You have helped me more times than you even know!! :-)
I am catering a meal for about 90 adults. I'm a licensed caterer, but I do a whole lot more dessert buffets than I do full meals. I love both - we just have a lot of caterers in town and I'm *not* the cheapest. :-)
Here's the plan:
Manicotti (190 shells divided between 4 full-size 2.5" deep steam table pans)
Pre-dressed winter salad with toasted pecans, paper-thin red onion slices, and dried cranberries (3 clear plastic 4" deep cold food pans)
Roasted green beans with caramelized pearl onions, bacon, and toasted almonds (2 full-size 4" deep steam table pans)
Garlic cheese bread (10 loaves sliced in half lengthwise, then into 7 slices each - giving me 140 slices)
2 sheet pans of Italian Creme Cake cut into 30 slices each
70 individual Chocolate Truffle Cheesecakes with white chocolate mousse and raspberry coulis.
Thoughts on this?? I have the most trouble estimating my main dish...but I could use your thoughts on the rest as well.
Thanks so much, Ellen!