I'm doing a private fundraiser in less than a month. The crowd is ultra-wealthy, it's about 70-100 people for a cocktail reception. The event is strictly kosher (therefore no milk products can be served since meat will be served). Since it's for charity, the event organizers want me to keep costs low but still have the menu be tasty and upscale. In addition to a sushi bar and a carving station, here is my HD menu:
-Salmon tartare (with creamy ginger-soy marinade, on a wonton crisp, with B&W sesame seeds and chives)
-Fried gnocchi with caramelized onions, sage and walnuts (served in little containers/bowls/something with little forks)
-Laffa squares with tandoori chicken (boneless thigh in chunks), cilantro
-Curried deviled eggs (with caramelized onions, nigella seeds)
-Spicy gazpacho shooters (in little shooter cups)
-Mini pitas with humus and spiced ground lamb (lemon zest)
My food cost is $11.73/person, I'm charging $46.92/person (food x 4). Hoping that will cover all my help, additional costs and any surprises (I have never done anything remotely like this before, I usually cater sit-down dinners out of my home for 20 people max and work alone just with cleaning help).
They also just decided they want a "soup bar" (selection of 3 soups with different toppings guests can use to customize). Was thinking:
-Lamb and lentil (too costly? What if I use lamb shanks and shred the meat, instead of using shoulder?)
-Roasted winter squash
Toppings: fried onions; spiced pepitas; fried raisins; green onion/parsley/zest combo; tiny pumpernickel croutons
Also how much food do I actually make? Say the event is 3 hours. When pricing it I figured I would make 1 piece per menu item per person (except for the mini pitas, I figured on 2 per person). Is that how it's actually done?