You need an appetizer area, 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.

These are covered in the fruit tray page and the veggie tray page, and the appetizer tray page.

One appetizer service area is needed for each 100 guests.

Now on to dinner. This is a pretty good assortment of choices, but assuming you will be prepping most of the food as a family, let's make it a bit easier.

- red potatoes
- mac n cheese
The easiest choice would be the baked potato bar as discussed on this site, as you can do the potatoes before the service and hold as discussed. Also, this makes an entree serving for the folks who don't eat meat, if you have a variety of toppings.

- cole slaw, 2 gallons per 100
- Salad, do for 150, use the plan for 100 page

- Chips, 1 pound per 10-12, 1 pint dip or salsa per pound

- Maybe Pasta Salad, 6 pounds dry pasta per 100 plus add ins. Deviled eggs are delicious, but rather time consuming to prep (there is a recipe for 100 on this site); if someone has time, great addition, but if not, that's OK too.