You have a good start.

Pig Roast - 250 lb hog w/sauce
Usually 1 pound whole hog per person is about right, so you are over on the meat, and you do want to offer at least one dish that will act as an entree for those who don't eat pork.

The reception starts at 6 pm and we are hoping to eat by 6:30 or 7:00 at the latest.

Roasters only hold 13-14 quarts safely when used for casseroles and stews. You will run out of beans, you need 4 1/2 gallons= 18 quarts, too much for one roaster. You will also not have enough of tmac/cheesy potatoes- you need a total of at least three roasters for these, and I would do 2 12 quart pans of each and have some leftover.

Pasta salad made with 6 pounds dry pasta would be plenty.

A sweet dip for the fruit- creamy or caramelly. Ranch dip for the veggies.

Put out all your nice munchies on a nibble table to greet the guests and you will have time to serve up the buffet dishes.

Our venue has a prep kitchen with counter space and 48" fridge, but no cooktop or oven. Because of this we are doing a cold/room temp buffet. Wedding is at 4pm reception to start as soon as done, since it is the same building. Here is our list as of right now. I feel like it is too food sometimes and not enough at others since it will be over dinner time!
Any input you can give us would be great. Thanks in advance.

Meats:
Roasted salmon (whole fillets) 18lbs
Shrimp (cooked, 31-40ct) 25lbs

Thin sliced meats for sandwiches & antipasto:
Roast Beef 7lbs
Prosciutto/Smoked Ham 7lbs
Roast Turkey 7lbs
Assted Hard Salami, Capicola and Mortadella 5lbs

Cheeses approx 21lbs:
Goat cheese logs rolled in spices (4-6) (spread)
Rob's Crab ball (spread)
Sun dried tomato and pesto cheese torta (spread)
Swiss (thin sliced, sandwiches & antipasto)
Munster (thin sliced, sandwiches & antipasto)
Sharp Cheddar (thin sliced, sandwiches & antipasto)
Provolone (thin sliced, sandwiches & antipasto)
Mozzarella (thin sliced, sandwiches & antipasto)
Monterey Jack (cubes)
Dill Havarti (cubes)
Colby (cubes)
Gouda (wedge)
assorted specialty cheeses (undecided yet)

Sides, Salads & Apps:
Mixed greens salad(15 h romaine/30c mescalin /1lb mixed herbs)
Tabbouleh (or other couscous salad) 5lb
Pasta salad (vinaigrette based) 5lb
Bean salad (vinaigrette based) 5lb
Deviled Eggs 75 eggs/150pc

Fruits & Vegetables:
Roasted red peppers, zucchini, eggplant and tomatoes Not sure how much...for vegetarians

Relish Tray:
Assorted black olives 4lbs
Assorted green olives 4lbs
Marinated artichokes and mushrooms 8lbs
Baby dill pickles 4lbs
Pickled stuffed cherry peppers 4gallon
baby sweet pickles 4lbs

Veggie tray:
baby carrots 4lbs
Celery 3lbs
Cherry tomatoes 4quarts
Broccoli 4lbs
bell pepper chunks 8lbs
cucumber 8ea
snowpeas 4lbs
Cauliflower florets 4lbs

Fruit Tray:
Cherries 5lbs
Grapes (4lb each green & red) 8lbs
Strawberries 4lbs
Watermelon 16lbs
Cantaloupe (4 at 4lbs) 16lbs
Honeydew ( 4 at 2lbs) 8lbs
Pineapple (3 at 3-4lbs) 12lbs

Condiments, Dips & Sauces:
Mediterranean bean spread or hummus 2qts
spinach dip 2qts
Ranch or French onion dip 2qts
Baba Ghanoush 2qts
Mayo (sandwiches) 2 qts
Mustard (sandwiches) 1qt
Butter (sandwiches) 2lbs
Horseradish (sandwiches) 1qt
Cocktail sauce 2 gallons
Caramel fruit dip 1qt
Yogurt fruit dip 1qt

Breads:
small cocktail rolls 6 dzn
mini croissants 7dzn
Assorted crackers 10 lbs
pita chips 12 lbs
rye party bread Not sure how much
Baguettes (sliced) Not sure how much
Hors d' Oeuvre Twists (2-4 flavor filings) or store bought breadsticks 13dzn

Beverage service will be self serve with spigot beverage jars holding Unsweetened Iced tea sweeteners on the side), Water with lemon and lime, Fruit punch (for kids), Berry Vodka Lemonade and White Sangria, along with wine and beer. Still looking for 1-2 more beverage options for in the jars.

The meats and cheeses are good very nice slection.

I would half the green salad and the veggie tray, you have plenty of relishes, dips, etc. You do need to add a fat free ranch for another quart of dressing. I would do only 2 gallons of stuffed peppers at most.

You do not need the rye cocktail bread or the baguettes.

Sloppy Joes- 22 lbs meat, 10 dozen buns

Cold Ham/Turkey sandwiches- 14 lbs meat, 10 dozen buns

Potato Salad-3.5 gallons

Macaroni Salad- 3.5 gallons

Coleslaw- 2 gallons

Pickles-2 gallons

Potato Chips-10 lbs

Meatballs- ? lbs

Assorted Veggies- 20 lbs veggies, 6 qts ranch dip

Beans-6 gallons

Soda/water- 400 cans/bottles

Ice Tea/Lemonade- 12 gallons

sweet and sour meatballs, 2 ounces per person mini sausages, 2 ounces per person
homemade chicken salad for some kinda sandwich, 1/3 cup per person (that's about 2 1/2 ounces) plus 2 lttle/mini rolls or 1 small
cheese ball you need a total of 2 ounces of all cheeses including balls/logs cubes and slices below
crackers-6 pounds per 100
vegetable tray: cheese squares,pickles, olives,carrots- how about 1 relish tray for 60 (see veggie tray page) plus the cheeses as above
fruit tray:grapes,pineapple,strawberries
dips, ranch, fruit dip (see fruit tray page, very detailed
punch for fountain 6 gallons PLUS water and an unsweetened choice
chocolate for fountain- hate these for weddings. See the chocolate fountain article for why and amounts and alternatives.
having cup cakes stacked on tier. 1 per person plus 10%, especially if there is more than one flavor, some people will take 1 of each flavor
plates 3 salad size per person
napkins 4 per person
forks 2 per person
glasses 2 per person plus 10%

For this summer wedding, would you consider a good chicken, such as my orange dijon wedding chicken, cold poached salmon, rice pilaf with mushrooms or almonds, roasted new potatoes, Greek salad, green beans? The peach cobbler and cake are fine, but the menu I am suggesting is easier and less expensive than the one you mentioned, and more interesting.

Whatever. You want 5 ounces ready to eat main meat (say beef) and 3 ounces ready to eat second meat per person; 1/2 cup each of the starches and each of the veggies. Two small rolls and butter, see beverage page for help on beverages.

The usual fee for catered food is 3 to 4 times the cost of the food itself, plus any extra for rentals of tables, serving equipment, etc. My experience with dessert bars that a re self serve is people take \one of each for up to four pieces.

You can email me directly at the contact at the bottom of the page, and I will try to help.

Roast Beef with rolls - serves 100- OK, but none left
Blackened Chicken Strips - serves 100-OK
Hot spinach & artichoke dip (4 quarts) serves 60- only dip- need enough for everyone
Combo Platter – cheese, vegetables, fruit serves 50- enough for everyone
Jumbo Hot Wings (20 pounds) serves 80-OK
Shrimp with cocktail sauce - serves 50 NOT OK. Most popular item- either order enough for everyone, or skip entirely.
Seafood stuffed mushrooms - Serves 50- serve 100 if also serving shrimp, or everyone if no shrimp
Asiago Stuffed Potatoes serves 100- enough for everyone
Chocolate Dipped Strawberries serves 50- 1 per person
plus 10%

Vinaigrette coleslaw using four heads of cabbage, onions & green pepper.

Potato Salad made with 30# potatoes

My sister will also be bringing two large bowls of pasta salad.

210 buns

1 Gallon BBQ sauce

With the turkey and brats, a 125 pound head-off hog will be fine. 100 is cutting it close. When you do pork only, you need at least 1 pound head off whole hog per person.

The slaw will be very short, since people will take it for salad as well as for the sandwiches. See my slaw page for recipes for 100, make at least 1 batch (I would do 1 1/2- slaw is cheap).

I would take my lemonade as frozen concentrate and only make 2 gallons of each, keeping concentrate for 2 more gallons in the freezer. Probably not needed, but you will be covered.

Remember to take fresh lemons for both the tea and the lemonade- circles for the lemonade for decoration, but wedges for the tea for real use.

One table of appetizers for guests waiting for bridal party - consisting of fruit, vegetables, cheese, crackers, dips

Dinner:
Beef Tenderloin, bernaise sauce, horseradish sauce

Chicken/peppers/pineapple skewers with pineapple sauce

baby spinach salad, w/dried cranberries, walnuts & strawberry viniagrette dressing

Roasted Herb Potatoes

Vegetable medley (broccoli, cauliflower, carrots)

Pasta and a cream sauce

yeast rolls

water, tea, regular punch, champagne punch

southernfood.about.com/od/strawberryshortcakes/r/bl00521b.htm

during photo time - app. is tortilla pinwheels and poppycock - hot cocoa and cider - due to the late fall weather the bride just wanted some munchies.

buffet:

spinach strawberry salad
sweet and tangy coleslaw 1/3c per person
baked beans 1/3c pp
cheesy potatoes 1/2c pp
large veggie and fruit crudite with sweet dip and ranch
pulled pork sandwiches 1.3 sandwiches pp
chicken pieces 1.25 pp
sweet cornbread with whipped butter
boiled peanuts for those southern folks and pralines
Sweet Tea 6 gal
Unsweet tea 3 gal
Lemonade 3 gal
Water
Coffe, Cider, and Cocoa

Have done this for several friends but southern bbq is a little less formal than what I have done before and just want to make sure it is special for them.

My family and I are catering my wedding of 150. It will be an evening reception (7:00) and would love to have my guest filled and not hungry. My menu includes: 4 fried turkeys, 3 spiral hams, 240 chicken drumette pieces, 40lbs of seafood penne pasta (crawfish or crab meat which ever is cost effective), 30lbs dirty rice, 20lbs of green beans, 13 heads of roman lettuce, and 200 dinner rolls. For dessert, will be the wedding cake and a sweets table with a chocolate fountain. The items for the chocolate include strawberries, cantalope, prezels, marshmellows, and assorted cookies. I will be serving lemonade, bottle water, and coffee. Oh, alcohol as well.
I'm sticking to a budget so will this be to much or not enough for my guest? Also, my neighbor offered to make spinach dip as an appentizer however I will have to provide the crackers and chips, is this needed?

4 fried turkeys, about 65 pounds?
3 spiral hams, need about 45 pounds boneless

240 chicken drumette pieces, need 4 pieces per person- put on the nibble table, add cheese tray (20 pounds) and spinach dip (1/4 cup per person=10 quarts) 6-8 pounds crackers/chips per 100

Dessert - Cheesecake, Carrot Cake, Chocolate Cupcakes, Nanaimo Bars, Fruit & Dip

Is there some sort of a "formula" I can use to work out quantities of each item? Your help and advice would be gratefully appreciated! Thanks Ellen!

Nibble table
Fruit tray (see fruit tray table)
cheese tray (2 ounces per person) 6-8 pounds crackers per 100
some kind of spread or dip (1/4 to 1/3 cup per person)

Turkey
Gravy
Mashed Potatoes
See the planning and shopping for community feasts article at the top of big pots for these 3 and don't forget the gravy
Lasagne- cut servings quite small, have some vegetarian, make enough for 80 people, but cut 120-150 pieces
Perogies- about 1/2 cup per person, if small, might go on nibble table
Carrots- 30 pounds
Corn-30 pounds

Thai Noodle Salad- 80 servings each
Pasta Salad

Caesar Salad -100 servings each
Greek Salad

Buns 2 smallish per person, 3 pounds butter per 100

As I said to Ina above, I would divide this a little differently, as you need a nibble table for the hour between the ceremony and the meal.

You also need 4 serving lines for 200 people, and about 4 kitchen people and 12 servers to set up, serve, and clean up.

200 people
appetizers
need two serving lines with punch and at least 3 dishes' fruit trays (easier to prep and serve, keep better and look better than fruit salad), a dip or spread, and something fish/meat/cheese

I recommend green bean casseroles or Greek style rather than plain canned green beans.

You want 1 pound of nuggets per 4 PLUS 1 pound meatballs per 3.

Cake amounts are discussed on the dessert planning page.

Your bride also needs a nibble table with punch and about 3 appetizers (fruit tray, a good dip, and a cheese platter, at a minimum, for the hour between the ceremony and dinner, while pictures are being done.

Here is what they desire:
Build your own deli sandwiches..rye, pumpernickle and croissants...meats, cheeses, tomatoes, pickles, lettuce

A table piled high with fruit...pineapple, grapes both green and red, cantaloupe, strawberries, watermelon

chips/ dip

dessert: cheesecake, strawberry shortcake/ brownies...

So this is what I have come up with:
If we purchase pre-made deli trays they serve up to 30 would 5 trays be sufficient? Or should that be upped based upon more consumption because it is pre-made?

if we purchase pre-made extras...lett/tomato/ pickles..these serve 26 would 5 trays be sufficient.

Do-it-yourself method
If we just do meat trays with cheese that serve 26 would 5 trays be sufficient?

Rolls/breads....would you do more rolls than sliced bread?

I was guessing at 75 rolls with 5 loaves of bread....looking at Wal-mart today the loaves they want only have 14 slices...rye/pumper/sourdough...Sam's club didn't have any of these types.

Tomatoes..16 pounds
Pickles...1 quart
Lettuce...12 heads

Mustard and Mayo will be in packets

Chips:
4 bags 15 oz. ruffles
4 bags 15 oz. Sour cream/ onion

dip 2 types each enough for 30 servings

Fruit Table
they are invisioning the table covered with lettuce leaves of some sort and then the fruit just right on the lettuce grouped by type.

Pineapple....6 3-4 pounders
Grapes green...10 pounds
Grapes red.....10 pounds
Cantaloupe ...3 1-3 pounders
Strawberries... 20 pounds
Would you add in Watermelon as well?

Also, I read on your site that open fruit table like this takes up time in the buffet line...would it be ok to suggest serving the fruit in some sort of little plastic short cup or a firm large muffin paper??? Just to speed along and possibly not use as much?

Desserts:
Cheesecake, Strawberry shortcake and brownies
They also want toppings for cheesecake..that part I have no clue about.

cheesecakes...5 at 12 slices per
they mentioned blueberry, cherry and chocolate toppings but don't know where to buy those at???

strawberries 16 pounds for 65 servings and 5 pound cake loaf's...not sure if anyone is going to be willing to make all the shortcakes

brownies 48

Beverages:
Sweet Tea... 5 gallons
Lemonade Punch...Strawberry with jello and Gingerale mixed together...10 gallons

Water...10 gallons
Coffee...2 pounds regular 1 pound decaf

This plan is coming along, but there are some tricks you need to know about the quantities.

Here is the link to the article on site with the sandwich quantity info:

ellenskitchen.com/bigpots/plan/sandwich100.html

You look a little short on the condiments and the rest- self made trays are usually a savings over the deli trays. I would add a big bowl of swirled smooth peanut butter and jam, this is usually popular at kid-included sandwich parties, and saves meat. Do at least one tray of cheese separate from meats, many vegetarians do not like meat touching their food.

Fruit trays- use the quantities from the pineapple fruit tray for 25 at the top of the fruit tray page, make 5

Desserts, everyone takes at least 2, so you cut smaller slices/pieces

Cheesecake, 100 slices. The toppings are usually pie fillings
Strawberry shortcake- 12 quarts, cake for 100 (a loaf of pound cake cuts 8-9 slices) whipped cream- get real whipped light cream in the can, 1/4 cup per person
brownies-140 pieces, 3 bite size

Chips:
4 bags 15 oz. ruffles
4 bags 15 oz. Sour cream/ onion
You need at least 9 pounds and with half kids I would get 12
dip 2 types each enough for 30 servings
You need at least 1/4 cup per person, almost everyone will take it

from last year the "children" that were young numbered about 20 the rest were adults and adult daughters if that makes sense..

www.gumbopages.com/food/veg/dirty-rice.html

turkey bbq,
hamburger bbq, you need about 20 pounds of beef and 15-20 pounds turkey, ready to eat
Need buns and condiments, see sandwich page

potato salad, 4 gallons (35 pounds of potatoes)
macaroni salad, OR
pasta salad, I would do just one of these, 6 pounds dry pasta, and have 3 gallons of slaw or a green salad instead of the other

chips, 8-10 pounds, dip 6 quarts
pretzels, 8 pounds
pickles, 1 gallon

Appetizers/ nibble table
deviled eggs, see recipe this site for amounts and help
meat and cheese tray with crackers, 8 pounds thin sliced sausage, 10 pounds cheese, 8 pounds crackers
veggie tray with dip, see veggie tray page
fruit tray, see fruit tray page, deluxe fruit tray for 100

cookies and desserts have small (2-3 bite size) items, have 1 of each kind per person, up to 4, with about 10-20 extra brownies, if they are included. Yes, that is in addition to the cake.

In addition, with 200 guests, you need to have one dish that can act a s a vegetarian entree for the 10-20 non-meat eaters in the crowd. If you make the mostaccioli meatless, that would do.

These items are covered on the plan for 100 lists, you would simply use double the amounts for 100.

Appetizer hour: 3:00 - 1 hour (pre ceremony)

Cheese cubed cheddar 5 lbs.
Cheese cubed pepper jack 5 lbs
Crackers 3-4 crackers per person
Hummus 1 gallon
Olive Tapenade 1 gallon
Grapes - 2-3 bags

Buffet: 5pm

Pulled Pork: (not sure how much)This we are going to order from a local BBQ place

Pre-sliced buns regular hamburger size 170

Vegetarian Dish: Still to be determined 20-30 servings

Coleslaw: 3 gallons

Herb Potato salad: 3 gallons / 60 lbs of potato

Basil Cherry Tomato Pasta: 3 gallons / 20 lbs of pasta (Dried)

Ginger Carrot Salad - (Sliced carrots) 25lbs

Lemonade: 10 Gallons

Water: supply on site

White Wine: 24 750ml bottles should I go more?

