Planning a menu for an event can be stressful. We have put together a few tips to make planning yours easier.
1. The first thing that needs to be done is kind of obvious: Determine what type of event your are having.
2. How many people are you expecting at your event?
3. Are you having a full meal or just hors d’oeuvres?
4. Will there be an guest with dietary restrictions?
If you are planing on doing just hors d’oeuvres:
1. Typically, 10 to 12 guests should have 5 different selections, 25 guests at least 9 different selections, and with 50 there should be at least 13 different selections. Options, options, options!
2. The general rule is to plan on having 4-6 pieces per person an hour. This will help determine the amount of each appetizer to prepare.
3. Have a variety of different types of appetizers but also keep in mind how they all will taste together. Make sure you have selections for people with food allergies and for vegetarians or vegans.
If you are planning a full meal:
1. Choose your entrées first. Make sure to have at least 2 to 3 selections for your guest to choose from, or if you are planning on just one main dish make sure it follows everyone’s dietary requirements, if there are any.
2. If meat is going to be the main feature plan to have 3/4 pound (12 ounces) per person. If the side dishes will be more substantial you can drop it down to 1/2 pound per person.
3. When choosing your sides make sure to keep in mind the main dish. Think about how the main dish and the sides will look together on the plate.
