Wedding Reception
Kathy
02/06/06
My daughter is getting married in March and I, with family help will be preparing the food for the reception. I have gone through my guest list and I'm pretty sure I have an accurate count of how many will be present from my side. I'm totally guessing on the grooms side, because it could go either way. His family is clear across the country in northen Michigan and they aren't that close, however, I need to consider the fact that we are in the deep south, literally on the beach, so some could use it as an excuse for a vacation so I don't want to count them out entirely. I figure 150 people will be in attendance as a definite. That would include his closest out of town relatives. I'd sort of like to have food that would act as a filler just in case more show up.

So far I have purchased 15 pounds of boneless cajun turkey breast to be sliced. I have 15 pounds of smoked turkey breast, also we're frying one whole turkey that morning which can be sliced, if necessary, but it will actually be left whole on the platter with the sliced turkey surrounding it and be more of an edible display. I have one boneless 15 pound ham to be sliced and one large bone in ham that I will bake and slice the day before. Is this enough meat or do I need to add more. At my other daughter's wedding I had so much meat left over - but then again she married at 2 - just after lunch time. I want just turkey and ham so I would need to know what portions of each of those to add to what I already have. Also I am making chicken salad balls to go with crackers. Those will be approximately 6 inches in diameter. I have purchased premade deli spirals - I figured 3 of the spirals per person. I have purchased pre-sliced cheese slice varieties as well as 10 pounds of cheese cubes. I'm having a veggie tray - I figured 4 pieces per person, a chocolate fountain will be on the dessert table with strawberries (2 flats), marshmallows - 6 large bags) and large pretzel sticks (6 large bags). I have bought chocolate truffles (200 pieces)and made molded pieces with the grooms initials (200 pieces) I have nuts that will be set out on each table. I have 25 small boxes of various crackers (72 crackers each box) and I am making a pasta salad. I figure the pasta salad will help work as a filler. I've already baked and frozen two, two tier chocolate grooms cakes and I've ordered the wedding cake. I'm pretty sure about the punch amounts and we have beer, wine, soft drinks and water as well. The weddings at 4, so it will be pretty close to evening meal time by the time the reception begins. I feel like people will eat more at that time of day. So to recap, I have turkey, ham, cheese, veggies, dips, crackers, chicken salad, pasta salad, spirals, bread candies and cake. I need to know how much pasta salad (using rotini and Italian dressing type salad) and what are some fillers that will go far and go along to make everything extend - yet something that I can do the major prep a day or two ahead and it will store well. I have plenty of refrigeration for ahead of time prep. Do I need more meat and any other suggestions on what to serve. I want to have plenty and for it to look nice, but I also don't want to over extend myself doing it.

ellen
02/06/06
Your group will eat just about twice as much food for the same amount of people as the 2 pm wedding- they will definitely be eating dinner.

You want to look at the mac, slaw and potato salad page, the make ahead salad page and the pasta salad recipes to get ideas and for quantities, basically the salad should start with 6-7 pounds of dry pasta per 100 people. A basic recipe is in the quantities for 100 salad section, with recipe links.

This is not a lot of meat for over 150 people, and the deepfried turkey will get eaten. I would add baskets of good rolls or beguettes so thatr some folks will make sandwiches. This means adding sandwich fixings too, amounts are on the sandwich planning page.

The least expensive way to bulk out this meal would be to add hot casseroles of potatoes and vegetables- two good veggies such as green beans with tomatoes or new potatoes or mushrooms, and a corn pudding would do it. The 18/20 quart electric roaster hold just enough for about 150 people.

Kathy
02/06/06
I will have croissants and rolls for sandwich fixings and the condiments. How much more meat should I add. I would rather have plenty than not enough. Would maybe 2 more of the boneless hams at 15 pounds each and two more turkeys be enough? I'm trying to stick with everything cold rather than trying to heat anything or keep anything warm. I have chafing dishes and the nesco's but I was trying to stay away from anything that was going to take a lot of check up. I have some people hired to help with serving and cutting cakes and serving beverages, but basically I wanted everything to be self serve without me having to checking during the reception, so I guess potato salad would be a good alternative. I had thought of deviled eggs, but that would take too much effort and too many tray replenishments. If kept refrigerated, would Thursday before Saturday afternoon be too far ahead for potato salad or should I make it Friday afternoon?
ellen
02/06/06
About 30 more pounds deli type meat would be plenty. A couple more turkey breasts sliced would be simple- suggest that at least one be plain/ not smoked/ honey.

With the pasta salad, what about a 3 beans salad and a second marinated salad such as an artichoke heart and olive salad, or really good fruit salad or slaw instead of potato? The good thing about marinated salads is they keep. Look at the salads that will make ahead on the Big Pots page.

Kathy
02/12/06
Thank you so much for your help. I bought the additional hams and turkey today and ordered 2 cajun fried turkeys to be picked up the day of the wedding as well as a bacon cheese ring. I tried a small recipe that I really like to go along with the pasta salad you had suggested, but I'm not sure how to convert it to serve 100-150. It's a black eyed pea salad and onion relish. It was delicious with the ingredients and amounts listed could you estimate how many recipes of this I should make.

16 oz can black eyed peas
16 oz can black beans
1 clove garlic
1/2 tsp pepper
1 each red bell pepper, yellow bell pepper & green bell pepper
1/2 c red onion chopped
tsp brown sugar
tbsp sugar
3 tbsp cilantro chopped
1/2 olive oil
1 tbsp creole mustard
1 tsp salt
2 stalks celery chopped
1 bunch green onions

When I prepared this to try it made a fairly large bowl. I'd like to convert it to serve 100. I would certainly appreciate your help.

Thanks

Kathy

ellen
02/13/06
Yum, this dish is basically a creole-ized texas caviar. Check out my Texas caviar recipe for some guidance on amounts/servings. It sounds like you are well-stocked now, and GOOD LUCK.
Diane
05/09/06
My brother is getting married, small simple ceremony at 7:00 p.m. My parents are arranging a get together after the ceremony approximately 150 people. They will be serving meat and cheese/cracker trays, salads, rolls and sweets. Could you give us an idea of how much of each she should have.

