About Wendy Wuitschick Expertise As owner of Sorelle Weddings & Events in Southern California, I can answer any question you may have regarding your wedding. I have been involved in the wedding and event industry for over 13 years and have worked in many areas within the business. Whether you are planning a small intimate affair or a lavish Hollywood style event, I can assist you with anything you want to know.
Experience
Education/Credentials Experience is the best education. Over the past 13 years I have worked as a Catering Manager for a banquet facility, a Banquet Waitress and Office Manager for an offsite Caterer, a Party Rental Specialist, a Sales Manager for a Bridal Salon, an Event Coordinator for two LA based charities, and an Assistant Floral Arranger.
Awards and Honors I have received honors from the Make-A-Wish Foundation of Los Angeles for my assistance with their yearly fundraidser and from Heads Up Therapy for my run as President and my fundraising efforts.
I am certified by the International Institute of Weddings as well as a member of the Association of Bridal Consultants, the International Institute of Weddings, and a board memeber for the Los Angeles Chapter of National Association of Catering Executives.
Question First the wedding was going to be on the beach with a return to the Civic Center (also on the water - but in the sound) for the reception. Now, it's all in one place. I'll need to set up the food early inside the hall. My problem is I don't know how much to buy. We're having Meatballs in a family favorite b-b-que sauce, teriakyi chicken on skewers, Somked ham w/ 2 mustards and sweet potato rolls, Bruchesetta, Crab Dip, Spinach Dip, a Tex-Mex Dip, A pasta Salad w/ veggies, A greek pasta salad w/ feta and olives, deviled eggs (we are in the south :)), cheese trays with a variety of cheeses and meat trays with a variety of deli meats with small bread. We also have a chocolate fountain and will have in-season fruits and marshmallows read for that plus we'll have a fruit dip for those who want fruit but will pass on the chocoate. We also planning a dessert table with cookes, browine bites, lemon bites, along with the wedding "cup Cakes". To drink we'll offer beer, wine, coffee, punch, tea and water. We're expecting about 150 attendees. Any help with quantities would be greatly aqppreciated. Thanks so much!
Answer Hi Marsha:
When having an hors d' oeuvre reception you need to be sure you have enough of each item to serve, especially if this reception is around the dinner hour. There are a couple of rules of thumb when serving only hors d' oeuvres to your guests. Some say 4-6 pieces per hour per guest, others say 6-8. So for 150 guests for a 4 hour reception you would need a minimum of 3600 pieces. I tend to over estimate because you never want to run out of food. For the salads, you need at least 3 oz per person of each salad. For dessert, you want one slice/piece per person for cake or pastry. For cookies and such, figure at least 2-3 each.
A bar set-up is a little different. You need to figure 1 drink per person per hour for alcohol and at least 2 cups of soda/punch/tea per person if using a 6 oz cup. If champagne/sparkling cider is only served for the toast, then you would need about 18 bottles for 150 guests. For wine, you get about 4 6 oz glasses per bottle. Beer should be served by the bottle. Don't forget lemons for the bar in case people want them with their water.
I hope this helps. Should you have any further questions, please feel free to contact me again.