Beer: 20 gallons

Cheese cubed cheddar 5 lbs.
Cheese cubed pepper jack 5 lbs
Add 5-8 pounds third cheese or logs/balls
Crackers 3-4 crackers per person- allow 1 1/2 ounces per person
Hummus 1 gallon- need 2 1/2 to 3 gallons
Olive Tapenade 1 gallon- need at least 2 gallons
Grapes - 2-3 bags- need at least 12 pounds

Buffet: 5pm

Pulled Pork: (not sure how much)This we are going to order from a local BBQ place- Allow 1 pound ready to eat per 4 people. They should also include at least 2 gallons BBQ sauce

Pre-sliced buns regular hamburger size 170- suggest you instead do the next smaller size and do 220-250

Vegetarian Dish: Still to be determined 20-30 servings-Good, could be vegetarian chili, nut loaf sliced, my unchuck roast makes great BBQ

Coleslaw: 3 gallons- OK

Herb Potato salad: 3 gallons / 60 lbs of potato 50 pounds potatoes is about right, it will make about 5 gallons

Basil Cherry Tomato Pasta: 3 gallons / 20 lbs of pasta (Dried) probably 16 is enough

Ginger Carrot Salad - (Sliced carrots) 25lbs OK

Lemonade: 10 Gallons-OK
You need a sugar free drink, either sugar free lemonade, unsweetened ice tea, etc

Water: supply on site-OK

White Wine: 24 750ml bottles should I go more? Is it just for the toast, or for wine drinkers? It is not enough for either- see the beverage planning page

Beer: 20 gallons-should be plenty, kegs are cheapest

You need ice, see the beverage planning page

MEATBALLS -20 LBS
SHRIMP- 25-30 PER LB 25 LBS
2 LARGE VEGETABLE PLATTERS

TOSSED SALAD
CASE ROMAINE
16 PINTS GRAPE TOMATOES
16 CUCUMBERS
6 LBS VIDALIA ONIONS
40 OZ SLICED MUSHROOMS
#10 CAN SLICED OLIVES
1 GALLON ITALIAN DRESSING
1 GALLON THOUSAND ISLAND DRESSING

16 PKG BREADSTICKS

ROTISSERIE CHICKEN FOR 120 4 PER CHICKEN 32 CHICKENS
FRIED CHICKEN FOR 30 20 PIECE TRAYS 5 TRAYS

MASHED SWEET POTATOES 50+ LBS

FROZEN STRINGBEANS 27 LBS

fLAG WHIPPED CREAM CAKE 1/2 SHEET
BROWNIES 1/2 SHEET PLAIN, I/2 SHEET NUTS, 2 PKGS M& M 'S

SMALL SF FLAG CAKE
SF BROWNIES -ENOUGH FOR 30 PEOPLE

WATERMELON BOAT
LARGE WATERMELON
2 HONEYDEWS
4 CANTELOPES
3 PINEAPPLES
2 QT STRAWBERRIES
PKG BLUEBERRIES

SODA,ICED TEA,COFFEE

4th july party at clubhouse-150 people
aRE THESE QUANTITIES OK

MEATBALLS -20 LBS- close- I often allow 1 pound per 6
SHRIMP- 25-30 PER LB 25 LBS- 30 pounds, and don't put them all out at once- people gobble shrimp. You need cocktail sauce, 1/4 cup per person.
2 LARGE VEGETABLE PLATTERS
probably short, see the veggie tray page.

TOSSED SALAD
CASE ROMAINE
16 PINTS GRAPE TOMATOES
16 CUCUMBERS
6 LBS VIDALIA ONIONS
40 OZ SLICED MUSHROOMS
#10 CAN SLICED OLIVES
1 GALLON ITALIAN DRESSING
1 GALLON THOUSAND ISLAND DRESSING
OK, but add 1 gallon low fat Ranch

16 PKG BREADSTICKS 18 pounds

ROTISSERIE CHICKEN FOR 120 4 PER CHICKEN 32 CHICKENS
FRIED CHICKEN FOR 30 20 PIECE TRAYS 5 TRAYS
even with the rotisserie chicken, have at least 1 piece fried per person

MASHED SWEET POTATOES 50+ LBS OK

FROZEN STRINGBEANS 27 LBS- 32 pounds

A pasta salad with 6 pounds dry pasta plus fixings would be a great and inexpensive addition here, can be made ahead.

fLAG WHIPPED CREAM CAKE 1/2 SHEET- only about 30 pieces, I would do at least a full sheet, and maybe a two layer full sheet if you expect almost everyone to have some
BROWNIES 1/2 SHEET PLAIN, I/2 SHEET NUTS,

2 PKGS M& M 'S- 10 pounds

SMALL SF FLAG CAKE
SF BROWNIES -ENOUGH FOR 30 PEOPLE
thoughtful!

WATERMELON BOAT
LARGE WATERMELON
2 HONEYDEWS
4 CANTELOPES
3 PINEAPPLES
2 QT STRAWBERRIES
PKG BLUEBERRIES

Need at least double on the fruit, and triple would probably get eaten

For the little sandwiches, women usually average 2, men 3. Figure out how many you need.

Then, make 5 beef for each 3 sausage. Allow about 2 ounces ready to serving meat per sandwich- 1 pound raw beef will make about 6 sandwiches, 1 pound of sausage about 8.

cold ham- 1 pound ready to eat per 5= 30 pounds
hot roast beef- 1 pound ready to eat per 3= 50 pounds
People take more, and some of each, when 2 or more meats are offered

mash potato martini for the appitizer

Buffet:

lasagna
chicken alfredo

sides
salad
dinner rolls

drinks
one cooler-- punch
one cooler-- water
one cooler-- ice tea

For lasagna amounts, see the plan for 100 table or the spaghetti page. You need about 80 servings, some should be vegetarian. Another 90 of the second dish.

Sides, you need to add about 2 vegetables, 22-30 pounds of each

Here is an excerpt about the appetizer need:

Before the Buffet; 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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

For the Garden salad i have 23 Heads Lettuce, 6 lbs carrots, 7 lbs tomatoes, 6 lbs cucumbers.

For Potato Salad i have 45 lbs Potatoes, 2 cartons Eggs, 1 gal Mix vegetables, 1 gal salad cream..

Butter Herb Chicken/ Roasted Chicken
Total depends on the cut- see the plan for 100 page under meats- chicken- for discussion. Divide about 1/2 and 1/2.

130 buns- suggest you get 1.2 per person, unless you are very sure of few bread eaters
7 gallons bbq green beans (with bacon)-OK, probably some left. Consider making some meatless; with the pasta salad, any vegetarians could make a pretty good meal
7 gallons feta pasta veggie salad- probably a little over- 6 would probably do it
4 12x20x4 scalloped potatoes- OK,since these freeze, I might make one more pan
10 lbs of chips-OK- need dip or salsa, 6-8 quarts
2 gallons pickles- plenty
1 gallon bbq sauce- allow 1 cup per 4-5 guests
will this be enough?

The ceremony and reception will be in the same room. Guests will be seated at the same tables they will be eating at during the reception.
After the ceremony, the pastor will announce that the wedding party will be taking a few pictures ( the majority will have been done before the wedding) and while that is happening Option 1) the meal will begin to be brought out, or Option 2, while pics are being done, guests are free to take appetizers and drinks,then the meal would be brought out within 3/4 hour

Option 1:
Entire meal/beverages served within 30 minutes of ceremony. Tables are possibly semi set for the meal, ie: stemmed glasses may be already on the table, upside down in the center as a form of decoration?

First :
Salad, bread, beverage brought to table as well as salt and pepper shakers, butter plate and salad dressing: Three carts with two servers each with salad on salad plates:
Romaine with one ring of red onion, three cherry tomatoes, pomegranate seeds, caramelized pecan, possibly
Dish/basket of mixed breads
Serving cart wheeled around to tables with ~16 pitchers of beverage: water and strawberry basil
lemonade w/club soda, and dish of lemon for each table ( for water).

Then main meal brought out
Choice of:
Rolled chicken stuffed with spinach and provolone or,
Rolled Beef skirt stuffed with asparagus or mushroom/bacon, etc. or,
Baked salmon- some type

Green bean Almandine
Carrots with mint
Rice with mint or a pilaf or some type of rice

Four carts with enough plates on each to set 2 tables at a time. Two servers to a cart.

Option 2:
“Nibbles” buffet with drinks. The main reason for this is that maybe it would be easier to have everyone get their own drinks. So, if they get up for drinks then maybe get some appetizers as well.
If this scenario, then we probably wouldn’t do a salad. But the rest of the meal would be the same.
To me the cons to this is that you have 250 people moving around while the meal is being brought out (well, within 30 minutes or so…) and it will cost more than just a meal.
On nibbles table have variety of special cheese: baked brie with pecans, etc, /crackers, fruit. Not too much, as we don’t want to curb appetite for meal.
Cake cutting and dancing in another room down the hall.
Cake will be cheese cakes with various toppings:
Caramel, chocolate, strawberry , apricot, nuts, etc
Dessert table with chocolate covered strawberries and chocolate cupcakes (in place of a grooms cake)

I can't estimate the meat. Put an RSVP for the entrees on the invitation, and consider limiting to just the beef and salmon and vegetarian. This is easier on the kitchen and a sufficient choice.

Appertizer- fruit tray, meat cheese tray, veggy tray

Ribs St Lou Style, fried chicken, pull pork
Corn, green bean, mac n cheese, bake beans
Rolls

Appertizer-
fruit tray, do the deluxe fruit tray for 100
meat cheese tray,about 120-24 pounds cheeses, some can be balls or logs, 10 pounds crackers
veggie tray- 20 pounds ready to eat veggies, 2 gallons dip

Ribs St Lou Style, at least 1 pound per 3
fried chicken, 1mpiece per person
pull pork, 1 pound per 5
Corn, green bean, 26-30 pounds ready to eat, each
mac n cheese, 1 pound dry (1 9x13 pan) per 12-15
baked beans, 5 gallons
Rolls1.5 per person if full size, 2 if smaller- I would do smaller

Butter-4 pounds
sandwich condiments for 100 see the sandwich page

You need one sugar free beverage- dinner coffee- see beverage planning page

I catering wedding reception for a friend. Wedding is at 5 with 150 people. Here is my menu - please advise on quantities for 150 people:

Shrimp & grits in mini martini glasses: allowing 2 large shrimp per 2 oz martini glass.

Mashtini bar: How many lbs of potates would you recommend along with toppings - shredded cheese, green onions, bacon bits, butter and sour cream.

Fruit display - 1/4 lb per person

vege tray with dip - 40 lbs (is this too much?) with 2 gallons dip

Spinach dip?

Meat balls (alfreado, sweet and sour and traditional) 600 total

2 inch round tomato/cream cheese sandwiches: 300

Chicken Salad in mini croissants and pastry shells: 300 mini pastry sheels and 150 petite croissants

Mashtini bar: How many lbs of potates would you recommend along with toppings - shredded cheese, green onions, bacon bits, butter and sour cream. 45 pounds of potatoes per 100, toppings, use the taco bar

Fruit display - 1/4 lb per person,

vege tray with dip - 40 lbs (is this too much?) with 2 gallons dip Yes. you only need 30 pounds edible portion

Spinach dip? If the only dip, 1/3 cup per person, you need chips, 1- 1 1/2 ounces per person

Meat balls (alfredo, sweet and sour and traditional) 600 total- if small, 2 of each flavor per person, and you will run out

2 inch round tomato/cream cheese sandwiches: 300
OK

Chicken Salad in mini croissants and pastry shells: 300 mini pastry sheels and 150 petite croissants- OK

Can you tell me how many mini chicken salad croissants I need for a 150 people?

We are also having:
mini round tomato/cream cheese sandwiches
shrimp & grits in mini martini glasses
mashtini bar with toppings
meatball assortment
spinach dip with chips
veggie tray with dip
fruit display

Hot Wings
Chicken Strips
Mac & Cheese
Cesear Salad
Baked Beans
Deviled Eggs
Veg tray
Fruit Tray
Rolls
Tea/Water
Sheet Cake

Mac and cheese 9x13 pan (1 pound mac plus fixings) serves 12.

One sheet cake makes at most 100 tiny pieces- it is the same size as 4 9x13's. Either get 2 2 layer sheets, or have other desserts also.

So with this length of party you are looking at dinner food PLUS about 3 hours appetizers...

nachos would and chips and dips for appetizer:
1/3 cup nacho cheese per person
1 gallon sliced jalapenos per 100- for other toppings, see the potato/taco bar page.
1 1/2 ounces nacho chips
1-1 1/2 ounces other chips
1/4 cup of each dip/salsa per person

green chile burritos- if these are the large ones, do 150, cut in half
italian sausage sandwiches; 1 pound sausage per 5, equal weight peppers and onions. 2 small rolls per person, or 4 inches loaf; 1 quart sauce per 2 pounds, at least
party subs- 3 inches per person- everyone will take some

spanish rice, 6 pounds dry per 100
potato salad, see plan for 100- at least 35 pounds potatoes for base per 100
macaroni salad, see plan for 100- 6 pounds dry pasta per 100

This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

One appetizer service area is needed for each 100 guests.

spiral ham- 4 ounces ready to eat per 100
fried chicken- 1 piece per person
mashed potatoes, 45 pounds raw per 100
corn- 22 pounds per 100
green beans, 22 pounds per 100
baked beans, 3 gallons per 100

macaroni salad,spagetti salad, why both? I would do about 10 pounds of dry pasta and add a green salad of some kind- see plan for 100- do 150 servings

rolls- 12 pounds per 100, 3 pounds butter per 100

Cheeses about 12 pounds per 100, can be sliced or cubed and tightly wrapped day before. Crackers or bread bites 8 pounds per 100.

Mini quiches? Spinach Parmesan squares such as the recipe on this site? Bruschetta with a couple of toppings, or another bread based bite. Pizza bites (another kid favorite)- 3 per person. Rollups (done with tortillas, cream cheese and filler, cut into bites). Cheese tray with crackers. A good cold or hot dip or spread.

We are doing a small, semi-casual brunch for our church anniversary. We are trying to plan for 150 but uncertain about the actual number. On a very tight budget, but trying to make it as nice as possible. I just cannot seem to figure out how much of each item we should have. I don't want to overspend but want to make sure we have enough!

Our buffet menu includes:

Spring mix salad w raspberry vinagraitte (feta cheese, croutons)
Pasta salad (6 lbs. pasta) has veggies in it
Fruit salad
Chicken salad (trying just to buy 2 bags of chicken from SAMs club)...recipe w mayo/sour cream

Meat and cheese pinwheels- we have 180 of these

Breakfast breads (banana...)
Mini muffins
Mini powder donuts
French baguette bread
Butter

Yogurt parfait bar w/ fruit topping and granola (was thinking of 1/2C. -3/4 C.(will probably prefill 9oz. Cups w/yogurt w/ choice of toppings

A family friend is doing a large roasted hog
There will also be 2 different types of chicken, approximately 50 pieces each.
Mashed Potatoes 35#
Gravy 2 gal
Scalloped Potatoes 45#
Pasta Salad 5# pasta, 2 qt dressing, plus pepperoni, mushrooms, etc.
Green Beans 5 gal
Rolls 200
Butter 3#
Assorted Jellies
Macaroni Salad 6# pasta
Corn on the Cob 100 ears
Fruit Salad 4 gal
Baked Beans 4 gal
Olives - 1 gal
Pickles - 1 gal
Iced Tea 6 gal - 2 Sweet & 4 unsweet (sugar on hand if we need to sweeten some of the unsweet
Lemonade 6 gal
There will also be 3 kegs of beer

Appetizers while waiting for the bride and groom
3 18" Fruit Trays w/dip
3 18" Vegetabele Trays w/dip
6 Assorted cheese balls and crackers

Mac salad
pasta salad
15 pounds total dry pasta

baked beans-3 gallon per 100
toss salad- see plan for 100

parsley potatoes-80 pounds
angela rice-12 pounds
green beans-50 pounds

cheese trays- 8-10 ounces per person
fruit trays- see fruit tray page
vegetable tray- see veggie tray page

rolls butter-12 pounds per 100, 2-3 pounds butter per 100

chips- 1 pound per 10, 3 cups dip per pound

drinks-see beverage planning page

Mashed Potatoes 35#
Gravy 2 gal
Scalloped Potatoes 45#
Pasta Salad 5# pasta, 2 qt dressing, plus pepperoni, mushrooms, etc.
Green Beans 5 gal
Rolls 200
Butter 3#
Assorted Jellies
Macaroni Salad 6# pasta, ?eggs
Corn on the Cob 100 ears
Fruit Salad 4 gal
Baked Beans 4 gal
Olives - 1 gal
Pickles - 1 gal
Iced Tea 6 gal - 2 Sweet & 4 unsweet (sugar on hand if we need to sweeten some of the unsweet
Lemonade 6 gal
Ice Water
There will also be 3 kegs of beer

Appetizers while waiting for the bride and groom
3 18" Fruit Trays w/dip
3 18" Vegetabele Trays w/dip
6 Assorted cheese balls and crackers

Appetizers while waiting for the bride and groom
3 18" Fruit Trays w/dip
3 18" Vegetable Trays w/dip
I go by weights on these. You need 3 ounces of ready to eat fruit and 2 ounces of ready to eat veggies per person, plus 1 cup dip of each per 5.
6 Assorted cheese balls and crackers- You need at least 18 pounds of cheese and cheese balls, 1 1/2 ounces crackers per person.

Cocktail Hour:
-Spinach Dip(40oz spinach,32 oz sour cream, 4 cups mayo, 4 can waterchestnuts, 4 packs of onion soup mix) w/ 4 sourdough bowls and 2 box of crackers
-1 Gallon of Salsa and 6 bags of tortilla chips
-Meat & Cheese Tray:
2 lb Swiss
2 lb Colby
2 lb Cheddar
3 lb Pepperoni
3 lb Summer Sausage
5 (regular size) boxes of cracker (variety)
-Vegi Tray
3 lb Celery
4 lb baby carrots
8 cukes
3 lb broccoli
3 lb Cauliflower
3 pints Cherry tomatoes
3 qt vegi dip
-Fruit Tray
5 boxes o' Strawberries (halved)
3 bags Red Grapes
3 bags Green Grapes
3 Cantaloupes
3 Honeydew
2-15 lb Watermelon
Fruit dip- 32 oz cream cheese
2 cup marshmallow fluff
8 cup frozen whip topping
1 cup unsweetened pineapple juice

Dinner: (ever heard of a cream can dinner?)
3 big pots of food steamed over low fire..layered from the bottom up.
-15 lb russet potato (halved?)
-10 lb of carrots
-20 corn cobs (halved?)
-5 onions
-4 cabbages, quartered
-20 smoked sausages
-1 lb hot links

Sides-
Garden Salad
6 head iceberg lettuce
12 head romaine lettuce
3 pint Cherry tomato
6 lb shredded carrots
4 boxes of croutons

1 gallon ranch dressing
2 regular size Cesar dressing
2 regular size french dressing
2 regular size Italian dressings

Cocktail Hour:
-Spinach Dip(40oz spinach,32 oz sour cream, 4 cups mayo, 4 can water chestnuts, 4 packs of onion soup mix) w/ 4 sourdough bowls and 2 box of crackers
I would do 1/4 cup per person. This is only about 3 quarts, you need double
-1 Gallon of Salsa and 6 bags of tortilla chips- plenty
-Meat & Cheese Tray:
2 lb Swiss
2 lb Colby
2 lb Cheddar
add 2 pounds jack, increase cheddar to 4
3 lb Pepperoni
3 lb Summer Sausage
I would double these meats
5 (regular size) boxes of cracker (variety)- 7 pounds crackers
-Vegi Tray- plenty
3 lb Celery
4 lb baby carrots
8 cukes
3 lb broccoli
3 lb Cauliflower
3 pints Cherry tomatoes
3 qt vegi dip
-Fruit Tray- looks OK, don't know the size of your boxes and bags
5 boxes o' Strawberries (halved)
3 bags Red Grapes
3 bags Green Grapes
3 Cantaloupes
3 Honeydew
2-15 lb Watermelon
Fruit dip- 32 oz cream cheese
2 cup marshmallow fluff
8 cup frozen whip topping
1 cup unsweetened pineapple juice

Dinner: (ever heard of a cream can dinner?)
3 big pots of food steamed over low fire..layered from the bottom up.
Assuming this is in each can
-15 lb russet potato (halved?)
-10 lb of carrots
-20 corn cobs (halved?)yes
-5 onions
-4 cabbages, quartered
-20 smoked sausages-
-1 lb hot links

You need one side dish that can be an entree for people who don't eat sausage/meat- mac and cheese? 8 pounds dry

Sides-
Garden Salad
6 head iceberg lettuce
12 head romaine lettuce
3 pint Cherry tomato
6 lb shredded carrots
4 boxes of croutons

1 gallon ranch dressing
2 regular size Cesar dressing
2 regular size french dressing
2 regular size Italian dressings

I have no idea how large her large Bible cake is, but you need at least 1 cake serving or cupcake per person, and a full sheet cake (18x26, which is 4 9x13 or 8 layers) only serves about 50.

