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Cook Talk

How much for sides
I'm sure his has been answered, sorry if so.

Having a wedding for 250+ with pulled turkey sandwiches and pulled pork wih 4 sides. I can' figure out how much of each side to have?
potato salad
pasta salad or baked beans

I looked on the BBQ and Brisket page and it says 1 gallon for every 10 people, but that confused me because it said it would be 4 1/2 gallons for 100 people. Unless I'm completely bad at math, that doesn't add up for me.

Thank you so much,

Amber, that is about 10 gallons total sides per 100 people. 4-4 1/2 is the potato salad, the rest is the slaw (about 2 1/2) and the baked beans (3). The mac and cheese is separate, about 1 pound dry pasta per each 8-10 with approx 1 quart sauce and 1/2 to1 pound cheese per pound of dry pasta. Be sure to have a crock pot of vegetarian sausages (Field Roast is a good brand) or veggie patties for the non-meat eaters, there will be some in this size crowd.

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.

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