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ELLEN'S KITCHEN
Cook Talk
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Help-Wedding reception
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kelly
04/06/09
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Help, I have been asked to help with a wedding reception in 2 weeks. The bride has sent out 250 invitations, with each inviting 2-4 people each(including children). The wedding is at 2, and reception following immediately after, next door. It will be held in the church kitchen/dining hall. They will be serving vegetable platters, meats/cheeses and rolls, meatballs, pre=made deserts, and assorted other items. I have been asked to make a spinach bread bowl dip. How do I know how much to prepare, if we do not know how many people will be attending. The bride did not put a RSVP on the invitation. It seems like everyone she talks to "says" they will be attending. So, do I plan for 250 or 500 plus?? And then how much spinach dip do I make and what would you suggest I serve with it?? Thanks, I am in dire need of help.
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ellen
04/07/09
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Unbelievably poor planning. Since it is a midafternoon reception, you will need to allow 1/4 cup dip plus 2 ounces bread or crackers per person. If it were me in this unhappy situation, I would make dip for 250 people (about 4 gallons) and 20-30 pounds flavored cheese/cream cheese logs which can be made ahead and refrigerated or frozen and will keep if the attendance is low end. Use full fat cream cheese, it holds flavors and textures better.
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Jennifer
05/11/09
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I am planning a wedding reception for 100 people. It will take place from 5:00-10:00.
I told a lot of people to expect more of a heavy appetizer meal. Do you think this is enough.
The below items will be served around 6:30.
100 House Salads
(The sandwiches are really big so I am going to cut them in half)
15 Italian Turkey Specialty Sandwich
15 Portabella Mushroom Sandwich
15 Spinich, Feta, Red Pepper Sandwich
15 Italian Specialty Sandwich
50 Pulled Pork Sandwiches
(These are personal size pizzas, so I figured that each pizza would feed two people)
20 Plain Pizza
15 Hot Saugage Pizza
15 Italian White Pizza
30 Penne Marinara
30 Penne, Tomato & Bazil
I also plan to have these items out when people first arrive:
Fruit Tray(s) –
5 pc/person a mixture of:
pineapple
grapes
cantaloupe
strawberries
Veggie Tray(s) - 13 pound mixture of:
Celery
Broccoli
green peppers
tomatoes
cucumbers
carrots
I also plan to have cheese trays and antipasti trays.
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ellen
05/12/09
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Amounts look pretty good but you will run out of pastas. Don't forget dips for fruits and veggies, beverages.
You will want to have out the cheese trays and antipasto when the guests arrive, then bring ot the sandwiches and dinner items when the bride and groom arrive. For a party lasting this long I would also add a dessert table with 3-4 small bars, cookies , brownies for each person, and coffee service, that's in addition to the cake.
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Jennifer
05/12/09
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Thanks so much for the detailed response. We will have a cookie table. We are doing 25 dozen cookies. As for the cake we are doing a Full Sheet Almond Torte Cake and a Quarter Almond Torte Cake.
Do you think 2 cans a soda per person is ok?
We are also doing two kegs of beer. I am thinking we will do 1 bottle of wine per two people.
I can't tell you what a nice website this is, I wish I would have found it earlier...
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Melisa Margolis
05/26/09
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We are catering a reception for a friend there will be around 150 people. We are have a menu of cheesy potatoes
baked beans
little smokies
macaroni salad
lunch meat:
smoked turkey
honey ham
buns
cheeses:
provolone
colby
colby jack
baby swiss
cake
nuts
mints
punch
coffee
It is going to be on june 6th We thing we have most of it covered. But would welcome an expert opinon on how much we need of each thing. It would be much appreciated if we could hear from you soon. Thanks for the website it is very informative.
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ellen
05/26/09
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Most of these items are already covered directly per 100 on the various lists and tables, for example, the sandwich event page covers lunch meats, buns and cheese; the beverage planning page covers coffee and punch; plan for 100 covers mints and nuts as well as your side dishes. Please post your estimates and I will be glad to check them and suggest tweeks if needed.
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Danielle
05/30/09
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So, my story is very similar to the first post except the time thing...I also am helping with a wedding, and my bride also sent out 250 invites. So, I get the amt for the spinich dip. I am making small puff pasteries with shrimp and chicken filling they are bite size. How many would I need per person, and do you think one will be more popular than the other? We are doing this as cheap, but nice, as we can. So how many different apps should we serve. There will be no formal meal just a bunch of finger foods, (appatizers, fruit, veggies, meat and cheese).
Thanks a ton
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ellen
05/31/09
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If this is at dinner time you will need twice as much as the mid-sfternoon slot. This requires about 1 1/2 pounds food per person, even if it is appetizers and not a plated meal. One way to reduce costs is to have one or two heavy plated dips such as 7 layer dip, bean dip, or hot dips such as queso or Parmesan artichoke/spinach dip.
You will need about 8 "bites" per person per hour, where a bite is a personal serving (1/4 cup dip plus dipper, 1 tart, etc). You want at least 2 each of the chicken and shrimp tarts, unless they are larger, and the shrimp will disappear first if they are the only shrimp on the table- people devour anything shrimp.
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teresa
06/10/09
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We are planning an afternoon reception at 2:oo p.m. Chicken wings, chips, salsa, sausage balls, veg. tray celery, small tomatoes, baby carrots, cheese straws and strawberries. This is for 200 people. How many strawberries do I need? Can I wash them the day before and leave green leaf on, indoors at room temperature. We are not dipping the stawberries.
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teresa
06/10/09
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Forgot to mention the wedding reception in the afternoon at 2:oo p.m. is outside down south.
Thank you
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ellen
06/10/09
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VERY good timing for lower food amounts. You need 3 strawberries per person, so amount depends on size. You have to wasgh day of to reduce spoilage, and they will keep MUCH better refrigerated.
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lisa
06/11/09
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My daughter is getting married soon and I was wondering how soon is too soon to start cooking? We are preparing boneless, skinless chicken breast, meatballs, au gratin potatoes, green bean casserole and baked beans for about 200. Help what can I do ahead that I could just warm that day.
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ellen
06/11/09
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If you use a recipe like my orange dijon wedding chicken, that can be done completely ahead. So can the meatballs. The other dishes can be prepared the day ahead if you have sufficient refrigerator space to hold them, but need to be cooked day of. Get some help.
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teresa
06/11/09
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Wedding reception outside at the lake, 2:00 p.m. this summer, You said I would need to wash the strawberries the day of the wedding. How about grapes use red and green for color. Could I wash them the day before? Can they stay out in the kitchen with very cool airconditioning?
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ellen
06/11/09
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Yes, you can do them the day ahead, a great solution for the problem, and fine with the air conditioned kitchen. Cut into small bunches -3 to 4 grapes- and do remove any soft ones.
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teresa
06/12/09
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I am so sorry I forgot to ask you how many grapes, how many lbs. for 200 people?
Thank you sooo
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ellen
06/12/09
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See the fruit tray page.
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