Hello all! We have catered cocktail parties, provided entrees in a drop-off arrangement, and helped "cater" post-funeral gatherings (pretty much finger foods available, restock the trays but stay out of the way deals). We have not done a wedding buffet before but one of our clients really likes our food from some of the other gatherings so they have asked us to cater their wedding. I need help with amounts. The reception will be a little "unconventional" but what is conventional these days? I apologize in advance of all the information I am giving but the devil is in the details so I thought I would share them all :)
Wedding will be outside with guests sitting on hay bales and the reception will be in a barn right next to the wedding. The barn does not currently house animals but large tractors and tools. They are installing additional power and an oven - water? not hot... wheeeee!
100 attendees, about half in their mid 20's and the other half in their late 40's and up. The wedding will be between 6:00-6:30 with appetizers available from 6:30-7:00ish. During that time, there will be the "first dances"... groom mother, bride father, first groom bride. Dinner will then be available from around 7:00 until 9:00 when there will be a DJ playing music and dancing etc.
Smoked Chicken Salad Cups (cold)
Seasonal Fruit and Cheese Tray including at least 3 cheeses and Three Cheese Bake with Pepper Jelly and Crackers (cold)
Prosciutto and Filo wrapped Asparagus spears (hot)
Corn and Crab Bisque Soup Shooters (hot)
Bread or rolls and butter
Bacon Wrapped Pork Loin Roulade (filled with green onions and creole mustard “pesto”)
Slow cooked Roast Beef and Gravy
Blue Cheese and Bacon Potato Casserole
Shrimp and Grits Casserole
Medley of Squash, onions, and peppers
Salad with at least the these dressings: Ranch, Blue Cheese, Pepper Jelly vinaigrette
White Chocolate and Blueberry Bread Pudding
Wedding Cake that they are providing.
Since the time for appetizers officially will be rather short, I am not sure how much to have. The cold appetizers will be out for most of the time for folks to snack on but the hot appetizers... it could be kind of weird to be passing wrapped asparagus spears while folks are sitting down eating pork loin and roast beef.
I would normally normally make at least 110 servings of pork loin at around 5ounces uncooked each for just dinner. I still want to make at least 110 servings of each but not sure the volume I should be shooting for. Same with the side dishes. Not sure of the amount to make of each for 100 people. Our sides are usually for 20 or so, not 100.
The dessert... not sure why they want an additional dessert besides their wedding cake except they just want the foods they like :) There will be drinking and dancing and lots of food to eat... not sure how much bread pudding to make and I don't want to compete with the wedding cake...
Any guidance would be much appreciated.