How many passed hors d'oeuvres are you having?

Here's the sample our venue sent us when I told her we were only having 50 people

50 Jerk Chicken Salad, Plantain Chip, Mango Salsa

50 Cheese Sorullitos, Mayo-Ketchup

50 Little Chicken Pinchos, Guava BBQ

50 Crab Pastelillitos

50 Bay Scallop Wrapped in Bacon

Display of (100) Pieces Iced Jumbo Shrimp, Chipotle Cocktail Sauce, Lemon Wedges, Tabasco

I was wondering the same about dinner. We're thinking of cutting a course.

I think you def have enough food. We are only having 50 people and they get 6 pieces per person per We are having-

Stuffed Mushrooms

fruit and cheese display

crostini with goat cheese and smoked trout.

Honestly wasted food is one of my pet peeves. I grew up in another country and I think it's easy to take what we have for granted. Don't let her make you feel bad. I think she's just trying to make more money.

stepping off soapbox now...

Labake you don't have to get off your soapbox because many venues are overcharging for food they are going to ultimately throw away. I wish there was a way to only charge for what is used. Buffets are my per peeves such a waste of food and many venue will not allow you to take the food with you.

I don't know the breakdown of pieces per food. Our caterer is very experienced and I trust them to know the appropriate numbers.

I think we have way too much food when you put it all together. We had our tasting last Thursday and it was all so amazing, but soooooo much.

Passed

- Chicken Satay

- Brushetta

- Maryland Crab Balls

- Pigs in a Blanket (keeping it classy haha)

(We also had Greek Spanakopita but cut it off the list at the tasting because we had so much)

Stationary

-Fruit Display

-Cheese Display and Baked Brie

-Spinach and Artichoke Dip and vegetables/pitas/crackers

-Maryland Crab Dip

I always err on the side of having more than enough. But, that is the old Italian lady in me. At our wedding, for 60 people, we had all stationary: Cheese/Fruit Display; vegie crudite; andti-pasto. There was a ton of cheese and vegies leftover. I don't know how much.

At Cate's wedding, in addition to a MTO crab cake station, and a MTO pasta station, she is having unlimited passed. I don't know how they decide. It is unlimited

mushrooms w/ Crabmeat, Clams Casino, Scallops wrapped in Bacon, Breaded Shrimp served w/ Cocktail Sauce, Mediterranean Artichoke Tart, Chicken Wonton w/ Teriyaki Glaze, Chicken & Pineapple Brochettes Served w/ Peanut Sesame Dipping Sauce, Chicken Cordon Bleu, Cocktail Franks en Croute Served w/ Honey Mustard, Beef Teriyaki Brochettes, Cozy Shrimp Rolls Served w/Orange Marmalade Duck Sauce, Quesadilla Cornucopia, Marinated Mini Lamb Chops Served w/ Mint Demi Glaze, Spanakopita ; Fresh Sushi: California, Spicy Tuna, & Vegies

Her dinner is also 4 courses.

I will have 80 guests and the break down is

100 plantain baskets filled with chicken or cod fish

84 beef empanadas

84 beef stuffed potatoes balls

100 fish kabob in a cilantro/coconut sauce

84 yuca fries in an alioli sauce

100 fluor cones filled with cold crab salad

Some of them they sell by dozen.

I think this is more than enough for each guest to take one of each. After all we will have dinner immediately after the cocktail hour , entrance, and toast. Also our ceremony and reception are in the same location so guests don;t have to wait long.

I just realized I haven't asked my venue if I can take leftovers with me lol

We're having approx 150 guests at 4.5 pieces per person. IDK whether that's for each appetizer or in general.

We are only doing two passed appetizers. Our cocktail hour is an hour long so I don't feel the need to "overstuff" our guests before our main course which is a LOT of food. We are doing Fried Ravioli with marinara and herbed goat cheese stuffed in roasted peppadew peppers.

It broke down to $5 per person for unlimited during the cocktail hour.

We have about 16 different kind of hors d'oeuvres being passed around along with illuminated seafood bar, cheese display, fruit display, artisan bread display, garden display, and tomato and mozzarella tower....and also 4 chafing dishes, and 3 different chef attended stations - lots of food!!!! my family loves to eat and his dad side is Italian

2 passed along with a fruit display and cheese display. As mailburedneck said, cocktail hour is just that, an hour. No need to fill guests up before our 4 course dual entree dinner. Oh and cake

I dont know the numbers but we are doing way more than necessary. But I love appetizers! We have a stationary anti pasto display, and passed crab cakes, pigs in a blanket, gazpacho shooters, zucchini cakes.

All I know it that I have NEVER eaten 12 pieces at any wedding I've attended. stick to your guns!

I think you have enough, we are doing 12-15 pieces per person but that is as a replacement meal. 12 would be way too many before a dinner!

Although this is an old post, but we’re having 4 passed hors d’oeuvres at our wedding.

View Quoted Comment How many guests are you expecting? So far we’re expecting 125 people and I’m wondering if our 2 passed hors d’oeuvers and fruit display will be enough.

View Quoted Comment We’re expecting around 100 people. I personally think 2 passed hors d’oeuvers for 125 people probably wouldn’t be enough, but if the cocktail hour is short and you’re going to serve dinner soon, maybe it should be fine? It all depends.

View Quoted Comment Cocktail hour will be just than an hour with dinner immediately afterwards.

View Quoted Comment Then you should be fine!