Ellen's Kitchen

ELLEN'S KITCHEN Cook Talk

Wedding Reception
Jennscookin 04/15/06	Hi. I am considering taking on my first catering job (for a friend) I love cooking and everyone says I should start catering. I may have my first chance for a friends wedding. I already know what I want to do for the menu. Appetizers: Meatballs (kept in crockpot) Crab Rangoon (made ahead, fried just before serving) Meat, Cheese and Crackers (on a table for guests to serve themselves) Dinner: Salad Chicken Marsala Roasted Garlic Mashed Potatoes Breadsticks I have questions on how to do the serving of the food. I can borrow crockpots for the meatballs and buffet trays for the hot food. But how do I serve the food, do I do it buffet style? I would prefer to dish it up and serve the food to each person. (I have friends who will be servers) I just don't know how to have that much food plated up and get to the table hot. Can you help? Tnanks, Jenn
ellen 04/16/06	Hi, Jennn, I would not do a deepfried appetizer for this event. Too messy and too risky. I WOULD have a cooked vegetable as well as a spiced peach half or other fruit trim on the dinner plate- too bare otherwise. Set up depends on the number of people, you need one line for each 50 people. There is some info in my two articles on self-catering food events, please read before signing up for this. If you have never catered a large event, it is VERY risky to start with a wedding...
jennscookin 04/16/06	Ellen, Thanks for the response. Your advice is appreciated. Jenn
matilda 08/30/06	my question is how much roast beef do i need to serve 250 guest and how many capons need a list of appetizers and side dishes
ellen 08/30/06	Dear Matilda, I have posted many tables for planning amounts for party foods. What I do in on this bulletin board is check your already selected menus and amounts that people- YOU- have already figured out. You have to say what type of event (reception vs dinner, for example); number and type of guests; time and length of event. I have posted some articles on planning and selcting the menu, amounts for appetizers, etc. If you want to serve beef and chicken both on a buffet, you plan for 5 ounces cooked ready to eat meat PLUS 3 ounces cooked ready to eat chicken per person.
Diane Capestro 09/17/06	My menu is mostacolli, ham, potato salad, coleslaw, cheese tray, veggie tray, and bread for 150 people. How much do I need to buy for this reception?
ellen 09/18/06	Hi, Diane, All these foods are covered in the plan for 100 tables, the veggie tray page and the appetizer table- you use 1 1/2 times for 150 people. There is also a beverage table and a long article on doing it yourself. 150 people is at the outside of what can be done in a home kitchen, unless you are quite experienced with this sytle of quantity cooking. You need some help, too. If you prepare your estimates and post them or email them to me I will sheck them for you- because of the volume of requests , I can no longer do all the initial plakns- thanks- ellen
Lynne Alicea 04/28/07	I need to know at a wedding reception how long before the bride and groom arrive should the food be set out. We are having a mashed potato bar at the reception.
ellen 04/29/07	It is often an hour, sometimes a little longer , before the couple arrive. It is customary to put out or pass some hors d'ouvres during the wait. It would help if you say what time the wedding and reception are- if people are hungry, you need heavier amounts of food.
tammy hiner 06/03/07	graduation party Hello-Im planning my daughters graduation party and due to our financial situation i have to cook myself.My menu is:rigatoni/meatballs,sausage/peppers&onions/I orgered 400 wings from a local restraunt probably wont be enough but when there gone there gone) parsley buttered potatoes,corn,beans,salad,cake&cookies I want to make beef but how many pounds do i need for approx 250 and do you have an easy method of cooking it?Do you also think 5 bags of salad would be enough? and 10 cans of each vegetable? thankyou
ellen 06/03/07	Tammy, if you have to cook yourself, serve yourself with a good sauce! Seriously, If you are on a budget, roasted chicken quarters are a much less expensive and more substantial looking meat course, but are you thinking meatballs PLUS sausage PLUS wings PLUS chicken? That is a lot of (pretty expensive) meats. I would go with rice rather than potatoes, easier to cook and hold, such as cheesy rice or broccoli rice casserole. Are the beans green beans or baked beans? This affect s the amonut of meat About the winks specifically, Normally, I allow 4-5 pieces per person With 400 for 250 people, you will not have nearly enough, lots of people will be disappointed. I would eith eliminate the sausages and increase the wings, or eliminate the wings, using a less expensive appetizer such as queso and chips, and use a wing-type prep on my leg quarters. Also, you have not picked the easiest cooking tasks, there are a lot of oven needs, and you need to tell me how many ovens, electric roasters , etc you will use. You can't safely cook and serve 250 people this menu from one regular kitchen oven. Maybe you want to email me- use the updates link below- and we can talk further.
