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Cook Talk

Wedding reception
We are hosting a reception following our daughter's wedding next weekend, for 250 guests. We are having the dinner catered, but the guests will have about 1 - 1 1/2 hours before the meal is served at 7:15 or 7:30. We are doing an hor d'ourves table with 5-6 fruits, 5-6 veggies and carved fruit & veggies along with cheese and crackers to hold people over for the actual meal.

I have over 5 lbs of crackers, 2 pp
I am ordering 12 lbs of cubed cheeses (4 types)
I was planning on 20 lbs of veggies; carrots, broccoli, cauliflower, peppers , celery and cherry tomatoes.
I was planning on 15 lbs of fruit; strawberries, cantaloup, pineapple, honeydew, raspberries, blackberries, blueberries, and a watermelon or two.

Also, we are serving tea and Paula Dean's strawberry lemonade as well. How many gallons of each would you suggest for a 3 hour period? (Water and soft drinks will be provided after the meal is finished. I was thinking it would be nice to have the tea and lemonade option all night though! (Wedding starts at 5:30, ends at 10:30-11:00)

Can you please tell me if this is enough for hor dourves when we are serving a complete meal afterwards?

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