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Kristy 02/27/13 |
I am trying to plan for my daughters wedding, we are expecting 100-110 people. My mother-in-law has ordered chicken breast tenders in lemon butter wine sauce, rice pilaf and green beans almandine for 75 from a local caterer. We will be supplying baked ziti, tossed salad, and french bread. How much ziti, salad and bread will we need? This is for a dinner buffet. I have two 18-quart electric roaster pans for the ziti, can you tell me the best way to do the ziti in the roasters? We will be having a cocktail/appetizer hour prior to dinner and will have veggies and dips, crackers, cheese, and summer sausage, smokies in bbq sauce, and mixed nuts. How much of each of these will we need? Also, do you have suggestions for amounts of drinks needed for this many people? About 40% are either non-drinkers or children, so how much beer (keg), wine (planning a white and a red), and canned soda/tea/bottled water would we need? |
ellen 02/27/13 |
Kristy you need to plan for the max possible, so say 110.
chicken breast tenders in lemon butter wine sauce, you need 35 pounds For the roaster pasta, see "Big Lasagna in an 18 quart electric roaster" on the spaghetti page for how to do roaster pastas. 2 is OK, but you will have some left.
veggies, see the veggie tray page and dips, 1 cup per 5 mixed nuts, 6 pounds per 100 Fruit trays would be great with this. If this saves you time, trouble or money, please consider a donation to support the site. |
Kristy 02/28/13 |
Thank you, Ellen! I will check out the spaghetti page. I forgot to add that we will also have a couple large crockpots of meatballs and Italian sausage in sauce. For the green beans, could we do another vegetable, like corn, in addition to green beans for 75? And yes, we will also have a fruit tray. Did you have any suggestions for drinks? |
ellen 02/28/13 |
Yes about 22 pounds of a second veg would be fine, but you may still run out of green beans. That's good about the meatballs and sausage. Dinner coffee per the beverage page at cake time. About 8-10 gallons of lemonade or punch, to start on the appetizer table. About 12 gallons of iced tea, 1/3 unsweetened, if you do not have wine or beer. If you do wine, see the beverage page and plan on about 3 white for every 2 red. It is smart to buy alcohol from a seller who will let you return unopened bottles. |
ellen 02/28/13 |
Info on amounts for a champagne toast are on the beverage page. There are many sparkling non-alcoholic beverages great for toasting, as well. |
ellen 02/28/13 |
If you do a sangria or other signature alcoholic punch, about the same amount as the lemonade, and serve with the appetizers. |
Kristy 03/03/13 |
Again, thank you so much Ellen! You have been such a help! I have a few more questions though... Would the fruit trays be served during the appetizer hour, or during the dinner buffet, or both? For the ziti in roaster pans -- I've read the pasta page and I'm still confused. If an 18 qt roaster holds the same as 4 9x13 pans, does that mean I would put 2 1/2 - 3 lbs of ziti pasta in each roaster? Two roasters will be plenty for 110? And could I prepare the ziti, toss with sauce and freeze in gallon-sized bags, then thaw and layer it in the roaster the morning of? Or would it be better to assemble the whole pan and freeze it whole? The wedding is March 16th and I'm starting to stress over time! I have hired some helpers for the day of (we are doing everything ourselves -- setting up the venue, decorating, food, etc.), so I'm working on a timeline/list of jobs for everyone for the day. |
ellen 03/03/13 |
You can put 4 pounds dry pasta in a roaster and related 4 quarts of sauce/additions. Yes you can freeze in baggies, thaw in fridge (allow at least 2 overnights) and then layer and bake. To lower stress level. get PLENTY of help (8-10 is not too many); even a couple hundred dollars is totally worth it to allow family to enjoy this special day. You need to be able to be mother of the bride, not kitchen manager, that day, and SHE needs that, too. |
Kristy 03/11/13 |
Ok, I made all the ziti and sauce and froze it in gallon bags this weekend. It didn't take as long as I thought it would and worked out well! With all rsvp's in now, we are at just under 100 people. For the appetizers, I'm still a little confused. Can you tell me if these amounts sound right?
