Posted by jeannie on January 29, 19101 at 09:21:44 :
In Reply to: Buffet menu posted by Jan Fuller on January 23, 19101 at 15:29:45 :
: I have been asked to cater my nephew's rehearsal party dinner for 30 guests. They would like appetizers followed by a hot meal. Any suggestions.
I would suggest that you keep the appetizers light, because of the hot meal after. I would go with shrimp, sweet and sour meat balls, miniature quiche. these should cover all tastes. The hot meal may be if in the summer a gazpacho or cucumber onion and tomato salad. grilled chicken, asparagus spears, wild rice.
and dessert pear st helene's. I hope these ideas help you alittle.