Wedding Reception - 225 people
Cami
06/18/06 		I am cooking for a wedding reception on Saturday. I have volunteers helping. We are making two entres; pasticco (a lasagne-type dish) and chicken scallapine; two salads, caesar and garden, rolls and butter. My question is how much of each entre should I plan on -- I thought 5-6 chafer pans of pasticco and 4-5 pans of chicken. Also, should I prepare a pasta for the chicken or mashed potatoes?

2. We have a chocolate fountain -- is there a rule of thumb for the amounts of strawberries, etc. for dipping?

I sure would appreciate any helpful hints.

Cami

ellen
06/18/06 		I hope you did not mean today, the day after you wrote...

Anyway, a full size cafeteria pan makes 40-50 servings of most dishes, so this should be plenty.

My rule of thumb for chocolate fountains is, DON"T. Messy and chocolate fondue is better. But assuming you are going to, 3-4 1 inch cubes of poundcake or sponge cake, 1-2 strawberries, 3-4 other pieces of fruit or large marshmallows, pretzel rods (not sticks) are some ideas.