This is essentially a dessert buffet, take a look at the dessert planning page, see if any make sense to you, and write back.

The strawberries are 2 per person, and the pretzels are 6 pounds per 100.

Appetizers: Cheese and crackers/baquettes, grapes and almonds and mixed nuts and a jalepeno spinach dip
Cheese Would like to do a Brie, A cheddar, a Havarti.
Can you recommend 1-2 other cheeses and amounts of each cheese, baquette and nuts.
Dinner is
Tri Tip (80 lbs)
Chicken (3/4 piece per person)

Rosemary potatoes
Grilled veggies(squashes, peppers, carrots and purple onion)

Nut/Dried fruit rice salad
Cesear salad
Fruit kabobs or platter (watermelon, cantoloupe, other?)

Assorted rolls/butter

Would appreciate knowing how much to buy Of:
potatoes ?
Fruit for platter or kabobs ?

Yellow summer squash, zucchini,and patty pan squash, red bell peppers, onions and carrots?

Lettuce, crotons parm shaved cheese for ceasar?

Rolls/butter?

chicken marsala and some kind of beef
You need 50 servings of chicken and 110 of beef, because you don't know how the crowd will split

oven roasted potatoes- OK, 60 pounds. Baked rice pilaf is easier- 11 pounds dry rice

another vegetable- have 2 if possible, one could be a room temp one or marinated; 28 pounds each

lemonade and ice tea
Serve the lemonade as a punch for the cocktail hour, plan on at least 10 gallons. 6 gallons sweet tea and 4 unsweet

Appetizers:
Cheese and crackers/baguettes,
Brie, A cheddar, a Havarti.
About 30 pounds total cheese, some can be logs or spreads, about 1/3 cheddar, divide the rest up more or less evenly- how about a Swiss and a feta/goat?
grapes and almonds and mixed nuts- 10 pounds nuts
jalepeno spinach dip- 1/4 cup per person, 1 pound chips or bread per 10-12

Dinner is
Tri Tip (80 lbs)
Chicken (3/4 piece per person)- I usually do 1 piece per person if it is a self serve buffet

Rosemary potatoes- 55 pounds
Grilled veggies(squashes, peppers, carrots and purple onion)-35 pounds total ready to cook- add some weight for stems, etc

Nut/Dried fruit rice salad- 1/3 cup per person
Cesear salad- see plan for 100 page, 1 1/2 times the amount for 100
Fruit kabobs or platter (watermelon, cantaloupe, other?)-see fruit tray page. Trays are prettier, easier, and the leftovers are more usable.

Assorted rolls/butter- 10-12 pounds rolls and 3 pounds butter per 100

Main Meal per person-
ground hamburger--4 0z
beans--2 oz.
lettuce--1 cup
tomatoes--1/2
grated cheese--2 oz.
sour cream--1 oz.
olives--2 T.
onions--20 servings per
salsa--2 T.- at least 1/4 cup per person
hard shells or chips--2 oz.
soft shells--1 lg or 2 sm.
You can check these against the tried and true amounts on the taco/potato bar page. You need to add rice, beans, and to consider chopped cilantro

Appetizers before dinner
pretzels and mixed nuts--1 oz.- OK
cantaloupe and watermelon served on skewers--4 pieces each (1 oz. per 4 pieces?)- I always allow at least 3 ounces per person
Add either cheese trays (40 pounds cheese, 25 crackers/bread) or a serious dip spread- guacamole?

coffee--100 cups regular, 45 c. decaf- use the numbers for dessert level coffee on the beverage planning page
For the cold beverages, you need enough for a punch service with the appetizers, as well as for the meal
lemonade--10 gallons- 20 minimum
iced tea-- 10 gallons-15 sweet, 10 unsweet
bottled water--300 bottles

wedding cake-- 200 servings- If you do not do 1 piece per person (and I caution you, usual counts of number of servings are for tiny pieces), you need an additional grooms cake and dessert buffet adequate for 100 people- see the dessert planning page

Pulled Pork - 175 lbs- only 70 pounds
Hot Dogs - 40 lbs - recommend you get sausage, or kielbasa, much better, 30 pounds
Buns and condiments- see the sandwich page for exact counts on condiments
Meatballs - 45 lbs- 30-35 plenty
Green beans w/bacon - 4.5 gallons- 5.5
Baked beans - 3 gallons- 4 1/2 gallons
Sweet corn (mini) - 1 per person- add an additional 10%?
Cole Slaw - 20 lbs- 30
Chips/Pretzels - 15 lbs each- 15 chips, 8 pretzels
Punch - 10 gallons- probably 12
Tea - 6 gallons- 10
Water - 12 gallons
Coffee - 1 pound- not nearly enough- see the beverage planning page and use the dinner level coffee
Wedding cake - 150 servings- OK these are small servings, you might add a groom cake for back up and chocolate lovers

salsa and chips, 1/4 cup salsa per person, 1 pound chips per 10
cheese and chips, 1/4 cup queso per person, 1 pound chips per 10
2 trays of taco dip with chips. 1/4 cup per person, yo don't need more chips

cheesy hashbrowns, see the recipe and discussion at the bottom of the festive family brunch page. You need about 4 gallons per 100.

rotini pasta with green peppers, black olives, pepperoni and bottled Italian dressing;
6 gallons
frog eye salad (acine de peppe fruit salad), 6 gallons

peanuts, mints, 6 pounds each per 100

lemonade, 20 gallons. Have 5 gallons of a sugar-free drink for those who prefer

pickles- 1 gallon per 100

cupcakes- one flavor, 1.2 per person. 2 flavors 1 of each per person.

Pork Roast- boneless raw 50 pounds
Jambalaya- 9-10 gallons
White Beans- 5 gallons
Meatballs and Sausage- about 30 pounds
Sandwich Trays?? why???
Shrimp Mold/Crackers- 1/4 cup spread per person, 1 pound crackers per 10-12
Vegetable Tray - cucumbers,carrots,celery,cauliflower,broccoli- use the veggie tray page
Fruit Tray - grapes,watermelon,strawberries,cantaloupe,?? use the fruit tray page
Rotel Dip/Chips- 1/4 cup dip per person, 1 pound chips per 15
Taco Dip/Chips- 1/4 cup dip per person, 1 pound chips per 15

Desserts????/Wedding and Grooms Cake
See the discussion on cake sizes/portions at the bottom of the dessert planning page

2 Liters for Drinks??? see the beverage planning page. Set up a punch or lemonade bowl with the appetizers- about 2 gallons plus ice.

150 lb roasting pig (headless)
90 lb boneless teriyaki chicken
115 lbs short ribs
5 1/2 lbs mac salad

Also have 120 servings of Haupia (kinda like a coconut jello)

Need to know if the meat portions are off and how much rice, fruit salad and grean salad i make.

You need a LOT more mac salad, at least 4 gallons (30+ pounds)

rice, about 12-14 pounds dry
fruit salad see fruit tray page

green salad see plan for 100 page

Bread?

I am going to cut up watermelon, how many should i buy?

How many pounds of potato salad?

turkey, lettuce, and tomatoto make 300 finger sandwiches, is 100 regular sandwiches, see the sandwich page.

watermelon,, see the quantity guide on the fruit tray page

carrots, celery, brocolli, and cauliflower, see the veggie tray page and don't forget the Ranch dressing

How many pounds of potato salad? About 60- 6 gallons

I'm planning a buffet style wedding reception for 150 people. It will be served at 6pm. The bride wants two meat choices: baked chicken which will be catered from a local BBQ restaurant and meatballs in gravy which we will be making. We are going to provide ample starches and vegetables as sides as well as rolls, desserts. Can you give me a guideline as to how much meat (how many chickens and how many meatballs) to purchase/make of each type?

Mostaccioli, OK
Brisket, 1/2 pound raw per person
Green Salad, see plan for 100 page, has the dressing, I suggest you have a selection
Cole Slaw, 2 1/2 gallons (about 20 pounds, see my slaw recipes for 100)
French Bread, 12 pounds, plus 3 pounds butter

Cheese and Cracker Tray, 16 pounds cheese plus8 pounds crackers per 100
Fresh Fruit Fountain- see the fruit tray page
chocolate fountain- see the article on this site. The fruit will overlap the fruit tray, don't double up.

The beverage planning table is very specific and helpful on amounts.

Iced Tea
Bottled Water
Canned soda assortment
Kegged beer
Bottled Wine
Bride & Groom toasting with a signature shot

Fruit
Strawberries 3 lbs
grapes red & green 3 lbs each
honeydew 2
watermelon 2
Pineapple chunks 1#10 can
Whole pineapple 1
Blue berries 1 container
Kiwi 6
Dip or dressing not sure of the amount

Cheese Tray
16 lbs of crackers
16 20 lbs of assorted cheese
also making a cheese ball

Little Smokies - how may do you allow per person

Ham & Turkey Sandwiches (with cheese) on a small roll do you plan 150 or less?

Our wedding should be about 120 adults. And maybe 30 kids (mostly under 5).

We are planning a fruit tray, veg. tray with dip, a cheese tray, BBQ meatballs, and spinach artichoke dip with chips.

Then for the entrees we are planning on Chicken and Sausage Jambalaya, Crawfish Ettouffee with rice, and Chicken Cheese Spaghetti.

Then for dessert, cake and coffee.

And for drinks, I'm planning on buying 3 cases of regular beer, 4.5 cases of light beer, 15 bottles of Chardonnay, 15 bottles of Cabernet, and 9 bottles of White Zin. Additionally, we are providing Sweet Tea with Peach, Lemonade, Unsweet Tea, and 104 bottles of water.

Your beverages look fine.

fruit tray, see fruit tray page
veg. tray with dip, see veggie tray page
a cheese tray, 16 pounds per 100, 6 pounds crackers per 100
BBQ meatballs, 1 pound per 5
spinach artichoke dip with chips, 1/4 cup dip per person, 1 pound chips/bread per 10

Veggie tray
Cucumbers 6
Celery sticks 3 lbs
Carrots 4 lbs
Assorted peppers 2 lbs
Broccoli 3 lbs
cauliflower 3 lbs
tomatoes 3 pints- go 4
Radish for garnish 1 pkg
3 qts veggie dip- go 4 1/2 that is only 2 tablespoons per person
I use kale or parsley under the items to decorate the trays

Fruit
Strawberries 3 lbs- at least 6
grapes red & green 3 lbs each- go 5
honeydew 2
watermelon 2- get seedless
Pineapple chunks 1#10 can
Whole pineapple 1 DECORATION? get at least 2
Blue berries 1 container- 2 pints
Kiwi 6 a dozen
Dip or dressing not sure of the amount about a gallon

Cheese Tray- OK
16 lbs of crackers
16 20 lbs of assorted cheese
also making a cheese ball- could use 8 pounds logs or balls

chips and dips1/4 cup dip per person, 1 pound chips per 10-12

Little Smokies - how may do you allow per person 1 pound per 5

We are catering our own wedding for 150ish. Apps served around 6:15. Dinner at 7. Any help would be great.

Appetizers:
8 lbs assorted chips
one gallon assorted dips (gouda, salsa, artichoke dip, tomato dip)
6 pounds crackers
20 pounds veggies
20 pounds fruit
8-10 cups of veggie and fruit dip

Buffet:
65 lbs (raw) brisket
110 chicken quarters
Baked Beans-4 gallons
green beans-4 gallons
potato salad-4 gallons
coleslaw-roughly 24-27 lbs slaw with 4-5 quarts dressing
150-175 rolls
5 lbs butter
1.5 gallons pickles
1.5 gallons sliced onion
2 gallons bbq
1 gallon ketcup

Increase all the appies except the vegetables by 1/2 more, and 2 1/2 to 3 gallons dips would not be too much.

Cook the brisket ahead, chill, slice THIN, reheat in sauce, broth or gravy.

Increase potato salad to 5 1/2 gallons

225 rolls

Split up the sodas as discussed on the beverage planning page- not all cokes

If you are having cake, add dinner level coffee

After dinner we have a dessert table with the wedding and grooms cake as well as 2 kinds of mini cupcakes, 2 kinds of truffles, 2 kinds of cookies, 2 kinds of french macaroons.

Drinks will be a lemonade punch, sweet tea, unsweet tea, water, champagne only for a toast, then beer, wine, and a little bit of soda (coke, diet coke, sprite)during the dance.

Drinks:
6 gallons punch
6 gallons of sweet tea
4 gallons of unsweetened tea (w/lemon wedges)
(with sugar and substitute packets available)
unlimited water
3 cases champagne (for toasting only)
3 cases red wine
3 cases white wine (this is a 15 bottle case)
2 kegs of beer
12 2 liter soda
36 juice boxes, 24 milk, 36 water bottles for children

200 of each cookie, mini cupcakes, & truffles
wedding cake, grooms cake (is 1/2 sheet) and we have another full sheet cake

for the Nibble tables before the buffet

15 lbs of sausage
15 pounds of cheese squares (pepper jack, colby and cheddar)
15 lbs of various crackers

1 gallon of olives,okra, and bread and butter pickles

For the vege trays:
8 lbs of baby carrots, 6 lbs of celery, 6 quarts of tomatoes, 5 lbs of broccoli & 5 lbs of cauliflower 4 quarts ranch dip

For the fruit trays:

16 lbs of green and red grapes
16 lbs of strawberries
20 cans of cubed pineapple or 8 whole if available

4 quarts fruit dip

2 quarts of hummus, 4 bags of pita chips, 4 bags of dried bread

The caterer will take care of the amounts for the BBQ dinner.

3 cases champagne (for toasting only)-OK

3 cases red wine
3 cases white wine (this is a 15 bottle case)
2 kegs of beer- if full kegs, is 320 glasses
This is a lot of liquor for a party this size; 2 cases of each wine, or else just 1 keg of beer, would be plenty if you increase the punch and tea, see the calculation almost the bottom of the beverage planning page.

12 2 liter soda- OK, have some sugar free
36 juice boxes, 24 milk, 36 water bottles for children- OK Kids like chocolate milk...

200 of each cookie, mini cupcakes, & truffles
wedding cake, grooms cake (is 1/2 sheet) and we have another full sheet cake- You could just re-arrange amounts and do a 2 layer half sheet for the groom's cake-

for the Nibble tables before the buffet

15 lbs of sausage
15 pounds of cheese squares (pepper jack, colby and cheddar)
15 lbs of various crackers great

1 gallon of olives,okra, and bread and butter pickles- OK

For the veg trays:
8 lbs of baby carrots, 6 lbs of celery, 6 quarts of tomatoes, 5 lbs of broccoli & 5 lbs of cauliflower 4 quarts ranch dip- looks good

For the fruit trays:

16 lbs of green and red grapes
16 lbs of strawberries
20 cans of cubed pineapple or 8 whole if available- if fresh is not available, do melon, not canned, 20 pounds approx

4 quarts fruit dip- OK

2 quarts of hummus, 4 bags of pita chips, 4 bags of dried bread- I would do at least 2 gallons, this is enough chips/bread

Was maybe thinking:
4 kegs
10 bottles wine
4 bottles liquor (just for dollar dance)
2 huge pitchers of sangria or something like that
18 gallons of ice tea unsweetened
18 gallons lemonade
Lots of water
18 gallons of some type of juice
Coffee not sure how much.

Does this sound ok or not enough or to much?

We are from a small country town and a lot of are guests are 21-25 yrs old and still heavy drinkers.

The menu is gonna be a Buffett of pulled pork and chicken and potatoes and vegetables etc etc. (our caterer is taking care of all of that)

Then we are going to have appetizers for cocktail hour.

Then cake and desserts.

So, the MOST alcohol you want available is 5 drinks per person for a 5-6 hour party. For 300 people, that is 1500 drinks

Was maybe thinking:
4 kegs- 150 per keg= 600
10 bottles wine- why? Skip it and just do the sangria. If for the toast, you need 6 cases for 300= 300 drinks
4 bottles liquor (just for dollar dance)- this is just 60 shots. Why?
2 huge pitchers of sangria or something like that
Do the High Wire white wine sangria on this site, and do for 300- it will serve as a punch and for the light drinkers- makes about 600 drinks
18 gallons of ice tea unsweetened- OK
18 gallons lemonade- OK
Lots of water
18 gallons of some type of juice- This is a lot if it is for the kids-
Coffee not sure how much- use the dinner level coffee on the beverage planning page and do it twice; once for the early leavers/ with the cake and fresh for the late leavers/drinkers.

This is her menu...

How much venison?
How much clams?
Have you considered a milk can feast with the potatoes, sausage, corn, etc or a New England steam dinner as part? Consoldates part of the cooking.
How is the budget? Shrimp is a very costly addition to the appetizer table, as you are looking at at least 30 pounds shelled.

Do please read this article and encourage your committee/ volunteers to do so:

www.ellenskitchen.com/turkey/turkintro.html

Then read the article on shopping for community dinners.

Now for the menu. You don't specify the number of people, so I will try to do per person. This will not leave a lot of leftovers; Please consider pre-paking a "box lunch" to send out, ideas in one of the above articles.

ham sandwiches on dollar rolls- 1 sandwich, 1 1/2 ounces meat
turkey sandwich on dollar rolls- 1 1/2 sandwiches, 2 1/2 ounces meat. 1 pound raw turkey breast will make about 6 people's worth
cheese trays, 1 1/2 to 2 ounces per person, 1 pound crackers per 10-12
veggie trays, suggest fruit trays instead, much more popular. See the fruit tray page and the veggie tray page
chips and dip- 1 pound chips per 10-12, 1/4 cup dip per person
little smokies in BBQ sauce, this is an expensive appetizer. Sausages cut in dimes are a less expensive alternative. 1 pound per 6-8
Christmas cookies and desserts, 1 of each cookie per person up to 4, 1 regular serving of other desserts, but cut small, as people like to have several

Pulled pork (not sauced/hot and mild bbq sauce on the side)(maybe served with pickles and red onions on the side)

meatballs (I have 1 roaster)
dinner rolls (what brand is good)
bbq beans
potato salad
veggie trays
large cake (already ordered)
plates
napkins
forks
I can only afford 1 keg of beer/ there is an inexpensive bar there, it's an Eagles Club)
10 gal lemonade
misc side dishes brought by quests
I won't be able to pay my house payment if this gets any more expensive.

