I am planning a DIY style wedding with a novice caterer and am wondering if anyone with experience can help us with determining how much food to serve at our wedding.
We are having passed hors d'oeuvres in place of a sit-down style meal and are not sure how many to have. The wedding will have 100 guests and about 2 hours after the passed hors d'oeuvres there will be a poutine bar. We are serving BBQ style food - angus beef sliders, mini pulled pork sandwiches, etc.
Any advice you have is very much appreciated.