Thanks for any help you can give us.

Diane

P.S. The wedding is a week from this Friday (May 19th).

ellen
05/09/06
Hi, Diane,

This is enough time to do this, but do check on rentals for any seating, serving items, etc, right away.

Because the wedding is at 7, most people will eat before coming, so you do not need as much as an earlier dinner. I would allow 3 ounces of deli-thin meats and 2 ounces of cheese per person, with some of the cheese sliced, some cubes, and some in logs/ balls. 6 pounds crackers for each 100 people. 2 small rolls or 1 1/2 larger rolls per person. You can find these and the rest of the items in the appetizer and quantities for 100 lists in the Big Pots planning section. There is a separate one for desserts and for beverages.

The sandwich event page tells all about amounts of condiments and trims (lettuce, tomato, etc).

You can do a nice selection of sweets to complement the wedding cake.

Don't forget coffee, use the dinner coffee suggestions, and about 6 pounds of mints and nuts in dishes around the tables.

Diane
05/09/06
Thank you so much for your help.

Diane

Jamie
05/16/06
Ellen,

My Wedding is this coming Saturday at 4:30 pm. I would like to run my menu by you to determine that this is enough so I can stop freaking out. I will likely have about 150 people in attendance. I have hand made 30lbs of meatballs to be served hot. We have purchased 15lbs of turkey and 15lbs of ham to be sliced for meat and cheese trays. I have a little over 20lbs of cheese different varieties. Some friends are making about 15lbs of potato salad and there will be a large punch bowl full of fruit salad and 300 silver dollar rolls for sandwiches. we plan to have tea, coffee, punch and beer for beverages. There is a water fountain available at the hall if anyone wants water. Please let me know if this is enough.
Jamie

Fredna
06/06/06
I need a fool-proof receipe for preparing frozen turkey breast for my friend's reception. I am thinking of using browning bags - any suggestions as to seasonings or other methods. O need to prepare them the night before.
ellen
06/06/06
Jamie, I am sorry I did not get yolur post in time, but it looks like you did pretty well on amounts. Hope it was a good day.

Fredna, please read the articles on precooking and reheating turkey in the holiday cooking section at the top of the Big Pots page. You will have the tenderest and juiciest breasts if you will slow thaw them in the refrigerator before roasting, but the reheating method is critical for success. Nesco-type electric roasters make juicier turkey than regular ovens do.

Pedro
06/12/06
I am getting married July 2nd and the reception is going to from 4 pm until 8 pm. So far we have planned to have mini-quieshes (about 400), little pinwheels (about 400), fruit trays (4 lbs of grapes, 2 lbs of strawberries, and another fruit that we have not decided yet), vegetable trays (5 lbs of carrots, 32 oz of celery, 3 lbs of brocoli, and 4 lbs of mini tomatoes, as well as veggie dip), cheese and crackers (5 lbs of varied cheese). My question I cannot find anywhere when I can have an idea of how much meat and shrimp we should have. I ballparked about 10lbs of shrimp (it would be about 700 medium shrimps) but I have no idea of how much meat to use. I was thinking on either making or ordering some briskett, but since I have no idea how much to order it becomes hard for me to budget it. Could you please help me by letting me know if the shrimp amount is good and how much meat I should have. I know that because it is an afternoon(ish) reception people may eat less, so I am a little lost. Thank you for the help!
ellen
06/13/06
Pedro, you do not say how many guests you are having- without that number there is no way to evaluate your amounts. Please add info.

This is a 4 hour reception, that is quite long. You want to plan 16 "bites" per person. A "bite" is 1 quiche, 1 to 1 1/2 ounce meat, cheese, veggie or fruit with dip, 1/4 cup dip or spread with associated crackers or chips.

Shrimps are an "all you put out will be eaten" dish, Generally at least 3 ounces plus 1/4 cup cocktail sauce or dip per person (1 pound for each 5 people). If you are on a budget, a shrimp dip or spread is much more economical.

ethel
07/10/06
how much potatoe salad do i need for 150 persons
ellen
07/11/06
Start with 45-50 pounds of potatoes. See the quantity for 100 pages in Big Pots for the recipe links.
jennyd
08/06/06
i a preparing a wedding for 200, how much pork jabalaya should i make and how may briskets. also how may shrimp molds
ellen
08/07/06
Jenny, you need to tell me what the whole menu is, time of day and how you are preparing the briskets. Do you mean for the pork jambalaya to be a side dish with everyone having brisket, or one of the main dish choices? Also what are you serving as appetizers along with the shrimp molds?
Wanda
08/13/06
wedding midnight lunch
i am doing meat and cheese trays for 150 ppl will also have pickles,buns and desserts for a midnight lunch. Could you please tell me how many pounds of meat and cheese i will need
ellen
08/14/06
This will be a light meal. Allow 3 ounces of deli sliced meats ready to eat and 1 1/2 to 2 ounces sliced cheese.
Tracy
08/14/06
I am planning a 60-90 minute reception for approximately 50-75 people after a noon wedding. The venue I have chosen provides limited tables, but ample seating both outside and inside. Food selections are limited to cold items, to be served on plates only. There will only be 2 servers available and only about 45 minutes of pre-wedding setup time allowed.

Along with mini-sandwiches of ham, turkey and roast beef (and condiments), I would like veggies (carrots, celery, broccoli and tomatoes), fruit (grapes, strawberry, and something else), and cheeses (both sliced and cubed).

I don't want too much or too little food. I am at a total loss as to how much food to purchase. Can you offer any guidelines?

ellen
08/14/06
Because it is a noon wedding, most people will not have had lunch, so a full meal is called for. I am a little unclear about, "to be served on plates only". Does that mean not a buffet type service? With only two servers, you want a buffet type service.
- what occured to me if you cannot serve buffet style was to pre-prepare a beautiful box lunch in a white box with a ribbon for each person- the three mini croissants, individual servings of mayo and mustard, a hand salad with two dressings such as ranch and fat free italian in individual serving envelopes, a fruit cup in an acrylic disposable with a snap on lid- some little individual specialty cheeses like La Vache Qui Rit- and a couple of beautiful cookies or sweets to round it out- top quality big white napkins and the deluxe full size clear or silver flatware. A beverage table and a cake/dessert table separately.
You need a few vegetarian lunches, too.
I would allow 3 pounds of deli shaved meat for each 10 people to make the sandwiches, 2 ounces of cheese each person, three tiny rolls or two small rolls each. For fruit estimates, see my fruit platter page (I would suggest fresh melon and pineapple for the rest of the fruit), for veggie help see the veggie platter page.
Tracy
08/15/06
According to the chapel coordinator, food items are limited to things that don't require bowls (e.g. salads); hence "to be served on plates only".

