My feeling is that you could definitely pare down the sandwich tray to maybe just one of those items. I think you have more than enough (always my goal, too) with the rest of your menu.

Looks like a delicious spread to me!!

Lori

I learned my lesson the hard way that when you have too many things and too many people, the buffet line takes too long. It's better to have fewer items but just make sure you have plenty of everything.

So.... I'd ditch all the sandwich stuff, I don't think you need it. I'd replace it with a basket/bowl of a variety of rolls, croissants, etc.

Thanks Lori and May, I hear ya!!

Just to clarify, some of this will be served as guest arrive and pre gift opening. Cheese, fruit, endive, olives, maybe the smoked salmon...haven't got that straight in my head yet.

The rest will be served after the gifts are opened. it won't all be served at once and won't be served twice.

Good gravy Sharon! That menu looks spectacular. I definitely think you have the vegetarians covered.

Maybe replace one of your sandwiches with a roasted veggie offering?

I forgot to say, it all really does sound delicious! I think I'd serve the fruit & cheese before hand as the sort of appetizer, and all the other stuff as the meal. And also what I meant to say is if you do cut out all the sandwiches, don't cut out any of the cold or hot stuff, it all sounds perfect.

My question now is, are you sure you want to serve the food AFTER gifts? With 40 attending, that's a lot of gifts to sit through with only the opening tidbits to munch on. I think I'd serve the fruit & cheese with whatever drinks you're offering as the opening appetizers available as people are arriving. Then, maybe about 30-40 minutes after the scheduled start time, the majority should be there, and you serve the main foods. Have the bride and her mother and future MIL go first, and as soon as they are done eating, she can begin opening. Some people will still be eating but that's ok.

I didn't catch that question about vegetarians before. Ok, so I think I'd replace the deviled crab in the endive with a roasted veggie spread of some kind. Maybe eggplant? The reason I say the crab is because you already have a seafood item (the shrimp) and some people can't/don't eat seafood. So, that gives them and the vegetarians one more item to choose.

Oh Sharon!

That looks just amazing!

To echo what May said, I don't think I would do the crab/endive... a roasted veg something (maybe a test drive on the Babaganoush?) sounds like it would be more universally appealing and another option for the veg crowd.

And there is so much to choose from I don't think anyone would miss the asparagus, meatballs or bagels at all. It will still be a "gracious plenty".

It really all looks fantastic though

Alexa

I love it all, and like you, I always cook too much. I'd rather have leftovers than to run out.

What to cut? Well, since I don't care much for meatballs those would probably go, but I can't be much help past that. LOL

Annie

Sharon.. I am doing Caroline's baby shower May 6th and I am following:)

Everything looks fantastic!

I'll look again in July~Aug when I do the wedding shower.

It's hard for me to say for you as we will be 12 max on May 6th..more for the wedding shower.
You know a LOT of people!

Good luck! I hope we both please everyone and ourselves:)

Fun times.

I think everything sounds delicious! However, I'm concerned about you as the hostess missing out on the shower as you'll be in the kitchen....skip the hot stuff all together, so that you can enjoy the event as well.

Wow, what a fabulous menu! I love it all!

That said, I would probably pare down either the sandwich tray or hot items. I would not eliminate either altogether, I don't think. But menu planning is not my strong suit, so I would go with what May and Alexa suggested.

Linda

Wowee that's quite a spread! Are you going to have help in the kitchen during the shower? That's how I make sure to enjoy my own parties. I usually use the same person and she's learned how to decorate the platters and anticipate my next move. We work well together.
I agree with the others here, lose the sammys, that's just too ambitious. I also find that women today just eat lighter. Maybe the stuffed croissants, but that's it.

Sharon, I agree with the things you listed as possible cuts. Everything sounds great! Hope you have help with all the skewers..... :))

Nancy

Thanks folks, clearly I have to cut back. Think I'll eliminate the hot though and keep everything else. Really cuts down on my prep work and makes serving less complex. Also means that I can leave food out and let people graze before and during the opening of the gifts. After that I'll serve coffee, tea and cake. Will also loose the asparagus and smoked salmon.

So now it's this, what do you think? Have I cut back too much now. I could add back the asparagus.

