Ham biscuits - 20 lbs ham and 14 dozen little rolls (making these 1 day ahead and refrigerating)
Chicken Salad using 10 lbs of chicken served with 100 mini-croissants (I thought I'd put the salad in a bowl on top of a 3-tier tray with the split croissants on the lower levels and a tray on the bottom as well)
Roasted Red Pepper Bruschetta-6 loaves (32 pcs per loaf) We made this to try it yesterday, I baked some of the bread ahead. I have it in the freezer and will try it in a week or two to see how it holds up.
Vegetable tray with 13 lbs vegetable and 4 qts dip
Antipasto Vegetables-2 gallons
Buffalo chicken bites-150 1" pieces
Pizza Rolls- 2 boxes of 144 (kid friendly)
Mini Corn Dog bites- 2 boxes of 80 with 2 qts ketchup (kid friendly)
Sausage balls- 4x the bisquick recipe using 1 lb sausage and 12oz cheese, made ahead, frozen and baked the day of wedding
Assorted cheeses and spreads- 10 lbs total with
3 lbs crackers
Luscious Spinach Artichoke dip- 4 recipes with 6 lbs tortilla chips

Fruit platter using 24 lbs grapes
combined total 24 lbs melon and pineapple
16 qts strawberries and
4 qts chocolate dip (we were originally going to do a fountain, but after reading your wonderful article, decided to do dip instead)

7 dozen Krispy Kreme donuts
7 dozen S'mores cupcakes
90 mini pails (dixie cup sized) "Dirt Cake" made to look like beach sand (these are favors)
Wedding Cake

If needed,
Pasta Salad with 7 lbs dry pasta and 3 lbs vegetables
8 dozen cheesecake tartlets (can be frozen 1 month, then thaw, serve) and
8 dozen oat & toffee bars (can be frozen 3 months, thaw, serve)

5 gallons sweet tea
5 gallons pink lemonade
8 cases bottled water
17 1.5L bottle champagne for toasting
Signature cocktail- Lynchburg Lemonade (no idea how much)

Also, should I plan on 4 plates per person? I'd like to use 6" or 7" plates.

On the wedding day, you and she want to have the day to yourselves. It is really important to find or hire a manager for the food so neither of you have to be in the kitchen- or the day becomes a food day, not a wedding day.

A buffet for 100 people takes about 3 kitchen people and at least 6 servers to set up, serve and clear away. These can be volunteers, hired, church ladies, etc; but there needs to be some experience there. And none should be members of the wedding party. Any money you spend on this, will be among your best investments for the event.

Now, about the food.

Ham biscuits - 20 lbs ham and 14 dozen little rolls (making these 1 day ahead and refrigerating)- OK, probably none left
Chicken Salad using 10 lbs of chicken served with 100 mini-croissants 20 pounds chicken
(I thought I'd put the salad in a bowl on top of a 3-tier tray with the split croissants on the lower levels and a tray on the bottom as well) the salad needs to be iced
Roasted Red Pepper Bruschetta-6 loaves (32 pcs per loaf) We made this to try it yesterday, I baked some of the bread ahead. I have it in the freezer and will try it in a week or two to see how it holds up. OK. How about a second flavor, maybe pesto for color, and to add a starch
Vegetable tray with 13 lbs vegetable and 4 qts dip- OK
Antipasto Vegetables-2 gallons- OK probably none left
Buffalo chicken bites-150 1" pieces
Pizza Rolls- 2 boxes of 144 (kid friendly)-OK
Mini Corn Dog bites- 2 boxes of 80 with 2 qts ketchup (kid friendly)-OK most of the grown ups will take one, too...
Sausage balls- 4x the bisquick recipe using 1 lb sausage and 12oz cheese, made ahead, frozen and baked the day of wedding VERY popular, make at least double
Assorted cheeses and spreads- 10 lbs total with
3 lbs crackers- go 16 pounds with 8 pounds crackers
Luscious Spinach Artichoke dip- 4 recipes with 6 lbs tortilla chips- need 1/4 to 1/3 cup per person