I apologize for the confusion. We will have a food table for self-serve buffet style, which our 2 servers will oversee.

Because of the lack of tables, I wonder if melon and/or pineapple will be too messy for people to "eat in their laps". I definetly think we need another fruit to accompany the grapes and strawberry, but I am struggling to find another finger-friendly fruit.

In terms of cheese selection, I wonder what suggestions you can offer? Many of my guests will not be familiar with La Vache Qui Rit ot the like, so I am skeptical to include specialty cheeses.

I can't tell you how much appreciate your advice and words of wisdom. You have been absolutely amazing. You have really put me at ease...and I love all of the information on your website.

ellen
08/15/06
With the fruit, one option might be delicious medjool dates or the Australian glaceed dried apricots or dried pears- so succulent!

If you have a table for serving, I suggest you do a good cheddar; a mild jack, edam, havarti, or queso quesadilla; a roll or log with cheese and cream cheese and some fruit or savory seasonings; and a blue or other "interesting" one.

Tracy
08/15/06
Would something like an easy fruit salad be an acceptable or even better alternative to the fruit tray?
ellen
08/15/06
It would be fine, but you get into the bowl issue. One way around- use the 8 ounce clear acrylic glasses as "bowls", pre-dish the salad and cover with saran wrap.
Sue
08/16/06
We are having a 5:00 wedding reception for 200 people. we are having meatballs (swedish & sweet & sour) ham, & boneless chicken breast. mashed potatoes w/gravy. macaroni/cheese. corn. green beans. lettuce salad. a jello salad & dinner rolls please let me know quantity of each. what can be prepard the day before & refridgerated?
ellen
08/16/06
Most people will eat a dinner's worth. You may have noticed that I am referring my readers to the planning pages and then checking their estimates, and this is what you need to do, too. You want a total of 16 to 24 ounces food per person. You also need to read my article on planning to self cater your wedding and look at my recipes- for example, there is a wedding chicken recipe that can be made far ahead and frozen.

When you make several meats, people tend to have some of each. I would allow 4 small meatballs, about 3 ounces of ham, and 1 piece of chicken for each person.

Tracy
08/17/06
I think you are right about the fruit salad and bowl issue from 8/15/06.

How about a relish tray?? I've checked the other parts of the website, but have been unable to locate info (i.e. suggested contents and quantities)concerning relish tray. If it is on the website, would you mind to direct me because I'm sure it will provide just the right information (as the other parts of the site do).

ellen
08/17/06
I just have info on pickles olives, and sandwich condiments on the sandwich and picnic event page.

Do consider at least some grapes and dried fruits to garnish your cheeses- they are awfully good with it.

ellen
08/17/06
OK, I dug out the relish tray for 100 amounts. Also, a long list of alternatives.

64 oz assorted pitted or stuffed olives, black and green
64 oz pepperoncini (mild crunchy pickled peppers)
62 oz marinated artichoke hearts
62 oz baby dill pickles, spears
62 oz small whole crunchy sweet pickles/ cornichons
62 oz bread and butter pickles, slices

You can add fresh veggies, see ideas below. Put all the vegetables into ice water for at least 10 minutes- up to overnight- to crisp them before serving.

Drain ingredients well.
Arrange onto chilled platters, serve slightly chilled or at room temperature.

Rosette radishes
celery stuffed with chicken salad, pimento cheese or cream cheese
carrot sticks or baby carrots
whole green onions
crisp, fragrant fennel root
crunchy jicama strips
4 large fennel roots, marinated
4 pints grape tomatoes (replacing cherry tomatoes)
marinated or pickled pearl onions
marinated mushrooms
hearts of palm
dilly beans
pickled cauliflower
marinated artichoke hearts
mixed vegetable pickles or gardineira
hot pickled okra
watermelon pickles
corn relish
chow chow
pickled peaches
spiced crabapples
benne seed sticks, savory
pickled walnuts
spiced pecans
pickled red beet eggs or deviled eggs
hard boiled quail eggs in curry sauce
2 pounds small salami, sliced or diced

Tracy
08/17/06
Having taken into consideration all of your wonderful advice, how do these qualitities sound??
For 60-75 people:
sandwiches
cold cuts - 11 lbs
cheese - 5 lbs

veggie trays
cauliflower, baby carrots - 3 lbs each
broccoli, celery - 1.5 lbs each

fruit trays
grapes, strawberries, other berries - 3 lbs each

relish trays
sweet & dill pickles, pepperoncini, cherry tomatoes - 90 oz each
jumbo black olives - 36 oz
green pimento stuffed olives - 60 oz

chips and dips
potato chips - 4.5 lbs
dip - 6 pts

I'm crossing my fingers that I'm not too far off what you suggest.

ellen
08/17/06
Very good effort for a round one estimate.

Assuming 75 people, and allowing for a full meal's worth, I would probably go with 18 pounds thin sliced meat and about 7 pounds cheese. If I added a pecan cream cheese ball for the fruits, that would be nice. Assuming you will have rolls or good bread?

Add dressing for the veggies (ranch Remember that these are the least expensive, maybe add some radishes, green onions and pea pods for color.

Probably need less pickles, some less olives, see above, maybe 5 pints grape or cherry tomatoes.

Go to 5 pounds chips. Maybe add pretzel sticks for crunch.

Maybe set out 3-4 ponds spiced nuts on the table?

Assume you have desserts and coffe covered.

Tracy
08/21/06
I hadn't thought about the cream cheese ball. Excellent suggestion.

