Soup lunch for 50, Evening buffet for 100

[Denni]

My sis is having a party to celebrate her wedding (which was back in September). It will be an informal do, but we want good food and cheer. About 50 people will attend a beach-walk followed by a lunch of soup and rolls, and about 100 people (including a 30-member choir) will be at the party in the evening.

I agreed to do the catering...

It's been a while since I've set foot in a professional kitchen, and I wonder if I'm rather over-stretching myself here. I have to assume that I'll have very little help in the kitchen, and that there is nobody else with professional cooking experience.

Lunch should be manageable (I can bake rolls) I'll probably make 2 kinds of soups--Minestrone and leek-and-potato--both of which are vegetarian. But I expect a lot of hassle cleaning up the kitchen, while preparing the buffet for the evening.

The basic idea is to set up platters with crudités, nachos, fallafel, meatballs and other dippable items (e.g. 3 stations with one Mediterranean and one Tex Mex-style platter with 3 dips each) and place trays of finger food among them. Finger foods can include sausage rolls, pesto palmiers, savoury crackers and/or pumpernickel rounds (with cheese/pâté and appropriate garnish), mini ribs/chicken wings, vegetarian (baked) samosas and some special bites such as Dim Sum dumplings (I might get help from a Chinese friend), savoury choux pastry puffs or similar

I'm not sure about salads (cherry tomatoes and salad leaves will be used as garnish). I hope that some of the local guests will bring salads and perhaps cakes, but I can't count on it.

As for sandwiches, my feeling is that they aren't really an evening thing.

Finally, I'm hopeless with sweets. If nobody else takes charge, I was thinking perhaps little fruit tarts (with bought-in pastry shells!) or choux pastry fingers (I can do choux pastry), but as these would have to be assembled on the day, perhaps it would be more realistic to opt for pre-baked brownies or buy in cakes.

I have access to a semi-pro kitchen at the local youth hostel for the day of the beach walk/party only. There is a limit as to how much I can prepare in advance because I live far away and will only arrive on the day before the party.

Fun and games, eh?

Any advise from people who have experience with such events will be gratefully received.

[CoolCook]

I'd say just for the sake of time and effort that you should just opt for the outside source. With travel, prep, and setup for 2 seperate events, there is no way I'd dream of tackling all the dessert work as well.

I'd also suggest nailing down that menu ASAP and not depending on the guests unless you have that info nailed down as well.

[kuan]

You can make the soups a day or two ahead. Freeze them and reheat when you get there.

I would also skip as many individually assembled items as possible. Stick with the standard crudite, fruit, cheese, and add a couple other items. Antipasto, marinated roasted veggies, etc. Do the falafel because that holds well, and maybe some other hot stuff like phyllo wrapped <insert filling here>

[bughut]

Scary-mungus
The most important thing that hits me is that you dont have staff organised.
Are you doing this as a favour? or do you have a budget?
As Cool cook says you cant rely on donations...You dont know what they'll be, or if they'll be any good. This is your reputation on the line and folk will remember what YOU did. You have to orchestrate the event. The menu has to be organised. If folk are bringing stuff, find out what in advance and work it into your menu which needs to be finalised asap.
You need to commit your helpers
I ALWAYS get clients to sign a disclaimer if they are adding to the menu themselves. (not sure how legal it is) I cant take sole responsibility for poisoning the guests????
Finally, make lists...Lots of them, and make sure your helpers are co-ordinated with them.
Good luck Denni. I like what you're putting on. But dont be afraid to buy the deserts in. And for what rolls cost to buy in, why bother?

All the best

[Denni]

Thanks for your replies everyone!

I'll have to focus on keeping it simple and recruit dedicated helpers. Over-ambition might be the killer here...

I will probably not be able to make too much stuff in advance because I don't have access to a professional kitchen until on the day, but it is definitely wise to buy more stuff in!

However, if the kitchen has the proper equipment, I still think I should have freshly baked rolls. People are willing to forgive a lot when they smell fresh baking

[bughut]

Part-baked is always a fabulous option. You get the smell and the quality is pretty good??