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Karen 01/06/20 |
I am planning a wedding reception table for 140 guests on a Saturday afternoon 3:00-7:00pm. It will be filled with charcuterie, cheeses, stuffed mushrooms, fruit & veg skewers, olives, stuffed figs, nuts of all kinds, artichokes, dips, artisan crackers, jalapeno cheese bread, breadsticks, marinated items, pickled items, jams, sauces, and honey with comb. I am trying to determine amounts of each item. The table will be accessible from both sides and both ends. It is not meant to be a buffet with a beginning and ending point. Thoughts? |
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ellen 01/12/20 |
Posted twice, see the other one. |