Pulled pork - I was planning on cooking 6 pork butts myself and renting chafer water pans with sterno (not sauced/hot and mild bbq sauce on the side and maybe served with pickles and red onions on the side)

meatballs (I have 1 roaster)
dinner rolls (what brand is good)
bbq beans
potato salad
veggie trays
large cake (already ordered)
plates
napkins
forks
I can only afford 1 keg of beer/ there is an inexpensive bar there, it's an Eagles Club)

can you suggest a non-alcoholic beverage

misc side dishes brought by quests
I won't be able to pay my house payment if this gets any more expensive.

Appetizers:
Cheese and crackers:
5# Cheddar
5# PepperJack
5# Colby
5# Swiss
Mixed crackers

3-4 gallons Spinach Dip (with french bread rounds)

Veggie platters:
10# baby carrots
6-8 quarts grape tomatoes
6# broccoli
6# cauliflower
8# bell peppers
1.5 gallons Ranch dressing

Dinner:
50# hot buffalo wing chicken
30# cold chicken pesto salad
400 small sandwich rolls

80# potatoes for garlic cheese mashed potatoes

10-12# rotini for cold pasta salad

3-4 full-size chafers Cheesy Broccoli casserole

2-3 gallons Hummus with pita bread

Fruit platter:
15# grapes
15-18# strawberries
12# sliced oranges

150 people

Pulled pork - I was planning on cooking 6 pork butts myself and renting chafer water pans with sterno (not sauced/hot and mild bbq sauce on the side and maybe served with pickles and red onions on the side)

This will go quite a bit further if you sauce it with the mild sauce the day ahead, and let it bulk up and season. Just put the hot suace out with some mild sauce also. People will manage.

Definitely onion and pickle, and I suggest 3 gallons vinegar slaw, people will put it on the sandwich and take less meat

meatballs (I have 1 roaster) OK. Hope it is at least 20 pounds meatballs. You can bulk up with frozen fajita veg (sliced bell pepper and onion)

dinner rolls (what brand is good)- Get rolls or bread that can make sandwiches- local bakery often has good buys- 18 pounds. 4 pounds butter
bbq beans- 4 1/2 gallons
potato salad- 6 gallons
veggie trays- have the slaw and do fruit instead- see fruit tray page
ADD chips and dip: 2 1/2 to 3 gallons dip/salsa and 12 pounds chips

large cake (already ordered) never hurts to have additional cupcakes, cookies, etc

Buy the supplies from somewhere you can return unopened packages
plates- 2 dinner and 2 dessert/salad size. Get sturdy ones or people take extra
napkins-4 per person
forks- 3 forks, 2 spoons, 1 knife per person
3 glasses and 1 cup per person
I can only afford 1 keg of beer/ there is an inexpensive bar there, it's an Eagles Club)

can you suggest a non-alcoholic beverage
Do BOTH lemonade (10 gallons), frozen concentrate is good, you can add some of the new guava/mango/pineapple concentrate for part

Appetizers:
Cheese and crackers:
5# Cheddar
5# PepperJack
5# Colby
5# Swiss
Add 5-8 pounds of a cheese ball or spread
Mixed crackers- 12 pounds

3-4 gallons Spinach Dip (with french bread rounds) 4 for sure, its popular. 1 pound bread per 15

Veggie platters:
10# baby carrots
6-8 quarts grape tomatoes
6# broccoli
6# cauliflower
8# bell peppers
1.5 gallons Ranch dressing a6t least 2 maybe 2 1/2

Dinner:
50# hot buffalo wing chicken
30# cold chicken pesto salad
400 small sandwich rolls

80# potatoes for garlic cheese mashed potatoes

10-12# rotini for cold pasta salad

3-4 full-size chafers Cheesy Broccoli casserole- 4 for sure

2-3 gallons Hummus with pita bread 3 for sure

Fruit platter:
15# grapes
15-18# strawberries
12# sliced oranges
short- add a cut up water melon and maybe other cut up melons

There will be beer and wine, but I will be taking care of the tea and lemonade (and water):
10 gallons lemonade
8-10 gallons sweet tea
5 gallons unsweetened tea

chicken wingettes, costly and people eat a lot of them. Much less expensive and more filling to do legs, 2 per person.
meatballs, 1 pound per 5
I would add sausage bites, 1 pound per 5

vegetable spring rolls, will get scarfed. Allow at least 1 full (3 pieces) per person and consider adding one or two more bite type things; a mini quiche would be a good choice; 2 per person. Roasted seasoned tiny potatoes with sour cream, 2 per person.

veggie tray, use veggie tray page, do not omit dip; at least 1 pound ready to eat veg per 5-6 people

ADD fruit trays, see fruit tray page

cheese and cracker tray, 20 pounds cheese, 12-15 pounds crackers

punch/water, 20 gallons punch, with some unsweetened tea available for the no sugar people

sheet cake- 2 layer half sheet serves 50-60

Are you also having a cake?

I will be glad to go over the list and make suggestions if you will write some additional information- time of the service and how long is the reception? Where is the reception being held/ What kind of kitchen and how much refrigerator and oven space? How much help? What beverages are planned?

Just FYI, the usual budget for a DIY reception for 150 people is at least $10-12 per person...

Baked Turkey
Ham
String Beans
Roasted Potatoes
Dinner Roll
Garden Salad w/ranch and italian dressin

Appetizers:
Meat and cheese tray

Sweets:
Small Candy Bar (for children)
Sweet Potato Pie
Lemon Pie

Drinks:
Punch
Water
Soda

You will also need gravy and cranberry with your entrees. 1/4-1/3 cup gravy per person, 1 pound cranberry relish per 6-8.

For 100, you use:

16 8” pies
10 to 12 10" deep dish pies

*Roasted (boneless) Chicken Breast w/Cream Sauce
*Roasted Potatoes
*Green Beans w/Bacon
*Baby Carrot w/Honey Glaze
*Pasta Salad

I also need advise about what kind of Punch to serve and how many gallons I would need.

All of these are in the plan for 100 page, you would use 4/5 (.8) times the amount for 100.
*Roasted Potatoes
*Green Beans w/Bacon
*Baby Carrot w/Honey Glaze
*Pasta Salad

The punch amount is discussed on the beverage planning page, and types are discussed on the punch thread, with many links.

I would adjust the menu, you have too much of some things and possibly shortages in others.

Seasoned Rice-20lbs- if this is cooked weight, I would increase to 30
Fettuccine-50lbs- if this is cooked weight, you are about right

Cheese-Velveeta-8(2lbs)packages
Milk-5(1 gallons)
Not sure what this is for? But if you are making cheese sauce for vegetables, you need only about 4 gallons total- here you have over 6 gallons

Seasoned blend-2(5lb)packages- ?? if this is a veg mix, 40 pounds
Green Beans-17(gallons)-cans- 9 cans

In buffet service of beef and a second meat, you need 5/8 beef and 3/8 the second meat
Beef Brisket-8(8-10lbs)- 100 pounds
Baked Chicken-Leg quarters-7(40lbs) cases- too much- 1 pound per 3 persons- no more than 2 cases, and cut the quarters into pieces

Croissant Rolls-medium- 1 1/2 per person- put on tables- need butter, about 3 pounds per 100

Veggie Platters- see the veggie tray page. 3 Classic relish trays would be a nice option
Fruit Platters- see the fruit tray page 1 1/2 to 2 deluxe trays for 100 would be a good choice
Cheese & Crackers platters- 1 pound cheese per 10, 6-8 pounds crackers per 100

Put "fried mozzarella" into google and see the plethora of recipes.

Pearl, please look at my alfredo style sauce for 100 on the spaghetti page, it will make a much better sauce than the Velveeta. You would make double. Barely cook the pasta, stir in the cooled sauce, add about 30 pounds of frozen, Italian mixed vegetables (peas, broccoli florets. etc). Chill rapidly. Bake day of and serve as a baked dish. The pasta will not hold well unsauced.

www.gumbopages.com/food/basics/

For a seafood jambalay for 200, you would use about:

30 pounds is OK for skinless, boneless chicken, go to 60 if it is bone in.

We would like to have
veggie trays
cucumbers
celery
carrots
broccoli
cauliflower
tomatoes
veggie dip

fruit trays
Strawberries
grapes
honeydew
watermelon
pineapple
dip

cheese balls
sausage balls
spinach dip
turkey/ham
How much rolls and crackers would we need.

For drinks We would like to serve
tea
water
coffee
punch

cheese balls, 16-20 pounds of cheeses, including balls/spreads and slices; 6-8 pounds crackers per 100
sausage balls, at least 3 per person
spinach dip, 1/4 cup per person, 1 pound chips per 10-12

turkey/ham, use the reception level amounts on the sandwich page, and see the same table for the condiments

tea, 8-10 gallons, 1/3 unsweetened
water, bottled? 16 ounces per person
coffee, use the dinner level coffee guide from the beverage page and have both caff and decaf as indicated
punch, about 12 gallons, try to avoid red, as it is always spilled and it stains dressy clothes

We're making the food (i.e. peeling and chopping carrots instead of using bags of frozen vegetables) as it's also a bonding/social time for us as we prepare the meal.

We're expecting to serve 150 people. I wouldn't mind a little left over just in case there are more people to serve.

Menu
Meatballs (3 larger ones per person or 5 smaller ones) - 60 pounds of meat, mixed with breadcrumbs, salt and pepper
Sweet & sour sauce - home made (brown sugar, flour, vinegar, water, soy sauce, ketchup) Will need to expand the recipe. For 2 cups of brown sugar for 6 servings would be 50 cups of brown sugar for 150 people
Rice - no idea how much to get. 38 cups? based on 1/4 cup dry rice per person
Carrots (or some other vegetable - open to suggestions but should be quite common)
Coleslaw - 30 pounds of cabbage shredded with onions/carrots mixed in, 1 large container of dressing purchased.

Bread / dinner rolls - Not sure if we need these or if we'll have enough budget to cover the purchase. Would allow 1 per person.

Such a great site!!! I am in need of some help for an upcoming Spring wedding of roughly 150 guests. We are having an ice cream bar on top of a few other desserts (made by family) and a wedding cake/cupcake tier enough to feed 150 people. Heh, yes, my fiance and I have a big sweet tooth :) Could you help me decide how much to get of the items below?

* Vanilla Ice Cream (gallons?)
* Chocolate syrup (I have two 16 oz bottles)
* Caramel syrup (I have two 16 oz bottles)
* Caramel syrup (I have two 16 oz bottles)
* Crushed Peanuts
* M&M's
* Fresh Strawberries
* Sliced Bananas
* Crushed Reeses' Peanut Butter Chocolates
* Crushed Oreo Cookies
* Cherries

Also, if I am doing sauces for the chicken, what do you suggest? I was thinking ranch dressing and honey mustard (and ketchup for the children).

Also, if I am doing sauces for the chicken, what do you suggest? I was thinking ranch dressing and honey mustard (and ketchup for the children). 2 tablespoons each per person, and a little extra.

Before the Buffet; 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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

One appetizer service area is needed for each 100 guests.

A lot of my helpers are boys and insist that there will be "plenty" of food. I just want to make sure no one goes hungry but we are on a highly limited budget. There will be a LOT of kids there (probably 50-75).

The host (a male) had suggested we would go right to dinner at 2p, cake at 6p and be done with food for the day.

I had originally thought a nibble-type thing at 2p and dinner at 5-6p. I told him either way, if we eat dinner at 2p, we will still need nibbles at some point later in the evening. He disagrees.

I will check out the tables for amounts but I'm wondering about what we should serve when with our timing?

Generally for food we are thinking:

dinner
-Hot dogs
-Hamburgs
-buns
-pasta salad
-baked beans
-corn on the cob
-condiments

dessert
-wedding cake
-candy bar

Evening snack
-smores

For nibbles (whether afternoon or evening)
-olives and pickles
-cheese and crackers
-bruschetta with toast
-nut assortment
-fruit and veggie platters with dip

drinks
-beer kegs
-white and red wine
-punch fountain for kids
-water bottles
-assorted sodas

Big job! And some special considerations, especially the length of the party and the very large number of kids.

First of all, you are right about needing several food opportunities. Basically, one eating opportunity about every 3 hours of party, and at 2pm snacks first, as most people will have eaten lunch. Then dinner, then if you are continuing to 10 P or later, a last bite with coffee available before departure.

However, I am going to make some suggestions about tweaking the menus, because grilling with very large numbers of people and lots of kids is both VERY slow and sometimes dangerous. Also, you can save a little money with some changes.

dinner
-Hot dogs
-Hamburgs
MUCH simpler to do shredded/pulled beef, pork or chicken, done ahead, frozen and served in roasters, or sloppy joes for one choice, with maybe sausage and peppers or meatballs as the second
-buns- the sandwich page has counts for buns and condiments.

A low cost alternative which is very popular with a youngish outside crowd is, a FIESTA theme with a taco bar, with rice, beans and enchiladas added. Also very economical-

-pasta salad- good. Recipes for pasta salad for 100 are on site. would do rice instead if you do a taco bar
-baked beans- good- many choices- could do refried or black beans if you go texmex
-corn on the cob- a little tricky with this size crowd, you would do 250 half cobs
-condiments- see above

dessert
-wedding cake
An attractive and economical approach is to do a smaller fancy wedding cake (about 80 servings) with a big grooms cake, usually involves chocolate, and kitchen cake, which is sheet cake in the wedding cake flavor.
-candy bar- attractive, but expensive and really hypes up both kid and adult sugar addicts... If you did a cookie/ bar dessert buffet, you and family members/friends could bake and freeze all the items ahead at a very low cost. See the dessert planning page for basic info

Evening snack
-smores
Messy. If you do dinner at 5-6, you could skip. Another possibility, if you are planning to go later, 10 ish or past, would be an ice cream sundae bar, see the article on this site. Both kids and grown ups love this. Dry ice is involved to keep very cold.

For nibbles (whether afternoon or evening)
-olives and pickles
-cheese and crackers
-bruschetta with toast
-nut assortment
-fruit and veggie platters with dip

I would do these as I said in the afternoon, and would do 2 of the classic relish trays, and a veggie tray for 100; fruit for 150, 6 pounds nuts per 100; 1 pound cheese per 15 if you are also having cheese with the sandwiches, or 1 pound per 10-12 if no cheese on sandwiches, some can be spreads or balls; 1 pound crackers per 15; consider chips and dips instead of bruschetta due to the large number of kids and the problem with ovens for this many pieces;

drinks
-beer kegs
-white and red wine
Amounts on these are discussed on the beverage planning page, carefully note the parameters about time- your long party is actually 2 parties as far as beverages are concerned. Make some estimates when you have set your menu and time and I will be glad to check.
-punch fountain for kids- consider doing lemonade instead- adults and kids both like it, and it does not stain- serve with both nibbles and dinner
-water bottles- 1 1/2 per person
-assorted sodas- please consider doing iced tea instead, much cheaper, and do 2/3 sweet and 1/3 unsweet.
Also, you need to plan for dinner coffee (see the beverage page) with the cake and because of the drinking

You will probably want to write back and forth a bit more, please do start a new thread so I can find you easily.

If the issue is budget, there are several inexpensive dinner options, such as a taco fiesta; baked or mashed potato bar; baked pasta casseroles with salad, veggies and bread. All would need an appetizer table.

I am going to tell you what I suggest to every one about fruit kabobs; they are fiddly to make, handling the fruit means it doesn't hold or keep as well, and you have all the skewers to dispose of. I recommend fruit trays, which make lovely display, can be washed and cut the day ahead except the berries, and the leftovers are more usable. Make a few kabobs for decoration? Use the fruit tray page for guidance on amounts.

You won't have any cheese/crackers left- how about go for 20 pounds, with some of it logs or rolls you make ahead and freeze?

Because it is a 2 pm wedding, people will eat about 10% less than a later wedding, about 1 pound of food instead of a pound and a half- it would be perfectly OK to have just one meat entree.

The amounts are as indicated on the fruit tray page.

meat trays for the reception- with you entree do fruit trays- see the fruit tray page
and 2 classic relish trays, see veggie tray page
cheese 1 pound per 10, some can be logs or spreads
crackers- 1 pound per 12
add a punch or lemonade- 10 gallons per 100

Dinner

roast beef- 1 pound per 4
ham- 1 pound per 6-8
turkey- 1 pound per 6-8
The difficulty you have here, is, no entree for non-meat eaters. Add egg salad (1 gallon) or deviled eggs (2 whole eggs per each 3 people) or a cold bean salad- 2 gallons
potato salad- 4 gallons per 100
coleslaw- 2 1/2 gallons per 100
garden salad- see plan for 100 page for amounts and dressings

desserts
an assortment of squares and loaves already cut or sliced. see the dessert planning page

tea and coffee- see beverage planning page

You will have to have more than a family kitchen to do this. I suggest that you and your helpers read both the wedding dinner article and the family brunch article now.

Appetizer table; have this ready as soon as the guests start to arrive
cheese- 1 pound per 10
cracker tray-1 pound per 15
veggie tray- see veggie tray page, I would do 2 classic relish trays instead
fruit salad- do fruit trays instead- easier to serve, keep better, leftovers more usable. Do deluze tray for 100 from the fruit tray page
pepperoni-1 pound per 15
Add a punch or lemonade- 10 gallons

meatballs in sauce- 1 pound meatballs per 4, sauce as desired
ham- 1 pound per 5

penne in sauce- 10 pounds dry pasta, 1 quat sauce per pound
parsley potatoes- 25 pounds

mixed veggies- 26 pounds ready to cook

bread- 10-12 pounds
dinner rolls- 1 per person

Dessert buffet
Cut these in 2 bite sizes, small cookies, so people can have several different kinds. Per person:
brownies- 2 small
cookies-3 small
cheese cake bites-2 small
cupcakes- 1 per person

Brisket, 1/2 pound raw per person
Ribs, 1/2 pound per person
sausage, 1 pound per 5

rice, 8 pounds per 100
beans, 8 pounds per 100
potato salad, 35 pounds potatoes per 100
Consider adding a green salad, see the plan for 100 list

bread, 12 pounds per 100

Pickles, 1 gallon per 100
onions, about 7 pounds per 100
BBQ sauce, 1 cup per 6
jalapeños, 1 gallon per 100

Drinks: non-alcoholic.
Sprite, cokes, see the beverage planning page, do for 75
tea, 6 gallons, 1/3 unsweetened
coffee, Dinner level, see the beverage planning page, for 150, or however many are adults
hot chocolate, 30 packets.

For alcoholic beverage :
Buy from a place which accepts returnm of unopened bottles
beer, 300, you can use kegs
champagne, see beverage planning page, use for toast
margaritas, 2 per person for adults

How many bar tenders and servers
2 bartenders, about 8 servers, 3 kitchen folk

I am so thankful I came across your website! I am catering our own wedding and things can be a little overwhelming. Even just a little advice will help. I keep going back and forth between smoked pork/beef and soup. It is going to be a fall themed wedding on September 14 so I thought soup would be brilliant, but smoking meat sounds so much easier (and cheaper)! Do you think so?

For soup I was thinking making 4 different soups.
Chili-24 quarts
Chicken Noodle-24 quarts
Butternut Squash-24 quarts
Tomato Basil-24 quarts

I would have condiments on the side for each soup including:
Cheese
Sour Cream
Crackers/Croutons
Homemade Bread

I am not sure on how much of the condiments though.

