Belle Rita
Assistant Cook
- Joined
- Nov 18, 2009
- Messages
- 17
I am catering a luncheon after an adult bar/bat mitzvah in December. I am one of the participants, so everything needs to be done prior to the day of the event. I am planning for 150, but realistically we have no idea how many people might be there. I am planning on having 3 hot hors d'oeuvres along with 2 dips, some veggies, peta bread, and olives as appetizers and then the main part of the luncheon will be cold. Israeli salad, egg salad (for kids who might not want the more interesting items) whitefish salad, lox, bagels, two kinds of cream cheese, pasta salad, and Middle Eastern carrot salad. Dessert will be cookies, cake, and fruit salad.
My main question is how to plan for the lox. I know that not everyone likes it, and I was told to plan on 1# for 10 people. So, do you think that if I get 10# that should be sufficient along with everything else? If we run out, we run out. I know that 10# won't look chintzy, but I don't think I need to have enough to feed 150 people.
My main question is how to plan for the lox. I know that not everyone likes it, and I was told to plan on 1# for 10 people. So, do you think that if I get 10# that should be sufficient along with everything else? If we run out, we run out. I know that 10# won't look chintzy, but I don't think I need to have enough to feed 150 people.