I am planning a wedding for 100 guests.
1. Appetizers
- Cheese, Fruit, Nut Display
- Vegetable, Dip, Spread Display
- Bread, Cracker Display
- Shrimp Cocktail
- Sushi
- Pancetta Wrapped Scallops
- Crab Stuffed Mushrooms
- Chicken, Tomato Crostini
- Cheddar Broccoli Quiche
- Tomato, Potato Knish
2. Soup
- Pumpkin Soup
- Lobster Bisque
3. Salad
- Tomato Mozarella Tossed Salad
- Parmesan Caesar Salad
4. Intermezzo
- Lemon Ice
5. Entree
- Creamed Onions over Fire Grilled Filet Mignon next to Herb Garlic Mashed Potatoes
- Oven Broiled Lobster Tail with Newberg Sauce and Lemon Cream Risotto
- Crab Cake Stuffing over Baked Salmon next to Sugar Sweet Carrots
- Crispy Eggplant Parmesan with Angel Hair Pasta and Roasted Squash
- Encrusted Chicken next to Cheese Macaroni and Sugar Sweet Tomatoes
6. Hot Beverages
7. Dessert
- Mini Pies
- Mini Cheesecakes
- Mini Cakes
- 5-Tier Wedding Cake
I need to know how much of respectively item I will need to serve 100 ancestors. How much appetizers, soup, etc. Please help!
Answer:
I must allow, I had to print everything out earlier being competent to answer the question! LOL! Okay, to my answer ...
Appetizers:
These numbers are solely going to depend on how long your cocktail hour is going to be ... if you're resembling most brides, then 1.5 hours is the maximum time your guests should be mingling up to that time the reception starts. Since you're going to be serving a full, slightly heavy, dinner I would distinctly suggest doing a max of 6 pieces per person. When I read aloud piece, I really mean ounce. Each piece should be no bigger than 1 ounce respectively. No need to create anything bigger than a bite, because then it newly becomes a hassle.
Crab Stuffed Mushrooms and the Tomato and Chicken Crostini will be relatively confident to do ... I would recommend 150 pieces each.
Shrimp Cocktail will also be another unforced option ... run for a larger shrimp cocktail ... it is always a crowd pleaser and beside the proper display can be a real WOW factor (think individual shrimp surrounded by small plastic shot glasses set on stacked rime sculptures)! Think about doing 200 of these little guys.
Sushi, although a FABULOUS opinion, should be left to the professionals!! My mother is Japanese and I can notify you (from many years of watching her within the kitchen) that sushi is not something that should be tackled by purely anyone. Hire a sushi chef and make a complete station out of this!! It is other good to hang on to your guests involved so they don't get bored. You may be taking photos and having a great time, but conversation to Aunt Gertrude can be interesting for only so long.
Scallops are a fickle article to deal next to ... overcook them and you'll be chewing on rubber ... under cook them and your guests will enjoy the tummy-ache of the century! The best thing to do is shy away things that can exact trouble (there is no need pulling your mane out on your big day!). Although, if you do establish to go beside this dish anyways, I recommend using bacon in place of panchetta. The merely reason I read out this is because bacon has for a moment more fat than panchetta ... it will be capable of keep the scallops moist while cooking. That path if something else does come up and you overcook just for a time, they will still be slightly more moist than had you used panchetta. I would suggest doing a display of 50-75 of these (just to cut spinal column on the headache they might cause you).
Quiche is going to be another finicky item. Although unbelievably easy to product, they are very difficult to maintain warm and un-soggy. No one like a soggy quiche!! You might want to think in the order of making these for the day after brunch ... that method they are still on the menu somehow, just not for the nuptial.
I've never done a Knish, so I'm not sure how it will react to human being prepared ahead of time. It does sound similar to it might be better served as a brunch type food instead of at the reception though. Keep things as easy as possible for yourself.
Soup:
Soup is mostly a bad thought if you decide to prepare everything yourself. I would noticeably rethink this course. I'm not saying it can't be done ... but I wouldn't deal with it if I were you. Keep things simple. If you still want to do the soup ... expect about doing it plated. You're going to enjoy to hire staff either mode, so why not make it a huge production? Have a pre-plated bowl at respectively setting. Put something like a dollop of herb mousse within each bowl. When your guests are seated, the server will next ladle a serving of melt pumpkin soup into the bowl ... it will be a feast for the eyes as economically as the palate! Just remember, you eat near your eyes first ...