5 lbs baby carrots I have 14" trays to assemble everything on, but how many am I going to need? Thank you again, this has helped so very much! |
ellen 03/11/13 |
Looks good, needs about 12 trays. You will have some held back in baggies to refill. |
Kristy 03/18/13 |
Just wanted to let you know that everything turned out great! We ended up with a LOT of leftover food, so I sent all the helpers home with leftovers. One more question -- we have almost 1/2 roaster pan still of the ziti and I'd like to reheat it tonight for dinner. I don't want to burn the edges since they already have a bit of a crust on them from the previous baking. What temp and for how long should I reheat in the roaster? |
ellen 03/18/13 |
Put some tomato juice in the bottom. Reheat in preheated oven, tightly covered at 300, until 165 in the middle. |
Candice 07/14/13 |
I'm having a 4:30pm-9pm reception. I am serving bottled beer, red/white/sparkling wines, lemonade, flavored iced tea, and water. How much of each? Thank you!!! |
Candice 07/14/13 |
Oh sorry! 100 people, and I'm afraid j posted in the wrong location. So sorry... New to the site! |
ellen 07/15/13 |
Candice, welcome, I am assuming you have a meal in there somewhere... Look around and buy liquor from a store that will let you return unopened bottles. You have to make a guestimate about how many wne drinkers and how many beer drinkers, then use the apprpraite fraction to figure the amounts of beer and wine. The wine discusses white vs. red, too. For the sparkling wine, get enough for everyone for a toast- this amount is discussed on the beverage page- and get a sparkling juice of some kind for the kids and non-drinkers. For 100 people, at least 4 bottles non-alcoholic. 4 gallons lemonade and 8 iced tea (at least 3 non-sweet) would be more than enough. Water 2 per person if bottled. People really like some coffee with their desserts- consider adding dinner/reception level coffee as outlined on the beverage page. If this saves you time, trouble, or money, consider donating a dime per person to support the site. |
Kris 06/24/15 |
I need to know how much to bye to serve 110 people. the menu is as follows: chicken breast green beans mac and cheese like stoffers red roasted potatoes thank you very much |
ellen 06/25/15 |
chicken breast, 45 pounds boneless, plus sauce or gravy green beans, 25 pounds mac and cheese like stoffers, 11 pouds dry pasta, 1 quarts sauce per pound of pasta, 1/2 to 1 pound cheese per pound. red roasted potatoes, 30 pounds Consider adding salad and bread, see the plan for 100 lists. Write back if you need to. If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you. |
Chels 07/09/15 |
Hello. I have done a little research and wanted to check my quantities. will be a wedding dinner around 6:30/7. We will be having appetizers around 6. The guest count will probably be about 100-120. We were going Italian. chicken Marsala ( or something similar),A ziti (red sauce), an Alfredo dish. sausage and peppers, Salad ( Cesar and a tossed), and rolls.
Noodles: 40lbs (20/20) venue doesn't have an oven just a fridge. also curious about reheating. I have a few roasters and a few helping with heating up food and bringing it right before serving about a block away. would you suggest for the roasters I do the Alfredo . Pre cooked separately and then mixed and heated up day of. would this be two roasters? Thank you . |
Chels 07/15/15 |
Just checking back for a response. I dont want to duplicate my post. but it has been a couple of days. Dont want to be a bother. Thank you. |
ellen 07/15/15 |
Thank you for getting back to me! Sometimes I miss a post at the end of a long thread, so do feel free to start a new thread any time you post a new question. Going to assume 120 guests.
Noodles: 40lbs (20/20), this is a LOT for 120, suggest 30; 1 quart sauce per pound dry pasta
Bread: 10 doz rolls, 15 pounds, get good ones
chicken: 50lbs ( thinking breasts cut in half), little heavy, use the chicken marsala recipe on this site for guide- do the amount for 100- can be prepped ahead and frozen
Caesar- Strong recommend an appetizer plan, 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 easily serves 100 guests. People also really like some coffee with their desserts- consider adding dinner/reception level coffee as outlined on the beverage page. If this saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thanks. |
Diane Relyea 07/15/15 |
Wedding Buffet for 300 How much cheese dip will electric roaster hold? |
ellen 07/16/15 |
You don't want to put the dip into a roaster to serve; people will burn themselves on the walla. You can use a crock pot, it won't. A 4 quart will hold 3 quarts, 6 6 quart will hold 5 quarts. |
anita 08/04/15 |
Wedding Buffet for 150 Im having like a potluck reception im in need to figure out how much food I need for each: Baked ziti Baked beans Mac n cheese potatoe salad macaroni salad green salad rolls I figured 5 turkeys 20# ea 1 pig @ 110 lbs. Baked potatoe bar bout 1 ea |
ellen 08/06/15 |
Hi, Anita, If you are doing a potluck, you have to plan for safe hot and cold storage for the food for the 2-3 hours between its arrival and serving. For 150 people, you are talking probably 3 ovens and 3-4 refrigerators or a half dozen large ices chests with dry ice. It will take about 3 people in the kitchen and about 8 people out front to set up, serve, and clean up a party this size. Most will not attend the wedding, as they will be prepping the dinner at that time. This menu could also use some work. It is a lot too much food and an overabundance of starches.
