I would not do a deepfried appetizer for this event. Too messy and too risky. I WOULD have a cooked vegetable as well as a spiced peach half or other fruit trim on the dinner plate- too bare otherwise.

Seriously, If you are on a budget, roasted chicken quarters are a much less expensive and more substantial looking meat course, but are you thinking meatballs PLUS sausage PLUS wings PLUS chicken? That is a lot of (pretty expensive) meats. I would go with rice rather than potatoes, easier to cook and hold, such as cheesy rice or broccoli rice casserole. Are the beans green beans or baked beans? This affect s the amonut of meat

About the winks specifically, Normally, I allow 4-5 pieces per person With 400 for 250 people, you will not have nearly enough, lots of people will be disappointed. I would eith eliminate the sausages and increase the wings, or eliminate the wings, using a less expensive appetizer such as queso and chips, and use a wing-type prep on my leg quarters.

Also, you have not picked the easiest cooking tasks, there are a lot of oven needs, and you need to tell me how many ovens, electric roasters , etc you will use. You can't safely cook and serve 250 people this menu from one regular kitchen oven.

Menu - Ham & Cheese Strata, Sausage & Mushroom Strata, Baked French Toast, O'Brien Potatoes, Assorted Pastries and Muffins, Fresh Fruit Platters, Assorted Bagels w/Cream Cheese, Orange Juice, Milk, Coffee

I am cooking all the food in a commercial kitchen with 4 convection ovens. All the hot food will be baked at the same time and transported in hot boxes to the event site.

How many servings of each (or # of pans)of each of the stratas, O'Brien Potatoes and French Toast should I make? I plan on cooking in full size pans that will be put directly in Chafing Dishes at the site.

How much regular and decaf coffee will I need? Orange Juice? Milk?

How many people should I have to help me serve?

Did you look at the breakfast planning page and the beverage planning page? These answer most of the questions. Also check the do-it yourself brunch thread on 8/11 for recipes and advice.

I would do one strata meat and one vegetarian if I were doing the menu. Many survivors don't eat pork.

Chicken(baked,barbeque,curry, and jerk)
Fish
meatballs
oxtails
mac and cheese
potatoes
veggies(cabbage, and stringbeans)
corn pudding
yams
rice
rolls

dessert bar(cakes, cookies, truffle)

My question is.. How many pounds of macaroni potatoes,yams, rice, veggies, and rolls will we need.

Also, I was thinking about doing leg quarters for the baked chicken. At first we had entertained the idea of having turkey and ham also, but decided against it.

Any suggestions and/or advice you have will be greatly appreciated.

Devita, it makes a difference whether it is 100 or 125, you need 1/4 more for 125. These are the numbers for 100; please increase 1/4 for 125.
mac and cheese
potatoes
yams
rice
This is a lot of starches, I would skip at least one. But if you use all, you will have extra, because you have to make enough for everyone to have their first choice. 8 9x13 mac and cheese, 15 pounds each small potatoes and yams, 4 pounds dry rice.
veggies(cabbage, and stringbeans) 22-25 pounds each
corn pudding-3 1/2 to 4 gallons
rolls- 120-160, depending on size

I'm so glad I ran across your website! It's already helped a bunch!

My fiance and I are planning a late morning wedding next May, with a picnic lunch following. We'd like to keep it light and healthy - maybe sandwiches with fruit and veggie trays, plenty of drink options (all non-alcoholic) . . . it feels like we need something more. We're expecting about 200 people, and the reception will be outdoors. Any ideas?

Cold poached salmon or smoked redfish are lovely and stunning for such events, or take a look at the menu for the champagne brunch.

Thanks for responding. I will definitely be serving 125 people. My mom now wants to know how many whole chickens should we serve, and also hams.

Please help me with quantity or portions for a Indian chicken curry. Or a checken curry recipe for 50 people. (9 kilo's meat)

Thank you

regards

Butter chicken curry is mild and delicious:
www.metacafe.com/watch/1268414/how_to_make_butter_chicken_recipe/

or this simple one:
www.5min.com/Video/How-to-Make-a-Chicken-Curry-65671654

Also I was planning on getting chicken wings as the only part of the chicken so should I get at least 2 pieces per person of those or get 1 piece each with all of the other meats.

