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Cook Talk

Wedding recetion
Is this sufficient food for 140 people
55 pounds BBQ pork
225 pieces fried chicken
40 PDFs potato salad
6 gallons baked beans
300 oz Mac and cheese
Watergate salad
Wedding cake
Wedding recetion, 140 people
You get to cut back, and I strongly suggest you spend a portion of the savings on an appetizer plan, discussed below:

55 pounds BBQ pork- 35-40 pounds ready to serve, 5 regular or 12 slider buns per pound; thin sliced onions, 8 pounds; 5-6 quarts pickle slices, 5-6 quarts table sauce
225 pieces fried chicken- 140 plenty
Have one crock pot of vegetarian sausages or patties for any non-meat eaters, there will probably be some. Label it.
40 PDFs potato salad- 5 gallons, about 50 pounds
6 gallons baked beans- 5 plenty. Have at least 1 crock pot meat less for any vegetarian guests, label it.
300 oz Mac and cheese, start with 12 pounds dry pasta, 1 quart sauce per pound, 1/2 to one pound cheese per pound
Watergate salad/ Pistachio delight, 4-5 gallons
Slaw, 3 1/2 gallons
Rolls, 1 per person, not counting the buns, get good ones, 3 pounds butter

Wedding cake, go with the recommendation of the baker; you can reduce costs by getting a smaller decorated cake, either by having a groom's cake (often chocolate, carrot, etc) and/or having a small presentation cake with sheet cakes in the same flavor for the rest of the servings, these are called "kitchen cakes".

You definitely need to plan for an appetizer area, 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 works well for each 100 guests.

You can write back- I do suggest you read my article, wedding dinner, the link is at the top of the main cooktalk page.

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