Salad:
It sounds like you're going for something simple contained by this category ... a caesar salad and a caprese salad are very flowing to make and can be played beside to look very interesting. Instead of giving guests an option, plate both on the same plate and they can choose to put away both or just one.
Intermezzo:
Lemon Ice is drastically easy to craft ... again a good choice. However, for 100 ancestors it is almost impossible to have adequate room to store it all. Not to mention the time it will pilfer to hollow out enough lemon halves to serve it surrounded by ... use glass to receive it easier. An ounce or 2 per serving is more than enough.
Entree:
Although they adjectives sound without doubt wonderful (honestly, they really do) five choices are just too tons for any wedding or any function at adjectives. The most you should do is pair 2 together. Most relatives choose to do a seafood and beef, but you're going to have plentifully of seafood apps, so stick with the filet and the chicken, or eggplant. What you could do is submission the eggplant to the vegetarians that you know of ... if in attendance aren't any, you might want to think roughly speaking taking that one off the menu. I would not recommend the risotto, unless you've get your grandmother's recipe that you've tried over 500 times. Risotto is a dish that can easily be ruined if it isn't done properly (just a tid bit that I only just learned ... risotto should be at such a consistency that, if placed surrounded by the center of a large soup bowl, it should help yourself to 25 seconds to evenly distribute over the entire bowl surface. If your risotto is standing still, probability are it wasn't done properly.) ... the mashed potatoes are other a hit so I would say those are a stir. Easy to keep heat up and most tasty beside truffle oil :) Sweet carrot would be a good side also ... asparagus is also a righteous choice for a veggie which goes capably with freshly about anything. If you're going to own a buffet set up, then you'll call for about 8-10 ounces per serving total and 1 serving per personage. Should you decide to pre-plate your banquet then travel for 6-8 total ounces per serving (again 1 serving per person).
Dessert:
Be very scant with this one ... it sounds resembling you're going to be overdoing it (a lot) with the amount of sweets. Instead of doing the 5-tier nuptials cake, go for the minis. Cut a cheesecake or a pie instead since you said yourself you weren't a devotee of cake. Not to mention a 5-tier wedding cake is far too significant for only 100 relatives ... a full sheet would be plenty to feed that heaps, especially with adjectives of the little extras. Again, go for simply a few ounces a per serving and only 1 or 2 servings per personage.
I am aware that this answer might not be exactly what you're looking for ... I know that you specifically asked for weights and exact amounts, but it is really a precise science. There is no real track to calculate how much everything will cost and how much of everything you'll entail. Some things are going to be less expensive depending on the season. You're purely going to have to trust your taste and go from at hand.
I must admit that this is moderately a risky menu ... there is particularly something that can be said about your behaviour in wanting to do adjectives of this, for 100 people, while you're attending medical institution. The best advice I can supply you is to hire a professional. I know that you might not want to hear that either, but it is other best to leave the big things to the pros. If you want to cater a small anniversary do, that is one entry ... but a wedding reception for 100 is something COMPLETELY different. I preference you the best of luck, honestly. Feel free to email me again should you have any further question or concerns.
Whenever I own to help plan a life-size event, I refer to this page for information on amounts to serve. There are several links down the side to give you serving amounts. Hope this help!
http://members.tripod.com/~lotsofinfo/...
oh so very soon you publish your menu.
OK The 25 watt light bulb to be precise sometimes my level of intelligence basically went sour; You are in certainty a culinary arts student who is taking catering this semester and this is your project. Cool You should have purely said so, some of us have be there.
How do I know ? Your menu is far too ambitious . You own five entree's , three of which are using premium product.
You flat out have too much food.
You hold a lobster bisque which given the possibilty a guest being alleric to shellfish is a really questionable choice and your plan B soup is also a questionable choice
On your appetizers you also managed to mix the plebian - knishes , crudites and dip w/ the upscale sushi and pancetta wrapped scallops. You can do one , you can do the other but you shouldn't do both.
Lastly since you will be serving matrimony cake do you really need second desserts?
OK
I judged your menu from the point of a student doing it .
I approaching seeing menus that are coherent where one item instinctively ties into another and of course compliment respectively other.
Two questions up to that time I go for the hours of daylight
Who is going to actually cook these items ?
How did you do on the game ?
Time out :
I will allow you continued access to my very in good health educated an markedly experienced culinary font of knowledge if you explain berating and rude. So in that.
Have a good daylight
More Questions & Answers...
