I belong to a club that meets for lunch monthly at 11:30, and another meets at noon for a glass of wine and the luncheon is served at 1:00 or 1:15. ( manily because about 1/2 of the group comes late. I have had more bridal luncheons that I can count and the time is usually meet at noon and sit down to eat at 1:00. A luncheon is usually a set table and plated dishes. I would doi the chicken salad OR the tomato pie, not both. and serve it on a plate ( duh!!) with a serving of the salad you mentioned and either a few bits of juillienned carrots or a wedge of melon and a few berries or a couple of slices of tomato and some grated cheese on it....just a little decorative "something". Then serve your scones in a basket at the table and for dessert I would not do the bite sized stuff, but serve one of each on a plate with the coffee....or serve an individual lemon tart....the kind that are 4 inches...or pie....or a brownie and ice cream... For a luncheon years ago I served cold cucumber soup and then a salad nicoise with a popover and cake for dessert. Another time I served chiucken salad on a lettuce leaf, with melon and raspberries on the side, several different kinds of breads and rhubarb crisp for dessert. Don't make it too much. Linda C

Thanks again everyone for your input. Based on your suggestions, I changed the salad to baby lettuces (farm fresh!), added assorted rolls and butter from our wonderful bakery, and also picked up teeny tiny gourmet cupcakes (in grown up flavors like salted caramel, lemon, etc.). I also bought nice to go containers at the party store. I still had the fresh fruit platter with mango, berries, melon, the cold tandoori chicken, and the leek and goat cheese crustless quiche. But I also made a pearl cous cous salad, based on suggestions here. I served Panna water and Pellegrino sodas. It went well, and I was very glad for the excellent suggestions I got here. The teachers really noticed and appreciated that it was a lighter, healthier menu, and homemade. Since it was only 12 of them it was something I was able to do pretty much by myself so that's why we could do something a little different.

Suzyqtexas, here's my pavlova recipe: Note: I usually bake mine on a greased and foil lined (and grease the foil) flat tray but you can also bake it in a greased 8" springform pan. Put the oven on to preheat to 450F. 6 egg whites 2 cups superfine sugar 1 1/2 teaspoons vinegar 1 1/2 teaspoons vanilla Beat egg whites until stiff. Gradually beat in sugar at high speed until you have a very stiff glossy meringue. Quickly fold in the vinegar and vanilla. Pile onto the baking sheet in about an 8" circle and make a slight depression in the top. Place into oven, turn to lowest temperature and bake about half an hour or until it just starts to colour then turn the oven off and leave the pavlova in there until the oven is cold. Top with one cup of heavy cream, whipped, and fruit.

The one thing that is set in stone is engraved shot glasses for my friends wedding. Actually more straight sided so they fit tea lights. Over-ordering so they will be used for veggie cups, probably a chocolate mouse for the 'cake' tier, and table lighting...possibly a gazpacho. They want enough for all to take home a few. No cake. A big tiered affair we are making. Petit fours, various chocolates, mini this and that...massive amount. (we are making the tier) another friend is making and organizing all the sweets. We did a no-no list. No heating or re-heating on site. All fresh do-ahead. No pineapple, no mayo, (except fabanaise), No melon baller, lol. No dips, no bagels, no humus. No charcuterie platters. Yes to mini scones. Maybe to mini frittata. No dance floor, loud music or band. Friends will bring instruments for impromptu music and a few good singers among us. (later around sunset bonfire) A few toothpick items...caprese, watermelon/fetta/cucumber/olive, (square). One all fruit and one all veg/fruit. They want all squares or triangles. Classic crustless tea sandwiches. And probably a club and a pastrami, cubed and toothpicked. For kids, chocolate almond butter and jelly, honeyed cream cheese and Nutella on raisin bread, (so good). Maybe a pinwheel or two. I'm making spring rolls. One rectangle table for tea/coffee tea at two pm. Tea sandwiches, etc. One rectangle table other side of tent for misc veg snacks One round table for 'cake' and misc sweets 3 round tables for sit down, lots of extra chairs service at five pm 2 food stylist/caterers early to prep, (they are fast and precise)...they leave around 2-3pm but will make soup and salads before they leave. Salad in small white Chinese take-out containers. Big kitchen island for prep and oven/stove can be used but trying to avoid too much of that. Everything at the same location/waterfront. A friends home but stipulation was a tent and an executive port-a-let...very nice one. After service not decided. Probably a small catered Bbq/clam bake/bonfire Fhew, first time I wrote that out. I've been doing shopping lists and loose budgeting.... Oh, they booked and paid for 20 rooms at a great spot nearby for mostly flight travelers and will host an open bar after party there. Invited 110, probably final tally will be 85-90