Keep Ellen Cooking!
Support New Pages!
|
|
|
|
kelly 04/06/09 |
Help, I have been asked to help with a wedding reception in 2 weeks. The bride has sent out 250 invitations, with each inviting 2-4 people each(including children). The wedding is at 2, and reception following immediately after, next door. It will be held in the church kitchen/dining hall. They will be serving vegetable platters, meats/cheeses and rolls, meatballs, pre=made deserts, and assorted other items. I have been asked to make a spinach bread bowl dip. How do I know how much to prepare, if we do not know how many people will be attending. The bride did not put a RSVP on the invitation. It seems like everyone she talks to "says" they will be attending. So, do I plan for 250 or 500 plus?? And then how much spinach dip do I make and what would you suggest I serve with it?? Thanks, I am in dire need of help. |
|
ellen 04/07/09 |
Unbelievably poor planning. Since it is a midafternoon reception, you will need to allow 1/4 cup dip plus 2 ounces bread or crackers per person. If it were me in this unhappy situation, I would make dip for 250 people (about 4 gallons) and 20-30 pounds flavored cheese/cream cheese logs which can be made ahead and refrigerated or frozen and will keep if the attendance is low end. Use full fat cream cheese, it holds flavors and textures better. |
|
Jennifer 05/11/09 |
I am planning a wedding reception for 100 people. It will take place from 5:00-10:00. I told a lot of people to expect more of a heavy appetizer meal. Do you think this is enough. The below items will be served around 6:30.
100 House Salads I also plan to have these items out when people first arrive:
Fruit Tray(s) –
Veggie Tray(s) - 13 pound mixture of: I also plan to have cheese trays and antipasti trays. |
|
ellen 05/12/09 |
Amounts look pretty good but you will run out of pastas. Don't forget dips for fruits and veggies, beverages. You will want to have out the cheese trays and antipasto when the guests arrive, then bring ot the sandwiches and dinner items when the bride and groom arrive. For a party lasting this long I would also add a dessert table with 3-4 small bars, cookies , brownies for each person, and coffee service, that's in addition to the cake. |
|
Jennifer 05/12/09 |
Thanks so much for the detailed response. We will have a cookie table. We are doing 25 dozen cookies. As for the cake we are doing a Full Sheet Almond Torte Cake and a Quarter Almond Torte Cake.
Do you think 2 cans a soda per person is ok? I can't tell you what a nice website this is, I wish I would have found it earlier... |
|
Melisa Margolis 05/26/09 |
We are catering a reception for a friend there will be around 150 people. We are have a menu of cheesy potatoes baked beans little smokies macaroni salad lunch meat: smoked turkey honey ham buns cheeses: provolone colby colby jack baby swiss cake nuts mints punch coffee It is going to be on june 6th We thing we have most of it covered. But would welcome an expert opinon on how much we need of each thing. It would be much appreciated if we could hear from you soon. Thanks for the website it is very informative. |
|
ellen 05/26/09 |
Most of these items are already covered directly per 100 on the various lists and tables, for example, the sandwich event page covers lunch meats, buns and cheese; the beverage planning page covers coffee and punch; plan for 100 covers mints and nuts as well as your side dishes. Please post your estimates and I will be glad to check them and suggest tweeks if needed. |
|
Danielle 05/30/09 |
So, my story is very similar to the first post except the time thing...I also am helping with a wedding, and my bride also sent out 250 invites. So, I get the amt for the spinich dip. I am making small puff pasteries with shrimp and chicken filling they are bite size. How many would I need per person, and do you think one will be more popular than the other? We are doing this as cheap, but nice, as we can. So how many different apps should we serve. There will be no formal meal just a bunch of finger foods, (appatizers, fruit, veggies, meat and cheese). Thanks a ton |
