ripping into people

He didn't even say hello to me for that. He was just like, Nick, operate. I was like, yes, sir, yes, sir

Nick, do this, this. I was like, yes, sir. And then, , you know, then it got done

And it was great. It's stressful as , though. Yeah. Yeah, it gets there

There's so many moving parts, bro. Imagine today you had to reheating cookings today

Yeah. And we had to decorate and we had a clean and then we had move furniture. And then we had like everything crescendoed

And then it was like beautiful. Yeah. It's actually crazy. Like so. It literally didn't come until like 1130

Everything was done. I swear to God. Yeah. Like everything wasn't done to like 11. Yeah

Yeah. It's insane. It's great. Yeah. You know? And that's the thing that's like. if you throw a dinner party you can't expect everyone to show up or if you throw like any type of food party

can't expect everyone to show up right on time so you have to really buffer for like when you're actually serving stuff

and like a lot of times what I do is like when I if it's a larger event like this I will put in like hey

event starts at 630 food will be served at like 715 that way you know that there's going to

be this 45-minute buffer and that if anyone doesn't show up at like 5-7-15 that's when you serve food

if they're late to it they're late to it but like you give them a buffer yeah you need a buffer

this time around it was about 30 minutes uh so that's like a good like kind of thing sometimes it's

nice to have snacks or like for us we got lucky like Nick was like dishes out drinks to everybody

as I was like just finishing up whatever cooked this day oh today I was front of house always have somewhat like a few people who like know how to work your crowd like Nick knows how to work your crowd super well just from doing all the salsa sales I've got a few buddies who knows how to like work a crowd I've just learned over time just from all these dinners and then like they'll fill in the pockets where like there might be some people who don't talk to talk as much and they'll like get everyone going that's that's what you want you're just creating everybody in the circle you know it's just like everyone has their own thing but just like togetherness is

like the best. That's what it takes to run a brunch. If you want to see more stuff like this

subscribe, comment, like the video, and I hope to see you in the next one. Peace. Salo