Keep Ellen Cooking!
Support New Pages!
Search this site
New pages - Check it out
A dash of spirit
The recipe box
Clear Light Cookery
Get out the big pots
Facts and FAQs
Resources and Reviews
Cooks Reach Out
Cook's Chat Forum
BBQ in an orchard
We are helping a friend with her wedding in a hazelnut orchard. there will be 175-200 people including kids, and we are serving the following:
40 veggie burgers
pasta salad (half pasta half veg)
mixed baby greens with blueberries and candied pecans
greek salad( half cucumber and half tomato with some red onion)
but the problem is that ever site i see has different quantites for these types of salads.
do you have any thoughts on quantity? i guess either in volume or weight i can convert it pretty well.
i looked at a portion of greens and i came up with .5oz of greens plus the fruit and dressing. does this sound right?
it's in oregon so it should not be too hot, hopefully it just doesn't rain.
thanks so much for any advice on quantity.
Peggy, my quantities are actual, and tested, for self-serve buffets. I use 6 pounds dry pasta per 100. For the green salads, the basic is people take 2 servings worth total when you have 2 or more. You can see the Greek village salad on this site to help on amount for 100, for the greens, use the regular salad amounts on the plan for 100 page.
Here is an excerpt from an upcoming page:
Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.
This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.
One appetizer service area is needed for each 100 guests.