In terms of the relish tray, how about 3 pints each sweet & dill pickles, and 2 pints each black & green olives?

ellen
08/21/06
This sound pretty good- let us know how it turns out!
Bridget
10/24/06
i am making the meat trays for the appitizers at my wedding reception. there will be 100 people and i was thinking of getting ham and turkey and maybe some roast beef. how many pounds of deli slices should i get for each of the meats? also, how many pounds of cheese cubes do you think i need? thanks
ellen
10/25/06
Covered on the appetizer planning page-and the sandwich page
Pamela
11/02/06
I am planning a cocktail reception for a wedding. there will be 150 guest approximately. I want to serve some fresh fruit cups. Using pineapple. grapes, watermelon. canteloupe and kwiwi.

Can you tell me what quantities of each i will need

ellen
11/02/06
I have an entire section devoted to fruit trays and salads which will give you all your quantities and tells you how much of many different fruits you need to get the right total amount of fruit. The link is on the Big Pots page.
barb
01/03/07
I am getting married My 12 and I am making all the food. I am planing on 80 to 100 people no more than 100. Wedding is at 7pm. How much cold cuts would u say I need. Everything is cold. Would 144 buns be enough or to much let say 100. How many large veg. tray would I need. I am having 4 salads If it helps with the answers. Thanks
DJ
01/13/07
Planning a wedding for June, 4:30 wedding.
Having a meal catered planning on serving around 6:30.Ordering 650 plates. Planning on
around serving 600. Planning on serving at the reception before the meal.
Cake (bride and groom)
cheese trays
crackers
fruit trays
chocolate fountain
strawberries and pretzels for fountain
Punch
My question on each of these can you tell me how much I will need to get? Chocolate Fountain
how much chocolate? Punch how much and I also need a good recipe (pink in color) that I can make up months before and freeze. (no sherbert please) just slushing. Thank you for your help. Greatly appreciated. DJ
ellen
01/14/07
Barb, go to the sandwich event page and the plan for 100 page and you will find all the info you need on quantities.

DJ, there is a whole section on the chocolate fountain and dippers- read before deciding, and SERIOUSLY consider alternatives, or having the fountain catered, also.
you want 1 hour of hors doevres, about 6 items/bites per person. See the amounts on the appetizer and plan for 100 pages.
See the "punch" thread for links to many punch recipes.

sarah
04/13/07
Hello, My fiance and I are planning a wedding for 60-70 people for a wedding at about 1:00. We want to do a buffet and give the guests lots of choices from our favorite foods. For the main course selections we decided on an eggplant parmesan, meat lasagna, a butter herb chicken puff pastry (about .16-.25 lbs of chicken in each puff) and cheese ravioli. For sides we were thinking a simple green salad, fruit salad, potatoes and mixed vegetables.
The problem is that we are just unsure how much to make. Any guidance you could give would be greatly appreciated. Thank you.
ellen
04/13/07
Hi, Sarah,

If the wedding is at 1pm, the guests will eat lunch before they come, and thus you will need less food than over a regular mealtime. The sides are covered in plan for 100- just make 2/3 of the amount for 100 (3/4 if it is 75 counting your family too).I might skip the ravioli- it is hard to keep hot without overcooking- make 3 pans each 9x13 of the eggplant and meat lasagna and about 100 chicken puffs. A good Italian bread or bruschetta would be a great addition...

LaVena
04/22/07
Hi Ellen. My daughter is being married on June 9 at 2:00. The reception will be at approximately 2:30. I will be preparing heavy hors d'ourves for the reception (approximately 100 people) but need help with amounts.

I have planned: prepared croissants from Sams - turkey/cheese, ham/cheese, roastbeef (comes in platters of 25 - I figured 5 platters = 125)

Meatballs in BBQ sauce - 300
Chicken salad tortes - 200
Fried chicken wings - 200
Tomatoe/Basil Bruschetta - 150
PB&J sandwiches (cut out with heart cookie cutter) for children - 2 loaves.
Rice Krispie treats (for children) 50 - 75
Vegetable tray w/ Ranch (??how much)
Cheese logs w/ crackers (2)
Cheese cubes W/grapes for display
Chips/Ranch
Nuts
The centerpiece will be a chocolate fountain.
I will have fresh fruit, pretzels, marshmallows, cubed angel food cake to dip but do not know how much of each I need. Please help.

We are having Iced Tea, Punch, and Ice Water for beverages. How much Tea do you think?)

Wedding Cake

I know this may sound like a lot but we are in the south and most everybody coming are family and big eaters. I guess my question is How much fruit do you think I need, How much vegetables (broccoli, cauliflower, carrots, mushrooms, cherry tomatoes, cucumbers, bell pepers), and how much tea? and do you think the amounts I have given are enough?

Thank you so much for your help.

ellen
04/24/07
Yes this is definitely a meal-size plan.

Use the veggie tray page to figure your veggies and dips. 6 gallons of tea, at least part unsweetened- there is a beverage planning page for tea, punch, water. There is a whole article on chocolate fountains and dippers, read it carefully; but also, they are not recommended for outside events and it explains why. The link is at the top of my new pages page.

Judy
06/06/07
My friends and I are going to do the reception for my son's 2 pm wedding. They expect 150 guests. I plan on having ham, turkey,shrimp, meat balls, chicken salad cups, sandwiches, seafood dip, veggie plates, fruit plates, cheese and summer sausage cubes, brownie bites, small cookies, cream puffs, pickles and olives, green pepper jelly on cream cheese and punch. How much of each should I have? Am I having too many things? This is the first time I've done anything this large.
ellen
06/07/07
Judy, please read my article on self catering a wedding before going any further, especially since you have not done something this large before. Unless you will be using a commercial kitchen (for example, at a church) you probably will not have enough oven space for the hots (are the ham and turkey hot, or deli slices for sandwiches?)or refrigerator space for the colds.

The menu is not bad, but yes for an afternoon reception you do have more entrees than you need. I would skip the chicken salad cups and the sandwiches except for small rolls for the turkey and ham. All these items are covered in my many plan for 100 pages, the buttons have been updated at the top of the new pages page. When you prepare your first estimate, you can email it to me or post it as a new thread and I will be glad to review it for you.

