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.

I have about 50 slices of bread less than I do manicotti - you really think that's alright?

I think I would rather add another sheet of cake than cut the pieces any smaller. With two desserts, you think its necessary to have that much? I was considering adding a large pan of apple crisp - one dessert is chocolate and the other loaded with coconut - so I thought a pan of crisp might be safe. Do you have an opinion on that?

Last question. With water and a full coffee bar, do you think 5 gallons of punch will do?