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Cook Talk

Menu for 300
Carol Rouly
We having roast beef ( what kind). Crab stuffed chicken carrot souffle , green bean bundles, rice, potatoes. Gravy? Corn macroni and cheese for 300. Help with menu, now to set Up, how much to cook
Carol, this is a very complicated menu not really suitable for DIY, and a party this size requires a full commercial kitchen. It takes 4-5 people in the kitchen and at least 18-20 out front to set up, serve and clean up. Requires a manager also. It sounds to me like this is way outside your realm of experience.

Please write back with more information about the event, your background, the facilities and whether the menu is up for changes.

Good day need help how much to buy for 300 people for wedding.
Our menu is:
Baked boneless ham
Potato Salad
Caesar salad
Homemade dinner rolls

Desserts we are buying them so how much should we buy the menu consist of:
Pies the large sizes they sell

We are making the parfaits:
Parfaits (jello with whip cream) and ( crumbled cake whip cream custard blueberry sauce)

How much food should we buy to cover all this.

First, just a reminder; a party this size takes 4-5 people in the kitchen and about 18 out front to set up, serve, and clean up the party, even with buffet service. These folks don't go to the wedding, as they will be working.

Second, you need an appetizer plan and here is why:

"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 is needed for each 100 guests.

Now on to dinner. This is an unusual menu, and somewhat starch heavy, I am suggesting some tweaks.

Meatballs- 50 pounds, 3 quarts sauce per 10 pounds
Baked boneless ham-100 pounds

Rice- 8 pounds dry per 100
Stuffing- 1 quart ready to serve per 10; about 8 gallons

Potato Salad- 4 gallons per 100. However, please consider doing 2 vegetable salads such as broccoli cauliflower, corn salad, pea salad or some such, 2 gallons each per 100, as this menu needs some vegetables

Caesar salad- use plan for 100 list, 3 times the amount for 100

Homemade dinner rolls- 36-40 pounds, 5-6 pounds butter

Cheesecake- consider doing the mini cheesecake bites, 2 per person. If whole, about 60 pounds, cut small slices
Pies the large sizes they sell- about 20

Parfaits (jello with whip cream) and ( crumbled cake whip cream custard blueberry sauce)
These are a problem, as they need to be refrigerated right up to service because of the jello and custard. I would change, or at least do only one. Small 3-4 ounce cups, about 150.

You may want to make some changes, if so, just write back.

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