See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

son's wedding reception
My son is getting married on Oct 5 2013 and I am catering the wedding myself. The menu consists of fried chicken (being purchased) potato salad, macaroni salad, pasta salad, tossed salad and macaroni and cheese, along with corn, rolls, and fruit salad. It is being served buffet style. My question is with that many salads, how much should I make of each. We are also serving meat and cheese trays and a fruit tray after the meal. How much on those???? Please help
Perfectly friendly menu, but do have an appetizer table with the fruit as a tray, not a salad and a few other items and here is why:

Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.

One appetizer service area One serving area is needed for each 100 guests.

Now the dinner:

fried chicken (being purchased) 2 pieces per person plus a bit extra if some are wings
potato salad, 40 pounds raw potatoes per 100

macaroni salad, (consider omitting, since you have mac and cheese)
pasta salad, total of 6 pounds dry pasta per 100, you decide how to or if you will divide

tossed salad, use plan for 100 table, do 1 1/2 salad and dressings

macaroni and cheese, 10 pounds dry per 100, about 1 quart sauce per pound
corn, 24 pounds per 100
rolls, 1.5 pert person, or 2 if they are smaller. 3 pounds butter per 100.

If this saves you time, trouble or money, please make a donation, maybe a dime per person, to support the site.

E-Mail: (optional)