Boneless chicken breast with sauce
porkloin
mash potato bar
breen beans
roasted veggies
deviled eggs
yeast rolls

jamabalya
fettuccine

jamabalya
fettuccine

You might consider making up one pot of just creamed chicken for the faint of hear or stomach...

This is a light menu. I would add a second vegetable or fruit such as something with tomatoes or a spiced peach, and you need a non-meat entree for the vegetarians and other folks who don't eat chicken. In addition, consider a chicken dish in sauce, it holds and reheats better.

For a wedding feast, I would do 1 pound raw tenderloin for each 3 people, plus, 1 chicken for each 5-6, quartered.

Also, you will need at least 2 people doing only the grill while other servers and cooks take care of the rest of the food- this is a labor-intensive meal.

www.ellenskitchen.com/bigpots/plan/sandwich100.html

4 pounds of cheese makes enough pimento cheese for 40 sandwiches. How many sandwiches you need depends on what else is being served, but you want about 1 1/2 per person for ordinary events.

Full, these hold almost 5 gallons, say 18 quarts, which will make 50 servings, but cooking or reheating will take hours.

May I suggest that if you are cooking the turkey yourself, you consider doing some bbq and some plain or in gravy or as a "chicken salad" type filling? BBQ is not everyone's favorite. In addition, you are going to want a non-meat choice or spread for anyone who does not eat meat.

turkey- you want to end up with about 4 ounces per person fo sandwiches. One pound raw whole makes 1 cup (8 ounces) cooked
bread/rolls- can go with buns but another option would be baguette style, cut into 4 inch pieces; about 14 pounds per 100
sandwich condiments- see the sandwich page- you will also want about 7 pounds sliced onions per 100 and 1 gallon pickles per 100
sauce, 1 cup per 4-5

potato salad, 4 1/2 gallons per 100
cole slaw, 2 1/2 gallons per 100
baked beans, 3 gallons per 100, and consider doing some meatless
tomato green pepper salad, 2 1/2 gallons per 100

How about a little creativity in the tea department? There are so many choices now- you could do a green and peach, a bright red hibiscus, and a tasty traditional black?

meatballs, 10 pounds per 100, 3 quarts sauce per 10 pounds
pasta salad, 6 pounds dry pasta per 100
meats, see sandwich page, use reception level. Turkey has become more popular- about 1/2 turkey. 1/4 each ham and beef
cheese, some sliced, 1 pound for 10-12
breads and crackers, 14 pounds crackers (some left), 20 pounds bread/rolls
3-4 quarts mayo, 4 squeeze bottles mustards
various dips, salsas; 1 cup per 5-6 people for each flavor up to 3
chips, 1 pound per 12
veggie trays, use the veggie tray page. Consider doing 2 classic relish trays and finger veggies for just 100
grapes, 1 pound per 8; but consider doing the deluxe tray for 100 from the fruit tray page- one would be enough.
antipasto plates- if these are the antipasto veggies, about 2 gallons per 100

a cupcake and 2 cookies per guest. OK, but add extra cupcakes if there is more than 1 flavor . as some folks will take one of each, esp. if there has been alcohol at the party...

Brenda, you have to firm up your numbers, there is an enormous difference between 100 and 150.

First take a look at the spaghetti dinner for 50-60 at the bottom of the spaghetti page, for general guidance on the amounts. I would do 1 with spaghetti for the red, a second with lasagna, using the lasagna table in the middle of the page, and a third with the alfredo. You MUST provide a meatless choice, even if it is just a big crock pot, for the non-meat eaters; with 150 there will be some. The Alfredo style sauce on the page holds well.

You need about 4 pounds of grated Parm for table cheese for each 100 people.

Also, pasta for this many people is not as easy as it looks, unless you do baked pasta dishes. Rread the entire spaghetti page for discussion.

look at the spaghetti dinner for 5-=6- at the bottom of the spaghetti page and do 5 times the amounts. However, I strongly recommend you do an appetizer plan and 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.

Male sure you have two meatless, even it you have to buy them. You will have some vegetarians.