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[quote=Anonymous]You can buy the more expensive chafing dishes or you can buy the less expensive temporary foil chafing dishes that use Sterno.  You can rent the more expensive chafing dishes, but I don't know if you can find a rental company that keeps dishes Kosher.

Last option, see if you have any Jewish friends who keep Kosher who can loan you a crock pot or two for the meal (brisket once warmed in the oven will keep fine in a crock pot as long as there is juice to keep it from drying out).

Suggestions:
- Heat brisket early, put in crock pot on low, turn to high 20 minutes before dinner
- Reheat chicken early, then put on warming tray.  If you have an extra crock pot, do same as brisket.  If you don't have a crock pot, put the chicken back into the oven about 15 minutes before serving time on a high 400-450 deg oven to reheat at the last minute
- Use 2 racks in the oven.
- Bottom rack, kugel and vegetable side, these can sit covered with foil on the serving area during the last 15 minutes reheating the chicken
- Top rack potatoes, then salmon.  Put salmon on warming tray while reheating chicken
- Stove for rice, soup and the other part of cooking potatoes and salmon

You want to use the top rack to cook the potatoes/salmon and the bottom to reheat the kugel/vegetables.  When you use two racks, the top rack insulates the bottom slightly and what's on the bottom rack cooks slower.   It's better to cook the kugel and vegetables at least partway first and then put them on the bottom rack, then use the top rack for cooking the potatoes and salmon.  This will give you better final results.

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