Lost our caterer last minute on our wedding for 60 people. A few of us are decent cooks and want to step up to do it ourselves. We lack experience in feeding crowds larger than ‘large family thanksgiving’ - any advice?

Unfortunately our catering fell through last minute, and because it’s 2022, everyone has rescheduled their wedding to this summer, post corona (I’m in a European country that is pretty much back to normal). It’s tough to find another solution. It’s a pretty low-key wedding - think beach house and bonfires with relaxed food, from around 12 on Saturday to Sunday breakfast. We’re looking to do three meals - the main lunch, a late night snack and a simple continental breakfast. For the main meal, we’re planning something like porcetta/roast pork, potato salad and a couple of green salads with a bunch of bread at around 2:30 in the afternoon. Also thinking Rock Stein’s onion tart for the vegetarians (around 10 people). We get the keys to the house Friday night so we’re going to caramelize the onions for the tarts in the days before, and then prep as much as possible the night before. Jury is out on whether we bake bread or buy it from a bakery, as there aren’t many bakeries nearby. For late night snacks, the plan is simple hotdogs, and for breakfast - buns, cheese, jam and LOTS of coffee. The wedding is in a house that is usually used to cater to scout groups of around 60, so the equipment and space is there. We’re just 3-4 people that have never catered for groups bigger than around 15-20 people. We’d just love some advice, really, especially on what kind of numbers are realistic to portion per person? Do we just buy our food via a supermarket, or is it worth it to try to source it more in bulk? There isn’t really a Costco equivalent here. Does the menu sound doable? Is the timing of the meal good or will people get hungry? Any advice is welcome! I fully expect to hear we’re idiots for taking this on ourselves, but I’ve accepted my fate and chose to post anyway. To sum up numbers - 60 people, most guests are early 30s, with around 10 family members who are plus 50 and expecting serious food and meat. Only 3 are kids (below 2 years). 10 vegetarians and 3 pregnant ladies. I’m also looking for rough numbers for alcohol, but this might not be the right place for that. We’re in a country that typically drinks a LOT (Scandinavia). submitted by /u/Jisusu23 [link] [comments]

Unfortunately our catering fell through last minute, and because it’s 2022, everyone has rescheduled their wedding to this summer, post corona (I’m in a European country that is pretty much back to normal). It’s tough to find another solution.

It’s a pretty low-key wedding - think beach house and bonfires with relaxed food, from around 12 on Saturday to Sunday breakfast. We’re looking to do three meals - the main lunch, a late night snack and a simple continental breakfast.

For the main meal, we’re planning something like porcetta/roast pork, potato salad and a couple of green salads with a bunch of bread at around 2:30 in the afternoon. Also thinking Rock Stein’s onion tart for the vegetarians (around 10 people). We get the keys to the house Friday night so we’re going to caramelize the onions for the tarts in the days before, and then prep as much as possible the night before. Jury is out on whether we bake bread or buy it from a bakery, as there aren’t many bakeries nearby.

For late night snacks, the plan is simple hotdogs, and for breakfast - buns, cheese, jam and LOTS of coffee.

The wedding is in a house that is usually used to cater to scout groups of around 60, so the equipment and space is there. We’re just 3-4 people that have never catered for groups bigger than around 15-20 people. We’d just love some advice, really, especially on what kind of numbers are realistic to portion per person? Do we just buy our food via a supermarket, or is it worth it to try to source it more in bulk? There isn’t really a Costco equivalent here. Does the menu sound doable? Is the timing of the meal good or will people get hungry? Any advice is welcome! I fully expect to hear we’re idiots for taking this on ourselves, but I’ve accepted my fate and chose to post anyway.

To sum up numbers - 60 people, most guests are early 30s, with around 10 family members who are plus 50 and expecting serious food and meat. Only 3 are kids (below 2 years). 10 vegetarians and 3 pregnant ladies.

I’m also looking for rough numbers for alcohol, but this might not be the right place for that. We’re in a country that typically drinks a LOT (Scandinavia).

submitted by /u/Jisusu23
[link] [comments]