I don't plan on having anything else served with the soup except of course dessert, which will be pies instead of cake. We were thinking 25 pies for 150 people. What do you think?

Am I on the right track? If you could give me some pointers that would be really appreciated.

Also, remember it is a feast! If I were headed in that direction, here is what I would do:

3-4 soups, at least one creamy and one seriously meaty, besides the chili
artisan breads and rolls, maybe also sheet sweet bread (gingerbread, etc) or quick breads
extensive cheese trays and maybe a butter sculpture
classic relish trays or salad
fruit trays
maybe a baked potato bar

pies and also cobblers with real whipped cream or ice cream for toppings

Before the Buffet; 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; maybe shrimps if budget permits.

One appetizer service area is needed for each 100 guests.

Also, this will decrease the amount of meat and so on that they eat from the buffet-

sliced brisket, 1/2 pound raw per person, it shrinks a lot
Get some mustard and 1/4-1/3 cup sauce or gravy?
roasted cowboy potatoes, 40 pounds per 100
glazed almond Italian green beans, 24 pounds per 100
a salad of some type, Look at the salads that hold section and try something interesting, or maybe the classic relish trays?
yeast rolls, 2 per person, 3 pounds butter per 100.

Main Dish Table
Chicken Strips 50#
Roast Beef 48#

Sides
Green Salad 7#
Veggie Tray
Baby Carrots 4lbs
Celery 3lbs
Cherry Tomatoes 4qts
Broccoli 4lbs
Cucumber 4lbs
Cauliflower 4lbs
Bacon Ranch Salad 15#
Mashed Potatoes 45#
Macaroni and Cheese 22#
Rolls + Butter 16dozen, 2lbs butter

Appetizer Table
Mini-Tacos 150pc
Mini-Hotdogs 100
Fries 30#
Fruit Tray
Grapes 8lbs
Strawberries 4lbs
Watermelon 16lbs
Cantalope 16lbs
Muskmelon 8lbs
Pineapple 12lbs
Cheese and Cracker Tray 10-12#
Ham, Cream Cheese, and Pickle or Onion Rolls 300pc
Punch Bowl 5Gallons
Dr. Pepper or like product 10 2Liters
Coffee 2G
Iced Tea 2G

Dessert Table
Cake 18" round
Mini Strawberry Cakes 50
Mini Chocolate Cakes 50

Consider adding either green salad or fruit trays, 100, see plan for 100 or fruit tray page.

banana pudding, 6 9x13
oreo pudding, 8 9x13

cupcakes, one flavor, about 150, 2 flavors, about 100 each.

If this saves you time trouble or money, consider a donation, maybe a dime per person, to support the site.

Main Dish Table
Chicken Strips 50#
Roast Beef 48#
OK, but you will probably run out of beef
You also need something for the non-meat eaters

Sides
Green Salad 7#
Veggie Tray
Baby Carrots 4lbs
Celery 3lbs
Cherry Tomatoes 4qts
Broccoli 4lbs
Cucumber 4lbs
Cauliflower 4lbs
Bacon Ranch Salad 15#

Mashed Potatoes 45#
Macaroni and Cheese 22#

Rolls + Butter 16dozen, 2lbs butter

Appetizer Table
Mini-Tacos 150pc- 300
Mini-Hotdogs 100-200
Fries 30#- these are tough for buffet- consider the potato wedges under the recent French Fry thread.

Fruit Tray
Grapes 8 lbs
Strawberries 4 lbs
Watermelon 16 lbs
Cantaloupe 16 lbs
Muskmelon 8 lbs
Pineapple 12 lbs
OK

Cheese and Cracker Tray 10-12# cheese, 8 crackers
Ham, Cream Cheese, and Pickle or Onion Rolls 300pc OK

Punch Bowl 5 Gallons-10
Dr. Pepper or like product 10 2Liters- 1/4 diet
Coffee 2G
Iced Tea 2G-6, 2 unsweetened

Please look at the beverage planning pages, please read the wedding dinner article

Dessert Table
Cake 18" round
Mini Strawberry Cakes 50
Mini Chocolate Cakes 50
Not enough- do 80 each

chicken- quarter per person, see the chicken section of plan for 100
meatballs- 1 pound per 4 plus sauce

Bake beans- 3 gallons (4 #10 cans, or 8 pounds dry) per 100. Consider a meatless recipe, since there is not a meatless entree choice
corn- 22 pounds per 100

chips- 1 pound per 10, 1 quart dip or salsa per 20

cheesy potatoes- see the recipe on the bottom of the brunch for 100 page
www.ellenskitchen.com/bigpots/plan/brunch100.html

rolls-12 pounds per 100, 2 pounds butter per 100

punch- about 15 gallons, including at least 3 sugar-free- could be unsweet tea
coffee use dinner level coffee, beverage planning page
water- 2 bottles per person

cake- a 2 layer full sheet cake serves 100

Consider adding either a fruit tray or salad for 100.

pulled pork sandwiches- for 100, about 25 pounds
ham-1 pound per 4
rolls 18 pounds- possibly, get rolls that can be used for the sandwiches and also as dinner bread, if not, 100 rolls, about 8 pounds bread or dinner rolls
condiments-see the sandwich page. I also think you might want 2 gallons of slaw if that is popular in your area
butter-3 pounds

potato salad- about 55 pounds potatoes
pasta salad- about 8 pounds dry pasta
Baked beans- make these meatless- you don't have anything else for non-meat eaters to use as a protein- 4 1/2 gallons

salad- strongly suggest you add a green salad of some kind or increase slaw to 4 gallons

Also, Donita, please consider appetizers. Here is an article excerpt.

Before the Buffet; 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; maybe shrimps if budget permits.

One appetizer service area is needed for each 100 guests.

strawberries, cantaloupe, watermelon, grapes and possibly cherries- you want 1 pound per 6 persons, 1 cup dip per 6; weigh the fruits, and see the fruit tray page

celery, baby carrots, broccoli, cauliflower, and cherry tomatoes. 5 pounds each, small pieces
Ranch dressing, mayo and mustard.Ranch dressing only is fine, 1 cup per 8.

Tortilla chips, 1 pound per 16
rotel dip, 2 gallons
Sour cream and onion, 2 gallons
BBQ chips, 1 pound per 16

Little smokies- 1 pound per 6
deviled eggs- 6 dozen eggs, see the recipe on this iste

7 up, white grape juice, and lime sherbet,
punch containing Hawaiian punch, sprite, and orange Sherbet
sweet tea

does any of this sound good????? i really hate doing this.

The potato bar page will give you good guidance on this; it is not a one person job. The usual help for this size party day of, is 5 people in the kitchen, and at least 25 (yes 25) people who are not part of the wedding party to set up, serve, and clean up the party. It will take at least 6 serving lines to serve 400 people in a timely way.

400 potatoes- You want the larger size 80's, you need 5 cases plus 20 pounds
10 gal chili- 13
16 lbs sour cream- ok
4 gal cheese sauce- ok
12 lb shredded cheese- 13
4 lbs bacon bits- 8
2 lbs chopped green onions- need 40 bunches
4 lbs butter- 9-10
Consider adding one veg- chopped broccoli, sauteed mushrooms, about 50 pounds, if there are no other vegetables. I would definitely have salad and a veg if I were doing this at a wedding. I would also have appetizer tables, (4 of them) and here is why from an upcoming article:

Before the Buffet; 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 One serving area is needed for each 100 guests.

Do reconsider the some mores, it is not practical with 400 people. There are great sites with how to make some more or s'more type desserts, from bars and cookies to pies and sundaes. You want this done ahead of time, I promise you.

www.cooks.com/rec/search/0,1-0,some_mores,FF.html

www.huffingtonpost.com/2013/02/06/smores-recipes-cake-cookies_n_1563378.html

fresh fruit, lots of pointers on the fruit tray page, some can be done ahead (day before), it tells which. Strawberries do indeed have to be rinsed day of, maybe you have a friend/guest who would be willing to undertake this and bring them all ready. A deluxe tray for 100 with added simple tray for 25 would be plenty.
meatballs, 1 pound per 5
little smokies, 1 pound per 5
cold shrimp, 1 pound per 5 shelled, 1 cup cocktail sauce per 5. Tailless are more practical. If this is too expensive, do a tasty shrimp dip or mold.

chips, 1 pound per 12
salsa, 1 cup per 5
pretzels, 6 pounds per 100

pickles, olives 1 gallon per 100, but consider doing 1 1/2 or 2 of the classic relish tray at the top of the veggie tray page

mini sandwiches. If only one kind, 2 per person, if 2 types, 5 per 2, 3 of beef/2 poultry or ham or 3 poultry/2 ham. This one is a tough estimate, depends on the crowd, usually some left.

cleaning the lettuce- do day before, drain in spinner or on paper towels, store in the special produce baggies in the fridge. Crispy lettuce!

cleaning fruit and strawberries- see the fruit tray page.

A green salad
Lettuce in separate bowls
Roman lettuce
Carrots, broccoli,cucumbers, onions, tomatoes,bacon bits, all in separate bowls so they can make their own. All different kinds of dressing mainly ranch, low fat ranch, french, Italian. I don't know what other kind
Main dishes
Chicken Parm ( maybe or something easier)

Sausage peppers and onions or bow ties with diced tomatoes, mozzarella cheese, sausage, peppers and onions.
Baked ziti-
Rolls
Butter

Sides
Buttered corn
?? what other sides that are simple to make and quick...

desert
Wedding cake

Hot- little wieners in BBQ sauce 1 pound per 5, 3 cups sauce per 2 pounds.

Cold- fruit tray, strawberries, honey dew, grapes ( red and green) pineapple, cantaloupe, kiwi, apples. See the deluxe fruit tray on the fruit tray page.
Also yogurt, caramel and maybe chocolate dip. Skip the chocolate, too much staining. Amounts of dips discussed on the fruit tray page.

A green salad
Lettuce in separate bowls
Romaine lettuce

Carrots, broccoli, cucumbers, onions, tomatoes, bacon bits, all in separate bowls so they can make their own. Use the plan for 100 salad page.
I will post the salad bar spread for you.

All different kinds of dressing mainly ranch, low fat ranch, french, Italian. I don't know what other kind- advice on dressings is on the plan for 100 page

Main dishes
Chicken Parm ( maybe or something easier) look at the wedding chicken and chicken madeira on the wedding chicken page, both easier. do 3/4 the recipe for 100.

Sausage peppers and onions or bow ties with diced tomatoes, mozzarella cheese, sausage, peppers and onions.
8 pounds pasta, 1 pound sausages per 4-5, equal weight veggies. Rest to your taste or recipe.
Baked ziti- skip it. Do roasted small red potatoes or rice pilaf

Rolls -12 to 14 pounds
Butter - 3 pounds butter

Sides
Buttered corn 22 pounds
?? what other sides that are simple to make and quick...

dessert

Wedding cake
Add grooms cake or other additional desserts to cut costs and add variety.

Drinks
Soda see beverage planning page, count soda drinkers
Water-2 bottles per person
Alcohol- we are thinking of picking 3-5 signature drinks because we have to bring everything ourselves- how about the High Wire White Wine Sangria on this site. Delicious summer drink, popular and inexpensive.
Kegs of beer - see beverage planning page, count beer drinkers, most drink 4 bottles/servings

potato salad, 6 gallons
baked beans, 4 1/2 gallons
cole slaw, 4 gallons

tea,
punch
lemonade

You also really need an appetizer table.

Before the Buffet; 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 One serving area is needed for each 100 guests.

In your situation,1 deluxe fruit tray for 100 from the fruit tray page, 1 classic relish tray from the veggie tray page, 12-15 pounds cheese (some could be logs or spreads), 10 pounds crackers, plus 2 1/2 gallons dip and 12 pounds chips. would be fine).

Now about the snacks for the wedding party.

Beverages:
Iced Tea - 8 gallons
Water - 8 gallons
Lemonade - 4 gallons
Boxed red wine - equiv. of 6 bottles
Boxed white wine - equiv of 10 bottles
Beer -12 oz. cans - 5 - 24 packs
Pop - 12 oz. cans - 10 - 12 packs various
20 juice boxes

Cake- 1 large sheet cake choc.
1 large sheet cake white.
200 mints
3 lbs. mixed nuts

Pulled pork - 50 lbs.
Sandwich buns - 216
Pickles - three 16 oz jars
BBQ sauce sweet - 36 oz?
BBQ sauce Spicy - 36 oz?
Mustard 1 large bottle

Potato salad - 40 lbs
Cole Slaw - 40 lbs
Baked bean dish - ( I have no idea)
Individual serving fruit cups 12 oz.
Strawberry - 10 lbs
blueberry -5
pineapple -2 large
raspberry -5 lls
watermelon - 2 large
Potato chips - 5 large bags plain

2 Appetizer trays with spinach dip(Separate locations)
Carrots -3 lbs
Broccoli - 5 lbs
celery - 3 packages
cherry tomatoes - 5 lbs.
Red peppers, 5
Green peppers 5
Spinach dip - 2 lbs

Napkins - 600 beverage
Luncheon size - 150
Dinner - 150
heavy white paper 600 (backup)
300 forks

200 dinner plates
175 dessert plates
175 dessert plates for appetizers

Planning on setting up for tables of 10. Should I add some small tables of four
Setting on tables is napkin and fork. Plates on on buffet line.
What about salt and pepper? Do I need it?

For 160 people you need 3 buffet lines or 2 double-sided lines, or it will take more than an hour to serve everyone.

Yes on salt and pepper at each table. Some small tables are a very good idea, since some guest will be elderly, handicapped or deaf.

Separate serving area for beverages, and put pitchers of water, lemonade and teas on the table. Tie a ribbon or some other marker to the unsweet tea.

Usual for wine is about 1/2 bottle per person, 2 whites for each red. So you have to figure about how many drinkers. The below is a definite run out situation:
Boxed red wine - equiv. of 6 bottles chillable red is not tasty
Boxed white wine - equiv. of 10 bottles suggest crisp white for least expensive drinkable-- but do look at the High Wire white wine sangria, it is delicious and ver popular and festive.
Beer -12 oz. cans - 5 - 24 packs beer drinkers usually drink 4 at a party- estimate from this
Pop - 12 oz. cans - 10 - 12 packs various- split is discussed on the beverage page
20 juice boxes- get apple- grape or berry stains too much

Cake- 1 large sheet cake choc. - 50-60 pieces
1 large sheet cake white. 50-60 pieces
You might want one of those to be 2 layer...
200 mints- I get 6 pounds per 100
3 lbs. mixed nuts- I get 6 pounds per 100

Pulled pork - 50 lbs.OK
Sandwich buns - 216 OK
Have a platter of sliced cheese or a big bowl of egg salad on ice for the people who don't eat meat/pork.

Your condiment are short- see the sandwich page and do 1 1/2 times the amount for 100
Pickles - three 16 oz jars
BBQ sauce sweet - 36 oz?
BBQ sauce Spicy - 36 oz?
Mustard 1 large bottle- you need some at each serving area, and even better to put small ones on each table-

Potato salad - 40 lbs- you need 6 gallons at least
Cole Slaw - 40 lbs- you need 4 gallons
Baked bean dish - ( I have no idea)-you need 5 gallons (about 12-14 pounds dry beans)

Individual serving fruit cups 12 oz.
Strawberry - 10 lbs
blueberry -5
pineapple -2 large
raspberry -5 lls
watermelon - 2 large
add other melons, you need at least 80 pounds of fruit; fruit trays are prettier, keep better, less work to prepare and the leftovers are more usable

Potato chips - 5 large bags plain; 1 pound per 12 Dip? 1 cup per 5 if thick

2 Appetizer trays with spinach dip(Separate locations)
Carrots -3 lbs
Broccoli - 5 lbs
celery - 3 packages
cherry tomatoes - 5 lbs.
Red peppers, 5
Green peppers 5
Spinach dip - 2 lbs
You need 2 ounces of vegetable per person and 1 cup dip per 5-6. You could do a couple of antipasto veggie trays or classic relish trays for part, all these recipes are on the site

Napkins - 600 beverage
Luncheon size - 150
Dinner - 150
heavy white paper 600 (backup)- for bbq, I would put 2 dinner napkins at each place to start- 320 dinner, 320 backup
300 forks- OK, but VERY close- I would go 350

200 dinner plates- Buy at a place you can return unopened and get 300
175 dessert plates- 200
175 dessert plates for appetizers-200

pork roast (not sure on quantity)
8-10 elk roast
40 lbs of potato salad
20 lbs of macaroni salad
20 lbs of pasta salad
30 lbs of baked beans
Chips?
Buns?
2 sheet cakes (that will be pre cut for 100 each) and a half sheet cake and also a home made cake for the bridal party that could feed 40-50
Sweet tea
Lemonade
And lots of bottles of water!
Ice? For drinks and to keep foods cold?

pork roast (not sure on quantity)
8-10 elk roast
For 250 people you need 125 raw boneless, figure the pork after you know the weight of the elk.

You are short on the sides for 250 people, I will give it in gallons, a gallon weighs about 8 pounds
40 lbs of potato salad- 10 gallons
20 lbs of macaroni salad
20 lbs of pasta salad
You need a total of 12-15 pounds dry pasta, you decide the split
30 lbs of baked beans- you need about 8 gallons

Chips? 1 pound per 12
Buns? If those are sliced meats, you need roll, not buns, 2 small per person or about 12 pounds per 100

2 sheet cakes (that will be pre cut for 100 each)- these will be tiny pieces, consider cutting 80, they will still be small
and a half sheet cake- cut 40
a home made cake for the bridal party that could feed 40-50

Sweet tea- 6-8 gallons per 100 and 1/4 should be unsweetened
Lemonade- 6 gallons per 100
And lots of bottles of water! 2 small

Ice? For drinks and to keep foods cold? Outside? 1 pound per person plus 40 pounds per ice chest.

Not sure on paper products? And utensils? Buy from somewhere you can return unopened, use the supply estimates on the beverage page. Consider adding the dinner level coffee, many people like it with their desserts.

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

Greek salad - serves 75
Caesar salad - serves 75

13 dozen dinner rolls- you need 15 pounds, plus 3 pounds butter

40lbs each
mashed potato, about 10 pounds short . Need gravy,1 cup per 4
asparagus, 30 pounds ready to cook
pork roast, OK if boneless and slow roasted to reduce shrinkage, but I would do 50-60
chicken cutlets, that is about 100 servings- half would likely do it, if you increase the por.
vegetarian lasagna- you have 80 full size servings, some people will take it as a side serving instead of potatoes. Still you may have some left.

You could add a kid friendly veg- corn, maybe? 24 pounds,or applesauce. For a reception, you need appetizers: fruit tray and chips and dip would be excellent; see fruit tray page, and do 1 pound chips per 12, 1 cup dip per 6-8

I am having a cake reception including a few brunchy refreshments for my daughters wedding. We are expecting 175 people. The reception will begin at 11am. We are having,

12 inch assorted tortilla wraps (meat, cheese, lettuce etc)
2 Pasta Salads
Coleslaw
Beans
Veggie's/Dip

Yes - Just like others on this site - We have won the lottery! You have provided great ideas to all who post....

so - here I am - asking for your assistance...

