Wedding Reception for 400 People
Pat Hancock
09/14/06 		HELP! I am serving ham/turkey croissants,
vegetable tray w/dip, spinich dip with Frito chips, meatballs, Little Smokies, nuts, mints,
et cet. Please advise the quantities of these items I should buy to prepare for 400 guests.
This is a 2:00 PM wedding. We're also having cheese straws, white dipped pretzels, fruit trays, wedding cake, grooms cake, punch and coffee. Thank you.
ellen
09/16/06 		Use the appetizer planning page to deal with the quantities, multiplying the quantities for 100 time 4. There is info on nuts, etc, as wellThe 2 pm wedding, means people will have had lunch and not be hungry yet for dinner, so you can use the appetizer amounts. You can check your quantities by visuallizing the plate, or if you send me your estimate, I will check it for you.

With this many guests you will need GOOD food reheating and safety arrangements- I have articles posted.

Pat Hancock
09/18/06 		Thank you Ellen for responding so promptly.
I really appreciate the information.
I have come up with estimated amounts of veggies and thinly sliced meats. Please check my estimates and advise if I am in the ballpark.
Thank you so much.
Vegetable Tray - 10 lbs. Broccoli Florets, 10 lbs. Baby-Cut Carrots; Cauliflower, 1 lb. bags, approximately 20? Cucumbers, 8 to 10; Bell Peppers - Approx. 18; Cherry Tomatoes, 1 pt. containers, approx. 16.
Dip - Approx. 6 qts.
Thinly Sliced Ham and Turkey - Approx. 12 lbs. each for croissant sandwiches.
Thanks again,
Pat
ellen
09/18/06 		Hi, Pat,

Your meats will only make 8-10 light sandwiches per pound, so if you want 1 per person, you will need at least 40 pounds total- you may not want one each wioth the other hot horsdouvres.

Your veggies are about 2 ounces per person, light but OK for this time of day. I would get a gallon of good olives- or nice big ones I drained, packed with fresh oregano and mint, covered with olive oil and let stand in the fridge for a week or so- and I might add a half dozen cauliflowers broken into florets- nice for both color and crunch.

16 persons per quart (2 tablespoons per person)is the max on your dip, so 6 quarts is about right for 100 people- pump it on up. I have a home made Ranch dressing mix that is good, if you need it.