🍽️ Food – Team Instructions

Delivery & Set-Up

• Delivery time: Catering is scheduled for 3:00 PM.

• Contact if late or issues: Michael C. Kurzejewski, Douglas K Catering

  • Office: 954-731-2249

  • Mobile: 954-707-1381

• Delivery instructions: They’ve been told to pull up to the back entrance. Food should arrive hot.

Oven, Sternos & Equipment

• Preheat the oven to 200 °F early so it’s ready to keep extra pans warm. (Max temp 250 °F)

• Turn on sternos at 2:50 PM so they’re hot when food arrives.

• Use the hotel pan with water on the bottom and place the second hotel pan on top for the food.

• Use gold serving utensils whenever possible – it’s part of the theme.

🥂 Cocktail Hour (Appetizers)

These should be ready upstairs by approximately 3:15 PM. Assign one person to monitor the ceremony and cue the appetizer setup.

• Use the all-gold forks for appetizers.

• Serve appetizers on the gold hexagon (6-sided) plates.

  • Guests may also utilize their extra appetizer plate on the table. This is TBD.

• Reserve the round plates with gold accents for desserts only.

Menu:

• Spring Rolls (serves ~40): 1 pan

• Zucchini Feta Fritters (serves ~50): 1 pan

• Franks in a Blanket (serves ~100): 2 pans

• Mexican Street Corn (serves ~15): 3 pans (*Please confirm if this is hot or cold once product is onsite)

  • Serve in little clear plastic cups.

  • Put out extra gold forks with the cups.

  • Team may help guests make their cups if needed.

Sweet & Salty Snacks

• During cocktail hour, also put out the sweet and salty snack cups.

  • These are brown cups wrapped in cellophane and tied with little bows.

  • Make space on the table so these can be set out neatly.

🍗 Dinner Service (Buffet)

• Buffet style. No set plan for guest flow; team should gently guide people if needed.

• Heat management: We don’t have enough chafing dishes for everything. Keep at least one pan of each item on the buffet and keep extras in the oven at 200 °F until needed.

• Refilling: Feel free to refill when you think it’s necessary.

• Extra plates: Each place setting has two plates for the “look.” If a guest clearly isn’t using their second plate, feel free to pick it up and use it to replenish supplies.

• Kitchen area: There’s a kitchen behind the wooden slats that will go down. Only the team and wedding party may go back there. Politely remove anyone else.

If there’s a “911” situation (e.g., you see we’re running out of food, a spill, or something urgent): let Rebecca know immediately and she will come up with a plan.

Main Dishes

• Herb Roasted Chicken (serves ~24): 4 pans

• Baby Back Ribs (4 racks total, serves ~48): 4 pans

• Chicken Tenders (serves ~50): 1 pan

• Ropa Vieja (serves ~24): 1 pan

Pasta & Sides

• Rigatoni Alla Vodka (serves ~30): 2 pans

• Sautéed Green Beans (serves ~30): 2 pans

• California Veggie Blend (serves ~30): 2 pans

• Mashed Potatoes (serves ~30): 2 pans

• Jasmine Rice (paired with Ropa Vieja): 1 pan

• Caesar Salad (serves ~25): 2 large bowls

  • Dressing requested: Caesar + Ranch

Notes:

• Salad is in large bowls that are actual plates – not the gold-rimmed ones (those are for cupcakes/desserts).

• Rebecca will purchase condiments separately (ketchup, ranch, parmesan cheese – TBD).

🍰 Dessert

• Dessert plates: Use the round plates with gold accents exclusively for desserts.

• Cupcakes: Use the gold circle plates plus the gold cupcake tiers.

🎂 Cake Cutting

• We will be doing a cake cutting. Please:

  • Have the cake placed on one gold circle plate ready to go.

  • Set out the cake-cutting utensils (the cute knife and serving piece) next to the cake.

  • Prepare two plates with two forks for Rebecca & Britinni to taste the cake right after cutting.

• After cutting, you can offer the cake to guests who want a slice.

Quick Checklist

• Oven preheated to 200 °F early

• Sternos turned on at 2:50 PM

• Catering delivery confirmed with Michael at 3:00 PM

• Cocktail hour appetizers upstairs at ~3:15 PM

• Appetizers served on gold hexagon plates with all-gold forks

• Street corn cups + extra gold forks out; team helps guests if needed

• Sweet & salty snack cups on table (brown cups with bows)

• One pan of each entrée/side on buffet; extras at 200 °F in oven

• Collect unused extra plates from settings if guests don’t need them

• Gold utensils & plates used as indicated

• Kitchen behind wooden slats restricted to team + wedding party

• Notify Rebecca immediately for any “911” issues (running out of food, spills, or urgent problems)

• Desserts served only on round gold-accent plates; cupcakes on gold plates/tiers

• Cake placed on one gold circle plate with knife & server; two plates with two forks ready for tasting