Fruit platter using 24 lbs grapes- 20 OK
combined total 24 lbs melon and pineapple
16 qts strawberries and
4 qts chocolate dip (we were originally going to do a fountain, but after reading your wonderful article, decided to do dip instead)

7 dozen Krispy Kreme donuts- suggest you get lots of the donut holes? unless her heart is set on the full size.
7 dozen S'mores cupcakes
90 mini pails (dixie cup sized) "Dirt Cake" made to look like beach sand (these are favors)
Wedding Cake

All OK desserts

If needed,
Pasta Salad with 7 lbs dry pasta and 3 lbs vegetables
8 dozen cheesecake tartlets (can be frozen 1 month, then thaw, serve) and
8 dozen oat & toffee bars (can be frozen 3 months, thaw, serve)

5 gallons sweet tea have at least 2 gallons unsweet- maybe green- very popular these days
5 gallons pink lemonade
8 cases bottled water
17 1.5L bottle champagne for toasting
Signature cocktail- Lynchburg Lemonade (no idea how much)- plan on 2 per drinker- consider a punch style
Do not forget ice.

Steamed Broccoli, 24 pounds ready to cook

Bow Tie Pasta Salad with cucumbers and grape tomatoes, 6 pounds dry pasta

Mostaccioli
Mashed Potatoes, 35 pounds
With the pasta salad, too much pasta/starch. Either skip and increase potatoes to 45 pounds or change pasta salad to green salad (use plan for 100 list) and do the 6 pounds pasta here, or do rice instead of mostaccioli, 5 pounds dry.
You will need about 7 quarts gravy for the potatoes

1 pound of boneless skinless chicken makes 2 cups of meat or about 4 cups of salad, so 8 sandwiches. You are looking at 18-20 pounds meat. Bone in, you want twice as much chicken 36-40 pounds.

I would ciik it myself, much cheaper. See the roast chicken melee for how to roast 6 at a time. Or consider doing whole turkey instead- easy and popular.

corn on the cob (1/2 cobs), about130, 4 pounds butter
potato salad, 4-5 gallons (40 pounds potatoes)
coleslaw, 3 gallons
pasta salad, 5 pounds dry noodles
cut up fruit (watermelon, cantaloupe, grapes, pineapple & honeydew), use the fruit tray page, the deluxe tray for 100 would be excellent, or use as a gude for amouns
sliced tomatoes, at least 28 pounds if you will have dressing so some will be salad. Shredded parsley or basil over the dish is pretty and tasty
We will be having wedding cake which consists of 1 6", 1 8", 1 10", 1 14" & 1/4 sheet cake
Consider having at least a half sheet kitchen cake (same flavors, undecorated) to make sure you don't run out.
8 lbs. of assorted cookies. OK

Please tell me the time of day- this is not enough variety or the right variety for a full meal.

cheftalk.com/forums/professional-catering.27/

I am sorry, but a wedding reception is he MOST difficult assignment for any caterer. If you don't have enough experience to recognize that this menu is not adequate as it stands, or even to offer proposed amounts for review as seen on the first post of this thread, I can't help you.

his is not enough variety or the right variety for a full meal.

Remember that if the wedding food is not satisfactory, it is ALWAYS the caterers fault, even if she did exactly what the family requested. The wedding meal is the most difficult to cater of any, and it has to be perfect, or it can permanently crash your rep. Please rethink this plan.

A buffet for 100 people takes about 3 kitchen people and at least 6 servers to set up, serve and clear away. Triple his for 300. There needs to be some experience there.

Most caters charge 3-4 times the cost of the food, depending on how much set up, service, and rental is involved in the contracts (you do have a written contract, yes?); 1/2 up front and 1/2 on delivery day of.
Do check your liability insurance; you could be responsible for any claim of food related illness, plus any injury to guests or staff.

In the contract you specify, number of guests, charges for extra guests, who owns leftover food, etc. Many caterers do not leave extra food with clients do to liability issues if stored incorrectly.

Also, you have to prepare these foods in a licensed kitchen or at site to be legal, and for your own protection, get event liability insurance. If a guest or worker believes they are sick or injured at the party, you can be sued. If the wedding party is unsatisfied, you can be sued, or they may refuse to pay you!

