zibazinski
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Post by zibazinski on Apr 20, 2014 20:22:04 GMT -5
Then don't do a dinner. Do a breakfast or heavy hors doerves. 200 people outdoors sounds complicated 20 apiece is a great price.
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Deleted
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Post by Deleted on Apr 20, 2014 20:23:43 GMT -5
I volunteered as the going rate is $20pp not counting servers and those run $27 per hour + tips. Guess I could call Kinders. We had 120 in the backyard with chicken & tri tip but that was on a home bbq $20 pp so I don't have to run myself ragged and worry about stuff is pretty cheap. are her parents offering to cook food or do setup or whatever?
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Ombud
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Post by Ombud on Apr 20, 2014 20:36:26 GMT -5
Its just me and my old crew from when I was catering. And it isn't as much work as you think. My only real concern is an unfamiliar grill
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8 Bit WWBG
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Post by 8 Bit WWBG on Apr 20, 2014 20:48:36 GMT -5
...:::"He got a little engagement ring for her -- maybe only 1.5 carats.":::...
Yeah hang on... I'm still at this point. Was this a typo? Or have standards really skyrocketed?
Anyways, is the spinach salad also going to have stuff like goats cheese and nuts? Keeping that cool might be a challenge.
Sounds like you've done a great job anticipating the needs of most types of eaters. Hopefully no allergies to deal with.
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8 Bit WWBG
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Post by 8 Bit WWBG on Apr 20, 2014 20:51:01 GMT -5
HAHAHAHAHAHAHAHAHAHAHAHAH The ad that appeared after I posted was for the Domino's big dinner box!!!!!!!
How important are those traditions? About 40 of those big dinner boxes and you'll be set! I'm just imagining the bus that Dominos will need to deliver it to you!
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Ombud
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Post by Ombud on Apr 20, 2014 20:56:22 GMT -5
xH is a jeweler. DS designed it with his help. Really pretty
No feta in the salad. Has to be safe when not refrigerated. CA health & safety regs
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busymom
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Post by busymom on Apr 20, 2014 23:31:43 GMT -5
I was recently a guest at a wedding pretty close in size to the one your family is planning. They had about 8 people working the kitchen & buffet table area. They were hustling, so I'm thinking you'd want more than 4. To their credit, they were refilling (or replacing) platters of food as fast as the guests were emptying them.
If that was my kid getting married, I'd want more time to visit with the guests. If they're trying to economize, then I understand why they're asking you for help.
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zibazinski
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Post by zibazinski on Apr 21, 2014 9:31:44 GMT -5
I'd rather pony up the cash than have a crappy time at my own kids party. DF doesn't want me to do a big shindig at the club for his 60th. One, it comes along once in a lifetime and no one ever made a fuss over him or even acknowledges he has a birthday or Father's Day or Christmas but they are always there with their hands out when it's THEIR special day. Two, we will just be getting back from Italy and I don't want to stress and plan and the club does an awesome job so I don't have to. Does it cost more? Yes! Is my peace of mind and having a good time myself worth it? Yes it is and I AM!!!
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NancysSummerSip
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Post by NancysSummerSip on Apr 21, 2014 9:37:56 GMT -5
Love the menu....can I come? I'll work for my food. I like the idea of grilled meats with no sauce (or maybe sauce in squeeze bottles, served on the side). People can add it or not, as they choose. To keep precooked meat from drying out during the reheat: wrap it in foil after you've cooked it and keep it in the foil for the reheat. Don't put the cooked meat back directly onto the grill. You'll also have less cleanup this way. Oh, and 1.5 carats is a biggie ring, in my book. I took the big diamond and skipped the honeymoon to get it. I figured it was a better investment.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Apr 21, 2014 9:45:17 GMT -5
well it doesn't hurt for people to step outside of their box
You must have missed Carl's thread about his cousin's wedding. People were sending back her $200+ sit down dinner meal for plain rice b/c they didn't understand/like the food. Quite a slam to the pocketbook.
