|
|
Jessica 07/26/13 |
Ellen, Thank you for the previous advice, I just need come final help and we have committed to a donation of your site of .10 per RSVP'd guest for all of your help! We have decided on the following items for our menu. Now I just need to know how far in advance for prep, quantities of each (including max pan sizes for home kitchen cooking/freezing) to maximize our space and reheating time. I would also welcome links to any suggested recipes that compliment traditional "southern fare" without nuts...we have guests with allergies. Myself and the mothers are cooking!
Pulled Pork We also plan to have a Biscuit Bar and a Pasta Salad/Veggie station during the cocktail hour prior to dinner. Thank you in advance Ellen! I LOVE your site as it has been the most helpful of all that I have found in my arduous "googling" |
Jessica 07/26/13 |
I forgot to mention...this is now for 60 guests and it will be an evening reception. Ceremony is from 5:30p-6p. Cocktail/Pic hour is from 6-7p with supper served at 7pm and cake cutting between 8:30/9p. |
ellen 07/27/13 |
OK, 60 guests.
Pulled Pork- 18-20 pounds boneless pork You have enough veggies that I would recommend a fruit tray instead of a veggie tray. |