This article will also help you very much:

members.tripod.com/~lotsofinfo/N11weddingnotes120buffet2.htm

Kaye
06/18/07
My husband and I are renewing our 10th wedding anniversary. I am planning a 6:30 pm wedding and I am having it at a church hall do you have any ideas for food for a buffet.I need some help.It is aprox 150 people.It is going to be December 5th 2008.
Thank you
Kaye
ellen
06/18/07
Hi, Kaye,
You will be looking at a dinner-hungry crowd- you might consider moving to 7:30 to allow a cocktail buffet or dessert buffet, it will cut your costs and the prep work at least 1/3.

Basically, your costs for a home-prep reception will start at about 1/2 what the same meal would cost at a local restaurant or caterer.

You do not mention the type of kitchen, helpers or budget, the length of the party (dance all night? friendly bites and home?) or whether liquor will be served, all of which substantially affect the menu choices. Please read the article on wedding receptions at the button at the top of the cooktalk page and then write again with more details.

Steve Cutlip
06/27/07
My Fiance and I are getting married Aug 4th we are expecting around 75 adults. We need to know how much meat we need to make 300 MeatBalls. Also we are making a bottom round roast Beef on Kumelwick how much meat do you think we will need there. And any other advice would be helpfull like what to make for all the kids the wedding is at 2 and the reception is right after. Thanks alot Steve and Sara
ellen
06/27/07
The good news is, you picked the righ time- people will eat lunch before they come, so will eat less at the reception. 300 meatballs, it depends on the size, but appetizer size is only 18 pounds.

The meat, is it sliced into sandwiches, or eaten plated? For sandwiches, start with 2 pounds raw for 5-6 people, sliced, 2 pounds for 4-5 people, half that for kids under teen age.

Consider a sandwich bar with peanut butter, jelly, a salad (chicken or tuna) and egg salad and pimento cheese, let people make their own,inexpensive and popular with both kids and adults. Use my sandwich event page, you want about 4 gallons total tippings.

Check out the cold/champagne luncheon for 25 guideline and make 3 times the amounts...

Janae
07/03/07
Ellen,
We are planning an evening 8:00 wedding reception but are not sure whether we fall into the evening tea or light Hors D'o euvres category. I have been looking at your site to figure our quantities but am still not sure if I am figuring things properly. We live in the South and plan on having an outdoor event on the front lawn of an old country farm house in Ausgust. The menu is as follows for an estimated 200 guests.
40 melons, 20 lbs grapes, 10 lbs strawberries, 10 lbs figs, 5 lb dates, 25 lbs varied kinds of cheese, 40 lbs total of spreads which include cream cheese, spinach pate'(spread)and lobster pate'(spread).
?lbs chicken stuffed mushroom caps, 12 lbs crackers, 400 mini croissants,14 gallons iced coffee 24 gallons fruit infused iced tea, fig cakes and wedding cake.
janae
07/03/07
omitted before, edress added here. Thanks!
ellen
07/03/07
Assuming the wedding is 7 PM or after, people will eat some before they come, which helps. Assuming you mean like, cantaloupes and honeydews, not watermelons, it cuts down to about 35 pounds of fruit.
For pates and spreads, I allow 40 pounds per 100 people for a full meal, so you might want to add crab mold, salmon mold, shaped tuna or egg salad, etc., up to 20 more pounds, with some extra crackers. Also, the cheese is good, you might want some of it to be spreadable (logs, pimento cheese, so forth) that can be made ahead. The mushroom caps, you want at least 3 per person.

Maybe a couple of spread platters such as hummus or 7 layer dip. Or, consider adding some quiches or impossible pies, cheese straws, or the spinach Parmesan appetizer squares on the web site. You could do with a little more variety, some veggie based things- it is pretty standard to have 4-6 different offerings for each 100 people.

Plenty on the drinks. write again.

janae
07/03/07
Ellen, Thank you so much for your prompt replies. You are obviously very attentive to this board and the needs of those that come here.
O.K.
I am going to address just the subject of the fruit at this time, then come back to ask about the other if that is alright.
Yes, the wedding is in fact at seven.
You wrote "Assuming you mean like, cantaloupes and honeydews, not watermelons, it cuts down to about 35 pounds of fruit." ...
Yes, just cantaloupes and honeydews. Is that thirty five lbs of melons total for 200 ct.? Did the other quantities of fruit look to be about right?.... I'll be back to request of you further... but for now, this MOB is going to take a 20 minute power nap. Thanks again for you help!!!
beverly hobbs
07/03/07
am catering a wedding reception for 200 people . will use cantelope, honeydew, strawberries, red and green grapes pineapple and kiwi. can you tell me how much of each i will need . thankyou
janae
07/03/07
What we are trying to accomplish is more of a cheese and fruit fair. The cheese and cream cheese spreads along with a fig cake will be presented in layers that gives a tiered cake affect. This will be garnished with some of the fruit. The lobster pate'(perhaps in a mold) along with the spinach pate' and your recommended crab mold will be out along side the main center piece "cheese cake". More cheese selections will also be along side the tiered "cake". Honey, butter and fig preserves are added as condiments that bring the whole sweet and savory group together. We are wanting to keep things simple, elegant yet abounding in the quantities of those chosen items presented. Mounds fresh fruit, piles of figs and dates and baskets of croissants, jars of fig preserves, honey, and large pallets of molded butter,... The mushroom caps are more of an after thought, and are the only hot item on our menu. It will be outdoors, in the South in the middle of August; albeit, it will be in the evening.
With this in mind what do you think of our limited selection in the quantities that follow for an evening fruit and cheese fair for 200 that includes some of your recommended revisions.

melons-45lb
grapes-20lbs
strberies-10lbs
figs-10 lbs
dates-5 or 8lbs
Fig cakes
cheese-25lbs
cream cheese spread 25lbs
lobster pate' 20lbs
spinach pate' 20lbs
crab pate' 20lbs
mini croissants 400 ct
crackers 16 lbs
mushroom caps 600 ct
Honey ?
butter ?
fig preserves or spread ?
Iced fruit infused tea 24 gal
Iced coffee with cream 14 gal

ellen
07/04/07
Beverly, you can use my fruit tray/salad article to estimate your fruit needs, very specific about amounts depending on type of tray/reception/fruit salad, etc. Button at the top of the main cook talk page. If you post your estimates I will check them for you.

