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Julie 07/17/14 |
Ellen, Please help. 2 weeks to go and i'm questioning everything for my daughter wedding. Limited budget. 80-100 people. 5:00pm wedding, reception to follow, same place. Building has air but no kitchen facilities. mostly outside event. Using crock pots and chafing dishes to keep food hot. mini fridge for cold until serving. menu Polish sausage (150 pieces) cocktail meatballs ( 650) potato salad (30 pounds) garden salad (broccoli, cauliflower,grape tomato, black olives, red onion in oil/vinegar/ranch sauce)20 pounds fruit bowl, watermelon, strawberries,cantaloupe,blueberries other in season (20 pounds) cheese cube, green olive, black olive pickle tray. 2gallon pickles, gallon each olives 4 lbs cheese cubes. potato chips (6 large bags) rolls/butter trying to make sure food is safe since limited on cooking/transporting options. Should I add anything? |
ellen 07/17/14 |
OK, Jodi, deep breaths and schedule a spa day for the day after, or soon. I am estimating for 100. I am suggesting a few expansions or additions, since this is over dinner time, people will be hungry.
menu Polish sausage (150 pieces) at least 25 pounds potato salad (30 pounds)- OK, none left, might go 35
garden salad (broccoli, cauliflower,grape tomato, black olives, red onion in oil/vinegar/ranch sauce)20 pounds You might add 2 gallons of an interesting specialty salad- 3 bean, broccoli slaw, Texas caviar, etc fruit bowl, watermelon, strawberries,cantaloupe,blueberries other in season (20 pounds)- might increase a little, to 25
cheese cube, green olive, black olive pickle tray. potato chips (6 large bags)- need 1 pound per 12, suggest 1 pint dip or salsa per pound of chips |