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Cook Talk

Wedding Nov. 9th, I need help
Marcy
10/25/13
Hello Ellen,

My daughter is getting married on Nov. 9th, and I am doing the food etc. We are doing a cold buffet style, since we can not use the cooking equipment at the hall. Here is our menu, can you please let me know what amounts I need for 150 people...

Sandwich bar:

Sliced ham
Sliced Turkey breast
sandwich cheese
sandwich rolls
lettuce
tomato
onion

Condiment station:

all packets:
mustard
mayo
ketchup
salt and pepper
hot sauce

Salad station:
potato salad
pasta salad
garbanzo bean salad

Seafood station:
peel and eat shrimp
cocktail sauce
lemons

Drink station
lemonade
iced tea
coffee
bottle water
*we also have a keg of beer and there is a cash bar available

Appetizers (for hour between ceremony and reception, ceremony is at 4:30 pm)
fresh fruit display
imported cubed cheese
fresh vegetable display
fruit dip
ranch dip
assorted crackers

There is also a "Candy buffet" and we are having a cake and cupcake (planning on 100 cupcakes and the cake is a 12 inch a 8 inch and a 6 inch cake, we are making these items too)

a friend is bringing a feta dip with pita, and chipotle chicken dip..not sure if I should put this on food buffet or on appetizer.

Our theme is a carnival theme, so there will be popcorn and peanuts on tables and in bowls around venue. We are also offering bags of cotton candy.

I sure appreciate any help you can give me. I want to have enough food, but I dont want to over due. By looking over the site, I think I may of thought way too much food.

Thank you
Marcy Nolan

ellen
10/25/13
This is not too big a menu, and as long as you get the amounts right, you won't have too much left over. I suggest a few tweaks in the notes.

However, you need help. A party like this takes 3 people to set up the food and another 8 to set up, serve and clean up the party, and none of these can be part of the wedding party, because they need to work during the service. You need to be the mother of the bride, and not the kitchen manager, on that day. Press reliable friend into service, or hire some help- most church kitchens, for example, have some experienced folks available.

Sandwich bar:

Sliced ham
Sliced Turkey breast
I would broaden the meat selection, have 1/3 roast beef, 1/4 each turkey and ham, and 1/12 salami or another spicy sausage. Use the amounts on the sandwich page for meat, cheese, rolls and condiments.
Have a bowl of smooth peanut butter and some great jam, if there will be any kids.
sandwich cheese- mild cheddar, jack and swiss, sliced, at least 1 slice per person. Weight will depend on how thick you have it sliced.
sandwich rolls- consider an assortment of rolls and breads so you can have rye, honey wheat, sourdough, and some good rolls, but get smaller rolls (slider or turkey/cocktail size) and count 2 of these as one.
lettuce
tomato
onion
See condiment table. Add sandwich pickles, both bread and butter and dill.

Condiment station:

all packets:
mustard
mayo
ketchup
salt and pepper
hot sauce
add sweet relish
have some bottles of spicy mustard

Salad station:
potato salad- 6 gallons
pasta salad-8 pounds dry pasta
garbanzo bean salad- about 3 gallons
I would add a slaw or green salad, enough for 100, see the plan for 100 tables

Seafood station:
peel and eat shrimp
These are really messy if it is a dressy wedding. You need at least 1 pound per 4 (3-4 shrimp per person). If you get peeled, 1 pound per 5-6
cocktail sauce- 1/4 cup per person
lemons- 1/3 lemon per person
Could add 10 pounds cold poached salmon with caper and mayo

Drink station
lemonade- put with appetizers as a punch, 10-12 gallons
iced tea-About 12 gallons, 1/3 unsweetened
coffee- dinner level, see the beverage planning page
bottle water- 2 per person, buy where you can take back unopened cases
*we also have a keg of beer and there is a cash bar available- A keg serves about 40 people. Half kegs and ponies are available- try to have enough for all your beer drinkers.

Appetizers (for hour between ceremony and reception, ceremony is at 4:30 pm)
fresh fruit display- see the fruit tray page for fruit amounts and dip
imported cubed cheese- 1 pound per 12, some could be spreads, balls, or logs
fresh vegetable display- with this menu, I would do the classic relish trays with olives,etc, see the veggie tray page, and do 2
fruit dip
ranch dip
assorted crackers- 10 pounds

There is also a "Candy buffet" - usually 1 pound per 4-6

cake and cupcake (planning on 100 cupcakes and the cake is a 12 inch, an 8 inch and a 6 inch cake, we are making these items too) I would probably do 1 cupcake per person...

a friend is bringing a feta dip with pita, and chipotle chicken dip..not sure if I should put this on food buffet or on appetizer. Put with the appetizers. Don't put anything on the buffet that you don't have enough for everyone.

I hope this helps and you have a flawless day. If this saves you time trouble, or money, please make a donation, maybe a dime per guest, to support this site.

Marcy Nolan
10/28/13
Ellen,

You have certainly helped me to breathe better, and my heart paps are way less. This has put the food issue in a much more clear perspective, one in which we can deal with. The unknown is a very scary place and working within your guidelines are a blessing to me. I thank you for your time.

Marcy Nolan

ellen
10/28/13
You're welcome. You may want to pre-arrange with a local shelter or homeless feeding program to drop off any leftovers.
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