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?

chicken breast tenders in lemon butter wine sauce, you need 35 pounds
rice pilaf for 75 OK
green beans almondine you need for everyone- 110

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
crackers, about 8 pounds
cheese, 1 pound per 10
summer sausage, 1 pound per 10-12 if sliced thin
smokies in bbq sauce, 1 pound per 8

mixed nuts, 6 pounds per 100

Fruit trays would be great with this.

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.

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?

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
2 lbs cherry tomatoes
2 lbs celery sticks
4 lbs broccoli florets
6 lbs dip (dry packets mixed w/ sour cream)
8 lbs crackers
10 lbs cheese, sliced and cubed
10 lbs summer sausage sliced
6 lbs green grapes
6 lbs red grapes
3 large canteloupe, balled
4 pineapples, chunked
10 lbs strawberries

I have 14" trays to assemble everything on, but how many am I going to need?

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.

Noodles: 40lbs (20/20)
Red Pasta sauces:20qts
Alfredo sauce: 5gallons
Bread: 10 doz rolls
butter: 4lbs
chicken: 50lbs ( thinking breasts cut in half)
Sausage: 30lbs
Peppers:
Cesar-
Romain:7lbs
croutons: 3lbs
Parmesan shredded: 2 1/2lbs
cesar dressing:1 1/2 qts
Tossed salad-
premix:7lbs
ranch:32oz
Italian dressing:32oz

Going to assume 120 guests.

Noodles: 40lbs (20/20), this is a LOT for 120, suggest 30; 1 quart sauce per pound dry pasta
Red Pasta sauces:20qts
Alfredo sauce: 5gallons
Adjust sauce to pasta. Consider doing some veggies in the Alfredo, or a separate dish of roasted veg- 28 pounds, can be made ahead and served room temp, Italian style
With this cooking issue, suggest you do baked/ casserole. Usual is 1/3 white. 2/3 red.
Parm cheese shredded or grated, about 5 pounds

Bread: 10 doz rolls, 15 pounds, get good ones
butter: 4lbs, OK

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
Sausage: 30lbs, 20 plenty
Peppers and onions: equal weight to sausage

Caesar-
Romain:7lbs
croutons: 3lbs
Parmesan shredded: 2 1/2lbs
caesar dressing:1 1/2 qts
Tossed salad- OK
premix:7lbs
Dressings- short, use the guide on the plan for 100 page
ranch:32oz
add quart lite
Italian dressing:32oz
add quart other

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 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
1 pig @ 110 lbs. this is at least hundred servings all by itself, so you will have some left. About 2 gallons BBQ sauce, 8 pounds thin sliced onions, gallon pickle slices, get good rolls that can double as buns for the meat.

Baked potato bar about 1 ea
Baked ziti
Mac n cheese
potato salad
macaroni salad
If you have the baked potato bar, the only other starch needed is the macaroni/pasta salad with about 9 pounds of dry pasta (5 gallons pasta salad, approximately). If you skip the potato bar, have about 16 pounds dry pasta in one or two recipes, or about 16 9x13 dishes, using about 1 quart sauce per pound, 1/2 to one pound cheese per pound, and do the potato salad with about 50 pounds of potatoes.

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.

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.

Thinking 10-15 dry tube tpe pasta or Cavatapi
Not sure on amount red/white sauce, pesto 30oz?
was going to get 48 7oz chicken breast
havent figured out roasted vegi weights yet-broccoli, squash, mushroom, red onion
15-20 romaine heads
2.5 pounds parmesean cheese
2 or 3 gallon ziplock bags of croutons (making my own)
10 dozen rolls
25# of chopped fruit salad, too much?
4 gallonso juice/Tea plus pitchers of water
sheet cake.

Closer to 20 pounds pasta.

30 pounds boneless chicken

roasted veg, everyone will take some, 28 pounds
Caesar Salad, 15 large firm heads OK,
Parmesan cheese, shredded, 5 pounds
small croutons, 3-4 pounds
PLUS 2 1/2 quarts Caesar salad dressing

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.

