Posted by Sam Sears, CEC on June 11, 19100 at 00:45:21 :
In Reply to: more wedding quantities posted by susan on June 10, 19100 at 20:46:13 :
: We are serving boneless chix breast and salmon filet family style at the reception for 110. The bride had guests RSVP chix or salmon, the resulting ratio is 2:1 salmon to chix. Knowing that guests might change their minds, and seeing as we're serving platters of chix and salmon on each table, how do we preparpe for this (in terms of table presentation)? How many pounds of each should we prepare? We are also serving a rice pilaf-ish dish, asparagus and salad and bread. Thx.
Well not knowing your food budget, I would plan on small portions such as 4 oz breast, 6 oz traunches of salmon, if serving family style you have no control over portions - I would plan on everyone having one portion of each, that way you cover for those who take two breast of chix or two portions of salmon..as for the veg/starches are they served family style as well?????, mayby about 4 - 6 oz of EP of veg & starch.........this family style thing is becoming very popular...I spent several hundred $$$ purchasing suitable side bowls & meat platters for a wedding of 180.....charged the client purchase $$ + rental fee, and I get to keep them, hope I run into this again......But you must remember to increase your food budget to cover the uncertainties of family style service.
Sam Sears, CEC