Those all sound good. I might simplify it a bit and serve the chicken thighs (sound good!), grilled corn, Mexican potato salad and the cucumber/sour cream salad. What's all in the potato salad? Is the bean salad a dip for the corn chips as an appetizer? Guacamole is always good and well received. I think you could do without the quinoa salad and pasta dish you mentioned. However, you probably know some of the guests' appetites and what they'd like most.

Peach pie a la mode...perfect!

I agree that you could lose the quinoa salad and pasta salad. But won't we still have glorious local tomatoes then?

The pasta would be on place of the potato salad. Salsa and chips will be the appetizer with the bean salad, both featuring homegrown tomatoes and tomatillos. I could easily lose the quinoa salad and do a blt and avocado salad instead. I just thought the quinoa kale was a unique thing. Ensalata rusa is just potato salad with a creamy dressing dolled up with lots of add-ins. Tuna is traditional but not required.

I think the potato salad makes more sense with the rest, but I think you need a green salad or something more vegetably. Unless the kale and quinoa is mostly kale? Grilled root vegetables would give more of a fall feel, if you prefer that to another salad. You can make them ahead of time and serve cold or reheat. But you said veg protein, which makes me think it's more quinoa with a bit of kale in it. For a sit down dinner, I'd edit, but for buffet, if it fits your time, kitchen space, budget, etc., having a variety on the buffet table makes a nice display and makes it easier to please everybody.

The chicken sounds like a fine meat dish, but not so Mexican-ish, if that's what you meant by trouble coordinating. Why not chili lime? (it's not spicy hot).

I think the chili lime chicken plllog suggested would be tasty. Another thought is grilled tequila lime chicken, such as this recipe from Fine Cooking. I've served it several times.

https://www.finecooking.com/recipe/tequila-lime-chicken-thighs

Would something like a black bean, corn, tomato and avocado salad work? This recipe is really good, even if you try it some other time. Nice side with the Tequila Lime Chicken Thighs, too.

Black Bean and Corn Salad

1 small clove garlic
Pinch salt
Juice 1 1/2 limes (about 3 tablespoons)
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 cup olive oil

1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

Cook the corn, bell pepper, and onions in the olive oil about 3 minutes over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

I have a lot of mustard I need to use up so that's why I am doing the maple mustard thighs. Also, I can do them in the crockpot, have done that several times. Or bake en masse in the oven and then just heat up on the grill.

https://www.myrecipes.com/recipe/maple-mustard-chicken-thighs

Could not sleep last night for quite a while so laid awake thinking about this.

Might do slab pie or crisp because it would be easier to serve, but I use store bought pie crusts, so really baking 2 or 3 pies is no biggie for me, lol! Kinda splitting hairs.

Might switch it up and do caponata instead of salsa and hummus or spinach dip instead of the bean dip. Or not.

Could possibly do roasted root veggies for the starch instead of potato salad, day before and heat up in oven or on grill. Or could maybe do root vegetable tagine with saffron rice or cous cous. I think the potato salad and kale salads are out, too many salad-like things competing for attention with the appetizers and sweet corn. The only other thing I might do is add some fresh melon if I can find some good ones.

Both slab pies and crisps are nice for larger groups. Though they're still pie, I've found slab pies are more of a fun presentation. A rice-veggie dish would be a nice fit with the chicken. Or, you could make some type of a potato dish like twice-baked potatoes in casserole form. Most people are usually happy with potatoes in some form.

l pinkmountain, I know whatever you decide to serve, it will be enjoyed. Also, would you mind posting your recipe for: Cucumber and sour cream salad with lemon and scallions (a
family favorite), please.

Just wanted to say I can relate to your menu planning keeping you from sleep. ;-)

Oooh, maybe roasted red potatoes with pesto, another late summer treat!

Cucumbers in sour cream is a dish my mom almost always made for summer picnics. It is similar to tzatziki only no mint and made with sour cream instead of yogurt, so more for American tastes. You can add mint and use yogurt . . . Mom made it with fresh chives because my dad is onion-averse. I think it is fab. that way if you've got access to chives.

PER's Cucumbers and Sour Cream Salad

1 cup sour cream

2 TBLSP lemon juice

3 TBLSP minced chives or green onion (about 3 green onions and if using those, chop up some of the green stem parts that aren't too tough, for color)

1 1/2 tsp. of salt

1/8 tsp. pepper

3 thinly sliced pared cucumbers (I leave 1/2 of the skins on for color but only if the skins are good and not waxed. Also, if the seeds are tough, I scrape them out before slicing)

Combine all ingredients. Needs to sit a while, at least an hour maybe? Can adjust the ingredients to suit your taste and size of cucumbers, less salt, lowfat sour cream, or red onion, etc.

pinkmountain, yummm...anything resembling tzatziki sounds right up my alley.

