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JorrieM 10/14/07 |
Hi Ellen, I'm catering my wedding reception for 150 people October 27th. The menu is as follows. It will be a cocktail reception as the wedding is at 3pm
Sweet and Sour Meatballs
So far I have: I'd appreciate any help! Also, in your expert opinion is this menu ok? |
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ellen 10/14/07 |
Thi is great timing to keep the food quantity at reception level instead of meal level, and it is a very pleasant menu. You have plenty of meat. If using pre-sliced thin deli type ham, 20 pounds should be about right. Call a bakery and order fresh turkey rolls or other small sandwich rolls (10 to the pound) and mini croissant, and get betwwen 2-3 per person, about 20 pounds all together. Don't forget the condiments (see the sandwich event page for mustard, mayo, etc.) For the eggs, I would make at least enough for 1 half per person, people gobble them. Allowing for the wasted ones, you need about 12 dozen eggs. Check the beverage planning page for coffee, cream, etc., use the dinner coffee amounts. Get real 1/2 and 1/2- people love it and it adds a touch of luxury. You don't say how youu plan to dip up the spinach dip. You might want to pick up 6 pounds of small mints and 8-10 pounds of nuts to place about the tables/room. You might consider a gallon of pitted olives or mixed olives and small pickles (cornichons). Get some help, especially for clean up. Have a lovely day. |