5 turkeys 20# ea, a pound of whole turkey makes at least 1/2 pound of meat, and when it is the second meat, that is enough for 3 people. So, for 150 people, you will use about 50 pounds of whole turkey at the most. 14-16 pound turkeys cook easier and have better quality meat than 20 pounders, so I suggest 3-4 this size. Definitely not 100 pounds. 1 pound cranberry sauce per 6-8
Baked potato bar about 1 ea Baked beans, 5 gallons, have some meatless for any vegetarians green salad, use the plan for 100 list, do 1 1/2 times the amount for 100 rolls about 18 pounds, 4 pounds butter This menu calls out for some cooked or marinated vegetable dishes, about 30 pounds Also, an appetizer plan is critical, 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 (see the deluxe tray for 100 on the fruit tray page), a cheese tray (1 pound per 10, 6 pounds crackers per 100) and an attractive dip or spread (1 cup per 5-6 persons, 1 pound chips per 12); or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits. One appetizer service area serves about 100 guests, two would be great for this size crowd. It is a useful potluck place, as you need about 6-8 "bites" per guest, and people can bring cute things, 60-80 pieces. You can write back. If this saves you time, trouble, or money, please make a donation, a dime or quarter per per guest, to support this site. Thanks. |
Leigh 02/21/17 |
Wedding Buffet for 160 Hi! I am new to this site! I need some ideas for wedding buffet food I can prep ahead and freeze. My ideas are baked chicken, ham slices, sausage and peppers, real roasted potatoes, green bean almondine, Ceasar salad and rolls/butter. Any suggestions? |
Joanne Judd 02/24/17 |
Birthday Party 120 adults Hi, we are serving ziti and sausage Chicken legs and thighs, Meatballs, Ceasar salad French bread and butter
Sheet cake |
ellen 02/24/17 |
Argh, Leigh, you have several foods that don't freeze well on this list. Look in the big pots section for the wedding chicken recipes and see if either of these will do. The saucing is rather critical if you want to freeze and reheat. Instead of ham, what about a meatball of some kind in sauce. can be done ahead and frozen. Ham does not freeze well. Roasted potatoes are day of. So is Caesar salad; there are several salads on site that can be done the day before. Please read the answer just above- you need an appetizer plan and it explains why. You can write back. OK to start a new thread! |
Keyla 03/08/17 |
mEQhCgiDIrOeFre Geez, that's unvileebable. Kudos and such. |
Greg Friedman 09/04/17 |
Hi, I was wondering if you could double check my numbers...Planning on 100 people max menu is: -Pasta Bar with 3 sauces, Pesto, Alfredo, and red sauce. -sliced marinated chicken breast to top pasta if wanted -roasted veg to top pasta if wanted -Caesar Salad -Rolls Fruit Salad Tea/juice Cake
Thinking 10-15 dry tube tpe pasta or Cavatapi Any help is greatly appreciated. I don't mind leftovers, but last time I did this, my fridge and freezer were full for a month. :) |
ellen 09/04/17 |
A quart of sauce per pound of pasta for a single flavor, add about 10% more for each additional choice. Usual is 1/4 pesto, 1/3 alfredo and remaining about 5/12 red. However if it is grown ups, you might up the alfredo. Closer to 20 pounds pasta. 30 pounds boneless chicken
roasted veg, everyone will take some, 28 pounds Rolls, 12 pounds, 3 pounds butter Fruit Salad, please consider fruit tray, looks better, keeps better and leftovers more usable. See fruit tray page for both trays and salads Tea/juice, 6 gallons, some unsweetened. Pint water per person. Cake, full sheet cake barely serves 60. 2? |
ellen 09/04/17 |
By the way, write back if you need to. If this is a pad gig or saves you time, trouble, or money, please make a donation, a nickel or dime per guest, to support this site. Thank you. |
Christie 03/07/18 |
I'm getting married in Sept, we're doing the food ourselves. Therefore we don't have access to the kitchen at the hall. We're expecting 100 maybe a little less. I just just need to know how much of each dish we should prepare. Here's my menu,
Baked ziti |
Christie 03/07/18 |
We will have burners to warm everything at the hall |
ellen 03/07/18 |
Christie, this is a do-able size party, but I would say you have too many entrees for 100- 2 is usual, 3 max with easy ovens, which you don't have. An exciting time for you! Keep in mind that considering gifts, outfit, travel, etc, on average a guest spends 200-500 out of pocket to attend your celebration.