Want tp keep the menu very simple as well as have a sweet buffet table.

Dinner Menu:

Not sure how much to purchase...

Baked Chicken (please suggest recipes)
Sliced Picnic Ham
Green beans w/ smoke turkey
Roasted Cut Potatoes(please suggest recipes)
Red Sauce Pasta (please suggest recipes)
White Cream Sauce Pasta(please suggest recipes)
Garden Salad
Cesar Salad
Rolls

I think I'm missing something...

With the Candy - Sweet Buffet - Need suggestions....

You also need an appetizer table (three actually) 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 One serving area is needed for each 100 guests. In your case, I would probably do a Tex Mex theme, chips, salsa, a Mexican fruit tray and queso, maybe with nacho fixings, or guacamole.

12 inch assorted tortilla wraps
Are you ordering these pre made? You want about 1 1/2 per person, some meatless.
(meat, cheese, lettuce etc) if people are supposed to be making these themselves, use the sandwich page to plan amounts. In this case, hoagie buns are easier for people than wraps.
2 Pasta Salads- total 20-22 pounds dry pasta, you decide split, one should be meatless
Coleslaw- 9 gallons
Beans- 10 1/2 gallons
Veggie's/Dip- see veggie tray page. Consider doing 3 classic relish trays and fresh veg for 200.

Assuming however that is not the case, and 150 are coming for food:

You need at least 2 kitchen persons, and 8 servers, none of whom are members of the wedding party, to set up, serve, and clean up this party. Do read my article on wedding dinners to see why.

You need to select a menu that offers non-meat eaters, of which there will be some, nice choices.

You need an appetizer area, it's critical. See the answer just above for why and what.

Baked Chicken (please suggest recipes)- need something in sauce or gravy to hold best- see the wedding chicken recipes on this site- about 44 pounds raw boneless skinless
Sliced Picnic Ham- 1 pound per 5
Have mustards and maybe a raisin or pineapple sauce with the ham.

Green beans w/ smoke turkey- consider ellen's better green bean casserole for all or part, see Big Pots, you need about 32 pounds of green beans, some meatless.

Roasted Cut Potatoes(please suggest recipes)- about 30 pound potatoes. See this blog for my current favorite:
thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Red Sauce Pasta (please suggest recipes)
White Cream Sauce Pasta(please suggest recipes)
About 1 pound per 12 people total with the potatoes, 1/3 white, 2/3 red; It takes about a quart of sauce for each pound. Make baked casserole type dishes, they hold much better, and at least 1 should be meatless. Using the shaped pasta such as rotini, ribbed penne, bowties, they hold better. The spaghetti page has sauces, recipes, and a good Alfredo style white sauce.

Garden Salad
Caesar Salad
Do one salad, use the plan for 100 page. If you want a second cold dish do some kind of marinated veg, antipasto veg or artichoke-olive condite such as on this site

Rolls- Get good ones 18 pounds, 5 pounds butter

Candy buffet, about a pound for each 4-6 people, depending on the type/shape of candy- assuming there is also cake
Add dinner level coffee, see the beverage planning page

You need an appetizer table 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 One serving area is needed for each 100 guests.

pig roast, at least 125 pounds whole pig
1 gallon bbq type sauce
Consider doing a bag or two of chicken leg quarters for the non-pork eaters

salads,
5 gallons potato salad
3-4 gallons bean dish- meatless- so vegetarians can use as an entree
3 gallons slaw

green salad for 100, see the plan for 100 page

rolls, 15 pounds, butter 4 pounds

apple sauce- 5 #10 cans- don't open the last one till you see if you need it
cranberry sauce-about 10 pounds, but you might switch to a pineapple-raisin sauce with the pork

I am going to save you a lot of money!

-Pulled beef (on a bun) - 100 pounds- 40 pounds plenty
-150 Panini buns- OK
-4 pounds butter- OK
-600 meatballs (just 15 pounds) or 12 BBQ (10 plenty)roasted chickens (haven't decided on which for a second meat yet)
-35 cups of BBQ beans- 3 gallons
-25 pounds of potato salad- 40
-Caesar salad (20 heads of romaine)- plenty

-1 gallon pickled beets
-1 gallon pickles
-4 quarts corn relish
all plenty

-Marinated vegetable salad (2 heads cauliflower,2 bunches broccoli,one 5 pound bag of baby carrots,3 pounds of cherry tomatoes,4 cans of baby corn,4 cans of mushrooms and dressing)- fine
-Sliced cheese (10 pounds)- good- have 5-6 pounds of crackers
-Fruit salad (2 large watermelons, 2 honeydews,2 cantaloupes,8-10 pounds grapes,1 large pineapple,10 large oranges)- plenty
Thai salad (10 pounds)- plenty

BBQ Buffet
Smoked pork butt - 50 lbs uncooked - we are doing sliders - 2 a piece (350 rolls)

Potato Salad - 40lbs (Sam's Club)

Baked Beans - 40lbs (Sam's Club)

Veggie Tray - I am trying to decide if I just go to Sam's and get 10 of their already prepared trays for $10 each tray ($100) or build my own - I am a little nervous to build my own. I look at what others on your post are doing and if I build my own would this be okay
5 lb. carrots, 5 lb. cauliflower, 8 lb. cucumber, 3 lb. celery, 2 lb. grape tomatoes, 2 lb. peppers and 5 lbs broccoli
dips: vegetable - 6 quarts

1 gallon of sliced pickles

My daughter wants a black and green olive tray with cheese - not sure what to do about that

Also, since it really doesn't matter what meat you pull, and there are many reasons people don't eat pork, please consider doing pulled chicken instead. It is actually cheaper, and you would use thigh meat or leg quarters, which stays juicier.

if you do have 150 people, please include an appetizer plan 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 buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception. It also reduces the amounts of food needed for the dinner.

This does not have to be complicated or expensive. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray (this could be your daughter's olive and 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 One serving area is needed for each 100 guests.

Hog roast (someone is doing this)- 150 pounds minimum
Baked beans-5 gallons, have some meat free for non-meat eaters, there will be some in the 150 guests
Mac & cheese- 15 pounds pasta, 15 pounds cheese, 15 quarts white sauce
Potato salad- 6 gallons
Veggie tray w/ dip- see veggie tray page
Fruit tray- see fruit tray page- deluxe tray for 100 plus 2 trays for 25
Rolls- 18 pounds, 4-5 pounds butter

I would add some kind of green vegetable- 30 pounds

Beverages and utensils, see beverage page

appetizers
250 fresh mozzarella ball wrapped in a fresh basil leaf and skewered with two cherry tomatoes and then drizzled with balsamic glaze right before serving.

800 steamed little neck clams

250 shrimp skewers (boiled in old bay and then skewered and seared quickly on grill

4 large veggie and cheese trays

Dinner:
40 BBQ chicken halves
60 lbs of BBQ prime rib roasts

all salads are being provided by a local deli

Here's the menu:

Sloppy Joes (20lbs??)

Buns (doing small buns, not hamburger buns): ?? no clue!!! 14 dozen??

Watermelons: ??? Would 5 be enough??

Veggies: Carrots and Broccoli (how much??)

Ranch Dip for veggies: two large bottles from Costco

Chips: Four very large bags from Costco, not sure on the weight

Water: 70 bottles

Pop (various kinds, including Sprite): 192 cans

Beer: 6 cases (72 cans)

Wine: 6 large bottles (various kinds)

Juice Boxes (for the kids): 40

Lemonade (in a dispenser)

There are also about 9 people that are bringing something to share (various things).

How much ice would you guesstimate on?! We are having 8 different things to hold beverages.

Do you really have to calculate 4 napkins per person?? And 2 forks per person?? How about spoons? And I read 2 cups per person...would I have to do that if I'm providing canned pop and beer and bottled water..the cans would only be used for the tea and whatever else we decide.

You look to be a little short for 125, and there are a few cost reducing changes you can make. Biggest, skip the soda and switch to fruit punch, lemonade or limeade from frozen concentrate, and iced tea-
10 gallons lemonade/ punch
10 gallons tea, at least 1/3 unsweetened

Do you really have to calculate 4 napkins per person? YES And 2 forks per person? YES How about spoons? ONE OK And I read 2 cups per person...would I have to do that if I'm providing canned pop and beer and bottled water..CHEAPER TO DO BEVERAGES ABOVE the cups would only be used for the tea and whatever else we decide.

Here's the menu:

Sloppy Joes (20lbs??) use recipe for 100 on this sie, plenty for this party

Buns (doing small buns, not hamburger buns): ?? no clue!!! 14 dozen??- 2 per person, 1 per kid

Watermelons: ??? Would 5 be enough?? 1/3 to 1/2 pound per person

Veggies: Carrots and Broccoli (how much??)
Ranch Dip for veggies: two large bottles from Costco- use fruit tray instead- see fruit tray page

Chips: Four very large bags from Costco, not sure on the weight
You need at least 10 pounds

Water: 70 bottles- at least 1 per person

Pop (various kinds, including Sprite): 192 cans

Beer: 6 cases (72 cans) mot beer drinkers drink 2 cans first hour, 1 the second

Wine: 6 large bottles (various kinds)- not enough if family drinks wine...

Juice Boxes (for the kids): 4o- OK

Apps:
Carrots,Celery,Cucumbers,Green Peppers
with Ranch.

Chips (tortilla chips) & Salsa.
Chex Mix BOLD

Possibly a candy bar:
Skittles,Starbursts,Airheads

Dinner:
Pig,BBQ Sauce & Rolls:
Cheesy Potatoes:
Pasta Salad:
Fruit: Not really sure what would be the easiest...
Corn:

Cupcakes for our Guest, we already have those numbers :)
And in individual cake for us!

DRINKS:
Water (Bottled):
Pop: Diet, Regular and Sierra Mist
Beer: 2 diff. kinds of beer = 4 Kegs
Wine:

For beverages we are having soft drink cans, pitchers of water & lemon, iced sweet tea.

First, the pig roasters can't be part of the wedding party, they won't have time.

Second it will take 3-4 cooks and about 12 servers to set up serve and cleanup this size party. None of them can be part of the wedding party either- they will be VERY busy while you are doing the ceremony and photos.

Apps:
Carrots,Celery,Cucumbers,Green Peppers
with Ranch.
How about, take a look at the antipasto marinated veggies instead?
www.ellenskitchen.com/bigpots/appetiz2.html.
About 4 gallons

And the artichoke condite here, last recipe, served with French bread:
about 4 gallons, 18 pounds bread

www.ellenskitchen.com/recipebox/artichoke.html

Put the fruit here; do 1 1/2 times the deluxe tropical tray for 100 on the fruit tray page

Chips (tortilla chips)1 pound per 15 & Salsa 1 cup per 8.

Chex Mix BOLD about 6 pounds per 100

Possibly a candy bar:
Skittles,Starbursts,Airheads
You need 1 pound per every 4-6 people and there must be chocolate...

Dinner:
Pig,BBQ Sauce & Rolls:
1 pound whole pig per person
2 gallons per 100 for basting, another gallon per 100 for table sauce
2 medium rolls per person, 6 pounds butter available
4 gallons slaw
10 pounds sliced onions
1-2 gallons dill pickle slices

Have a vegetarian option- "Field Roast" is a very tasty brand of vegetarian sausages, found in the dairy or produce area, have abt least a dozen.
Cheesy Potatoes:
see the bottom of the brunch page or the breakfast planning page, it's a LOT of potatoes and a LOT of oven space. An Hawaiian rice pilaf might be easier.
Pasta Salad: how about the Asian noodle salad here? Very nice with pork, made ahead, and very beautiful on the plate.
ellenskitchen.com/bigpots/plan/salads1100.html#asiannoodle
Fruit: Not really sure what would be the easiest...suggest you move the fruit to appetizers and try a special salad, such as:
ellenskitchen.com/bigpots/plan/salads1100.html#greeksaladcrow
Corn: 22 pounds per 100 off the cob- For pork, fiesta corn would be very nice. Or break cobs in halves and allow 3 halves for every 2 people.

Cupcakes for our Guest, we already have those numbers :) Have some extras, about 10%
And in individual cake for us!

DRINKS:
Water (Bottled): 2 per person
Pop: Diet, Regular and Sierra Mist estimate pop drinkers and use the beverage planning page to decide the split
Beer: 2 diff. kinds of beer = 4 Kegs people drink about 4 per person, one keg has 160 12 ounce servings, this is a LOT of beer for this size party.
Wine: for a toast, see beverage planning page. Expect about 1/2 bottle per person for the wine drinkers. A 5 liter box serves about 12.
Lemonade- put out with appetizers as a punch, 14-16 gallons
Iced tea- 14 gallons, 1/3 unsweet

People really like coffee with dessert. See dinner level coffee on the beverage page for adults.

You can write back, but do start a new thread.

The bar staff depends on what kind of bar (full, open; paid; limited choice; signature cocktail, etc) and whether you intend to have servers pass drinks or appetizers.

Also, are these professionals or volunteers?

Pulled pork - one roaster
roast lamb - two roasters
sloppy joes - one roaster
potato salad - 40lbs
fruit salad - 20 lbs
baked beans - 30 lbs
vegetable tray
pickle tray
Natcho machine with chips/ cheese cheese
popcorn machine
2 cakes
buns
tableware

Pulled pork - one roaster
roast lamb - two roasters
sloppy joes - one roaster
potato salad - 40lbs
fruit salad - 20 lbs
baked beans - 30 lbs
vegetable tray
pickle tray
Natcho machine with chips/ cheese cheese
popcorn machine
2 cakes
buns
tableware

potato salad - 40lbs- this is about 5 gallons, I usually do 4 gallons per 100, especially if it is the only starchy salad.
fruit salad - 20 lbs- do fruit trays, hold better, look prettier and the leftovers are more usable. See the fruit tray page for help with amounts
baked beans - 30 lbs- you need 5 gallons
vegetable tray - see veggie tray page, add dip
pickle tray- 1- 1 1/2 gallons
Nacho machine with chips/ cheese cheese- 1 pound chips per 10. I usually get 3 #10 cans sauce per 100, hold the last one till I see how it is going, so I suggest you get 5-6. You may want to add 3 quarts or a #10 can sliced jalapenos, or switch the beans to borracho beans, which are very good on nachos.
popcorn machine- 7 pounds makes 100 servings
2 cakes- one sheet cake only makes 50-60 servings. If you want some for every one, you might need 2 2 layer full sheet cakes
buns- 1 1/2 per person full size, 2 medium
you could add 3-4 gallons of good slaw, it would go with the menu.

tableware- see the beverage planning page for tableware, ice and beverages

The buffet menu:
232 ham, chicken, tuna and egg filled finger rolls;
45 lbs. of potatoes for salad;
pasta salad (not sure how much to make);
large tossed salad;
frozen meatballs;
chips;
watermelon wedges (1 for ea person);
olives and pickles.

For beverages we are having soft drink cans, pitchers of water & lemon, iced sweet tea.

Because the reception extends over a meal time, you need to supply enough food per person for a meal, even if you choose appetizer or reception type foods. So, assuming total 155 people, here are some suggestions:

crackers, 9 pounds
cheese platters, 1 pound per 10, assorted types, there is a discussion of selections on site. Some can be rolls, logs, spreads. Very nice to have 10 pounds of grapes (small clusters of 2-3 grapes), or strawberries or dried fruits with the cheese; and/or 6 pounds of nuts
veggies- strongly suggest you use the classic relish tray on the veggie tray page, do 3
dip- Ranch, see amounts on veggie tray page

232 ham, chicken, tuna and egg filled finger rolls;
You need at least 2 per person unless they are the size of a full croissant

45 lbs. of potatoes for salad; usual to use 40 pounds per 100

pasta salad (not sure how much to make); 8 pounds dry pasta plus add-ins, suggest rotini or bow ties, as they are easier to fork up and hold better. OR, take a look at the Asian noodle salad in the salads that hold section of Big Pots, beautiful and a little more festive

frozen meatballs; 20 pounds plus sauce

chips; 1 pound per 12, dip, 1 cup per 6, can be salsa, creamy, or both

watermelon wedges (1 for ea person); at least 1/2 pound per person

large tossed salad; skip this, messy to eat, have one or two more interesting such as tomato caprese, Greek village salad (tomatoes and cukes), marinated bean salad, corn salad, gardiniera; more like a vegetable than a salad You need about 5 gallons

soft drink cans, see guide on beverage planning page for amounts and assortments
pitchers of water & lemon,
iced sweet tea. PLEASE have at least 1/3 unsweetened; you will need about 15 gallons

If you are having cake, many people like dinner level coffee with dessert. Amounts are on the beverage planning page.

*If I do beef and chicken would 15 lb of each be sufficient?

*Is it okay to have the salsa/guacamole on a separate table with chips to ease the crowding, or should we keep it in line with the buffet?

*How much salsa do you recommend if it is being used for both dipping, and tacos? 1 Gallon?

*What do you recommend for cilantro and lime amounts (assuming lime is cute in 12 pieces per lime)

*If we have rice and beans is 8 lb uncooked rice and 3 gallons of black beans too much?

*Is a green salad recommended?

*Is it okay to have the salsa/guacamole on a separate table with chips to ease the crowding, or should we keep it in line with the buffet?

No, put separate, and you can put the fruit trays with it

*How much salsa do you recommend if it is being used for both dipping, and tacos? 1 cup per 4, minimum

*What do you recommend for cilantro and lime amounts (assuming lime is cute in 12 pieces per lime), Cut 8 pieces, easier to squeeze, 1 lime per 4. At least 2 tablespoons chopped cilantro per person, size of bunches vary, buy one locally and chop and measure.

*If we have rice and beans is 8 lb uncooked rice and 3 gallons of black beans too much? No it is just what I would do.

*Is a green salad recommended? Either that or plenty of shredded lettuce and some chopped tomato- good for tacos or salad making. 2 ounces per person at least.

This also is my first time preparing food for my son's wedding reception. I really need help on the quantities. The menu is as follows:

Appetizer:

Cheese
Bologna
Crackers
Fruit Tray
Vege Tray

Meal:

Broasted Chicken (we are buying done)
Meatballs
Mac and Cheese
Baked Beans
Potato Salad
Pasta Salad
Dinner Rolls/butter

Dessert:
Cake

Because people will have eaten lunch and it is too early for dinner, you will need less food than a reception at meal time. Assuming 150 people:

Cheese-1 pound per 12
Bologna- 1 pound per 15
Crackers- 10-11 pounds
Fruit Tray- deluxe tray for 100, plus 8 pounds added fruits
Vege Tray- suggest 2 classic relish trays from the veggie tray page
Add 10 gallons lemonade or light colored punch

Meal:

Broasted Chicken (we are buying done)-220 pieces
Meatballs-
Mac and Cheese- skip- you have enough and the oven handling for this many is tiresome
Baked Beans- 5 gallons, some left
Potato Salad- 45 pounds potatoes
Pasta Salad-7-8 pounds dry pasta
Dinner Rolls/butter- 1 1/2 per person, 4 pounds butter

Add about 12 gallons iced tea, 1/3 unsweetened

Dessert:
Cake
A 2 layer sheet cake serves 100. The least expensive arrangement is to have a small wedding cake that serves about 50, a groom's cake (usually chocolate) that is a 2 layer 1/2 sheet cake, and a sheet cake or a 2 layer 1/2 sheet cake in the wedding cake flavor.

