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Cook Talk

Feeding finger foods for 150 at daughters wedding
Marcy
02/01/14
My draughts wedding is in July. Ire emotion will begin at 7 in a cute barn. We plan to self cater and serve only finger foods to include:

Vegetable tray
Cucumber
Celery
Carrots
Broccoli
Cauliflower
Tomatoes
And a dip of some sort, maybe ranch

Fruit tray (kabob style possibly or watermelon boat style) maybe both!
Strawberries
Grapes- red/green
Watermelon/honey due
Pineapple
With a fruit dip as well
Would like to do some little smokies in BBQ sauce
And meatballs in a grape/ BBQ sauce

Cresant rolls and an assortment of cold cuts, ham turkey aNd roast beef with sliced cheese don't know what kind so any suggestions appreciated please!
Is a cheese /cracker tray necessary and what do you recommend? And how much of all of this?
Thanks for your help!

ellen
02/02/14
You are doing OK with the menu, you want to add a starch or
ellen
02/02/14
two- chips and dip, bread and a hot dip, potato or pasta salad, etc. What is your choice? Write back.
Kristi
02/02/14
Great a dip and chips and a pasta salad! Menu final now could you help with amounts? Don't have even an idea on amounts!

Thanks

Kristi
02/02/14
Also forgot to mention pinwheels will be a part go the spread as well!
Marcy
02/03/14
Reply soon please... :)
Marcy
02/03/14
Reply soon please... :)
Marcy
02/03/14
Reply soon please... :)
ellen
02/03/14
For best success in serving and guest care, these could be ready, basically as appetizers, in a separate area when the guests arrive:
chips- 1 pound per 10, could do part potato and part other crisps
dips- 1/3 cup per person, or 1/4 cup of each for 2 or more
little smokies in BBQ sauce- about 12 pounds
meatballs in a grape/ BBQ sauce-about 12 pound
Each will take about 3 quarts total of sauce
cheese /cracker tray necessary? Yes
about 8 pounds cheeses, some can be spreads, logs or dips.
lemonade or punch (8 gallons)

Lunch

Pasta salad- 9 pounds dry pasta, or 1 1/2 times any of my pasta salad for 100 recipes

Consider adding a corn relish, bean salad, or slaw, very nice with this menu and brightens up the plate

Vegetable tray
Cucumber
Celery
Carrots
Broccoli
Cauliflower
Tomatoes
And a dip of some sort, maybe ranch
The very best for this is, use the veggie tray page, it includes dip advice and amounts, and ranch is by far the most popular choice. Make for about 100

Fruit tray (kabob style possibly or watermelon boat style) maybe both!
Strawberries
Grapes- red/green
Watermelon/honey due
Pineapple
With a fruit dip as well
The simplest and prettiest fruit presentation is fruit trays- keep better than fruit salads or kabobs, not nearly so tedious to prepare, easier to eat, and the leftovers are more usable. See the fruit tray page; the deluxe tray for 100 would be about right if you use all the options. You can do some kabobs for decoration, along with the pineapple tops with berries and maybe edible flower sprinkled in.

Pinwheels- 2-3 bites per person, make 1/4 something vegetarian

assortment of cold cuts:
ham
turkey
roast beef
The split on this depends on the crowd and the part of the country; usually 1/2 turkey, 1/4 each beef and ham. about 22 pounds per 100. Lots of men or heavy beef country? Do 1/2 beef, split the rest turkey and ham.

sliced cheese, about 10 pounds; have mild cheddar, jack and/or Swiss, a pound of pepper jack
add a bowl of smooth peanut butter and some good jams if there are any kids attending.

crescent rolls- 4 large for each 3 persons, or 2 smaller/mini per person. Consider doing part crescents and part other good crusty rolls. Maybe one loaf of good white bread or potato bread such as Pepperidge Farm, for the kids?

sandwich condiments, see the sandwich page for a list of what is needed for 100 people, increase about 1/4 for your group.

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