Please read my article: Also, here are some concerns before you start cooking:
A self serve buffet for 100 people requires about 3-4 people in the kitchen, day of, plus servers, and they can't be part of he wedding, as they will be setting up during the service. 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.
For 100 people, I would plan on 3 in the kitchen and 6 experienced servers to set up, serve and clean up. With 100 guests, you need 2 serving lines or a double sided line to serve everyone in under an hour. Now back to the dinner menu. At a wedding dinner, you will need to provide options for people who don't eat pork, or don't eat meat at all, so the menu will require some tweaks.
Pulled pork on bun Either meatballs or sausage, not both. 15 pounds, 3-4 quarts sauce. For sausage, equal weight sausage and peppers/onions
Potato salad with pasta salad
Pasta salad and ziti You can write back. If have saved you time, trouble, or money, please make a donation, maybe 10-25 per guest, to support the site. |
Mel 06/10/18 |
Graduation Buffet for 200 Hi, I need help with the quantity for each item on my menu. Baked chicken Fried chicken Meatballs Beef empanadas Roast Pork Spanish rice Baked ziti Baked mac and cheese Collard greens Potato salad Garden salad Cupcakes Donuts for donut wall Please help! |
ellen 06/15/18 |
Grad party for 200 Hi, Mel, You are doing a lot (3-5) of different dishes in each category, where it would be easier and perfectly ok to do 2.
Baked chicken- 2 pieces per 3 people Consider 18 pounds of rolls suitable for meatball sandwiches
Spanish rice-12 pounds dry rice
Potato salad- with all the other starches, 3 gallons (about 30 pounds potatoes) per 100 Collard greens- not a popular veg, 20 pounds frozen ready o cook per 100, leftovers. Consider doing 10 pounds greens and 18 pounds corn per 100
Cupcakes If you have many adults, they would love coffee with heir donuts. See the beverage planning page. You can write back. If have saved you time, trouble, or money, please make a donation, maybe 10-25 per guest, to support the site. |
Catherine Pitts 07/19/18 |
Hi, We're planning a September wedding reception for 90-100 and since we can't find a brick oven pizza caterer in our area (what my daughter really wanted) we are doing the food ourselves. Here's our menu:
Rotisserie Chicken- 15 chickens cut up in 2- 18 qt roasters Not sure on the drink volumes- I figured we'd just by drinks by the gallon to have on hand- We have 3- 2 gallon dispensers Any suggestions are much appreciated! |
ellen 07/20/18 |
Your quantities are looking pretty good! Do increase bread to 12 pounds and consider putting 3 pounds of butter or 3 pints of dipping oil on the tables. Consider making the pasta fagioli meatless, or a 9x13 veggie lasagna, as you need a meatless entree choice. Bakery Table- Apple Pie (4), Pumpkin Pie (3), Pecan Pie (2), 100 cupcakes & 6 dozen cookies- 7 dozen cupcakes plenty with the other items. Smaller cookies are good- allow people to take several choices without waste. You MUST plug the roasters in on 2 separate circuits, which usually means 2 rooms.
