DIY Food

Wow that is a big undertaking. Are you doing plated dinner or buffet?

Huh. I posted this once already, let me try again.

I think that's very ambitious if you don't have any experience in the catering industry. I stress just planning a dinner party for 12. My only thought is pasta dishes will prob be your best bet. I couldn't begin to figure out how much though. I'd start googling away about cooking for that many people before making the decision to go through with that if I were you. Instead of a few people cooking for that large a group, why don't you just do a pot luck reception. Someone else on here is doing that and asking for recipe cards for each dish so they can build a cookbook. I thought that was a really cute way to do it.

That is a big undertaking! I agree that pasta dishes will be the most economical... Could even make some kind of theme around it perhaps?

HUGE undertaking.... I would say pasta as well if you absolutely have to... My advice cute the list down and get a caterer

We did a benefit a few months ago and had about 200 people and we cooked everything ourselves. And we did lasagna, and baked ziti, 2 different salads, bread and stuff. And it wasnt horrible, because with those type of dishes you can make them ahead of time and freeze them! then all you do is heat them the day of. You can google how many pans you would need to make for 300 people, but I think it will be around 25. No joke. Also dessert wise we made cupcakes, which everyone loved. You can make cakes and cupcakes and freeze them as well.

I am actually a social caterer and personal chef and trust me I wanted to cater my own wedding soooooooooo bad - just because I have very specific visions on how I want everything to look and taste. But I have to give that idea up, I wouldn't recommend it...when you say you have a solid team, how many people are u talking? Do they have experience in cooking in large quantities/batch cooking? Also, if you are doing that much cooking, you have to make sure that everything is held properly and at the correct temp to prevent foodbourne illnesses.

If you absolutely have to do it and you want something different, go w/ a pasta bar...maybe 2-3 different types of pasta, 2-3 sauces (a white, a red, one with wine), and 2 different types of meats (grilled chicken strips, shrimp), veggies like broccoli, and a few garnishes like mini roasted tomatoes and lemon wedges - grab a few big boxes of frozen bread sticks, and some salad.

BUT THAT IS ONLY IF YOU CAN TRUST YOUR 'SOLID TEAM' TO BE SOLID, NOT MISS THE MARK, AND FULLY EXECUTE YOUR PLAN AND VISION...Good luck and happy planning

We are doing our food ourselves.. but I'm only sending out 100 invites.. we are doing fried chicken, mashed potatoes, corn and green beans.. You can get the economy size green beans and corn that serves 25 at walmart for $3.34

Our vision is for it to be a "potluck" type reception, but not everyone will be bringing a dish. So buffet style. Our cooking group consists of about 10 ladies, most them are familiar with cooking for large crowds. I was thinking of roasting a hog, or 2. My grandma will be making her special potatoe salad. My mom is making her famous fruit salad. We're having a smaller wedding cake, with lots of cupcakes. Please keep the ideas coming, but slimming down the guest list isn't an option. I have thought about looking into a caterer for only certain dishes...

Everything I want to do checks out with my venue. We can make our own food. Yes, we are getting married outside, backyard style. Basically everything that has to do with my wedding is being handcrafted. @bella, I did mean pig. I'm thinking thats one of the most efficient ways to go. @Brian, and everyone that expressed concern about the safety...I appreciate the concern but I can assure you these women know what they're doing. This isn't their first rodeo with a large wedding. We have a very large family as it is, and everyone keeps getting older and adding to it. They just keep getting more practice... A few years back, My own mother went to a wedding reception where they roasted a pig and she ended up in the hospital along with 3 other people. They were diagnosed with e.coli poisioning. I'm totally aware of the dangers, as are they, and I will make sure everyone follows proper procedures.

Please please pleeeeeease make sure you have completely thought this through. Timing is everything, and you need to keep the hot things hot, and the cold things cold to avoid contamination. When you hire a caterer, while you are off getting dressed & prepped… they are busy in the kitchen prepping. How are your cooks for the day going to have time to get ready if they're busy chopping veggies for the salad? Make sure you have enough oven space for everything or you'll need to rent hot boxes.

Are there any restaurants in the area that will do to-go drop off catering? I've used Buca Di Beppo, El Torito & a local BBQ place in the past for large events and it worked out great. Price it out, it may be worth the extra couple hundred bucks to ensure your sanity the day of your wedding.

It is always a big undertaking and I would make sure that at least some of the people have experience cooking for the numbers you are talking about. That being said, 4 out of 5 weddings I have been too where all self catered. They where great and no one was ill. I did my own catering. It was 2 types of pasta, soup, a few types of salad, and a few types of desserts. It was a big project but that type of thing is normal in my family (like I said 4 of the 5 weddings diy'ed food). We hand fun cooking everything and my venue had an industrial kitchen attached which heating/cooling things eaiser. Maybe do a runthrough with your bridal shower food and see how it goes but it is definitly doable.

Paige, I have confidence that you and your team can pull this off!! I'm in the same boat as you.....HUGE family! There will probably only be about 40 more people than what are at our reunions! We do all of the food for that ourselves.....and will be doing all of the food for my wedding ourselves. Sorry that I don't have any suggestions for you......I haven't even started to think about what we are doing for food yet! I just wanted to give you my support!!!

Out of curiosity, have you priced out how much it would cost to hire caterers for the day of only? You and your family could prep everything the day/2 days before, then hire out people to serve/fill buffet, clear tables & do dishes. We partial DIY'd our food, we prepped everything for the salads, made the buns, the 2 other dessert options, sliced pickles and put them in the bowls, did te smae with the horseradish, mustard, butter, etc. And we hired out someone to cook, slice and deliever the beef. The beef cost $400, and the caterers to fill buffet, mix salads, clear tables and do dishes was $700, adn that went to a good cause, it was the students of the high school travel club and their parents, and they were all directed/guided by a pro caterer.

Thank you both so much! I know this is can be done. My family has done it before and will do it again. The kitchen at my venue is rather small, but luckily my mother and grandmother live right down the road to offer more space to prep things, we just have to do a little more planning. I'm still considering the option Kimberly suggested about having a to go drop off catering from a resturant for certain menu items. This whole thing will take ample planning and positive attitudes

I would not do this. I am in total agreement with Brian. All it takes is one dish not properly cooked, transported and/or stored and you can make many people sick. Those people could also come after you for their medical bills, if they do get sick.

We're going to be doing food ourselves also, however, we are not serving a full meal due to financial issues. Pasta dishes are definitely your best bet. Certain pastas are pretty inexpensive especially in bulk. Also, for a sauce, i would go with a red sauce because although they are not as cheap as the pasta, they are cheaper in bulk and much cheaper than, for example, and alfredo sauce. Cheese would maybe be your most expensive out of the three items to buy, but also, cheaper in bulk. For cheese, I would definitely go with a pre-shredded store brand. This is cheaper, and it saves much hassle than grating the cheese yourself. All you do to make it is boil the pasta as instructed. Mix the pasta, red sauce, and some cheese* in the baking pan. Place an even layer of cheese on the top. Pop that sucker in the oven** until all cheese is thoroughly melted. Be careful not to let it burn though.

*Do not use an excessive amount of cheese to risk burning the dish. only use enough to hold the...

...dish together.

**I do not know an exact temperature to bake the dish at because all ovens cook differently and I've had to use various temperatures for various ovens sometimes. Def. get the advice of a "family chef" on that one.

I hope this helped (and sorry it took so long! lol) Best wishes!