Add dinner level coffee- see the beverage planning page.

Cooked the following

Grilled and baked chicken

200 fruit kabobs (I cut up all the melons and cleaned all the fruit)

Home fried potatoes with green peppers and onions

Two different types of perogi's (I boiled and fried with onions)

Cut up vegetables for veggie tray.

Essentially, you acted as a private chef. The average hourly rate is $30.00 plus benefits (1-2 weeks vacation, health insurance with VERY high deductibles), or about $35 per hour without benefits. Which come out to about $800- the fees per pan generally run $40, or about $720. So, something in that range would be a fair price.

I am doing the cocktail hour for my sisters wedding. there will be about 160 people.

the menu follows:

Chinese roast pork (someone else is providing this and I have no control over the amount)

Fruit kabobs (300 skewers. 3 pieces of fruit per skewer)

Bread basket- mix of bread sticks, sour dough, pita and butter crackers (3-5 pieces per person)

trio of dip- hummus, spinach, and smoked salmon

Fruit punch- 44 gallons
200 water bottles

Ice cream sundae bar (budgeting for 100 servings as per my sister's wishes) 23 gallons of ice cream (vanilla and chocolate) and a whole mix of variety of toppings

please comment and make suggestions!

The ceremony starts at 11:30 am.
Reception isn't until 6 pm.

the snacks and ice cream will be served at the same time right after the ceremony.

For punch- it is actually 44 litres (not gallons)

12 gallons/44 liters is fine for 100, a bit short for 160. Do have something sugar-free (iced tea?) for the folks who can't do sugary drinks.

Use the button at the top of the main cook talk page to go to the plan for 100 page, beverage planning page, ice cream planning page, etc.

If you are serving right after the service, it is essentially lunch for the 100 people.

Chinese roast pork (someone else is providing this and I have no control over the amount)- check the amount- it needs to be at least 1 pound raw per 4, or you need to add more proteins.

Fruit kabobs (300 skewers. 3 pieces of fruit per skewer), light- do at least 4 pieces per skewer

Bread basket- mix of bread sticks, sour dough, pita and butter crackers (3-5 pieces per person)- at least 2 ounces per person (20 pounds total)

trio of dip- hummus, spinach, and smoked salmon
1 cup each per each 5 people= 2 gallons each

Fruit punch- 44 liters/quarts- see note above
200 water bottles

Ice cream sundae bar (budgeting for 100 servings as per my sister's wishes) 23 liters of ice cream (vanilla and chocolate) and a whole mix of variety of toppings- close, see the ice cream sundae page, you need 1 1/2 times the amount for 100.

I would definitely add cheese- 1 pound per 12, some could be bars, logs, balls

If the meat is short, you might add deviled eggs, or some kind of bites- mini quiches, etc; 2 per person

Before the Buffet; 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 One serving area is needed for each 100 guests.

Now back to dinner.

As listed, this is not very festive and is likely to disappoint the guests. I will make some suggestions, and please go back to the family and get some changes; if people are unsatisfied, yo will be blamed, and if you want to do this for a living, you will ruin your rep before you get one!

baked chicken leg quarters (how many 40lb cases)
for 150 people, 2 40 pound cases, but you need to marinate or brine and you need a good sauce
macaroni and cheese (how many lg aluminum pans)
for 150 people with rice, 12-14 pounds dry pasta, 1 quart white sauce per pound, 1/2 to 1 pound cheese with an optional small grated onion for each pound. Don't know how large your "large" pan is...
green beans (how many #10 cans)- please do a casserole such as ellens better green bean casserole, or a mixed vegetable. Plain canned green beans are not sufficient for a wedding
rice (I figure 1 10# bag)-no more than 6 pounds and for the sake of some color, consider a Spanish rice or a fried rice or a green rice.
gravy (3 gallons) OK

This meal is bland and colorless. Consider adding a spiced peach or apple ring to each plate, or a sliced tomato salad, or something like that. It desperately needs some fruit, if you don't do appetizers with fruit trays, do have fruit trays with the dinner service.

Chile Con carne

15 kg ground beef
6.5 kg chorizo
25 onions
3 bulb garlic
75 gram cayenne pepper
20 kg chopped tomatoes
375 gram tomato puree
10 kg kidney or borlotti beans
225 gram cumin
225 gram dried coriander
375 gram brown sugar
75 gram oregano
(to taste) salt and pepper

Cabbage salad

1 bag radishes
7 red onion
10 white cabbage
bunch coriander leaves
virgin olive oil
sherry vinegar or lime juice
salt and pepper

Also how much rice do you think I will need? I plan to hire 3 rice cookers which I am hoping should be enough as most of them have a capacity of max 60 portions.

Do you think I have missed anything or need any extras??

This is a team effort. For this menu with this size crowd, day of you need 3 cooks/ kitchen/ food people and 9 or 10 servers to set up, serve, and clean up the party. Not members of the wedding, they will be busy, just when you need the help.

Assuming 150 people, this menu has two problems. One, nothing for vegetarians/ non-chili eaters to eat, two, you must have an appetizer table for this light meal 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 One serving area is needed for each 100 guests. For this menu, I would definitely use the fruit tray (see the fruit tray page) and the cheese tray (1 pound per 10-12, 10 pounds crackers), and a citrusy or fruity punch such as lemonade or agua fresca (12-14 gallons).

Now back to dinner.

For the chili, please look at the church social chili here:

ellenskitchen.com/bigpots/plan/chili.html

This quantity serves 80, the spicing is already tested for acceptability and it has the beans and tomatoes you want to include. Topping amounts are the same as the taco bar for 100, see that page, which also discusses amount of rice for 100. You can use 2/3 beef and 1/3 chorizo for the meat. 1 pound of dried beans is about 6 cups of cooked beans, or 4 15 ounce cans. Have bottles of hot sauce on the tables for those who want to spice it up.

Here is my personal recipe for mild chili powder, you would need about 3 times the amount for each recipe. Do measure:

www.ellenskitchen.com/bigpots/oamc/vegweek.html#chili

Here is a recipe for vegetarian chili, I would do 2-3 recipes for this size crowd.

www.ellenskitchen.com/recipebox/stews1.html

As for the slaw, you need to start with 30 pounds of cabbage for 150 people. The recipe looks fine. I usually add some grated carrots and make a few heads of the cabbage pule cabbage, for color and sweetness. You may want a little sugar in the dressing.

For 150 people for this menu, you want to cook about 15 pounds of rice. You will probably have some left.

You need to add 18 pounds of good crusty rolls and/or corn bread(some could be crackers, which many people like with chili) and 4-5 pounds of butter.

Renting a roller type hot dog machine/cooker would be a fun way to provide/cook the hot dogs, and allow you to do a variety of dogs and other bun sausages.

The amount is tricky- about 1 dog each for over 25, 2 for under...

chopped onions,
grated cheddar cheese,
sauerkraut,
ketchup,
mustard,
these are all actually discussed on the sandwich page in the condiment table

There are new hot dog buns available now, such as pretzel and poppy seed, so get some variety.

chili, is this hot dog chili or bowl chili? One recipe of the church social chili on the chili page might do for bowl chili.

nacho chips (tostitos), 1 pound per 12
guacamole, 1 cup per 5
salsa, 1 cup per 5
sour cream, 1 cup per 8

How about the nacho cheese- 2 #10 cans, and a couple quarts of sliced jalapenos.

Mashed potatoes- 65 pounds raw, none left
Boxed Dressing - 35 boxes and we will cook up onions and celery to add to dressing, don't know how big the boxes are?

Turnips - 10 lbs- 15 pounds
Peas & Carrots - 15 Bags- need 30 pounds

Salads - 8 - 10 salads (lettuce type/Caesar/tossed)- if individuals are bringing these, get at least 15, and do not restrict to lettuce type- some will bring relish trays or holiday fruit specialties
Coleslaw - 4 large bags coleslaw- at least 20 pounds

Cabbage rolls - 150- do 200, some folks will take several

Pickles 3 large jars- 1 1/2 gallons, some could be olives

Cranberries - 15 cans, need 1/2 whole, 1/2 jelly. See also the crock pot cranberry relish, on the Big Pots page, cheaper and better

Half ground beef and half ground pork I was thinking.
Rice quantity?

Onions?
Celery?

I will check out the size of the stuffing boxes.

I love cabbage rolls and actually have 2 partially finished articles about them. So here is one:

Cabbage Rolls, Stuffed Cabbage and Cabbage Casseroles
I was taught to make cabbage rolls by a lady who made them by the roaster pan full, which was fine by me as I love to have two or three as a serving. They freeze beautifully, and are MUCH less expensive than the ones in your grocer's freezer. So why not make a roaster pan full, as long as you have a tight cover for your roaster, or a crockpot full, or even a Dutch oven full on top of the stove, as long as you keep the layer less than 4 inches deep. Or you can do just a few in the microwave!

Cabbage rolls usually are stuffed with a mixture of raw ground meat and partially precooked rice. The sauce is most often a tomato-based sweet and sour sauce, generally cooked in with the rolls. The variations are discussed below.

A whole stuffed cabbage makes quite a handsome presentation. Like cabbage rolls, they are relatively inexpensive but time consuming to make. Test a whole stuffed cabbage for doneness by sticking all the way through with a cake skewer or bamboo barbecue skewer; it should just easily pierce the core. The cabbage is carved into wedges at the table, with a side dish of tomato gravy passed for garnish, and 6 happy diners. Casseroles of shredded cabbage, rice and ground meat are the quick way to obtain the flavor of cabbage rolls without the labor of rolling.

Serve with boiled potatoes & beets with onions & vinegar & crusty rye bread. Or mashed potatoes and those sausages or meatballs you layered across the top before you covered it to bake. Or cottage cheese on the side with a loaf of poplanik (potato and cheese bread).

Basic cabbage anatomy

A standard large cabbage, 2 to 2 1/2 pounds, has 10 to 12 large leaves very suitable for wrapping cabbage rolls, but will make over 20 if carefully peeled. Choose heads that are firm and unscarred. A variation which supplies many more wrappers per head is to select large heads of either the crinkly Savoy cabbage or Napa or Chinese cabbage, the long, loose more expensive flat head you see in the Chinese vegetable session. Sometimes, though, regular cabbage is so cheap that it is still the better buy.
You have to slightly soften the large outer leaves of the cabbage to get them off the head and roll them. Technique doesn't affect the flavor of the finished rolls, the purpose is simply to make the leaves flexible. It also helps the filling stick to the leaves. Watch your timing, though, overcook the cabbage and it will tear when trying to wrap the cabbage rolls.

After removing damaged or torn outermost leaves, core the cabbage by cutting around the stem at an angle with a paring knife. Remove as much of the tough white flesh of the core as possible without damaging the inner leaves.
Lower the whole cabbage into boiling water for 5-10 minutes. Some recipes add 2 tablespoons or vinegar to the boiling water to "sour" the cabbage. Remove the (10 or so) largest leaves and set aside. If the inner leaves are stiff, put it back in the pot for a few minutes. You may want to use tongs or a rubber glove; the leaves and water will be very hot.
Continue the steaming or boiling process until you have separated all but the smallest leaves; it should take about 15 minutes.
You can also steam the whole cabbage. Put the whole cabbage in a large pot with 2 inches of water. Cover and let cook until you can peel leaves off. As you get deeper into the cabbage the harder or less cooked they are. If the leaves are still raw just put back in pot and simmer for up to another half hour. Put leaves in cold water to stop cooking.
lately I have had success microwaving the cabbage leaves just until soft. I wrap them in wet paper towels, time depends on number and thickness.
An alternative that works especially well with Napa cabbage; boil 4 cups water. Turn off the heat. Immediately put the leaves into the pot and soak for 3 to 5 minutes. Remove, drain and cool.
And finally, here is the big secret method, which is especially good if you are living single or have young hands helping with the rolling: an easy way to soften cabbage leaves for cabbage rolls is to stick the head of cabbage into the freezer for a day or two and then defrost. The leaves are very soft. Do be sure to rinse off any dirt. You can even just put the cabbage head in the freezer for an hour or two; leaves can then be removed one at a time, filled as desired, and rolled up. Be sure to trim the center "web" before using. And, keep the remainder of the head in the freezer.

Save the larger leaves that are torn and some medium leaves to cover the top layer of rolls once the cooking pot is filled. It is also traditional to chop the remaining cabbage including the core and place it on the bottom of the cooking utensil or crockpot before layering in the rolls.

Calculating your amounts; usual cabbage roll proportions

You want about 1/4 cup filling for each cabbage roll, so for each cabbage (10-12 rolls), you need about:

1 pound ground meat. Beef is most common but veal, lamb or pork are also used.
1/4 cup grated onion
1/3 to 1/2 cup raw rice, partially cooked about 10 minutes, drained and cooled
1 egg
crushed tomatoes, tomato sauce, soup, juice or diced canned tomatoes to cover, about 2-3 cups, plus
enough water or broth to barely cover rolls
the sweet and sour: about 1 to 4 tablespoons cider vinegar or lemon juice, or a layer of sauerkraut, PLUS about 1/3 to 1/2 cup brown sugar
spice or seasoning to taste. The sauce or fillingshould be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product.

Ethnic and regional variations

Cabbage, rice, and small amounts of ground meat are found all over Europe, so thrifty cooks have developed many cabbage roll variations.

Polish: raw rice, beef, add minced or shredded carrot, sweet sour tomato sauce salt pork for flavoring
Hungarian: beef, paprika, sauerkraut and sour cream, no sweetener
Swedish: beef, milk, lemon juice, very little sweetener
Italian Savoy cabbage
Midwestern USA: tomato soup or chunky spaghetti sauce
My cabbage roll mentor added a few spoonfuls of raisins to her sauce, a tasty variation I have not seen anywhere else

Standard cabbage roll/ stuffing procedures

Tenderize your leaves and make them more flexible, by one of the methods above.
Spray the inside of your cooking utensil with non-stick spray. Put a thin layer of finely shredded cabbage over the bottom of the pan.
Mix your filling and your sauce.
Place the leaf for stuffing on the board or counter with the stem end nearest you and the cup or curve up. If the rib is very thick even after you have tenderized the leaf, shave it down so you can roll the leaf up.
Place about 1/4 cup of rice-meat mixture in the center of each leaf, toward the stem end. Shape into a cigar or oval shape across the rib.
Roll from the stem end toward the tip end just once, wrapping most of the filling in one layer of leaf, then fold in the two sides and roll the rest of the way. Keep the sides tucked in as you roll.
Place seam side down in the cooking utensil or slow cooker crock. If it won't stay together, reroll with slightly less filling. I don't use toothpicks, they are dangerous to the diners.
Place the layer snugly but not tightly, you want the sauce to get down into it.
when you have finished the first layer, pour about 1/3 of the sauce over it. Repeat after the second layer
Three layer MAXIMUM, two is usually better for faster and very even cooking.
Sprinkle any remaining shredded cabbage across the top layer. Place in large pan layered with the rest of cabbage (shredded) & sauerkraut under & over each layer.
Spread all the remaining sauce over the completed dish, cover with an overlapping layer of the large and medium scrap leaves you saved.
Put the tight cover on the pan or pot.

Cooking your cabbage rolls

These times assume you start cooking right after making the rolls, using raw or only partially cooked rice. If the rolls are unusually large or small, the cooking time will vary. If the sizes vary too much, some will get mushy and overdone, this is why you measure the filling. If you chill the dish overnight before cooking, you will add up to two hours to the cooking time. Since the recipe contains raw ground meat and raw egg, for safety I prefer to cook the same day and reheat the following days. This improves the flavor, also. If you must serve the same day, flavor also improves if you switch off the oven and let the dish stand for at least 30 minutes before serving, because the rolls soak up the flavorful sauce.
Cabbage rolls made with tomato are less likely to scorch if baked in the oven rather than in a pot over the stove.
By crockpot, 12 rolls take 7 to 9 hours on low.
In the oven, a large roaster with two layers (80 rolls) takes about 4 to 5 hours at 300. A full Nescoelectric roaster (18 quarts, takes about the same. You may need to check and add water or sauce if the lid is not sufficiently tight. A single layer of 8 to 12 rolls in a 9x13 glass pan cooks covered at 250 in about 3 hours, 325 about 2 1/2 hours, or 350 for about 1 hour 40 minutes. Check on the rolls halfway through baking and see if the casserole needs a water added to prevent the pan from scorching.
On top of the stove, a tightly covered full Dutch oven on very low heat takes up to 4 hours. Over the same very low heat, a single layer takes about 2 1/2 hours. Cover everything with a large plate and then fill the pot with enough water, or broth, to cover the plate by 2-inches. Bring the pot to a boil over high heat covered well with its matching lid. When at a boil, reduce the heat to medium and boil for 45 minutes, partially covered; check the pot to see if it needs a bit of water now and then, just in case the liquid has reduced too much, too quickly and gently jiggle the pot from left to right a couple of times to move around the rolls. Remove the plate and allow the rolls to cook for 10 - 15 minutes, or until the liquid has reduced and has barely covered the rolls.
To quickly cook just 6 to 8 in a skillet, add cabbage rolls and about 1/2 the sauce. Cover, bring to boil. Turn down and simmer briskly about 35 minutes covered, adding sauce or water if needed and spooning sauce over rolls occasionally.
Steam them for 3-5 mins. This freezes well, perfect for a snack or party hors d'oeuvres.
Fry rolls briefly in butter, pour on beef stock, cover and let simmer over low heat for 1 hour. Or simmer for 3/4 hour and bake in moderate (350 F) oven for 15 minutes.
After placing a layer of bones and cabbage leaves to prevent scorching, cook under pressure 20 minutes
In the microwave, a tightly covered glass pie plate of 4 to 6 rolls takes about minutes on half power, then must stand for at least 5 minutes with the cover still on before serving to finish cooking.

Storing and freezing cabbage rolls

Once cooked, serve or chill the cabbage rolls immediately. they can be frozen about 2 months and still taste good, up to 4 months and still taste decent.
They may be stored in the refigerator for up to three days
The rolls freeze best if they're frozen uncooked. If cooked, frozen and then cooked again, the rice splits and the filling doesn't taste the same as if made fresh.
Line a large baking pan with plastic wrap. Place the rolls spaced well apart from each other on the prepared baking sheet and freeze. Stack the frozen rolls in plastic freezer bags or containers, or vacuum pack them. Freeze the sauce separately.
To cook frozen cabbage rolls in a pot, you have to thaw them first. Pry apart the rolls and let them defrost at room temperature for a couple of minutes and then cook them as indicated for "in the pot". The cabbage rolls, because they're partially frozen, cannot be placed snugly together in the pot, because they're stiff frozen and aren't flexible: this is normal. To bake frozen cabbage rolls in the oven: Warm the tomato juice until warm to the touch in a medium pot. Place the rolls in the casserole and then add enough juice to cover the rolls by 1-inch. The rolls will float, therefore, press one roll down into the casserole and see if the casserole needs more juice. Cover the casserole tightly with its lid or foil. Place the prepared casserole on the lowest rack level, in the oven; turn the oven to 500'F. and bake for 30 minutes; then reduce the heat to 425'F. and bake for 1 hour. The tomato juice, when finished, will have reduced to about 1 cup or so. If there's too much liquid, loosely cover the casserole and bake at 500'F. until the liquid reduces to a thin sauce. Some of the tops of the cabbage rolls will have small darkened spots and this is normal.
If you decide to cook them to freeze, remove from the heat just as soon as they are barely done (internal temp of the dish at the center is 160 degrees). I often make a larger and a smaller pan, the larger cooks a bit slower so is ready to refrigerate for reheating while the smaller is for that night's dinner.
To freeze, the rolls may be bagged in freezer bags in a single layer in serving size portions.
Or they may be frozen individually on a cookie sheet sprayed with nonstick spray, then bagged, like burritos.