Janae, sounds nice. You might want to read the short article on a champagne lunch, use the button at the top right of the main cook talk page, for some more ideas about spreads, butters, etc., and it will give you more confidence about the amounts of things. I would probably cut back the croissant to 250-300 and add some cocktail size loaves (that cut small slices) of artisan breads- rye, multigrain, yeastey fruit/nut, brioche- a cracker alternative with all those good spreads and molds.

Theresa
07/19/07
Customer Appreciation
We are having a Customer Appreciation luncheon at work for about 100 people. We are thinking of doing sub sandwiches. How many pounds of deli meat (turkey,ham and roast beef) would we need?
ellen
07/20/07
See the specifics on the sandwich event page.
Krista
08/16/07
I am working on a wedding reception for my brother. They will be getting married May 23, 2008 so we have plenty of time. The wedding is on a Friday night at 7pm. They are planning on 150 guests. The bride and groom have chosen to have Chicken Teriyaki, Carrots, Green Beans, Garlic Mashed Potatoes and dinner rolls. It will be set up as a buffet. There will also be a brides and grooms cake. They want to have a fruit table with a chocolate chafer, and fruit dip. We would like to know how much we should have to feed 150 people with these items. We are really stumped with how much fruit and chocolate to buy too. We will serve punch, tea and water as beverages.
ellen
08/16/07
Great, you have the good sense to use chafers instead of a chocolate fountain! See the chocolate fountain article, though, for full info on how much dipping chocolate and what and how many dippers. See the fruit tray page for further info on fruit amounts and fruit dip amounts. When you have an estimate, post it, and I will be glad to check it for you.
Amy
10/09/07
how many lbs of potato, macroni salad, broccili salad and pasta salad would you suggest for 50-75 people
ellen
10/09/07
Se the plan for 100 page, use 1/2 to 3/4 the amount for 100. You want a total of 10 gallons of these sides for 100 people.
Debbie
11/04/07
Hello, My son is having a New Years Eve wedding here at home....small, intimate and personal. However, they have a desire for a "Winter White Punch"...not clear, but white...and non-alcho. I considered a "pina-colada" type punch...or perhaps a "7-up, w/vanilla ice cream & possibly white grape juice"....any ideas? Thanks!
ellen
11/04/07
Debbie I answered this part way under your punch inquiry, the easy way to whiten a punch without dairy is indeed with coconut milk or almond milk (available at natural foods groceries). Of course, traditional this time of year, is egg nog, which might be great depending on the menu. I would tend to make a few punches and let them try them as outlined in the punch thread.
Yahaira
01/21/08
Wedding Cake
Hello, I'm planning on baking my own wedding cake. I wanted to know if I'm feeding 70 people. How big should I make the cake. I'm planning to stack it.
ellen
01/22/08
You need the equivalent of 6 regular cake mixes.
Peggy T.
03/20/08
I am catering a wedding reception (for the first time)for about 150 people. The wedding is at 2:00 in the afternoon. This is my idea for the menu:
cocktail smokies wrapped with bacon (baked with brown sugar)
cheese cubes and crackers
chicken pinwheels
mixed nuts
veggies- baby carrots, cucumbers, cherry
tomatoes, brocili, celery, baby pickles
veggies dip
Bride's cake
Groom's cake
2 kinds of cheese cake
assorted chocolates- kisses, hearts, white m&ms
cookies sticks
Chocolate dipped strawberries
fruit- strawberries, red and white grapes, cantelope, chunk pineapple
fruit dip
punch sweet tea and water
I also thought about having a tray with 3 or 4 special appetizers display neatly in rows and changing out the tray as needed. And a tray with 3 or 4 special mini desserts, changing out the tray as needed.

Am I serving to many options? My research has confused me even more. Would you please give me the amounts I need to purchase for this menu?

Peggy T.
03/20/08
I forgot to tell you the wedding is in two weeks. I am making the bride's cake and the groom's cake.

I am really feeling stressed out right now. Between 4 kids, homeschooling and this wedding. I just can't seem to get my mind around how much food to purchase. Thank you for your help.

ellen
03/20/08
First, you need about 10 people to set up, cook/prep, serve and clean up, if that is part of your responsibilty.

Second, if you are being paid, you have a financial liability for illness or injury relating to the food. Please read my article on self catering your wedding dinner.

cocktail smokies wrapped with bacon (baked with brown sugar)
~12 pounds per 100
cheese cubes and crackers
~20-24 pounds cheese, part can be logs or spreads, 6 pounds cracker per 100
chicken pinwheels
~3 pieces per 100

mixed nuts
~6 pounds per 100
assorted chocolates- kisses, hearts, white m&ms
~8 pounds per 100

veggies- baby carrots, cucumbers, cherry
tomatoes, brocili, celery, baby pickles
~ about 4 18” platters
4 pieces veggies per person
total 30 pounds trimmed, ready-to-eat
mini carrots, broccoli, cauliflower, celery hearts, olives, cherry tomatoes, jicama strips, cucumber or zucchini strips, tiny boiled potatoes PLUS 8 cups thin dip
veggies dip

Bride's cake
Groom's cake
2 kinds of cheese cake
~I would do cheese cake bites, 1 of each kind per person
cookies sticks
2-3 per person
Chocolate dipped strawberries
~2 per person

fruit- strawberries, red and white grapes, cantelope, chunk pineapple
fruit dip
~use 6 times the amounts for the fruit tray for 25 on the fruit tray page

punch sweet tea and water
10 gallons punch, 10 gallons sweet tea, 4 gallons unsweet tea or coffee, see the beverages page for cream, sugar, etc. You MUST have an unsweetened drink of some kind.

Peggy T.
04/21/08
Thank you so much for your help!! The reception went really great! There was about 125 people, so we had plenty of food. As it turned out, I had lots of help. I could not have done without them!!