Since Ombud is doing a buffer it wouldn't be that difficult to add in a handful of foods the bride's family will recognize and like.
We did BBQ but gave the caterer instructions to keep the sauce on the side. Then people had a choice and if they didn't want to risk spillage they could pass on the sauce.
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Deleted
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Post by Deleted on Apr 21, 2014 9:57:10 GMT -5
well it doesn't hurt for people to step outside of their box
You must have missed Carl's thread about his cousin's wedding. People were sending back her $200+ sit down dinner meal for plain rice b/c they didn't understand/like the food. Quite a slam to the pocketbook.
Since Ombud is doing a buffer it wouldn't be that difficult to add in a handful of foods the bride's family will recognize and like.
We did BBQ but gave the caterer instructions to keep the sauce on the side. Then people had a choice and if they didn't want to risk spillage they could pass on the sauce.
well I was thinking more that the Israeli food would be in addition to the BBQ....but you're right, some people are worse than toddlers (I have a friend whose husband won't eat anything that's not meat and potatoes). and I can't imagine being rude and sending back a meal because it was unfamiliar. I'm very picky but I would find something I liked at a dinner unless we're talking organ meat or dog.
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NomoreDramaQ1015
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Post by NomoreDramaQ1015 on Apr 21, 2014 10:04:34 GMT -5
I'd think 2-3 Israeli appetizers, 2-3 for the bride's family. Then maybe two entrée options, one Israeli and one for the bride's family.
I wouldn't bust myself going hog wild with multiple options if I was doing the work myself. I'd ask the couple to each come up with 2-3 appetizers and an entrée each and stick to that for simplicity's sake.
If they were using a caterer I would open up the menu more.
We got in a fight with my MIL who wanted to strong arm family members into making the food for our wedding. We told her we are inviting these people as GUESTS, not workers. It took some searching but we found a caterer within our budget and everyone got to enjoy themselves.
On top of that my MIL is notorious for not observing proper food safety, the last thing I wanted was to be known as the bride who nearly killed her guests. I'd like a professional who knows how to handle weddings to take care of things thanks.
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milee
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Post by milee on Apr 21, 2014 10:11:30 GMT -5
On top of that my MIL is notorious for not observing proper food safety, the last thing I wanted was to be known as the bride who nearly killed her guests. Never, ever go to an English wedding. Seriously, that country has a very different concept of food safety and I'm always surprised that we haven't yet read a headline about an entire wedding party being killed in a single afternoon over there.
Yes, the rooms are colder than they are here, so "room temperature" is often in the low 60s, but it still worries me that my MIL puts ham, mayo, eggs, etc in a kitchen cabinet. All the English relatives have tiny refrigerators, so I do understand it's a challenge to store large quantities of refrigerated food, but still...
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tloonya
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Post by tloonya on Apr 21, 2014 10:52:28 GMT -5
I volunteered as the going rate is $20pp not counting servers and those run $27 per hour + tips. Guess I could call Kinders. We had 120 in the backyard with chicken & tri tip but that was on a home bbq $27 per hour? Hire some neighborhood kids!
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Ombud
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Post by Ombud on Apr 21, 2014 14:51:59 GMT -5
Just talked to Kinders. They'll do the tritip, chicken (both dry rub) & 1 hot side for $15pp. And they'll do it with sauce on the side. Think they're overplanning amounts (1/2 chicken + 8 oz tritip pp) but whatever
I'll do 3 hors d'oeuvres (dolmas, spanikopita, veggies - meets DS desire for Israeli) / 3 sides (salad, fruit, pita or maybe just rolls) / beverages (Andre doing that) / dessert table
And yes. I pay staff the going rate
Done
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Spellbound454
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Post by Spellbound454 on Apr 21, 2014 17:01:14 GMT -5
A wedding picnic in a skate park sounds great.
My last wedding was in a forest under a big oak tree.