Cold :

Fresh fruit arrangement
Assortment of cheeses
Cream Cheese Stuffed Strawberries
Endive stuffed with deviled crab
Cherry tomato and Marinated Mozzarella Kabobs
Assortment of olives

Sandwich tray :

Mini croissants filled with egg salad
Cheese puffs filled with roasted tomato pesto
Deviled ham stuffed baguette

Thanks loads for helping me think it through.

I am feeling more relaxed already:)

I think it sounds more like a hostess rather than a caterer (LOL)....still sounds delicious

No lemon chicken lollypops! AWWW!
Seriously...your second menu does sound more relaxed for you...but I would nix the tomato and mozzerella kabobs and the olives ( but that's no work at all) and put back the chicken the meatballs or the shrimp and meatballs.
But with the cheese platter I don't think you really need the mozzerella on a stick...put some cherry tomatoes in with the olives, pour a little oil and some garlic and oregano over them and put tooth picks in a jigger...;)
What's for dessert?
Linda C

I think that sounds like a much better menu for the hostess! I also think that leaving the buffet out for grazing will be less restrictive for you and allow the guests to choose at their leisure. No crush at the buffet line! Now about dessert...

The Mother of the bride is providing dessert. Although I can bake, it makes me nuts, so I was glad to defer. I think it's a cake from a local Italian bakery and some homemade square type things...as long as I don't have to make them I don't care! LOL !!! What I do know is that it won't be fancy.

Wish I cared more about the sweets, but I don't.

Drinks will be alcohol free punch, sangria and white wine spritzers.

Is the recipe for the Cheese Puffs filled with roasted tomato pesto posted somewhere? Sorry, I did a search and couldn't find it - would someone mind posting it? I'm hosting a baby shower this weekend and they would make a great addition. TIA

Here you go. The cheese puffs can be served as is or filled with just about anything. They really are quite easy to make.

Cheese Puffs (Food and Drink) ......makes about 20-25

1 cup water
1/2 cup butter
1/2 cup flour
1/2 tsp salt
1 cup flour
4 eggs
1 cup grated fontina or gruyere cheese
1 tsp dried mustard (I used a scant TBSP of dijon)

Preheat oven to 400. Bring water, butter and salt to a boil. Remove pot from the heat and immediately add flour. Beat with a wooden spoon until flour is incorporated. Return to medium heat and continue to beat (stir) until the dough leaves the side of the pan and a film covers the bottom of the pot (about 2 mins...maybe less)

Using a wooden spoon beat the eggs in one at a time ( I use the mixer on a low speed) until fully incorporated and mixture is very shiny. Beat in cheese and mustard.

The recipe then calls for the dough to be piped in 1" size balls on to two baking sheets lined with parchment paper. I just drop mounds from a wet tablespoon. You can use your finger to dab the top and make a little point but I don't.

Bake for 15 minutes at 400, prick each with a skewer to let steam escape and then reduce heat to 350 and bake 15 mins longer, or until golden. Switch the baking sheets in the oven about half way to ensure even cooking. Remove from the oven, prick the puffs one more time and let cool on sheets.

Roasted Tomato Pesto (Food and Drink)

4 Plum tomatoes, halved and seeded
1 TSP olive oil
salt and fresh ground pepper
2 TBSP chopped basil
1/4 cup grated parmesan
2 TBSP chopped pine nuts (I didn't use them becasue of an alergy issue))

Preheat oven to 450.

Toss tomatoes with 1 TBSP olive oil, salt and pepper. Place tomatoes cut side up on a baking sheet and roast in the oven for 20 minutes or until shrunken and slightly brown but still juicy. Remove and let cool. Place tomatoes in a food processor, add basil, parmesan , remaining 2 TBSP olive oil and pine nuts. Process until just combined (don;t over process). Season with salt and pepper to taste.

To assemble. Slice the puffs almost all the way through horizontally and fill with 1/2 tsp or so of pesto.

NOTE: Both can be made in advance. Store the puffs in an airtight container at room temp. The pesto should be stored in the fridge but be sure it is closer to room temp when served. These are fabulous served warm but that can be tricky for a crowd so I serve at room temp unless making for a small gathering.

Thank you Chase! These sound awesome!