People are dropping great names here but I would say pick the venue first and listen to what the venue person tells you.

Like for the Mellon auditorium, the logistical specifics are crazy and I think you have a limited list to choose from.

I would also then listen carefully to the caterer and the venue as far as how to handle serving and timing and what to serve and not serve based on the specifics.

You have to pick good people but then you have to listen to them in order to benefit from their experience.

Work with Purple Onion Catering. They were able to work within our budget and my restaurant owner husband’s requests to provide an amazing meal.

Anonymous wrote:Absolutely. At $150 a plate, you can get a great spread.

No you cannot.

Anonymous wrote:Vodka and caviar only.

Add crackers. My dream.

Vodka and caviar only.

Anonymous wrote:

Anonymous wrote:For events that size, I prefer to do a Russian service.

Randomly kill people off or just invade and take all their food?

Bread and water only? Insufficient food in the buffet line?

Anonymous wrote:For events that size, I prefer to do a Russian service.

Randomly kill people off or just invade and take all their food?

For events that size, I prefer to do a Russian service.

Anonymous wrote:Amazing food for 180 will not happen if it is being plated and served. I see this working only in a buffet style dinner. And you have to make sure that your spread is amazing!!

I had the same thought

Anonymous wrote:OP, the food was very important to me at my wedding and we had just slightly fewer people than that. Agree with posters who say it's going to cost you.

You need to work with a high-end caterering team and chef. Be clear to them about what your vision is for the meal and listen to their feedback. Plan tastings. Ask them about how they will staff your reception; getting food out to that many people in a cohesive manner, with the food at the temp its supposed to be, is no small feat. Do not try to skimp on waitstaff, which will also cost you. Listen to the chef about recommendations for dishes that will plate and present well to that many people.

Oh, and get great china and table linens. That will enhance the look of the food a lot.

👆

My cousin is an executive chef at a mid-priced banquet restaurant. When he got married (to a lady who is the events booking manager), they rented a fancy-ish but country-themed wedding facility. It was a medium-sized hall built into a barn.

He made the catering arrangements. I barely remembered that the main meal was buffet-style. It did include roast beef.

What I do remember is that the cocktail hour was outstanding. The bartenders were friends and coworkers. They'd made custom themed cocktails named after the couple. And the bacon-wrapped scallops were super. Best scallops I've ever had.

I also remember they had donut pyramids as part of a sweets table.

Another recent wedding I went to had a marvelous spread of items at cocktail hour. A whole table full of delicious gourmet snacks...unique cheeses, crackers, fresh fruit, chocolate-covered espresso beans, dried fruit, olives, etc. It was hand-curated by a friend of the bride's mom. She had marvelous taste. I actually replicated some of her choices at a party of my own and got lots of compliments.

I guess what I'm trying to say is that I think buffets are fine. I think enjoyability is all about the novelty factor and the deliciousness.

The food at my aunt and uncle's wedding was a buffet, with several delicious stations. It was so fantastic we are still talking about it 40 years later. If the food is fantastic, and easily obtained and plentiful, nothing else matters, IMO. All the best to you!

Simplify the food. I was at a great wedding that served bbq and some vegetarian options. It was a small wedding at a winery, but the food was great. Prefered to the plated steak dinner that feels like airplane food.

Pigs in a blanket

Anonymous wrote:I second the pig roast. BBQ is great piping hot or lukewarm. Can do great southern sides buffet style or plated.

This. Plated meals are never as good, because that type of meal is not meant to be cooked in large quantities and served simultaneously to a crowd.