I do have another question. I have been asked to do another wedding cake. They have asked for the cake to be a white lily cake (white buttermilk) and the icing to be a white chocolate frosting. Have you ever heard of this? Where can I find recipes for this? Can you point me in the right direction?

I found a recipe for white chocolate frosting. It had 12 ounces of cream cheese, 3/4 cup of butter, 8 ounces of white chocolate chips, 1 teaspoon vanilla flavoring and 3 cups of powdered sugar.

It was not white but a creamy color because of the butter. It looked more like pudding than icing. I would love to have a "white" buttercream icing with white chocolate in the recipe. Any suggestions?

ellen
04/22/08
Thanks for the feedback.

It's my impression that white chocolate does have that slightly creamy color because of the white chocolate itself. I would suggest my favorita baking site,

baking911.com

DO make a sample cake (cupcakes are fine) to show the bride and bride's mom what it looks like- you do not want to put in all that work and end up with a problem customer.

ellen
04/22/08
Probably the best way to get the look they want is a white chocolate fondant. If you have not worked with fondant before, plan on some practice efforts. However, it is a very traditional wedding cake frosting, so it will be used in your future.
Shawn
04/23/08
My Step daughter just asked me to cater her wedding for 150 people in June. I have cooked for 40 to 50 before but this seems a daunting task. She has asked for ethnic foods tapas, sate, greek (lamb) etc. The problem for me is maintaining quality and being clear on how much I need. Looking to make Saffron lemon potatoes, lamb kabobs, a chiritzo sausage tapa with wine, hummus with fresh veggies, mexican fruit salad w cucumbers with lime and chili powder, baked olives, and grilled breads, and baklava and chocolate strawberries for desert. Should I bulk up with more starch and salads? Should I do one more meat dish (chicken) or would that be to much? And the big question everyone seems to have how much should I cook? the reception is 6:30 to 9:30. oh and there will be cake. Thanks
ellen
04/24/08
If you have done 50, you can do this. The menu is pretty sensible for the event, too.

They will not have eaten before the ceremony, so they will eat a dinner's worth. That is 1 1/2 pounds of food per person.

Yes, I would add a second meat, lamb is not for everyone, chicken is a fine choice. A chicken in red wine, French style would be a good choice, can be made ahead and reheated in the oven. I would do about 90 servings of each, you need to allow for some extra unless you know the needs.

I would definitely add a rice dish also. Again, probably 90 servings each of rice and potatoes.

I would consider one or two hot vegetable dishes; maybe a Greek green bean? Or roasted mixed vegetables with peppers, eggplant, etc?

Do please read the wedding dinner article for some startup guidance and encouragement.

You need an appetizer table to cover the hour of photos etc after the ceremony. Put the hummus there, add a marinated feta cheese, a reilish or antipasto platter (recipes on site), maybe some spinach squares or cheese straws.

Shawn
04/24/08
Ellen,

Thanks for the fast responce. I was thinking of doing stuffed grape leaves with a lemon aoli as an appetizer to go with the hummus and veggies. I will follow your lead with the feta and maybe some other cheeses. And the chicken french style is a great idea. I just got back from Normandy they use apple brandy and cream in all their meat dishes so I will do something like that. Also thanks for idea for more veggetable dishes I was thinking about grilled mixed antipasta and a green bean with brown butter and parma and slivered almonds.

One quick question I looked on your websight about grape leaves and every time I have made them it seems half the jar is of no use. Do you have any ideas where to shop for a better quality and how many should I make. Oh the number is at 200 now. lol.

Your a blessing, you really are. I am an experienced cook but never at a resturant level. Thanks for the help.
Shawn in Utah.

ellen
04/24/08
My secret weapon in the dolma war is- industrial size cans of premade dolmas- California Garden brand for plain flavor, Aetna brang for a slightly more vinegary/lemony tang. 60 dolmas, good texture, and the can costs only $5-7. Drained and dressed with fresh lemon juice and good olive oil, mm.

Find a Middle Eastern deli. Very nice folks and a much better quality of products- also freesher because of more turnover.

Rhonda
05/01/08
Chocolate Fountain
We are planning a formal gathering for our daughter's graduation from homeschooling. It is on a Saturday pm starting at 7pm with a short program. Following will be the Food! We are having an assortment of desserts(bars, cookies, cheesecakes, pies), a sundae bar and a chocolate fountain. We may have anywhere from 50-150 people attending. What is your formula for fruit at a chocolate fountain. I will have strawberries, bananas, pretzels, marshmallows and pound cake.

Any suggestions for amounts would be appreciated. (fruit and desserts)

Thanks a million and happy spring!

ellen
05/02/08
Rhonda, all this is covered at length in the chocolate fountain article. There is alos an article for sundae bars and one on dessert buffets.
Rhonda
05/02/08
Thanks
Hi Ellen,

Thanks for the direction. I didn't see those links at first. Just saw the board here. Thanks for your help.

m. green
05/19/08
Groom's cake to feed 200 people
I have a receipe for a white chocolate cheese cake which I want to use for a friends groom cake. This receipe has only a few ingredients how can I update the receipe to feed 200. Here are the ingredients:

sugar
Vanilla
eggs
white chocolate
philadelphia cream cream cheese

Please help

ellen
05/19/08
Multiplying baking recipes is the most difficult increase in the book. You can consult my favorite baking site,

baking911.com

You can mak a double recipe in a 9x13 pan, but that is the largest it is safe to increase a home cheesecake recipe at a time, so yo will be making the recipe several times.