Janice 09/14/07	Relay for Life Cancer Survivors Brunch for 250 Brunch for 250 - Outdoors on a High School Basketball Court covered by a tent. Menu - Ham & Cheese Strata, Sausage & Mushroom Strata, Baked French Toast, O'Brien Potatoes, Assorted Pastries and Muffins, Fresh Fruit Platters, Assorted Bagels w/Cream Cheese, Orange Juice, Milk, Coffee I am cooking all the food in a commercial kitchen with 4 convection ovens. All the hot food will be baked at the same time and transported in hot boxes to the event site. How many servings of each (or # of pans)of each of the stratas, O'Brien Potatoes and French Toast should I make? I plan on cooking in full size pans that will be put directly in Chafing Dishes at the site. How much regular and decaf coffee will I need? Orange Juice? Milk? How many people should I have to help me serve? The biggest event I,ve ever done was for 60. I'm feeling a litte overwhelmed, but I know I can do a great job!
ellen 09/14/07	You don't say whether you are responsible for setting the tables and the takedown, this really effects the number of helpers you need. A minimum of 6 per 100 people, and 1 or two other chefs, also. Did you look at the breakfast planning page and the beverage planning page? These answer most of the questions. Also check the do-it yourself brunch thread on 8/11 for recipes and advice. I would do one strata meat and one vegetarian if I were doing the menu. Many survivors don't eat pork. If you post your estimates, I will check them for you.
barbara coveny 12/19/08	I need to make sweet potatoe casarole for 150 people. We will have ham scalloped potatoes and grren beans. I just dont how much to purchase. I know the portion served is half of potatoes but i never did this before and i am stumped on quantity to purchase. Thank you
ellen 12/20/08	I would start with about 35 pounds of sweet potatoes, or a bit less if starting with canned. The amount is less because of the scalloped potatoes; if it were the only potato dish it would be about 50 pounds.
b arbara covery 12/20/08	Thank you so much for the information
Lolita 05/12/09	Field day for middle school Hi Ellen, I'm planning a menu of barbeque chicken, potato salad,baked beans,hot dogs,cajun rice, (3) fruit trays,water and soda. This is for 250 people. I have a budget of $450.00 do you think I can do this? Oh! plus plates and flatware
Heather 06/08/09	I am planning a wedding reception for myself next June. I am thinking of order 5 party packs of Fried Chix from Wal-Mart which includes 50 pcs of chick (250 total), 8 lbs of sides (40 lbs total assorted macaroni/potatoe salad, coleslaw, ???), and rolls. I am expecting approximately 150 people which includes abut 25-30 children. Wal-Mart doesn't offer mashed potatoes, but I'd like to make some instant mashed potatoes How much do you think I'd need? Do you think this menu is okay to serve buffet style?
ellen 06/09/09	Heather, I would be worried about running out of food with just this much. I allow 15 gallons (that is about 90 pounds) of sides for 150 people, not counting any appetizers or desserts. That is about double what this package provides. So, you need to add additional dishes and what I would add is fruit trays (see the fruit tray page for a fruit tray for 25, make 4-5), and 2 roasters of cheesy hash browns- see the festive family brunch for 100- if you do mashed potatoes, you have to do gravy! A roaster pf my better green bean casserole (1 1/2 times the recipe for 60) would round out the menu and give enough sides. I would also want good bread or rolls (200 pieces or 20 pounds, and NOT Walmart squishy stuff) and 3-4 pounds of real butter.
tracey 07/22/09	hiya im getting married in august and we want a cold buffet but dont know want food to have any ideas
ellen 07/22/09	The menu depends on the budget, the time of day of the wedding and reception, the number of people attending, what kitchen cooking and refrigeration facilities you have, how you are serving (buffet or plated), whether you/family are cooking or having all or part catered in, how much reliable help you have. Can't help without more info. If budget is a problem, schedule the wedding for 1 pm or 7 pm so you don't need to provide a full meal. Read the article on wedding dinners and then write back.
Paige 07/26/09	Hi Ellen - Your website has proven invaluable to us as we prepare for our August wedding. Thank you! We are making caprese salad as one of the sides, and I have a question for you: for 150 people, how many 18 inch platters would you prepare of this popular dish? Many thanks in advance. I read your article on wedding dinners - very useful!