I suppose you just realise that you can do whatever you want.
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Ombud
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Post by Ombud on Apr 21, 2014 18:16:54 GMT -5
Keeps getting better! They do 2 sides, BBQ beans (yuk), rolls at no additional charge!! Now I'm only in for hors d'oeuvres, orzo, & wine Thinking of adding assorted cookies as none of us eat cake -- tacky??? Im so glad to bounce this stuff of all of you.
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zibazinski
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Post by zibazinski on Apr 21, 2014 18:29:05 GMT -5
Not one of the 200 guests eat cake? Then how about cupcakes?
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kittensaver
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Post by kittensaver on Apr 21, 2014 18:35:15 GMT -5
Keeps getting better! They do 2 sides, BBQ beans (yuk), rolls at no additional charge!! Now I'm only in for hors d'oeuvres, orzo, & wine Thinking of adding assorted cookies as none of us eat cake -- tackyIm so glad to bounce this stuff of all of you. Not tacky in my world. A cookie table (cookie buffet) is practically mandatory in an Italian family. Many brides even have their cookies built into a tower, from which the guests help themselves. At some Italian weddings the cookies are more popular than the cake . You could even have the cookie table double as your wedding favor - just provide your guests with some small gift boxes or cellophane treat bags to take cookies home.
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Ombud
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Post by Ombud on Apr 21, 2014 18:53:28 GMT -5
Not one of the 200 guests eat cake? Then how about cupcakes? They're doing the wedding cake too -- cookies or cupcakes in addition to it? We aren't cake people so I thought it would be a good alternative. Plus there are a lot of kids, maybe 20
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nutty
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Post by nutty on Apr 21, 2014 19:22:43 GMT -5
Sounds yummy, I don't remember mayo growing up but we certainly put ham etc in the fridge. They are small though and still have shops within a walking distance so shop more often.
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tskeeter
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Post by tskeeter on Apr 21, 2014 19:52:03 GMT -5
He wants to minimize cost but maximize enjoyment. So I'm going to be doing the food for the wedding which is in a state park. Here's the menu for 200, please give me your input: BBQGrilled Chicken BBQGrilled Tri tip Vegan shishkababs Orzo salad Dolmas Spinach salad with raspberry vinaigrette Fruit platter Veggie platter Pita Merlot / Chardonnay / Rose and he wants a beer bar table decorations are multi-colored runners on white tablecloths with those little potted tea roses from Trader Joes My suggestion is to focus on things that can be made ahead rather than prepared during or immediately before the party. Prepare food early in the day. Or a day or two ahead. Or several weeks? For the chicken and tritip you have selected, I'd partially cook the chicken ahead of time (like the day before), refrigerate, then finish cooking/heat for serving shortly before serving. The tritip, I'd cook to rare/medium rare, slice and arrange in foil hotel style pans the day before. To heat for serving, add about a quarter inch of beef broth/beef stock to the bottom pan, cover with foil, and heat for serving. The steam from the beef stock will speed reheating the tritip and keep it moist. You can keep the meat warm for a couple of hours by putting the pans of meat in a cooler and covering the trays with an old bath towel. If you don't have the cooler space, two or three cardboard boxes, set one inside the other will help to insulate the food and keep it hot (this is the redneck version of a caterer's insulated carriers). Remember that layers of newpaper, or a layer of crushed newspaper between the boxes make a great insulator, too. (When I make pulled pork, the final step is to FTC the pork shoulder (wrap in Foil, wrap in an old terrycloth Towel, and put in a Cooler), to allow the temperature of the pork to even out. After four hours in the FTC, a pork shoulder is still so hot it's hard to pull with your hands. You really want some large forks of something similar.) The dolmas, I'd think you could handle much like the tritip. Make ahead of time and reheat for serving. The dolmas might even be something that you could make a few weeks ahead and freeze? The kabobs, could you blanch the ingedients to lock the color and get everything partially cooked? Then assemble the kababs and refrigerate until you grill to finish cooking and reheat the kababs? Reducing cooking time, making it easier to feed a large group of hungry guests. I think the kabas will be the hardest to keep warm, so I'd get the beef and chicken ready for serving, and do the kababs as the last item. For salads, prepare each of the individual ingredients early in the day. Mix together and add dressing just before serving. Fruit and vegatables cut up the day before. Vegi's held in water and refrigerated over night. Each fruit held separately then mixed as it goes into the bowl for serving. For things that have a tendency to turn brown, such as sliced pears, toss with a bit of lemon juice to keep the cut surfaces from oxidizing. Orzo salad, the same thing. Prepare all of the components before hand and hold separately. Then mix everything just before serving. The orzo could be prepared the day before, dressed with about half of any dressing you will be using, then refirgerated until it is time to mix up the salad. (Warm orzo will absorb dressing more readily than cold orzo. The remaining half of the dressing will get added when you mix all of the salad ingredients together, and add a fresh burst of flavor to your salad.)