1. Appetizers
- Cheese, Fruit, Nut Display
- Vegetable, Dip, Spread Display
- Bread, Cracker Display
- Shrimp Cocktail
- Sushi
- Pancetta Wrapped Scallops
- Crab Stuffed Mushrooms
- Chicken, Tomato Crostini
- Cheddar Broccoli Quiche
- Tomato, Potato Knish
2. Soup
- Pumpkin Soup
- Lobster Bisque
3. Salad
- Tomato Mozarella Tossed Salad
- Parmesan Caesar Salad
4. Intermezzo
- Lemon Ice
5. Entree
- Creamed Onions over Fire Grilled Filet Mignon next to Herb Garlic Mashed Potatoes
- Oven Broiled Lobster Tail with Newberg Sauce and Lemon Cream Risotto
- Crab Cake Stuffing over Baked Salmon next to Sugar Sweet Carrots
- Crispy Eggplant Parmesan with Angel Hair Pasta and Roasted Squash
- Encrusted Chicken next to Cheese Macaroni and Sugar Sweet Tomatoes
6. Hot Beverages
7. Dessert
- Mini Pies
- Mini Cheesecakes
- Mini Cakes
- 5-Tier Wedding Cake
I need to know how much of respectively item I will need to serve 100 ancestors. How much appetizers, soup, etc. Please help!
Answer:
I must allow, I had to print everything out earlier being competent to answer the question! LOL! Okay, to my answer ...
Appetizers:
These numbers are solely going to depend on how long your cocktail hour is going to be ... if you're resembling most brides, then 1.5 hours is the maximum time your guests should be mingling up to that time the reception starts. Since you're going to be serving a full, slightly heavy, dinner I would distinctly suggest doing a max of 6 pieces per person. When I read aloud piece, I really mean ounce. Each piece should be no bigger than 1 ounce respectively. No need to create anything bigger than a bite, because then it newly becomes a hassle.
Crab Stuffed Mushrooms and the Tomato and Chicken Crostini will be relatively confident to do ... I would recommend 150 pieces each.
Shrimp Cocktail will also be another unforced option ... run for a larger shrimp cocktail ... it is always a crowd pleaser and beside the proper display can be a real WOW factor (think individual shrimp surrounded by small plastic shot glasses set on stacked rime sculptures)! Think about doing 200 of these little guys.
Sushi, although a FABULOUS opinion, should be left to the professionals!! My mother is Japanese and I can notify you (from many years of watching her within the kitchen) that sushi is not something that should be tackled by purely anyone. Hire a sushi chef and make a complete station out of this!! It is other good to hang on to your guests involved so they don't get bored. You may be taking photos and having a great time, but conversation to Aunt Gertrude can be interesting for only so long.
Scallops are a fickle article to deal next to ... overcook them and you'll be chewing on rubber ... under cook them and your guests will enjoy the tummy-ache of the century! The best thing to do is shy away things that can exact trouble (there is no need pulling your mane out on your big day!). Although, if you do establish to go beside this dish anyways, I recommend using bacon in place of panchetta. The merely reason I read out this is because bacon has for a moment more fat than panchetta ... it will be capable of keep the scallops moist while cooking. That path if something else does come up and you overcook just for a time, they will still be slightly more moist than had you used panchetta. I would suggest doing a display of 50-75 of these (just to cut spinal column on the headache they might cause you).
Quiche is going to be another finicky item. Although unbelievably easy to product, they are very difficult to maintain warm and un-soggy. No one like a soggy quiche!! You might want to think in the order of making these for the day after brunch ... that method they are still on the menu somehow, just not for the nuptial.
I've never done a Knish, so I'm not sure how it will react to human being prepared ahead of time. It does sound similar to it might be better served as a brunch type food instead of at the reception though. Keep things as easy as possible for yourself.
Soup:
Soup is mostly a bad thought if you decide to prepare everything yourself. I would noticeably rethink this course. I'm not saying it can't be done ... but I wouldn't deal with it if I were you. Keep things simple. If you still want to do the soup ... expect about doing it plated. You're going to enjoy to hire staff either mode, so why not make it a huge production? Have a pre-plated bowl at respectively setting. Put something like a dollop of herb mousse within each bowl. When your guests are seated, the server will next ladle a serving of melt pumpkin soup into the bowl ... it will be a feast for the eyes as economically as the palate! Just remember, you eat near your eyes first ...