Vallie
11/18/08
My daughter is getting married in Mid May and is planning on a 5:00 wedding. We had thought about heavy hour d'ourves - she didn't want a sit down dinner - they wedding will be small with no more than 75 - can you give me any suggestions on evening "filling" hour d'ourves?
ellen
11/18/08
Despite the menu, you will need a dinner's worth of food per person because of the time. The menu depends a great deal on your budget and the length of the party, as well as the setting and kitchen; please read the appetizer planning article, then write back your further plans.
monica
11/18/08
Hello Ellen,

My daughter is getting married this Feb. and will be having a 4pm wedding with reception to follow for around 85 to 95 people. For the menu we were going to serve prime rib and slided chicken or turkey roll along with green beans, mashed potatoes, ceasar salad and rolls. We are on a budget, but we will not have to pay for the wedding cake as Grandma is making it and we will have lots of help. Is this a good menu or will it be really costly to do? As for beverages we are debating on what alcohol to have and suggestions? Any suggestions you have would be greatly appreciated. She is getting married at a club house and set up and clean up is included in the price of the rental. They also have a great big kitchen. Thanks

ellen
11/19/08
Monica, if the budget is an issue, a 4 PM wedding is a difficult choice. You will need to provide a full meal, and people will be hungry. If you want to save money on food, schedule a 1-2 pm wedding so people will have lunch before they come, and then you will need about 1/3 less food.

That said, you need to take a look at your menu. If you are doing a full meal, you need to pick entrees that are approximately the same in desirability, and prime rib is MUCH more desirable than turkey roll. And prime rib is an expensive entree, you need almost 1 pound bone in per person.

May I suggest that you read through the thread entitled: "wedding reception menu ideas" which details a plan that a mom and I developed together over several months, and talk over the decisions with your couple. It also discusses the amounts and kinds of help needed. You can do an interesting reception for much less than the cost of this meal, and even an interesting dinner for less than this menu. You should also read the article under the button called "wedding dinner". Then write back. You can do a lot of pre-prepping and freezing with some menu choices.

For example, rice pilaf is much easier to prep and hold than mashed potatoes, as are twice baked potatoes.

lindsay
01/28/09
Hello Ellen!

I am planning for a 09/26/09 wedding, the wedding will be at 7:00pm, so the reception should be about 8:00pm-12:00. I need to know how much of each fruit and vegtable to get to feed 150 people. I plan on having pinaple, strawberries, grapes, and cantelope. For my vegtables I will have carrots, cherry tomatoes, brocili, and califlower.

ellen
01/28/09
Lindsay, what else are you serving? It makes a difference in the amounts.
sandra
02/20/09
Hello! I have just discovered your web site and have been enjoying everything! My question is my niece is getting married 8/8/09 and has asked me to cater the wedding. I had originally told her when I graduated culinary school this would be my gift to her. It will be an outdoor wedding. My main concern is that she is having an open house until whenever she decides it to end. It will start around 12:00 pm and I need to know if I should be considering having more than just the amount for guests in food (should I be thinking of lunch and dinner menus!). The guest amount to be invited so far is 148 and I do know that this will still rise due to friends they havent added up yet. The age range will be 40% of them in early 20's (my guess to accommodate bigger eaters)Thanks for your help
ellen
02/20/09
Hello, Sandra,

Are you gifting her the food as well as the prep? You are talkimg 5-6 K here... Since she is clearly not a boundaries person, you need to get with her right now to define your role, and the STICK WITH IT; for example, that you are offering the prep and service for the meal (are your going to pay the 12-16 helpers and servers needed for this size meal, at 100+ each?), but she needs to budget for the food itself and make other arrangements for the rest of the day/ evening.

The food is the single MOST expensive partion of most weddings, and the average caost for an American wedding is $24 K.

When you have firmed this up, and have a better idea of the number of guests and cooking facilities, write back with the info.

sandra
02/24/09
Thanks for the info and she did email me about doing a pig roast. They have family members that are offering the pig so I have to find the roaster with the help of grandma and grandpa since they have done roasts in the past. Since were doing a pig roast I have the meat all taken care of. I have decided to offer fruit, veggie tray, rolls, grandma wants to do the potato salad, and my niece wants cheesy potatoes and thank you for having a great recipe. I am having everything all set up before and this will be buffet style. I do not have any help since all I need to do is to make sure the food stays full and fresh. Beverage is another persons job, the grooms mother roasts her own coffee beans, so she is taking care of all beverages. I guess you could say that I do have some help. As you can tell the reception is very informal, My husband and I did the same thing but everyone brought a dish and we had our reception a different day. I will keep you posted and if you have anymore info its greatly appreciated. Thanks
ellen
02/28/09
You are doing fine. But DO get a few helpers!
ellen
02/28/09
By the way, one really good hot veggie such as the "Ellen's Better Green Bean Casserole" would be a great addition to this menu.
sandra
03/10/09
I have gone back to work at the restaurant that I used to serve and COOK at and will be getting help and being able to purchase cheaper than at another store!! Yipee!! This should work out great, (keeping my fingers crossed). We decided to go with cold foods to accompany the pig roast. A cheese tray, veggi and relish tray, cole slaw, tabbouleh salad, and since it will be in season having corn on the cob and offer baked beans. I am providing enough food for 200 ppl (right now there is 150 not including some friends) should I have 200 ears of corn if I am providing coleslaw and baked beans?thanks again for all your help and I am sooo glad that I found this web site KEEP IT GOING!!!
ellen
03/10/09
Corn on the cob is great and not too messy for a pig roast.
Jamie Christen
03/13/09
I am getting married 3/28/09 my family is making a buffet style reception dinner. We will have 150 guest the menu will consist of meatballs (800) w/ brown gravy, cocktail sausages, chicken salad and deli ham sandwiches, 4 veggie trays w/ ranch and fruit trays w/ a yogart/whip cream dip. How many cocktail sausages, and lbs of deli ham do you think I need. I'm also getting crackers, chips, cheese and salsa dip. shrimp dip, pasta salad, and 2 main courses are jambayla, and chicken gumbo. How many crackers, chips, pasta salad, bread, 2liters of soda, and veggie trays do you think I would need? We are from south louisiana. How many gallons of punch will I need too? Also 1 more thing, I'll have some of those pillow mint things, m&m's, and hershey kisses (the easter colors to go with my spring theme), how many bags of those will I need too? Thanks you're so awesome.
ellen
03/14/09
Jamie, all these items, even the mints and nuts, are covered in the plan for 100 list, the appetizer planning page, the beverage planning page, the fruit tray page and the veggie tray page. You need to use these to make an initial estimate, post it, and I will check it for you.

You want 1 cup of gumbo PLUS 1 1/2 cup jambalaya per person for the main dishes, as these are harder to estimate