|
ellen 05/31/09 |
If this is at dinner time you will need twice as much as the mid-sfternoon slot. This requires about 1 1/2 pounds food per person, even if it is appetizers and not a plated meal. One way to reduce costs is to have one or two heavy plated dips such as 7 layer dip, bean dip, or hot dips such as queso or Parmesan artichoke/spinach dip. You will need about 8 "bites" per person per hour, where a bite is a personal serving (1/4 cup dip plus dipper, 1 tart, etc). You want at least 2 each of the chicken and shrimp tarts, unless they are larger, and the shrimp will disappear first if they are the only shrimp on the table- people devour anything shrimp. |
|
teresa 06/10/09 |
We are planning an afternoon reception at 2:oo p.m. Chicken wings, chips, salsa, sausage balls, veg. tray celery, small tomatoes, baby carrots, cheese straws and strawberries. This is for 200 people. How many strawberries do I need? Can I wash them the day before and leave green leaf on, indoors at room temperature. We are not dipping the stawberries. |
|
teresa 06/10/09 |
Forgot to mention the wedding reception in the afternoon at 2:oo p.m. is outside down south. Thank you |
|
ellen 06/10/09 |
VERY good timing for lower food amounts. You need 3 strawberries per person, so amount depends on size. You have to wasgh day of to reduce spoilage, and they will keep MUCH better refrigerated. |
|
lisa 06/11/09 |
My daughter is getting married soon and I was wondering how soon is too soon to start cooking? We are preparing boneless, skinless chicken breast, meatballs, au gratin potatoes, green bean casserole and baked beans for about 200. Help what can I do ahead that I could just warm that day. |
|
ellen 06/11/09 |
If you use a recipe like my orange dijon wedding chicken, that can be done completely ahead. So can the meatballs. The other dishes can be prepared the day ahead if you have sufficient refrigerator space to hold them, but need to be cooked day of. Get some help. |
|
teresa 06/11/09 |
Wedding reception outside at the lake, 2:00 p.m. this summer, You said I would need to wash the strawberries the day of the wedding. How about grapes use red and green for color. Could I wash them the day before? Can they stay out in the kitchen with very cool airconditioning? |
|
ellen 06/11/09 |
Yes, you can do them the day ahead, a great solution for the problem, and fine with the air conditioned kitchen. Cut into small bunches -3 to 4 grapes- and do remove any soft ones. |
|
teresa 06/12/09 |
I am so sorry I forgot to ask you how many grapes, how many lbs. for 200 people? Thank you sooo |
|
ellen 06/12/09 |
See the fruit tray page. |
|
betty 03/02/10 |
we are asked to do a open house style wedding reception for 200 they would like tea sandwhiches cheese and crackers, fruit trys veg trays, sweet tray, pickle tray, punch along with some other appetizer foods. could you please give us an idea as to charge Canadian) and amounts. |
|
ellen 03/03/10 |
Betty, this is a site for home/ volunteer. amateur cooks, and I encourage folks who are catering for money to use chef2chef.com and cheftalk.com. That said, all these foods are covered on the site- use the buttons at the top of the main cooktalk page- even the pickle tray is discussed at the top of the veggie tray page. Usual charge is 3 to 4 times the food cost PLUS any rental costs for chafers, dishes, etc; you need a contract, insurance, etc. |
|
JENNIFER 03/04/10 |
can you please help i need to make spanish rice for 400 people how many chafing pans of rice will i need. also the amount for fried fish and chicken thanks a million |
|
ellen 03/04/10 |
You want to start with 25-28 pounds dry rice- see any of the Spanish rice recipes for 100 on this site. If you look at the meat section of plan for 100, both meats are covered; if you were serving both at the same time, it would be 1 piece of chicken per person PLUS 1 pound raw fish for each 3-4 people (depends on sides). |
|
Beth Bancroft 07/15/10 |