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:
www.ellenskitchen.com/bigpots/plan/wedding.html

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.
It is CRITICAL that you have appetizers, and serve them before the meal! The guests will be standing around for nearly an hour after the service while you do photos, etc. and your staff is trying to get the buffet set. Here is a quote from my upcoming article:

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.
This should include some very experienced people. Culinary schools, local diners that close at 2 pm or active church or school kitchens are some sources for staff.

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
1 pound ready to eat makes 5 sandwiches, which serves 4 people, or 12 sliders, which serves 5. 18 pounds for 100 people, with the second entree, prob a little left. 90 buns or about 180 slider buns, get good ones.
Add a slow cooker full of veggie sausages, I like Field Roast brand, or veggie burgers, - at least 10 servings
If children are attending, consider having a big bowl of swirled nut butter and jam, too.

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
3 gallons, which is about 30 pounds of potatoes, per 100

Pasta salad and ziti
6 pounds dry pasta for salad, 8 pounds dry for ziti. Sauce 1 quart per pound pasta, 1/2 - 1 pound cheese per pound pasta
Cole Slaw
2 1/2 gallons per 100 OR use a green salad from the plan for 100 chart OR 2-2 1/2 gallons of marinated vegetables/ gardineria
BBQ sauce
About 1 gallon
Pickles
1 gallon per 100
Traditional also to have sliced onions, 8 pounds per 100

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
Fried chicken- 1 piece per person
Meatballs- 10 pounds per 100, 3 quarts sauce per 100
Beef empanadas- depends on size, 160 large or 200 small
Roast Pork- ok to skip completely

Consider 18 pounds of rolls suitable for meatball sandwiches

Spanish rice-12 pounds dry rice
Baked ziti
Baked mac and cheese
12-14 pounds pasta, divide to your taste or just make all make and cheese

Potato salad- with all the other starches, 3 gallons (about 30 pounds potatoes) per 100
Garden salad
You have a lot of carb choices, you might consider subbing just a green salad for the potato salad, see the plan for 100 salad page

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
Donuts for donut wall
ohhappyday.com/2016/06/diy-donut-pegboard-3/
You could do JUST the donut wall, allow 12 per 6-8 people. If donuts and cupcakes, 1 each per person

If you have many adults, they would love coffee with heir donuts. See the beverage planning page.

Rotisserie Chicken- 15 chickens cut up in 2- 18 qt roasters
Bowtie Lasagna- 2- 18qt Roasters
Pasta Fagioli- 5 gallons- 2- 10 qt crockpots
Bread basket- 100 slices of french bread
Lettuce Salad with cherry tomatoes and sliced baby cucumbers
(Salad will be set on a table with antipasto choices- pepperoncini, proscuitto, salami, olives, cheese cubes, celery sticks, carrot sticks, boiled eggs, shredded parmesan and croutons)
Bakery Table- Apple Pie (4), Pumpkin Pie (3), Pecan Pie (2), 100 cupcakes & 6 dozen cookie
42 c Coffee urn
Sweet tea
Lemonade
Water

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

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)
Sweet tea- 3 gallons sweet, 2 gallons unsweet
Lemonade- 3 gallons
Water- pint per person
1/2 pound ice per person

For a wedding feast, do get top quality, Italian semolina pasta. Absolutely worth the price difference.

Pulled pork sandwiches- 1 pound ready to serve makes 5 sandwiches (serves 4-5) or 12 sliders (serves 5-6)
For 100 add, 1 gallon sliced pickles, 6 pounds thin sliced onions, 3 quarts table sauce, 1 1/2 gallons slaw (2 1/2 gallons if it is the only salad thing
Baked beans, 3 gallons, have some meatless

Mac n chz
Rigs n meatballs (consider skipping)
Mac/pasta salad
Too much pasta. Max 12-14 pounds dry pasta, divide among your pasta dishes. Hot pasta, 1 quart sauce, 1/2-1 pound cheese per pound of pasta

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.

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.
FREEZING SHREDDED CHICKEN: Follow the steps above, but instead of refrigerating, store the chicken in the freezer for up to 2 months. It is easier to store if you store it in heavy duty freezer bags. Be sure to squish out as much extra air as you can.

Be sure to have the sliced pickles(1 gallon per 100) and sliced onions (8 pounds per 100) essential for shredded meat sandwiches.