Hello:I could use some advice on this. I'm catering a holiday party for 100-150 people. The client states the party will start at 9:00pm and last until about 2:00am. The menu consists of:Provençal Herbs and Parmesan Cheese Cocktail Straws (at the bar)Passed Hors D'oeuvres:Fresh Apple Chutney & Brie Flower Bundles Crispy Pomegranate Phyllo CigarChicken or Beef Satay with Peanut SauceThai Beef and Basil Potato PuffCRAB CAKES SERVED WITH A CAJUN REMOULADEsalmon CroquettesStationary Buffet:Vegetable and cheese platterSeafood display of shrimp, lobster tails, crab claws, and marinated musselsMy question is how many pieces per hors d'oeuvres should I serve with those stationary buffets. I figured probably 2-3 pieces per person per hour for each hors d'oeuvres but I'm not sure is that will be enough. Also, how much of the seafood and vegetables/cheese should I plan on purchasing for the buffet because I know I will need to replenish throughout the night. PLEASE HELP!!!Thank you.
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11/21/06 at 8:35am