Light Hors d’ Oeuvres for 350

by admin on November 23, 2007

 Date: May 10, 2007
Invited:  over 400
Attended: 325-350
Time:   Wedding 3 pm, reception immediately following at same location

FRUIT CASCADE
*  Strawberries – 2 cases,   $37.00,  none left
*  White and red grapes –  36 pounds  (2 cases),  $63.00,   about 2-3 pounds leftover
*  Nectarines – 2.6 pounds (10)   
*  Plums  -2.3 pounds (10)   $7.00   none left
*  Navel oranges – 2 bags  $10.00   one bag left over
*  Bing cherries  – 5.8 pounds    24.00 (on sale! Would have been $40)  none left
*  Curly Kale   $9.00
*  Fruit Dip  – 2 batches (total 16 oz. cream cheese and 32 oz Marshmallow Fluff)   $4.60  little left
*  Cubed cheese  – 30 pounds  $126.00    about half left over

*2 melons for carving  $16.00

TEXAS CAVIAR
*  Carr Water Cracker – 12 boxes   $30   none left
*  2 Large boxes of Toasteds crackers from BJs    $13.00  1 box left over
*  Texas Caviar  –  times the recipe by 16, each of 2 containers held 8 batches and had 2/3 of container left over   $58.00

COOKIES  40 dozen  Unknown cost ,     About 2 dozen left over. 

 

 

PECANS - Praline pecans, at least 10 pounds

BEVERAGES
*  Powdered Lemonade mix –  2 large cans  $11.00 none left
*  Frozen Lemonade concentrate – 16 cans  (made only 7-8 gallons)
*  Iced tea mix –   4 large cans from BJs  2.5 left over
*  Ice –  200 lbs    $31.83   Only maybe 16-20 pounds leftover

 LABOR NEEDED:

Prior to wedding date:
* Cookie baking – at least 6 people making a total of 50 dozen cookies (2/person based on 300 guests)
* Praline nuts – 2 people
* Pick up fruit from Farmer’s Market day before –  1 person
* Texas Caviar making – 2 people

Day of Wedding:
* Ice purchase and delivery – 2 men
* Grape and orange prep – 2 people
* Display/set up day of wedding – 7
* Servers during reception (replentishing any platters) – 4-6
* Beverage and ice service – On a hot afternoon, a team of 4 people will stay busy the entire reception keeping punch bowls filled with beverages and ice
* Passed cake service (served on trays to guests by roaming servers) – 6 people plus 4 to help slice all the cake
* Trash can clean-up during reception – 2
* Clean up – At site – at least 6,  offsite clean up of serving equipment – 2

PAPER PRODUCTS
*  6″ plates – 800 (400 for cake, 400 for buffet)
* Napkins…1.5 person (beverage size OK )….. 450 minimum
* Forks….from BJ’s, 500
* Clear plastic cups from BJs  – 6 oz, 800 cups minimum
*  Miscellaneous items like zip lock baggies, trash bags, food service gloves

EQUIPMENT LIST:

2 5-gallon buckets for beverage mixing
2 stirring spoons
measuring cup
2 punch fountains
2 5-gallon glass beverage urns
spoons for dip
2 ladles for Texas Caviar and nuts
cutting board
knives
tongs
4 white trays
2 punch bowls for Texas Caviar and nuts
Cake stand (for watermelon)
3 small bowls for fruit dip
2 wooden tier system (see later post on how to build these)


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