Wedding for 200 people
Andrea
03/17/11 		Hi Ellen,
I'm cooking for 200 people for my brothers wedding. The Menu is Surf & Turf. The guest will have there choice of 1 piece of fish 1 piece of chicken or if they prefer 2 piece of fish no chicken or 2 piece chicken no fish.
They will have one veg and one starch. The menu is as follow:

Garlic Scampi Talapia
Parmesan Crusted Chicken
Oven Fried Chicken
Wild Rice
Mashed Red Potatos
Thin Baby Green Beans
California Blend Vegtables

I'm not sure of how much chicken and fish I should prepare.
I figured since Im serving 2 vegtables I would make 40lbs of green beans and 40 lbs of california blend. Make 6lbs of rice and 40 lbs of mashed potatoes. Now Im trying to figure out if this is enough for my guest.
Please help.

ellen
03/17/11 		Your plan is a little light, and you also need a nibble table for the hour after the service before dinner, 3 appetizers and punches. I will work on this and write more.
Andrea
03/23/11 		i forward the full menu this evening. i did not get a respond.
ellen
03/23/11 		Where did it go? Is it on another thread? It did not show in the e-mail box...
ellen
03/23/11 		Found on brisket thread:

starters:
buffalo chicken dip w/celery & veg
crackers.
crab dip w/tortilla chips & crackers.
spinach dip w/french bread toast.
1/3 cup each dip per person, 1 ounce bread crackers or chips per person for each dip
fruit trays- fruit tray page- 2 deluxe fruit trays for 100

middle dish: antipasto- tri-color pasta with pepperoni cubes, sharp cheddar cubes, olives, cherry tomato halves, grated Parmesan, Italian dressing.
12-14 pounds dry pasta, additions per weight of pasta

main course: surf & turf guest have a choice of 1 piece of fish & 1 piece of chicken. if they don't want fish they can have 2 piece of chicken, or if they don't want chicken they can have two piece of fish. 1 vegetable 1 starch.
This assumes you have servers. I would plan for 2 vegetables and 1 1/2 starches-

garlic scampi tilapia- 200 pieces
Parmesan crusted chicken breast- 250 pieces
oven fried chicken- 80-100 pieces

California blend veg-40 pounds
fine string beans-40 pounds

mashed red potatoes- 45-50 pounds
wild rice- usually done as a pilaf. 12 pounds dry

pearl
07/06/11 		I am preparing and serving chicken fettucine alfredo for a friends daughters wedding. I saw your recipe for this but concerned about prep options...I've read where the sauce can seperate and become oily. Of course there will be other foods and items..I'm just concerned about freshness. I will only have a
staff of 4-5 for the evening. This will be for a 150 people. Any good tips to not mess this up. It would be most appreciated. We will have the rented steam chaffing/serving pans.
ellen
07/06/11 		Yes, I don't favor Alfredo's for buffets this reason. The recipe I have posted is the best I can do for a sauce that will hold. Hold at 200 to reduce chance of cracking.