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Bethany 03/17/17 |
We are having a BBQ buffet at our reception and the menu is as follows: smoked Boston Butt for pulled pork to make sandwiches or nachos baked beans potato salad We will have the following toppings as well: -nacho cheese -jalapenos -onion slices - 3 or 4 different kinds of BBQ sauce -tea -lemonade -bottled water/ sodas/ beer Can you help me on amounts to buy and if I can make anything ahead of time? I was going to make tea/lemonade in gallons a few days before, however we don't have access to the reception site until the day before the wedding or at the very earliest, Thurs. evening (wedding is a Sat.). We will probably be hitting up Sam's to buy everything a few days before the wedding. |
ellen 03/17/17 |
Bethany, It is really important to find or hire a manager for the food so neither of you have to be in the kitchen- or the day becomes a food day, not a wedding day. A buffet for 100 people takes about 3 kitchen people and at least 6 servers to set up, serve and clear away. These can be volunteers, hired, church ladies, etc; but there needs to be some experience there. And none should be members of the wedding party, since they will be setting up during the ceremony. Any money you spend on this, will be among your best investments for the event. You are just getting started on a menu here. Tossed salad and slaw are more or less essential, as you will have some non pork eaters in the crowd and they can make salads for themselves. Do 1 1/2 times the amount for 100 for the salad and at least 4 gallons of slaw. Appetizer plan is needed, 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.
One appetizer service area is needed for each 100 guests.
smoked Boston Butt for pulled pork to make sandwiches or nachos
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