42 c Coffee urn- OK. Consider adding a 12 cup machine for decaf (Label) You can write back. If have saved you time, trouble, or money, please make a donation, maybe 10-25 per guest, to support the site. |
Alexis Reynolds 07/26/18 |
Wedding Buffet for 120 How many pounds of mac and cheese would i need to feed 120 people |
ellen 07/26/18 |
It depends on the rest of the menu, the age of the guests, the type event and whether it is a main dish or one of several side dishes. 1 pound pasta plus 1 quart sauce plus 1/2 to 1 pound cheese makes a 9x13 pan, which generally serves 8; it can serve 10-12 if there are other starchy side dishes or beans, or the crowd are light eaters. 3 pounds fills a steam table pan. For a wedding feast, do get top quality, Italian semolina pasta. Absolutely worth the price difference. You can write back. If have saved you time, trouble, or money, please make a donation to support the site. Thanks. |
Grace 07/31/18 |
Graduation party for 100 I am planning on doing food for 100 but want to make sure i dont run outta food. Its gonna b a casual laid back get together. How much of each would u make? I am planning on making: Pulled pork sandwiches Baked beans Mac n chz Rigs n meatballs Pot salad Mac salad Veggie tray Fruit tray Meat n chz tray |
ellen 07/31/18 |
Grad Buffet for 100 Good menu for grad party. Assuming most teen college? If most adults, you can cut back a little. Do one crock of vegetarian patties sausages, or bbq for any non-pork eaters, there will be some.
Pulled pork sandwiches- 1 pound ready to serve makes 5 sandwiches (serves 4-5) or 12 sliders (serves 5-6)
Mac n chz Pot salad- 3 gallons about 30 pounds of potatoes Veggie tray-suggest green salad instead- see plan for 100 tables. If you do do trays, use veggie tray page, plan about 5 bites per person Fruit tray- use fruit tray page, deluxe tray for 100 would prob be too much Meat n chz tray - suggest you consider doing queso/dips and chips? You don't need the meat. 10 pounds chips, pint dip per pound. You can write back. If I have saved you time, trouble, or money, please make a donation to support the site. Thanks. |
Audrey Meyer 09/04/19 |
Golf Tourney - 120 ppl Could you assist me with cooking chicken thighs in an 18 QT roaster? How many pounds of skinless/boneless thighs would you recomment for a roaster full of shredded chicken? They will also have pulled pork as the main protein and chicken as a secondary.
Thanks, |
ellen 09/04/19 |
Usually with chicken and pork, 1/3 of people will eat chicken. So, planning for 50 peoples' worth of shredded chicken (wiggle room), you want to start with 10 pounds boneless chicken meat. 5 large thighs make 1 pound of boneless skinless meat, you start with 50 thighs. You want the chicken, chicken stock, salt and pepper, a little olive and an instant read thermometer. Poaching in a roaster is a great way to prep the chicken, my favorite. Preheat the roaster to 325 for 20 minutes while you prep the chicken; rinse, light salt and pepper layer into a roaster cook pan with a bit of olive oil between layers. Just cover with chicken broth. Set in the preheated roaster, covered. Time varies a lot depending on starting temp of chicken. The chicken is done when the center reaches 165 degrees F. Use an instant-read meat thermometer for guaranteed safety and accuracy. Check your chicken OFTEN towards the end. If your chicken is dry or tough, it is because it is overcooked. Remove the chicken as soon as it reaches 160 degrees F. Leave covered, and let rest for five more minutes. Check for doneness once more. The carry over should cooking finish the job.
REFRIGERATING SHREDDED CHICKEN: make a shallow layer, let the cooked chicken cool completely. Place in shallow, airtight containers (freezer weigh zipper baggies are an option), ladle on a little of the broth. If using containers, press a sheet of plastic against the top. Refrigerate for up to 4 days. Be sure to have the sliced pickles(1 gallon per 100) and sliced onions (8 pounds per 100) essential for shredded meat sandwiches. You can write back. If I have saved you time, trouble, or money, please make a donation to support the site. Thanks. |
ellen 09/04/19 |
What I do is, when I pull out the chicken, I took the cover off, turn heat to 400, throw all the skin and bones back in and simmer to about 1/2 -1/3 volume. Strain, chill. Amazing bone broth with a layer of schmaltz (chicken fat) on top. You can freeze or make soup. |