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I am planning a wedding for May 5 for 150 guests (97 RSVP'd yes & 67 maybes plus 20-30 church members that haven't responded). I have studied various posts and each page for the different categories of foods that I've from your website. I wanted to make sure that I am on the right track. The menu is as follows.
Mosticcoli 27 lbs dry pasta with 6 1/2-7 gallons of traditional meat sauce
Any help or suggestions would be very much appreciated.
You did great to use the site as a DIY guide, as I hoped people would.
With 97 yes, 67 maybes, plus 20-30 no word, you are over 150- with the wedding party added, 200 would be a safer estimate, or at least 180. So I am going to proceed at 180.
This needs 3 serving lines for everyone to be served in less than an hour. 4 people in the kitchen and about 10 out front to set up, serve and clean up, and the people setting up cannot be at the wedding.
Green beans 33 lbs
Cole slaw 3 1/2-4 gallons
Raw veggie tray = good, get some parsley or kale to trim the trays
Fruit tray- short, aim for at least 20-24 pounds fruit bites
Rolls 330 & butter 1-1 1/2 lbs- 20 pounds, consider cuts of baguette or foccacia; 3-4 pounds butter
Country Time lemonade 14 gallons, amount OK, please consider switch to frozen lemonade concentrate, MUCH tastier
Butter mints, 6 pounds per 100
Wedding cake & Cupcakes- if you do just one flavor cupcakes, 1 per person counting everyone, then the wedding cake for the wedding party creates the extras. Useful to consult your local wedding cake specialist!
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