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Cook Talk

Wedding reception
Kristen seeker
Are these good amounts for a2pm wedding reception 60 pads pulled pork. 1 fried chicken breast per person. 40 pds potato salad 2 large pans Mac and cheese 20 pds cole slaw 8 gallons baked beans. Rolls and. Butter. Any suggestions
how many people?
kristen seeker
Karen grid nix
Wedding for 150. Reception starts at 1:30. 60 pounds of bbq pork. 1 fried chicken breast per person. 40 pounds potato salad. 8 gallons baked beans. 15 pounds Mac and cheese. 20 pounds cole slaw 100 cups of fruit salad. Rolls wedding cake.
This is a tough estimate because it is unclear if folks will eat before they come to the ceremony.

60 pounds of bbq pork, if this is ready to serve weight and for sandwiches, plenty; 45 would do. Add 2 rolls per person OR 5 buns or 12 slider buns per pound
1 fried chicken breast per person. Plenty.
40 pounds potato salad. I usually suggest 30-40 pounds per 100
8 gallons baked beans, I usually do only 3 gallons per 100
15 pounds Mac and cheese, if this is dry weight of the pasta, plenty. i quart sauce per pound, 1/2 to 1 pound cheese per pound.
20 pounds cole slaw, usually do 20 pounds per 100.

100 cups of fruit salad, OK, consider fruit trays instead, prettier, keep better, and the leftovers are more useful. See the fruit tray page.

wedding cake

I always recommend an appetizer plan for a wedding reception 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 serves about 100 guests.

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