Thanks everyone for all the feedback!
The guests range in age from 35 to 75 years old (no kids allowed!!!) & are split equally between men & women.
The party will be in the evening, outside on the beautiful deck of the club overlooking the Atlantic Ocean.
Please allow me to explain my plans for the buffet a little better.
The owner of the club's mantra is my sure everyone is happy & well fed! Hence, the three proteins (something for everyone's taste)
I switched from Hanger Steak to Teres Major (petite tenderloin) at the suggestion of my salesman,
Bought a box, trimmed a bit of the silver skin (not a lot of waste at all), coated it with EVOO & dusted it with Montreal Steak Seasoning, grill marked it on the char grill & finished in the convection oven (350 degrees for 10 min) came out medium rare. Let it rest 10 min & sliced it on the bias. Came out tender & juicy.
Will cook it a little less the night of party because it will be sitting in hot boxes for an hour before serving.
Did a test run on the Salmon today. Cut a fillet (boneless & skinless) into 2 inch wide (approx. 4 0z.) pieces. Spritzed them with lemon juice, dusted them with Cedar Plank Salmon spice (Costco product) & cooked the jn convection oven for 12 min. Came out great!
As for the Chicken, I've changed my ming & will serve garlic/lime marinated Grilled breasts accompanied by a Mango/pineapple salsa.
Quinoa was a hit last year so this year i'm going with a cold Zesty Quinoa Salad that i can make the day before, It consists of Grape Tomatoes, black beans, corn, red onion, chopped garlic, red & green peppers, cilantro & a chili/lime dressing. I was thinking that that would be considered a starch of sorts!It is also, vegan, vegetarian & gluten free.
The roasted Veggies will consist of broccolli, cauliflower, baby carrots & sweet potatoes.
Rolls, butter & salad rounds it out.
Dessert was & will be again this year OVER THE TOP!
Four full gourmet sheet cakes & a $1.000.00 Italian cookie extravaganza. All are being purchased from outside sources.
A little word about myself & the staff. I'm a cook not a chef & my staff consists of 15 years olds who hold a broome like a lacross stick & who i wouldn't trust with a chef's knife even if it was made out of rubber!
Too boot, the snack bar/sweet shop closes at 1:00 P.M. & I have to have all this done & in the chafers by 7.
Hope I can pull this off
AS PER ALL YOUR SUGGESTIONS, I WIILL CUT BACK ON THE PROTEINS I PURCHASE & COOK & INSTRUCT SERVERS TO HAND OUT SMALLER PORTIONS! THANKS AGAIN!