Home Cooking 23

Need advice about "catering" a party for 60

Brewhaha | Aug 30, 201110:39 AM

I offered to cater my boyfriend's parents' 40th anniversary when there were 30-40 people on the guest list. It's now up to 60 and I'm nervous and trying not to show it. I've never "catered" anything of before, usually it's just parties of 20-30 max that I'm cooking hors douvres for and they are followed by a meal.
I'm doing a 4pm, Saturday cocktail party, all hors douvres.

My menu is as follows:
bloody mary shrimp shooters
Stuffed Mushrooms with pork sausage
Greek turkey burger sliders
meatballs in pepper jelly
flank steak skewer with pineapple
herb crusted beef sirloin on a crositini with horseradish aioli
brie with raspberry and lemon curd in a phyllo cup
smoked salmon tea sandwich
Chinese chicken salad in individual cups
caprese skewer with balsamic reduction
yarlsburg bacon onion dip
homemade hummus and pita chips
large crudite platter
cured meat and cheese platter
assorted olives, crackers, bread twists

I feel like I have too much meat and would like to cut some things off the list. But do I? I'm basically on my own. I'll have a full day to prep and then the party is the next afternoon at their home. I think most people will show up on time. (luckily desserts are being professionally catered so i don't have to worry about those)

Also should I put everything out on the buffet at once? I was thinking of passing the stuffed mushrooms and maybe the brie since they are warm.

Are the meatballs tacky with the rest of the menu? if I passed them with tooth picks would that make them less tacky?

Any suggestions for other dishes? Do I have a good enough assortment? How much should I make of each?

Help! Any advice is greatly appreciated!

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