Ellen, we'll be feeding approx. 200 people at son's wedding. Thinking of:
Red sauce w/noodle dish (possibly meatless)
White sauce w/noodle dish (similar to an Alfredo sauce, with chicken pieces, broccoli florets, and slivered almonds).
Salad (possibly Caesar, or a strawberry/onion/feta salad served with a raspberry vinagrete)
Crispy rolls w/garlic butter.
All served buffet style.
Would 2 red and 2 white roaster oven dishes suffice, each serving 50 ish?
Deb, when you offer 2 choices, you have to provide more than 1/2 and 1/2, because there is no way to completely predict how the guests will split. I can tell you that if you have one meaty and one meatless, the meaty will get eaten more; and if you have no meatless, the 10% or so non-meat eaters will have no entree. Tricky, eh?
I would do the red sauce meatless with meatballs served separately.
Also, you need more food. You need to bulk out this menu with an appetizer table and some veggies- the veggies could be marinated antipasto style, served cold, if hot is a problem. Remember, this is a wedding feast.
Also, with buffet service for 200, you need 4 serving lines, so we are looking at more than 4 roasters full-
What would work for you? write back and we will work further.
Here is a note from an upcoming article that applies:
Before the Buffet; Why You May Need an Appetizer Table
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.