HI, I have been a personal chef for years and dabble in catering. I am catering a wedding for 175 in 3 weeks. Traditionally I do not do parties this big and am comfortable under 75. But this is a family friend.....you know the rest....
The wedding is in a tent and there is only one side that is electric available. I am providing stations .There are four main stations: pasta, mexican, asian and salad.
The pasta station will have 2 chefs to cook some pasta to order as well as chafers. I rent a large kitchen ( off-site) to cook out of but there are little facilities at the tent location itself. (Tables, electric and water only.) I have cambro's etc for transportation and renting a warmer. There is a reception that is simple enough but the dinner in the tent has me challenged. They are only having disposables for plates and cutlery.
Here are my questions:
Because it has different themes how many stations for EACH theme do I need to have? Can I get away with one large salad station, one large pasta station etc...or will I need two?
Do I need to have 2 chafers of each item on display?
How many gallons of the "fixings" should I prepare?
Do I need to add more selections?
It is a fairly basic menu on a budget:
Sizzling Chicken Fajita with Peppers and Onions
Beans and Rice
Fresh Tomato Cilantro Salsa and Sour Cream (plus 3 extra fixings)
Asian Stir Fry Station
Chicken Fried Rice
Chicken Lemongrass Pot stickers with Ginger Soy Sauce
Hot Mustard/Sweet and Sour
Fried Won Tons
Pasta Station (2 chef attended)
2 selection of pastas
two different sauces
10 bowls of "fixings" to choose (spinach, peppers, broc, zucchini etc).
Medley of Fresh Greens Garnished with Tomatoes, Carrots and Cucumbers, Croutons, Grated Cheese and
Rolls and Olive Oil and Butter.
There are two bartenders, a coffee station and Ice Tea/Lemonade station.
Any suggestions would be appreciated! Thank you