We are planning a reception for 200. The wedding is at 6:30. The bride and groom want a dessert reception because of the cost. They have said this on the invitation so people won't come expecting dinner. The menu is chocolate chip, peanut butter, Danish wedding, sugar free cookies, and buckeyes; Fudge and turtle brownies; store bought: mini cheese cakes,cream puffs, eclairs, mints, nuts; fruit trays with cream cheese dip. How much do we need of each? Thank you! Your website is wonderful!! |
|
ellen 07/15/10 |
You did read the dessert bar page for advice on amounts and service, such as cutting small? I also need to know if there will be a cake and what beverages will be served, and how long a reception is planned. I would suggest you consider serving a mousse or sherbet in individual serving cups if this is a summer affair. For the fruit you will use the fruit tray page and do 6 to 8 times the tray for 25, substituting other fruits as desired in a similar amount. I would set up 4 stations exactly alike, in addition to the cake and beverage areas, you must have at least 3 or it will be so jammed it will affect people's happiness. It is more customary to have a later wedding (7 or later) for dessert only; people will be pretty hungry. Cheese trays would be a suitable addition to the menu, about 16-20 pounds per 100, some could be rolls or logs. |
|
Beth 07/15/10 |
Thanks for the reply. There will be a wedding cake for 200. We were able to talk the bride and groom out of serving coffee. It's really hot in SC in August! We're serving the white grape juice/gingerale punch, a mocha punch (cold) that the groom's mother is making, ice water. I agree about the guests being hungry, but this is what they want. I'll talk to them about the cheese tray idea. I figure with the heat and just the desserts, the reception won't last long! Also, since the reception will be held at our church, the room will only hold 125 people. The other 75 will have to spill outside...I guess! I've suggested a drink station outside, but they don't want to do that. Thanks again!! Beth |
|
ellen 07/15/10 |
Beth, it sounds like you have your hands full. The drink station outside is a VERY good idea under the circumstances. and you can tell them I said so. Please consider if you are not serving coffee, having on hand a couple gallons of unsweetened ice tea for the no-sugar folks, who will be hard pressed anyway if you don't add the cheeses; in a crowd of 200 that is usually about 20.
Maje all these small- 2-3 bites- and make per person:
store bought: mini cheese cakes,cream puffs, eclairs, 1 each fruit trays with cream cheese dip , see fruit tray page |
|
Beth 07/16/10 |
You are the best, Ellen!! Thank you, thank you! Beth |
|
Lacy 08/09/10 |
Hello, I am planning a wedding for 250 people. I am have cheese and crakers along with cookies before dinner. How many dozen is a good amount for 250 people? I would rather have more than less! The caterer is doing the cheese and crakers so I don't really have to worry about that. |
|
ellen 08/09/10 |
Cookies before dinner? That is an unusual choice. First, consider a savory item instead, such as sausage balls or little ham biscuits, benne seed crackers, and so on. If you do decide to do cookies, do light and savory ones with no chocolate or icing; nuts and seeds, maybe a little jam or fruit or raisins.. |
|
Shelly 10/05/10 |
We are having a wedding for about 250 people at 2 in the afternoon.This will be followed by a coctail hour with appetizers. The plan is to have vegetable trays/dip, 2 or 3 different types of cheese balls with crackers, hot spinach and artichoke dip with sliced toasted bread and antipasto skewers. The coctail hour lasts about 1 1/2 hours prior to the dinner. I'm struggling with quantities of each. We were planning on 400 antipasto skewers, vegetable trays calculated for 250 people, and 12 pounds of cheese balls. How much of the hot spinach and artichoke dip should we plan on? Do the rest sound okay? As a side note we will also have a candy/popcorn buffet that is also "open" during this time. Thanks for your help |
|
ellen 10/06/10 |
The good news is, this mid to late afternoon slot means nobody will be starving.