Thank you so much for that recipe. It sounds absolutely wonderful, l pinkmountain.

I would add a fresh fruit salad, lose the quinoa/kale (sounds too fall-ish), do your potatoes in pesto (would be nice with the mustard maple chicken), keep the corn and cuke salads. I'd rather serve another summer veggie dish than roasted root veggies (which also seem more fall-ish). Maybe something with fresh green beans (you could roast with garlic and serve room temp or warm before serving) or a marinated green bean salad.

Love the roasted green beans suggestion.

I love fresh green beans, but I'm not sure about snipping them for a crowd! I'm so lazy!

Do you know a teenager who could use an ear? I'd put one on cleaning the green beans, and just listen to his or her problems. :)

So what's the menu now?

Camponata and Spinach Dip with stuff to dip into them (I suggest toast rounds (they come pre-toasted) or torn up crusty baguettes, mostly crust, put pita crisps would work. I'd prefer raw vegetables, but most people would rather have something bready.

Mustard Maple Chicken

Roasted red potatoes with pesto

Grilled Corn

Cucumber and sour cream salad

Something green???

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This looks like it all goes together well. I think it needs either the green beans or a leafy green salad, but otherwise, it seems tasty and colorful and pretty well balanced, if a little starchy.

Yes a little starchy but I can't leave out the sweet corn and some folks (like my dad for example), are very starch-oriented. I live in the land of meat and potatoes and plain veggies, the caponata may be a little "out there" for some but I still think it is worth making for those who will like it, and it makes a healthy side salad for those who don't want the starchy sides. Plus I'll maybe slice up a melon or two and the drinks.

I presume this will be buffet? And I presume you won't have table settings for everyone? So it will be an eat in your lap sort of thing?
I would serve the bean salad, chips and guac....
Then go with the quinoa....and the cukes.
Considering the ease of eating without sitting at a table with a knife and fork, I would do chicken legs and perhaps wing drumettes....and not serve corn on the cob, but rather Mexican parched corn
And the peach pie sounds wonderful....I would skip tot potato salad or perhaps add a Spanish tortilla and serve small wedges with the appetizers.
Happy Wedding....belatedly!

Ugh never thought about how difficult the meat might be to eat at a buffet slightly short of good table space. I have great buffet serving stuff but this won't be total sit down. Thinking chicken drumsticks a tad messy. Boneless thighs go pretty cheap here. Perhaps I should go for something grilled on a stick.

Sorry LP didn’t finish reading your OP as I got stuck on “our wedding”!!! Ok, I know I’ve not been reading this forum nearly as much as I used to, but did I completely miss the big news? Congratulations!!!

FOAS you don't even want to know . . . I am having TWO weddings due to family travel restrictions on both ends. One in MI this weekend for my aging MI family, and one in PA a month later for my fiance's family and my east coast peeps. I am still working on both, it's crazy! Would be kind of nice to have a PA get together while I'm out there, but I dunno if I can pull it off. I'm fairly circumspect online, trying to go for a modicum of privacy and lord knows what lurks here these days . . . other than you of course! ;)

"I have great buffet serving stuff but this won't be total sit down."

Hmmm...in that case a menu that won't require a knife for cutting meat/poultry would be better, for sure.

Wow...major kudos for working on two weddings!!!

People manage all the time at potlucks with plates on their laps. Borrow some TV trays if needed and go with the menu you want.

Your menu sounds wonderful. I am impressed that you have a refrigerator large enough for storing all the ingredients!

I have two fridges luckily, and a freezer out in the garage. I'm thinking if I make the chicken tender enough, it will be super easy to cut. I actually have a couple of TV trays and they will go into service. I love them and wish I could get some more. The ones I have are steel. I wouldn't want anything plastic and wood is pretty heavy. My fiance is a carpenter and he hand made a set of two inlaid ones for himself.

Well, when people ask about wedding gifts: "Vintage metal TV trays!" Keep your eye on Craigslist and goodwill!

But I'm still with Olychick! Borrow some more TV trays of any kind you can lift. I used to do mill around food for buffets which could be eaten one handed, including special plates for the purpose that made it easy to hold plate and cup, but people still wanted to sit to eat and have at least a tray table to set things on. If you can't borrow any, try milk crates, wood barrels or boxes, small occasional tables, etc. Or even rent some bar/cafe tables (the little round ones). Easier to adapt your environment than convince people to not want a table.

Small tv/tray tables would work fine. Just something to set a plate and drink on. From what I've seen, men seem to do better without it than women.

I would think that some of your guests have sets of tv trays they'd be happy to bring/loan. Generally, people of a certain age are more likely to have them than youngsters.