See a letter from Ellen about the donation campaign. Your help matters!

Cook Talk

Outdoor Lake Wedding
pAULA Wells
05/19/15
The menu is for 225 people.
BBQ pulled Pork
Baked Beans
Green Beans w/ Potatoes cooked together
Mexican Corn
Cole Slaw
Caesar Salad W/ grilled Chicken breast pieces
Rolls, could be use for sandwiches
There will be swimming and about 30 people will be spending the night. Oh did I mention, we're from the South and we love to eat. But when the food is gone , they are on their own, and they understand. One big happy family!
How much for everything?
Thank you, so much. LOVE your site!
pAULA Wells
05/19/15
I wanted to add this Lakeside Wedding is Semi Formal . If there is any food left over, it will be put away after the dancing and cutting of the cake. So we can use it to feed later in the day. Wedding is at 11am and the swimming should be around 4.pm . Does this sound ok? Thank You.
ellen
05/19/15
BBQ pulled Pork, 55 pounds
a crock pot of vegetarian sausage or patties for any non-pork eaters. I like Field Roast brand.
Baked Beans, 3 gallons per 100
Green Beans w/ Potatoes cooked together 55 pounds green beans, 10 pounds potato pieces
Mexican Corn, 45 pounds
Cole Slaw, 6 gallons
Caesar Salad W/ grilled Chicken breast pieces, do salad for 150, using the plan for 100 list, 1 pound boneless raw chicken per 5
Rolls, could be use for sandwiches
12 pounds per 100
5 pounds thin sliced onions per 100
1 gallon sliced pickles per 100

Why You May Need an Appetizer Table
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.

If this saves you time, trouble, or money, please make a donation, maybe a nickel or dime per guest, to support this site. Thanks.

Re:
Name:
E-Mail: (optional)
 
Message
Body