250 people I would add fruit trays for 200 |
|
Jules 11/17/10 |
We are planning a wedding reception in May from 5-10 pm. We would like to do heavy appetizers and cocktails to create a mingling party atmosphere that is more casual than a sit-down dinner, and our caterer assures us that she can do this style reception with enough food that people will feel like they are getting a full meal. We also plan to have cake and desserts. Assuming we have enough food and specify heavy appetizers on the invitation, do you think this will work, or will people be famished? Should we leave time between the ceremony and reception (rather than doing them back-to-back) so people can get a bite to eat if they desire? |
|
ellen 11/17/10 |
This is a long party and is over a mealtime. When you have heavy appetizers over a mealtime, you can do fine, but you have to provide about 1 /2 to 1 3/4 pounds food per person. I would have a carving station for a hot meat with a server, little rolls, and breads and cheeses. Ham is the least expensive, and is popular. Turkey is possible. Steamship round (or if rich tenderloin) is always a hit. It is customary to offer a nibble table for the hour while pictures are done, then the full service when they arrive. Do not leave time between the two events unless there is unusual travel involved; feed them instead. |
|
Charlotte 11/30/10 |
My niece is having a wedding with about 65 people and would like to have mints, nuts and punch served between time while they are taking pictures. How much do I serve and how can this be set up to at least look classy. |
|
ellen 12/01/10 |
Crystal or silver punch bowl, glass punch cups, silver ladle. Silver bowls for the candies and nuts. There are many very fancy, even decorated mints and mint patties available. Use at least nut mix with no peanuts, or consider praline and spiced pecans, seasoned almonds. For 60 people, you want at least 4 pounds each of nuts and mints. Consider adding chocolate truffles. |
|
terre 03/14/11 |
My daughter is having a summer wedding for 250 people. We are planning on finger foods and desserts. How many choices should the guest have? We are tossing around 2 meats, a dip and chips and potato puffs. Is that enough? |
|
ellen 03/14/11 |
It depends on what time the wedding service is, if it is 1 PM with reception following you need about half as much as if it is 11AM or early evening with reception at a meal time. For an appetizer reception, it is customary to have 10 or more choices for this size group. Also, you need 4-5 serving areas for this many people, and at least 3 kitchen people plus 12 servers to set up, serve and clean up this size party. See the dessert planning page for the dessert buffet palns. |
|
Stef 05/04/11 |
I have 250 guests invited to my wedding. We are wanting to do mints & peanuts at the reception, but I am unsure how much we will need of each. They will just be for snacking as we are provided a full meal. Do you have any thoughts on quantity? Please and thanks. |
|
ellen 05/05/11 |
Hi. I allow 6 pounds per 100 of each. |
|
ellen 05/05/11 |
Hi. I allow 6 pounds each per 100. |
|
liz 05/08/11 |
Help-bridal shower I am preparing a bridal shower buffet lunch for 40 women. We'll start with hors d'oeuvres: shrimp and cocktail sauce, palmier crackers, thick-cut potato chips topped with creamy dip and red caviar, crudite platter; Lunch Buffet will be poached salmon with green herb sauce, cold rice salad, caponata, orange & shaved fennel salad, rolls and foccacia, big cake and fruit for dessert-- please help me figure out amounts to make, particularly how much salmon to poach and how much of the various buffet items- I am thinking 12 + pounds of salmon - is that too little? and how big a cake do you think we should make? |
|
ellen 05/08/11 |
Very nice luncheon. This is what I would do
shrimp and cocktail sauce, 3 ounces shrimp, 1/4 cup sauce per person
poached salmon with green herb sauce, I would do 15 pounds fillets
big cake- 4 8" two layer or 3 9"two layer or 4 9x13, or 1 sheet |
|
Kerry 06/16/11 |
I am catering a 2 meat meal for 500 people. They have chosen a rotini vegetable salad and fresh fruit for their 2 salads. I have never planned fruit for 500!! I will have seedless watermelon, muskmelon, canteloupe, strawberries & grapes. Can you help me out with how much I should buy of each item?? Each will be served in a separate bowl as the bride doesn't like her fruit mixed!! Thanks |
|
ellen 06/16/11 |
See the fruit tray for 25 at the top of the fruit tray page, do 18-20 times the amounts. See if you can talk her into fruit trays, look better, easier to prep and the leftovers are more usable. |
|
Donna 10/05/11 |
Brownies for 500 Hopw do I make Brownies for 500,can I freeze some of them |
|
ellen 10/05/11 |
Yes, they freeze excellently. Fastest if you cut up. freeze hard on cookie trays, then bag for holding. |
|
judy 10/11/11 |
I am planning a wedding reception at 3:00 with just dessert how much to I plan for 75 people it will be for one and half hours only. Just finger size dessert. |