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Cook Talk

Wedding Reception for 160 people
Hi Ellen,
I am buying the food for my daughter's wedding reception and having a friend cook it. Our menu is staying simple.
ham - wanted to do the pre cooked and slice them and use pineapples
whole corn
green beans
whole new potatoes - season with butter/parsley

dessert is the wedding cakes and some candy on the popcorn bar
sw and uswet tea, coffee, water
can you tell me if I am calculating my food purchase correctly?
plans are to buy:
40LB of boneless ham
7-#10 cans of whole kernel corn
8-#10 cans of green beans
80#10 cans of whole new potatoes
14 doz of rolls
about 4 gallons of punch
about 5 gallons of tea
making coffee as needed but beginning with 2 -3 gallons
I appreciate your help and look forward to hearing back from you very soon. Not much time left. I only have 3 weeks left to plan.
thanks much!!

Lisa, this is less food than I would buy for a buffet service for this many people, especially if it is self serve.

40LB of boneless ham- 60
7-#10 cans of whole kernel corn- 8
8-#10 cans of green beans-8
80#10 cans of whole new potatoes-10
14 doz of rolls-at least 20 pounds, or 1 1/2 per person- get good ones, not squishy
need 5 pounds of butter
about 4 gallons of punch- at least 8
about 5 gallons of tea- at least 10, 12 would not be a bad idea, 1/4 unsweetened with no cal sweeteners available, 30-40 lemons in wedges

Why Wedding Dinners 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. You would do well with 2 service areas.

I hope this helps. If I have saved you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you.

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