Devita 07/30/09	Hello. We are doing a wedding reception for 100-125 people. Here is our menu Chicken(baked,barbeque,curry, and jerk) Fish meatballs oxtails mac and cheese potatoes veggies(cabbage, and stringbeans) corn pudding yams rice rolls dessert bar(cakes, cookies, truffle) My question is.. How many pounds of macaroni potatoes,yams, rice, veggies, and rolls will we need. Also, I was thinking about doing leg quarters for the baked chicken. At first we had entertained the idea of having turkey and ham also, but decided against it. Any suggestions and/or advice you have will be greatly appreciated. P.S. My fiance is Jamaican, so as you can see we are incorporating Caribbean food also.
Devita 07/30/09	Hi Ellen, It's me again.. Also how many desserts will I need to feed 125 people?
ellen 07/31/09	Paige- 3 0r 4, depending on the size of the tomato slices- most people will take 2 larger or 3 smaller slices. Devita, it makes a difference whether it is 100 or 125, you need 1/4 more for 125. These are the numbers for 100; please increase 1/4 for 125. mac and cheese potatoes yams rice This is a lot of starches, I would skip at least one. But if you use all, you will have extra, because you have to make enough for everyone to have their first choice. 8 9x13 mac and cheese, 15 pounds each small potatoes and yams, 4 pounds dry rice. veggies(cabbage, and stringbeans) 22-25 pounds each corn pudding-3 1/2 to 4 gallons rolls- 120-160, depending on size dessert bar(cakes, cookies, truffle) see the dessert planning page. You need one of each offering up to 4 per person, make them small, 2-3 bites.
Rebekah 08/02/09	Hi, Ellen! I'm so glad I ran across your website! It's already helped a bunch! My fiance and I are planning a late morning wedding next May, with a picnic lunch following. We'd like to keep it light and healthy - maybe sandwiches with fruit and veggie trays, plenty of drink options (all non-alcoholic) . . . it feels like we need something more. We're expecting about 200 people, and the reception will be outdoors. Any ideas? Thank you!
ellen 08/03/09	Rebekah, read the wedding dinner article, even if it is lunch. Then look at the sandwich event page, the dessert planning page and the beverage planning page. The fruit tray page and the veggie tray page are very specific, and I like to encourage relish trays or antipasto for events- so much more interesting than tossed salads. If you add a great potato salad test out the Nepalese potato salad), and a fine pasta salad or a gazpacho, that will be very much enough food- if you want to go a bit further, take a look at the ice cream sundae bar- Cold poached salmon or smoked redfish are lovely and stunning for such events, or take a look at the menu for the champagne brunch. Write back if you need to- start your own thread!
Devita 08/03/09	Hi Ellen, Thanks for responding. I will definitely be serving 125 people. My mom now wants to know how many whole chickens should we serve, and also hams. Thanks, Devita
ellen 08/04/09	You want about 85 pounds of whole chickens if they are served quartered, a little less if chicken pieces and 30 pounds of boneless ham for 125 for a buffet.
MONA 09/02/09	Chicken Curry for 50 PEOPLE hallo Ellen Please help me with quantity or portions for a Indian chicken curry. Or a checken curry recipe for 50 people. (9 kilo's meat) Thank you regards Mona
ellen 09/02/09	There are so many chicken curry recipes! Chicken Curry, Korma, Chicken Tikka Masala, Vindaloo, Tandoori etc. You need about 1/2-2/3 cup of sauce per person in addition to the meat and vegetables. Plus 3-4 pounds dry rice cooked up for underneath. Butter chicken curry is mild and delicious: www.metacafe.com/watch/1268414/how_to_make_butter_chicken_recipe/ or this simple one: www.5min.com/Video/How-to-Make-a-Chicken-Curry-65671654 And of course that is not counting green Thai curry, Chinese curried chicken, etc.
Debbie 09/02/09	I am planning a wedding reception for 400 and would like to make pulled pork sandwiches using pork loin (it is now on sale for $1.39 a lb. Can I cook several at a time in a roaster oven? And how should it be seasoned. I am thinking of having the sauce on the side, but what do you recommend?
ellen 09/03/09	Yes, up to about 18-20 pounds at a time for the first roasting, then after you pull it (internal temp 185-190) sauce it and store it- 3 days in fridge, or freeze. Loin is dry compared to shoulder, which I like better for pulled pork, so sitting in the sauce flavors it up and moistens it. Reheat to 165.
