Platters, catered, whatever. You need to enjoy the day, not run around worrying about the food.

I have a recipe for a spicy Tex-Mex bean dip that I have made for 100+ people, if you are interested. It's very easy to make, and you just have to buy chips to go with it. I would not make guacamole for that many people, however.

Elery and I did appetizers for his sons wedding reception, 600 guests. We made a lot of it in advance, like tiny crustless quiche and little rolled and baked wontons and several savory cheesecakes, topped with hot pepper jelly.

With tacos, though, I'd think something like bean dip and tortilla chips would be good, some queso dip or fresh salsa. I love guacamole, but I'd be afraid it would oxidize and just be ugly. Maybe little "shots" of gazpacho or a cold shrimp thing that could be made in advance?

How far in advance of the meal will the appetizers be? If it's right before, you might want something light, so as not to interfere with the tacos. If there will be some time between appetizers and the meal, then something more substantial could be served.

Congratulations and don't give yourself so much work you can't enjoy the occasion. I've done the food and cakes for both my daughters because I'm not much of a "partier" and I don't like to be the center of attention nor do I enjoy being with large groups of people. So I hide in the kitchen and I'm happy. Others don't mind the chaos and so they enjoy being involved in other aspects of the celebration.

Annie

Guests will eat anything because it is free and therefore you will not be judged. My suggestions, given the taco truck, would be something creamy to counteract that fare. Little cheesecakes, broccoli cheese soup in little "sippy' paper cups, spinach quiche served cold, potato/ham balls, gazpacho, easy things that withstand hours after prep. Don't make yourself crazy - no one will remember. BTW- popcorn is very tacky - don't go there.

I agree on something different from Tacos or Tex-Mex...Nancy's suggestions are good....you can make 150 little quiche in mini muffin tins and freeze them,....and you can put all sorts of things on skewers ahead of time....chunks of ham and pineapple, chicken chunks and a mushroom little meatballs etc....and don't discount a table with fruit, crackers and large chunks of cheese...a wheel of chedder, a big wedge of swiss, a couple of wedges of blue and a small wheel of a perfectly ripe brie....don't cut it just put it out with knives and baskets of crackers.

Do savoury cakes exist in your neck of the woods? Great forna crowd as you can make and freeze.

One example :

In a bowl mix

180g plain flour

100g grated cheese

200g feta

3 handfuls chopped fresh herbs

Spoon baking powder

In another mix

3 eggs

100ml milk

100ml oil

Mix the 2 together and bake in a loaf tin for about an hour.

There are so many variations and it's really good.

::giggle:: Islay, that sounds good, but when I saw "savoury cakes" on the preview, my mind went right to anchovy or bacon layer cake. :) And then to thinking that the sugar is important to cake texture. :) I actually think I've seen bacon done in a sweet cake on TV, but not savory. :)

Nancyjane, There are all kinds of apps you can make ahead and have young cousins or whoever is available put together. Figure 3-5 pieces per adult, depending on your estimation of how hungry they'll be. Canapes, whether on traditional toast rounds or those flat round tortilla chips, or cucumbers or similar veg, are easy to make and easy to eat. A goop (cheese ball stuff, or meat with enough sauce to stick together, or any kind of paté (meat, veg, and fatty binder run through a grinder), all of which can be frozen ahead, but needs to thaw thoroughly), a crunch (slice of pepper, cucumber, jicama, etc.) and an herb (leaf of parsley, tarragon or cilantro or sprig of dill), take some prep, but are a breeze to finish and look fantastic. They also taste good and are easy to eat.

I second the mini-quiches, also really good for freezing. You can mex it up with cornmeal, cumin and cilantro, or not.

Crudités are usually welcome. You can put dips in disposable shot glasses or skewer the veg with a grape and a cube of cheese instead.

Meatballs are also an easy make ahead. Or quinoa balls.

So the secret to making them for 100+ people is just making more. Really.

Or go to a catering supply store and Costco and see what you can buy in food service sizes, already made, which will cover the need and get you out of the kitchen to enjoy the run-up.

pllog, thanks. that gave me an idea how much for each person!

Daughter said we didn't have to go crazy, just make sure people weren't starving before dinner!

We'll probably go with some Safeway platters (re-plated) and a few home made tid bits.

There will be a dinner later. Nancy

When our DD got married I did not only the apps but dinner for 350 guests. (I did have help). For apps we chose savory cheesecakes with crackers and strawberries and grapes. I made them in all sizes using all my different size springform pans. And I made them all in advance. I agree with not making Tex Mex apps since that's what you're having for dinner.

What a good idea. We hosted a wedding years ago and made a half dozen cross bases at different heights and sizes to hold trays. I use them to this day all the time for buffet serving. They come apart and store flat in my sideboard. I'll even use one tonight for a simple pizza dinner to keep it off the table like a trivet.

Charcuterie is such a great do-ahead by making a few exactly the same and replenish by bringing out a fresh one, taking away a tattered one, ....

sleevendog, I like those! Might have hubby make some for a little change in levels. Then we can dispurse some greenery among the platters!

I have used and still used the different height plant stands (I brought heavy duty style wrought iron) and put trays on top of them. For a fancy cake riser I use one that is super large and put a glass round on it then put the cake on top of the glass.

I also second the idea of the charcuterie plates, or even simplify that by getting 3 to 4 large cheeses in bulk, fruit, crudites and dip. Crackers in baskets -- you could still use risers to make the different items on several levels.

One thing that drives me nuts is having all the food on 1 or 2 tables that get swamped and stripped before the folks at the end of the line even get to see what HAD been there. Spread the apps out on several tables in a couple of locations so the whole group isn't trying to nibble off 1 spot in the room.

Also, enjoy your event!