Hi, I've already found so much useful information and advice here so I thought I would ask the community for some much needed advice for a wedding I am catering this weekend.
The wedding is a non-formal affair in the mountains of North Carolina but they do want a dinner. I am a volunteer caterer -not a pro- but I do have a lot of experience cooking ( I teach cooking classes professionally). There will be 70 guests.
I have the menu planned and all the prep except the last minute stuff and the meats ready to go. Here is my question - I am doing three quasi main dish offerings - pork tenderloin on sweet potato biscuits with RC cola sauce, 4H Chicken Skewers and Blue Cheese Tarts with Red Pepper Jelly.
The rule of thumb I can find says "5 ounces of protein per guest". I know that this can't mean 5ounces of each protein offering, can it? That would be over 20 pounds of each pork tenderloin and chicken. But, maybe that is right? I could really use some guidance here.
To compound this issue, the bride wants to use "vintage plates" and I know that means they will vary in size and that guests fill whatever size plate they are given.