Julia 09/03/09	I am having a wedding reception this weekend for my daughter. It is at 1:30 - 2:00 PM according to how long the wedding lasts which starts at 1 PM. She wants chicken as the main meat. She thinks for 100 people I should buy 200 pieces or more of chicken. I am also planning on serving the following: little weiners in crockpot, meatballs in crockpot, meat and cheese trays (ham, turkey, pepperoni and several kinds of cheeses) with rye bread, mustard and mayo to make little sandwiches, pimento cheese sandwiches, chicken salad sandwiches, potato salad (20 lbs potatoes being used) pasta salad, chips and dip, chips and salsa, taco dip, deviled eggs, pickle tray with all kinds of pickles, 2 or 3 veggie trays with dip and of course the wedding cake as dessert and no other desserts. Because we know the owner of our local Chick-fil-a we are getting chicken nuggets and fruit trays also (for half price). Do you really think we need 2 or more piece of chicken for each person? Thank you for your prompt response to this matter. I need to explain to my daughter that less is more!!!!!
ellen 09/03/09	People will be really hungry, because they will not eat before coming. If by pieces of chicken you mean nuggets, then you do need 2-3 pieces per person, people take them by the handful, like peanuts. If you are talking real pieces, like with bones, 1 piece per person is plenty, you have a lot of other meats. Don't forget the beverages and with the cake you are going to find people will appreciate dinner coffee- see the beverage page for help on amounts.
Julia 09/03/09	I mean chicken by real pieces with bones, not just nuggets. Was hoping kids would cling to those more, if you know what I mean. I have tea (4 gallons and 2 gallons of lemonade, diet soda and water). Should I have coffee also, even though it is supposed to be 84 degrees outside on Saturday. We live in the South. Also I was planning on getting chicken wings as the only part of the chicken so should I get at least 2 pieces per person of those or get 1 piece each with all of the other meats. Thanks for your advice.
ellen 09/04/09	Wings are like nuggets- you need at least 2 pieces per person (the wing places serve 6 as one serving). I would probably offer coffee, but with your other beverages you might not; many people will not miss it.
Dee 09/04/09	I am cetering a wedding reception as such for 160 people: Boneless chicken breast with sauce porkloin mash potato bar breen beans roasted veggies deviled eggs yeast rolls The dinner I have done quite a few times before. I usually plan on 1/4 lb per person. But if I am going to have a few appetizers: (while waiting on the Bride/groom--1 hr?? or less) chicken salad cups meatballs spinach bites fuit and cheese tray I notice you say 1 1/2 times the people. I was talking to another cater that does 4/5 of each appetizer. Any advice...??
Dee Bolin 09/04/09	Sorry, that is green beans and also add Jasmine garlic butter rice..
ellen 09/04/09	Dee, this is primarily a site for home/ volunteer cooks, as I cannot be responsible for pros for their quantities. Check oyt chef2chef.com and cheftalk.com I also can't figure out what you are refering to. If you mean the total weight estimates, the 1 1/2 pounds is the total for ALL the food except desserts and beverages, not for just the meat. For appetizers, for about an hour, 2 of each of the "bites" and 1 1/2 ounces of cheese per person plus 6 pounds of crackers or 8-10 pounds fruit per 100. Crackers if it is slices, spreads or chunks. In my experience, these brief appetizers will not reduce the amount of dinner people eat.
Dee 09/04/09	I am a "at home" cook--not a pro--just a good cook who helps out and enjoys it. As per the appetizers, I am not trying to use it to decrease the amount of dinner they eat--just to give them drinks and appetizers until the bride and groom arrive and are ready to eat. Thanks for the lb info--I thought I must have read something wrong.
ellen 09/04/09	I support a nibble table at receptions 100%
willie mae 09/22/09	I am doing a wedding reception of 80 peoples jamabalya fettuccine these are two the main dish I am making. how mush heavey craem how many bags of crawfish tail.I kind of got a feel for the jamabalya.I still want to hear your opinion
willie mae 09/22/09	I am doing a wedding reception of 80 peoples jamabalya fettuccine these are two the main dish I am making. how mush heavey craem how many bags of crawfish tail.I kind of got a feel for the jamabalya.I still want to hear your opinion
ellen 09/22/09	I would make 50 servings of the fettuccine- use the measures from your preferred recipe.
Adrianna 09/30/09	ellen, i am having an anniversary party for my grandparents. we wanted to prepare lasagna as the main dish. we are going to cook for 250 people. can you help me to figure how many trays of lasagna i would need and the size of tray? thanks
ellen 09/30/09	See the lasagna making guide on the spaghetti/ lotsa pasta page. That should do it; if not, write back.

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