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Planning DIY-catered wedding 150-200 people need advice

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Planning DIY-catered wedding 150-200 people need advice

dreamwithpassion | Feb 26, 2010 05:55 AM

Have read some great tips on these boards and need some help with my self-catered wedding reception: outside in late May/ June. Planning a buffet/ passed appetizer type meal as follows: with about 4-6 apps planned per person
Buffet:
crudite platter w/ dips; antipasto platter w/ meats, chz, and marinated veg.
platter w/ gougeres, chz wafers (kind of cracker-cookies) and chz. "truffles w/ crackers, sun-dried tomato and pesto palmiers, puff pastry rounds (tarts) w/ tapenade and carmelized onions
bruschetta platter w/ tomato, white bean spread
Passed app:
chive "blini" with smoked salmon
"swedish" meatballs on picks
phyllo cups w/ blue chz, bacon, scallions
later, buffet w/ caesar salad and veggie slaw, french onion soup w/ parm croutons
"dinner" served fam. style: chicken and beef on skewers, grain pilaf
dessert large buffet including petits fours, cookies, tarts, etc.

That was long, sorry. Basically need to know if this sounds okay, too much or not enough, also for the chix and beef- will it be okay to make these ahead (poach chx and cook beef rare) and skewer ahead of time and grill fast to heat day of? I will have 2 servers/ 1 cook helpers -hired. Thanks so much.

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