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Chari 11/12/15 |
I'm catering a wedding reception for approximately 80 people at 4:30 pm. The bride has decided on a soup and salad meal. I suggested chili with fixings, homemade chicken noodle, and new England clam chowder. I thought of making a Caesar salad and also vegies and dip. Also, we will have 3 different types of bread. I would like this to be a classy event even though it is soup/salad. Do you have any other suggestions to add to this meal or change anything?? Not sure how much of each soup to make with 80 people...any ideas? |
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ellen 11/13/15 |
Chari, you have to have one vegetarian soup, probably a thick or creamy one such as potato w/ cheese, broccoli, etc; or a pea or bean soup; though mushroom or vegetarian veg is possible. Do chili for 40-50 (depends on what region you are in), chicken for 40, vegetarian for 30. You will have leftovers, but everyone will get his/her first choice. See the chili page for lots of help about amounts and toppings. To class it up, do 1 1/2 gallons of 3 interesting veg salads such as antipasto vegetables, broccoli cauliflower, and caprese, or a mango or pineapple salsa. Then do the Caesar, but only about 1/2 the amount for 100 (50 servings). Provide 2 pound blocks of 3 good cheeses with the bread, as well as 2 pounds (blocks, not sticks) of real butter. Do fruit trays instead of veggie trays. Actually, look over the champagne lunch plan (button at the top of the main cooktalk page) for more ideas and discussions. If this is a paid gig, please make a donation to support this site. Thank you. |