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Help me plan 50th anniversary menu

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Home Cooking Anniversary

Help me plan 50th anniversary menu

danna | | Mar 21, 2007 09:37 AM

This is my first draft of a menu for this Friday evening in June heavy HD event for 75 people, most of whom will be traditional eaters, southern, and ranging in age from 30 skyward (averaging probably 65).

I intend to have most of it catered, but cook about 30% myself. (i'm cooking = *)

Roast Tenderloin w/ rolls and sauces
Mini Country ham biscuits w/ jam or honey mustard
Assorted finger sandwiches (chicken salad, open-faced tomato, hot asparagus)
Fresh vegetable display
Fruit display
Assorted cheeses (I intend to make tiny goat cheese balls ala Martha, a larger cheese torte affair, and individual slices of Manchego w/ quince paste) *
Hot dip in a chaffing dish (either artichoke or vidalia onion souffle)
Tomato, mozz, and basil leaf on a skewer
Crab quiche
Boiled shrimp in an ice bowl (martha again) w/ various dipping sauces*
Ginger scented pecans (yep, Martha)*
One to-be-determined very fancy HD from the martha HD handbook*
One to-be determined small sweet (wedding cookies, truffles, etc.)*
One giant anniversary cake*

Lemonade Bar (flavor suggestions hereby solicited)*
Coke in glass bottles (my Mom worships Coca-Cola)*
Bellinis (my venue forbids red wine and doesn't have a hard liquor license)*

Questions:
Is this enough?
Is this too much?
Is there too much of any one thing? Anything conspicuously missing? Too boring?
For the stuff I'm making, any tips on how much of any one thing you think people will eat?

I realize this is not the most cutting edge menu in the world, but I have watched a subset of these people stare at gaspacho (COLD soup?) like it was from another planet. I want to impress my parent's friends with the bounty and beauty and taste of the food, but none of them are going to be harsh critics if I show a lack of creativity. All advice appreciated.

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