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Karen 01/07/20 |
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 |
Traffic jam. Hi, Karen, A table/ service area serves 50-75 people in an hour when there are many choices to be made, and this is just such a table. So first off, if you don't want some guests waiting 2 hours for food, plan at least 2 service areas and 3 would not be too many. You will want to end up with about 1 1/4 to 1 1/2 pounds of food per person, expecting about 1 pound of cheese per 5 (ncludng cream cheese and spreads)and 2 pounds of meats per 5-6. The skewers are fiddly; well presented trays with some skewers as trim are beautiful, keep better, have more usable leftovers, and take much much less handling/ prep time. Other than that, an attractive idea that will fill out as the menu firms. Dolmas would be an attractive addition. Both Aetna and Aegean pack a 60 item can that refreshes well with fresh lemon juice and good olive oil. A caution, I strongly urge you to avoid peanuts and peanut oil any dish. Peanut allergies are devastating, and in some cases can be triggered by contact even without consumption. You can write back- |