Microwave and cabbage rolls
Use one of the thicker sauce variations and use only 1/2 as much as you would need for regular prep. Microwaves do not dry or concentrate the flavors like the oven does.
Cook cabbage leaves, covered, on high 3 to 5 minutes or until limp.
Microwave the mixed sauce on high (100%) power for 2 minutes.
Place rolls in a single layer in a casserole dish and cook, covered, on high for about 11 minutes or until done turning a half turn once while cooking.
Drain excess liquid and top with the sauce. Cook for 6 minutes more or until the sauce is heated through.

Some typical cabbage roll recipes

Holubtsi (Cabbage Rolls) for 100 posted by Jan B 10-29-98 2:23 PM Holubtsi for 100 St. John's Sisterhood 5 lbs long grain rice 2 gal water 2 TBS salt 2 TBS cooking oil 1/4 cup cooking oil 4 large onions 3 cup cooking oil 1 lb butter 1/2 cup celery, finely chopped 10 lbs ground chuck 1/4 cup parsley, finely chopped 2 cloves garlic, minced salt to taste 2 tsp. pepper 50 lbs cabbage, medium heads 3 stalks celery, cut up 1 large onion, sliced 1 (46 oz.) can tomato soup 3 soup cans water 3 stalks celery, cut up Prepare rice: Wash rice in cold water three times or until water comes off clear. Add 2 gallons cold water, salt, 2 TBS oil. Bring to fast boil, cook 1 minute. Cover, turn off heat, let stand until water is partially absorbed but not more than 10 minutes. The rice will only be partially cooked. Drain and rinse with cold water. Add 1/4 cup oil , mix. Cool. Prepare filling: Preheat oven to 325° F. Fry 4 chopped onions in 3 cups oil until soft. Add butter, onions, finely chopped celery and parsley, and garlic to cooled rice. Add meat, mix well. Season with salt and pepper Prepare cabbage: Remove entire core from cabbage. In a large deep pan, bring water to a boil, add cabbage heads and cook slowly until leaves are soft. Take off leaves, place in colander to drain. Cut off hard center from each leaf. Cut large leaves into 2 sections. On the bottom of an 18 x 24 x 2" roaster, make a bed using large cabbage leaves, 3 cups cut up celery stalks and sliced onion. Make holubtsi by placing a generous spoonful of the filling on each cabbage leaf; roll. Arrange rolls in layers, sprinkle each layer with salt (No more than 3 layers for best results.) Combine soup with 3 cans of water, pour over holubtsi. Protect top from scorching by covering with a few large leaves and 3 cup up celery stalks,cover roaster tightly. Bake at 325 degrees for at least 4 hours, or until both cabbage and filling are cooked. ========

Stuffed Cabbage Rolls
Yield: 200 rolls
350 degree oven
8 9x13 casseroles or 4 12x20x2 inch steam table pans
or use covered roasters
Hint 1: The cabbage leaves can be blanched up to 2 days ahead and refrigerated covered. For plenty of large easy to roll cabbage leaves, try Napa cabbage, the big flat Chinese type. Or get twice as many cabbages, use only the 10-12 largest outside leaves after blanching. Refrigerate the remaining smaller heads and use these white tender inner cabbages for borscht soup, hot Bavarian cabbage, slaw or another cabbage dish. 30 pound cabbage as purchased will yield 24 pounds trimmed and cored.
3 pounds whole lemons, about 12 lemons, will yield 2 cups of juice.
Hint 2: If oven space is limited, may double layer cabbage rolls kn baking pans, but add 30 minutes to cooking time.
Hint 3: Easy to freeze and reheat. Remove from oven 15 minutes early. Freeze in single layer, reheat in oven or microwave covered.

2 gallons water, boiling, for blanching cabbages
2 ounces salt for cabbage boiling water
24 pounds (about 12 large heads) cabbage, white fresh
24 pounds lean ground beef, raw
1 1/2 teaspoons dehydrated garlic
OR2 tablespoons (6 cloves) fresh garlic, minced
3 1/8 pounds onions, chopped (3 pounds 11 ounces as purchased)
OR 7 ounces (2 1/3 Cups) dehydrated chopped onions, rehydrated
3/4 ounces pepper black
1 1/8 pounds tomato catsup
1 cup worcestershire sauce
4 1/2 pounds cooked long grain rice (1 1/2 pounds raw)
For sauce:
10 1/2 pounds tomato soup concentrate OR 3-36 ounce cans tomato juice concentrate OR thick tomato sauce OR 4-6 quarts (2 #10 cans) diced tomatoes packed in juice
2 cups lemon juice
2 cups (14 ounces) white or brown sugar
OR 1 1/3 cup honey

Pulled Pork sandwiches:
75lb pork shoulder, to be cooked in crockpots 2-3 days early

9-24 packs buns
2-gallons BBQ Sauce

Caesar Salad:
14 6-packs Romaine Hearts
5 Qts Creamy Caesar Dressing
5 lbs. Shredded Parmesan
6-8lb Croutons

Pickles - 4 gallons
Black Olives - 2 gallons
Green Olives - 1 gallon
Assorted Cheeses - 15lb
Assorted Crackers - 9lb

Prepared Fruit Trays - ?

Prepared Vegetable Trays - ?

Veggie Dip - ?

Macaroni Salad - 8lb uncooked

Baked Beans - 5 gallons cooked

Lemonade - ?

Ice Tea - ?

Coffee Service - ?

Water - 16oz bottles, 6 cases of 24

Wine - 8 cases

Domestic Beer - ?

Micro Brew - ?

Cake - 2 layer cake for cutting, plus 3 Costco sheet cakes

Napkins - 500
Forks - 400
14oz Cups (Beer and N/A) - 200
9oz Cups (Wine) - 200
Coffee Cups - 100
10" Plates - 250
6" Plates - 250

I am also considering a tortellini pesto dish.

Have these out as appetizers when the guests arrive:

Assorted Cheeses - 15lb
Assorted Crackers - 9lb

Prepared Fruit Trays - use fruit tray page, amounts are covered- if bought, get a weight, you want 1 pound per 5

Add an interesting dip or spread with 9 pounds chips or crackers

Dinner

Pulled Pork sandwiches:
75lb pork shoulder, to be cooked in crockpots 2-3 days early- plenty

9-24 packs buns- Consider doing slider size buns, they drip less and are nice for the kids there, also, 3 per person
2-gallons BBQ Sauce-Assuming the meat is already in sauce??? This is OK

You need an alternative for the non-pork or non-meat eaters, and there will be some. a vegetarian chili? Vegetarian sausages ("Field roast" is excellent). 20 servings.

Caesar Salad:
14 6-packs Romaine Hearts- too much, please see the salad section of plan for 100
5 Qts Creamy Caesar Dressing
5 lbs. Shredded Parmesan
6-8lb Croutons

Pickles - 4 gallons- 2 plenty
Black Olives - 2 gallons- 1 is probably plenty
Green Olives - 1 gallon

Prepared Vegetable Trays - see the veggie tray page, amounts for veggies and dips are covered
Veggie Dip - ?

Macaroni Salad - 8lb uncooked- at least 9 and you could go 10 since you don't have potato salad also

Baked Beans - 5 gallons cooked- OK

Lemonade - have out with appetizers, 12 gallons

Ice Tea - 15 gallons, 1/3 unsweetened

Coffee Service - Use dinner level coffee guide on the beverage page, based on the number of adults

Water - 16oz bottles, 6 cases of 24, OK. Need to ice them, about 30 pound per chest

Wine - 8 cases- usual is 1/2 bottle per person, this may be too much, buy from somewhere you can return unopened.

Domestic Beer -
Micro Brew -
A keg serves 40 beer drinkers, or you figure 4 bottles per beer drinker. If you are trying to figure both, the split is a very tough call, as groups vary hugely in their beer fussiness.

Cake - 2 layer cake for cutting, plus 3 Costco sheet cakes OK

Napkins - 500
Forks - 400
14oz Cups (Beer and N/A) - 200- get 3, return if not needed
9oz Cups (Wine) - 200
Coffee Cups - 100- 150
10" Plates - 250- get 300
6" Plates - 250

I am also considering a tortellini pesto dish.
This would be the perfect addition. About 5 gallons.

I looked on the salad section, and it has 15 heads of romaine for 100 people. So that would be 23 for 150, but how does that translate to the romaine hearts only? Or are the outer leaves removed from the heads in your recipe?

Salmon
Tartar sauce
Hot dogs
Buns
Condiments
Potato chips
Tortilla chips
Purchased dips
Salsa
Purchased veggie trays (costco)
Caesar salad
Potato salad (purchased prepared)
Spinach/almond/cherry/blue cheese salad with vinaigrette
Green pea/bacon/water chestnut/green onion/sour cream salad
Cole slaw
White bean/onion salad
Watermelon/cantaloupe/grape bowl
Broccoli salad (purchased prepared)
Dinner rolls
Butter
Olives
Pickles
Cheesecake (purchased already,ordered at site)
Variety of canned/bottled beverages
Bottled water
Coffee
Tea?

Tableware, centerpieces covered.

23 heads for 150, no more than 30 hearts unless they are very small.

cheese stuffed tortellini pesto dish, with mushrooms, spinach, onion and tomato. Can that count as the vegetarian/non-pork entrée? Absolutely.

I am also making the baked beans with olive oil to keep them vegetarian friendly. If so, how many pounds should I make? same amount as you figured, which is about 8 pounds dry per 100 to start.

Salmon-you have plenty
Tartar sauce-2 cup per 6
Hot dogs- Are these for the non-fish eaters? How about switching to bun size Polish sausage or kielbasa? Much tastier and more in keeping with the festivity level of the party. 100 dogs or 15-20 pounds sausages
Buns
Dinner rolls
If you were to get baguettes, they make both great dinner bread and fine hot dog/sausage rolls. About 18 pounds- 20 if they ARE BIG BREAD EATERS
Condiments- see the sandwich page, do about 1/2 the amount for 100
Butter 4 pounds

Potato chips
Tortilla chips
15 pounds total, you divede per taste of the crowd
Purchased dips
Salsa
You need a total of about 1/2 cup (4 ounces) per adult, 1.2 that per kid

Purchased veggie trays (costco)- with all the salads, I strongly suggest you do fruit trays instead, incorporate the Watermelon/cantaloupe/grape bowl, By weight, 1 pound per 5-6

Cole slaw
Broccoli salad (purchased prepared)
Do one of these, about 3 1/2 gallons

Spinach/almond/cherry/blue cheese salad with vinaigrette
Caesar salad
Do one of these, about 100 servings. Consider putting the blue cheese on the side

Potato salad (purchased prepared)6 gallons

White bean/onion salad
Green pea/bacon/water chestnut/green onion/sour cream salad
Do one of these, about 3 1/2 gallons

Olives- 5 quarts assorted
Pickles- 6 quarts

Cheesecake (purchased already,ordered at site)

Variety of canned/bottled beverages- see the beverage planning page for suggestions, but consider just doing about 12 gallons of lemonade
Bottled water, 2 per person
Coffee- dinner level coffee, see beverage page
Tea- if you skip the soda, do about 12 gallons, about 1/3 unsweetened

It easily holds 24-48 hours in the refrigerator. Make sure the salad is chilled quickly- it would not hurt to put it in the freezer for a couple of hours before transferring to the refrigerator, and if you use the refrigerator only, it will take 2 to chill it quickly enough.

I am planning to have 100 people at out wedding and possible a fall or spring one. We were thinking of a BBQ reception and some of the close family bring side dishes there will probably be about 10 dishes. Something like, baked beans, string beans , potato salad ,

macaroni salad, prezel salad , lima beans, cole slaw , meatballs, little sausages, veggie tray, fruit tray.

Appetizers:
meatballs, 10 pounds, 3-4 quarts sauce
little sausages, same
veggie tray, see veggie tray page, add Ranch dip
fruit tray, see fruit tray page, do for at least 75.
chips, 1 pound per 12
dips, 1 cup per 6-8
pretzels, 6 pounds

Starches
potato salad,
macaroni salad,
pretzel salad,
You need a total of 10 gallons. When I just do potato and pasta, I do 35 pounds potatoes and 6 pounds dry pasta.

Salad
cole slaw, 2 1/2 gallons

Veggies
string beans, 20 pounds
lima beans, 2 gallons
corn on the cob- 1 piece per person, some broken in half, 3 pounds butter

hot dogs, hamburgers buns. Consider doing grilled or baked chicken instead; three people would have to be grilling continuously for this size party.

If you do burgers and hot dogs, the info is on the plan for 100 page, rolls and condiments on the sandwich page.

Supplies and beverages are discussed in detail on the beverage planning page:
plates
napkins
plastic ware
cups
sodas- see beverage planning page for amounts and assortment
coffee- dinner level coffee
Tea-12 gallons iced, 1/3 unsweetened

10 gallons of punch and about 6 of iced tea, some unsweetened.

They are having bologna and cheese trays and veggie trays (from sam's club) for during picture taking time. Any recomendations on how many of the veggie trays and how much bologna and cheese?

Meatballs for 155 sandwiches
bbq pulled pork (I have 80#) pork tenderloin- if the pulled pork is not made, consider just roasting about 50 pounds, chill, slice, reheat tightly covered in gravy, broth or sauce. Save the rest.
If already pulled, no more than 35 pounds- each pound makes 4 sandwiches
Rolls- if you get crusty rolls or baguettes and slice, these will serve both as sandwich bread and rolls. 1 pound per 6 (about 4 inches per person).
You need 5 pounds of butter, a gallon of pickles, 5 pounds of sliced onions, and I recommend 2 gallons of a mildly vinegary fine slaw. Also, for the meatball sands, 3 pounds grated Parm and possible 5 pounds thin sliced provolone. 1 1/2 quarts good mustard.

Baked mac and cheese (being made with 20# macaroni)- with 2 starchy salads and the scalloped potatoes, no more than 10 pounds mac
scalloped potatos (here is where we need help. How many pounds of potatoes do we need) 35, or so

enough green beans for 160 servings- if using canned, take a look at the "Ellen's Better Green Bean Casserole" in the holiday cooking section at the top of Big pots. 2 1/2 times the recipe.

Her family is providing pasta salad and potato salad.

About 100 servings of tossed salad would not be wasted, see the plan for 100 page.

As for the appetizers, I strongly suggest you add fruit trays (20 pounds) and a punch or lemonade (12 gallons).
Vegetable trays, about 20 pounds.
Bologna (assuming this is the dry sausage type you slice into rings), 12-15 pounds (more with no fruit); 10-12 pounds cheese, some could be logs or spreads; 9 pounds crackers.

10 lbs baby carrots
6 lbs. celery
6 qts. broccoli
3 large containers cherry/grape tomatoes- need 5
suggest you add 6 cauliflower and 3 bags of mini peppers
1 extra large container ranch dressing - you need 1 gallon per 100
1 gal. jar of olives- for 200, I would do 2, or one olive and one crunchy small pickles

Cheese and crackers:
Cheese- 1 pound per 10, some can be spreads or logs
crackers- 8 pounds per 100
chips- 1 pound per 15
dip- 1 pint per 15- could be salsas, sour cream base, etc. If hummus, 1 pint per 8

Fruit tray:
10 lbs grapes (red)
10 lbs grapes (green)
10 lbs strawberries
consider adding apple bites (dip in citrus juice if homemade) or melon bites- 10 pounds
3 large tub cool whip
Cubed fresh pineapple (??? how much)- 3-4 pound pineapple cuts 40 bites, you want 2 per person

Beverages
Sweetened Tea (10 gallons)
Unsweetened Tea (5 gallons)
This is light. Unless you have no kids coming, suggest you add 8-10 gallons of lemonade or fruit juice/punch
Water - 2 bottles per person

Because of the time of the service, people will not eat before they come, so you need almost twice as much food as you would for a finger food reception later in the evening, or you will run out before everyone has something. This is what I would do:

18 lbs of cheese balls with
12 lbs of crackers,
OK, none left

40 lbs of ground chuck for meatballs, OK; 3 quarts sauce per 10 pounds

You need to add at least 2 bites of something like miniquiches or other bites and also 2 bites of a starchy thing or bready thing

800 skewers with bite size pieces of turkey and cheese cubes (2 pieces of each per skewer), OK

9 lbs of broccoli florets,
9 lbs of petite carrot sticks,
10 lbs grape tomatoes,
add cauliflower and/or mini peppers, 10 pounds
136 oz ranch dressing for dipping, is 4 quarts, need 6

10 lbs of strawberries,
10 lbs of grapes,
10 lbs of pineapple chunks,
add 10 pounds of melon chunks
64 oz of dip, is only 2 quarts, need 6 quarts

150 oz of mixed nuts, 12 pounds

500 cheese straws, OK

mints(don't know how many to buy), 8-10 pounds

a bride cake, and a groom cake. You can also add what are called kitchen cakes, which are wedding cake flavor, but just sheet cakes.

I would do total 24 pounds pasta including all 4 of the pasta dishes. 35 pounds raw potatoes. 1 pound chicken per each 3, up to half chicken fingers, PLUS 1 pound meatballs for each 4-5. If you want to post your final estimates, I will be glad to check thyem.

The Alfredo style sauce for 100 on the spaghetti page holds very well.

boiled shrimp- 1 pound per 5 persons, 1 cup sauce per 4
mini meatballs- 1 pound per 6-8, 3 quarts sauce per 10 pounds
Trendy to offer slider rolls to make meatball sladers...

fruit trays, maybe with some dried fruits or chocolate dipped strawberries
See fruit tray page, plan for about 6 pieces per person (smallest items, like 2 dates, count as 1)

cheese trays- about 10 pounds, some can be logs or rolls

cocktail breads, crackers and small rolls- about 8 pounds- people enjoy hacking on big artisan breads too

interesting bite one- could be a 7 layer dip or an artichoke condite- several suggestions/recipes on this site

interesting bite 2- a thing, maybe stuffed grape leaves or mushroom caps, mini quiches; 2 pieces per person, 3 if small

coffee bar- using the beverage planning page for amounts of reg, decaf, and teas. Add some cans of real whipped cream; real 1/2 and 1/2; bottles of hazelnut, vanilla Italian syrups; squirt bottles of chocolate and caramel sauces; shaker of nutmeg. Get cube sugar- coarse cut if available, or other coarse sugar; have Splenda, truvia/stevia, and pink stuff.

Write back if there is more.

Spaghetti w/meat sauce
Spaghetti w/sauce
cheesy baked ziti or spaghetti
Lasagna- much better- easier to prep, to hold. Do meat and veggie- maybe red and white- spaghetti page has amounts, about 2/3 meat and 1/3 veg