I am cooking for a wedding for 150 people and need some help in deciding how much to buy for this event. My menu consists of passed and stationed hors d'oerves, and a buffet. Here is the menu:
Stationed Cheese and Fruits
Stationed Chicken Sliders
Passed Chicken salad on Endive
Passed Deviled Eggs
Passed Grilled Corn Crostinis
Mac and Cheese
BBQ Beans
Beef Brisket
Pulled Pork with slaw and rolls
Grilled shrimp and Sausage skewers
Grilled Corn on the cob
Corn bread
Watermelon Salad
Potato Salad

Thank you so much for your help!

Cheese- about 15 pounds, some can be logs or
Crackers, 9 pounds, breads 6, bites or cocktail slices
Fruits- 1 tropical tray for 100 would be enough here, see the fruit tray page
Stationed Chicken Sliders- I would NOT do these with pulled pork as an entree. Either do meatball sliders, 1 1/2 per person, or do small chicken legs, 1.5 per person; or some kind of bruschetta? 2 per person
Passed Chicken salad on Endive- none-dangerous, treacherous drips- put on table or do something else, stuffed mushrooms? 2 per person
Passed Deviled Eggs- 5 dozen whole eggs per 100, none left
Passed Grilled Corn Crostinis- depends on size, 2-3 per person

Mac and Cheese- 15 pounds dry pasta
BBQ Beans- 4 1/2-5 gallons. Make some meatless, you will have some vegetarians in this size crowd
Potato Salad-6 gallons
slaw- 3- 4 gallons

Beef Brisket- 2 pounds raw per 5 (it shrinks very much, especially if not cooked/smoked low and slow)
Pulled Pork- 1 pound ready to serve per 8, table sauce 1 pint per 6-8
Grilled shrimp and Sausage skewers- 1 pound each per 8 (about size 26-30 shrimp, shelled)
Rolls- get rolls suitable for brisket or pork, 2 per person unless large

Grilled Corn on the cob 1 piece per person, add 10% if they are halves. 3 pounds butter per 100.

Corn bread, 1 piece per person, if you get the rolls as above; 2 if you don't. Add 4 pounds butter, about a quart of honey

Watermelon Salad- 1 pound per 6