(Closed) Want to help play chef? Please help me tweak my southern dinner menu!

posted 8 years ago in Food
Post # 3
6892 posts
Busy Beekeeper
  • Wedding: March 2012

I’d cut:

-tenderloin on baquettes with Henry Bain sauce

Because I feel like two is fine for that, since you’ll have a buffet.

Also, cutting the bar back from open to beer/wine will save you $1.50 per person, which is $270 if you are charged per head. I know it doesn’t seem like a lot “only 1.50” but really it adds up and isn’t completely necessary. You would still be providing some form of alcohol, on top of other beverages.

Post # 5
6892 posts
Busy Beekeeper
  • Wedding: March 2012

@meladoug: Could you have beer/wine included and then they have the option of buying something if they want something stronger?

Post # 7
681 posts
Busy bee
  • Wedding: March 2018

It’s hard to say because I don’t know how much certain changes would reduce your total bill. I would probably consider cutting one of the horsdoeurves, maybe doing chicken instead of shrimp for the pasta station, or delete one of the side dishes for the buffet (a green and a starch would be sufficient—especially with the pasta station).

The menu looks delicious though 🙂 Good luck!

Post # 8
1251 posts
Bumble bee

Even though you guys love pasta, I think it would be an okay thing to cut. It’s probably expensive, since it is chef-attended, and the whole menu is really nicely put together with that exception.

Post # 9
373 posts
Helper bee
  • Wedding: October 2011

Since you have so much other food, I would lower the count for your passed hors d’oeurves. Rather then guaranteeing for 180 guests, tell the caterer to do for say, 120 people, that is still plentiful and they are passed, so when they run out no one is noticing cause dinner comes fast and no empty displays will be around.

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