Salad:
It sounds like you're going for something simple contained by this category ... a caesar salad and a caprese salad are very flowing to make and can be played beside to look very interesting. Instead of giving guests an option, plate both on the same plate and they can choose to put away both or just one.
Intermezzo:
Lemon Ice is drastically easy to craft ... again a good choice. However, for 100 ancestors it is almost impossible to have adequate room to store it all. Not to mention the time it will pilfer to hollow out enough lemon halves to serve it surrounded by ... use glass to receive it easier. An ounce or 2 per serving is more than enough.
Entree:
Although they adjectives sound without doubt wonderful (honestly, they really do) five choices are just too tons for any wedding or any function at adjectives. The most you should do is pair 2 together. Most relatives choose to do a seafood and beef, but you're going to have plentifully of seafood apps, so stick with the filet and the chicken, or eggplant. What you could do is submission the eggplant to the vegetarians that you know of ... if in attendance aren't any, you might want to think roughly speaking taking that one off the menu. I would not recommend the risotto, unless you've get your grandmother's recipe that you've tried over 500 times. Risotto is a dish that can easily be ruined if it isn't done properly (just a tid bit that I only just learned ... risotto should be at such a consistency that, if placed surrounded by the center of a large soup bowl, it should help yourself to 25 seconds to evenly distribute over the entire bowl surface. If your risotto is standing still, probability are it wasn't done properly.) ... the mashed potatoes are other a hit so I would say those are a stir. Easy to keep heat up and most tasty beside truffle oil :) Sweet carrot would be a good side also ... asparagus is also a righteous choice for a veggie which goes capably with freshly about anything. If you're going to own a buffet set up, then you'll call for about 8-10 ounces per serving total and 1 serving per personage. Should you decide to pre-plate your banquet then travel for 6-8 total ounces per serving (again 1 serving per person).
Dessert:
Be very scant with this one ... it sounds resembling you're going to be overdoing it (a lot) with the amount of sweets. Instead of doing the 5-tier nuptials cake, go for the minis. Cut a cheesecake or a pie instead since you said yourself you weren't a devotee of cake. Not to mention a 5-tier wedding cake is far too significant for only 100 relatives ... a full sheet would be plenty to feed that heaps, especially with adjectives of the little extras. Again, go for simply a few ounces a per serving and only 1 or 2 servings per personage.
I am aware that this answer might not be exactly what you're looking for ... I know that you specifically asked for weights and exact amounts, but it is really a precise science. There is no real track to calculate how much everything will cost and how much of everything you'll entail. Some things are going to be less expensive depending on the season. You're purely going to have to trust your taste and go from at hand.
I must admit that this is moderately a risky menu ... there is particularly something that can be said about your behaviour in wanting to do adjectives of this, for 100 people, while you're attending medical institution. The best advice I can supply you is to hire a professional. I know that you might not want to hear that either, but it is other best to leave the big things to the pros. If you want to cater a small anniversary do, that is one entry ... but a wedding reception for 100 is something COMPLETELY different. I preference you the best of luck, honestly. Feel free to email me again should you have any further question or concerns.
Whenever I own to help plan a life-size event, I refer to this page for information on amounts to serve. There are several links down the side to give you serving amounts. Hope this help!
http://members.tripod.com/~lotsofinfo/...
oh so very soon you publish your menu.
OK The 25 watt light bulb to be precise sometimes my level of intelligence basically went sour; You are in certainty a culinary arts student who is taking catering this semester and this is your project. Cool You should have purely said so, some of us have be there.
How do I know ? Your menu is far too ambitious . You own five entree's , three of which are using premium product.
You flat out have too much food.
You hold a lobster bisque which given the possibilty a guest being alleric to shellfish is a really questionable choice and your plan B soup is also a questionable choice
On your appetizers you also managed to mix the plebian - knishes , crudites and dip w/ the upscale sushi and pancetta wrapped scallops. You can do one , you can do the other but you shouldn't do both.
Lastly since you will be serving matrimony cake do you really need second desserts?
OK
I judged your menu from the point of a student doing it .
I approaching seeing menus that are coherent where one item instinctively ties into another and of course compliment respectively other.
Two questions up to that time I go for the hours of daylight
Who is going to actually cook these items ?
How did you do on the game ?
Time out :
I will allow you continued access to my very in good health educated an markedly experienced culinary font of knowledge if you explain berating and rude. So in that.
Have a good daylight
More Questions & Answers...