PER 100 people- about 8-9 gallons
200 biscuits

Poach or roast 48 pounds raw bone in chicken (16 3-1/2 pound chickens) or 24 pounds raw boneless chicken. If poaching, save the broth for part of the gravy. If roasting, add the drippings to the broth as part of the gravy.

5 pounds onions, finely chopped
16 celery ribs, finely chopped (1 bunch with leaves)
24 pounds (about 40 cups) mixed veggies
1 tablespoon salt
3 tablespoons black pepper
3 cups unsalted butter
3 1/2 to 4 cups flour (depends on how thick you like it)
7 quarts reduced-sodium chicken broth (16 regular 14 ounce cans) OR same amount broth from poaching the chicken
3 tablespoons chopped fresh thyme
8 cups half-and-half
48 cups chopped cooked chicken (from 48 pounds bone in chicken OR 16 3 to 3 1/2-lb rotisserie chicken)
3 tablespoons fresh lemon juice

First, I want to talk to you as mother of the bride;

On the wedding day, you and she want to have the day to celebrate. It is really important to find or hire a manager for the food so neither of you have to be in the kitchen- or the day becomes a food day, not a wedding day.

A buffet for 100 people takes about 3 kitchen people and at least 6 servers to set up, serve and clear away. These can be volunteers, hired, church ladies, etc; but there needs to be some experience there. And none should be members of the wedding party, since hey will be setting up while the service occurs. Any money you spend on this, will be among your best investments for the event.

Now about the food

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 punch 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.

You can see amounts on the fruit tray page and the veggie tray page. For dips/spreads, 1 pound bread or chips per 10, 1/3 cup per person if there is only 1, or 1/4 cup each for 2. I would not put the appetizers on the tables but in a separate foyer/bar/waiting area, I would keep the guests out of the serving area until the buffet is ready to serve.

Dinner

Roasted Chicken (I'd like to use whole chickens), 12 chickens
Pork Roast, 30 pounds
Chicken Salad, i would omit this, if you include, do a gallon
Meatballs, you consider moving to appetizer, 10 pounds small, 3 quarts sauce

Rice, 10 pounds

Mac n Cheese
Pasta Salad
Since people will not usually eat both, figure about 15 pounds dry pasta and divide by your best estimate, prob around 10/5

Corn- 28 pounds
Green Beans-28 pounds

Rolls- 15 pounds, 3-4 pounds butter or olive oil for dipping

Tea about 6 gallons, 4 sweet 2 unsweet
Lemonade about 4 gallons
Add big dispenser of fruit or cucumber mint ice water

BAKED CHICKEN-(LEGS AND THIGHS)
BBQ CHICKEN -(LEGS AND THIGHS)
You wan a total of about 130 pounds total if these are ordinary size quarters. The split between bbq and regular varies regionally, from about 1/2 and1/2 on the east coast to 2/3 to 1/3 south and souhwest. I suggest you marinate the baked chicken in the refrigerator overnight to make sure it stays moist.
PAN-SEARED TILAPIA- about 20 pounds. Pan seared is hard to hold, tends to dry out and overcook, consider a sauce or a baked fish dish

All of the other items are covered in the plan for 100 tables, the fruit tray page and the veggie tray page. You can do your calculations x 1.75. If you want to post your estimates, I will check them.
YELLOW RICE
GREEN BEANS- consider almonds, mushrooms, or some other garnish, or maybe Greek style. It is a feast, after all.
HOUSE SALAD
ROLLS
FRUIT TRAY
VEGGIE TRAY

A single slider uses 1 of meat and 1/2 ounce of cheese.

Hummus is a very popular vegetable dip. 1 cup per 10 if you also have Ranch.

If you make the sandwiches ahead, you MUST coat both sides of the bun, edge to edge, with soft butter (preferred) or real mayo. Have sliced pickles, sliced tomatoes and broken lettuce separate to be added, they don't do well if included on the sandwiches that will be held. The article on site about tea sandwiches has storage tips.

www.ellenskitchen.com/bigpots/plan/recep2.html

If this is over a meal time, also add a pasta salad (6 pounds dry pasta per 100) and slaw (2 gallons per 100).