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ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ
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Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Apr 21, 2014 19:55:02 GMT -5
You'd be surprised how many people love baked beans (I do) - especially w/barbeque. And it really is a perfect side-dish for a BBQ type meal (the chicken and tri-tip).
I don't think that's over-planning. 8 oz of beef isn't all that much meat - same with 1/2 chicken. That's a "normal" adult-sized portion.
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Ombud
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Post by Ombud on Apr 21, 2014 19:58:50 GMT -5
But they're planning 8 oz beef AND 1/2 chicken per person. Guess it's bc you never know how many will want one vs the other. I only have 1 piece of chicken but I do NOT want to run short
So do you think many will want the baked beans or should I push for green beans?
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tskeeter
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Post by tskeeter on Apr 21, 2014 20:05:03 GMT -5
You'd be surprised how many people love baked beans (I do) - especially w/barbeque. And it really is a perfect side-dish for a BBQ type meal (the chicken and tri-tip).
I don't think that's over-planning. 8 oz of beef isn't all that much meat - same with 1/2 chicken. That's a "normal" adult-sized portion. And when SL talks "normal adult sized portion", she's not talking about the large group of young men who will be attending your DS's wedding. They can eat like a cloud of locusts. I know. I was one once. I remember a friend of my sister's, who commented about my lunch of 10 hamburgers after watching me hoover them one Saturday noon. I don't think that Kinder's is overdoing their estimate for a young wedding crowd.
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Ombud
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Post by Ombud on Apr 21, 2014 20:23:46 GMT -5
my lunch of 10 hamburgers
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tskeeter
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Post by tskeeter on Apr 21, 2014 20:36:31 GMT -5
my lunch of 10 hamburgers Now, I didn't have 10 orders of fries and 10 shakes, too. It was just 10 hamburgers and a couple of glasses of milk. But, I could eat in my younger days.
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Ombud
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Post by Ombud on Apr 21, 2014 20:40:39 GMT -5
tskeeter, REALLY?!?! Okay. Kinders wins. 1/2 lb tritip AND 1/2 chicken per person. Hope I'm not drowning in leftovers
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Ombud
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Post by Ombud on May 2, 2014 9:20:16 GMT -5
Started out with me contributing 2500 for DS's wedding. Then Rehearsal Dinner @ a local restaurant and lite food.
Then she wanted a fancier restaurant. Fine. Up to 3k
Substitute Kinders. Up to 3.5k
Then a wine I cannot get wholesale. Up to 4k
Different flowers. Originally mixed ($100) now those alone 1k. Up to 5k
Then a full hors d'oeuvre table 8' long ... up to 6k for just my part!
I'm about to go the traditional route bc this isn't slowing down .... rehearsal dinner + flowers. Back to 2500
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Post by Deleted on May 2, 2014 9:28:30 GMT -5
This is why you tell them "here's X amount of dollars" and let them figure out how to get what they want within the budget.
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