I just pulled off food service for a banquet for 475 people with a staff of four.
I think this is my Super Bowl party.Incogneto, does the fact you're here now mean you made it through the whole thread?
Krista, I may have missed it but are you having the affair catered?

This is the scary part (or one of many). Mr. krista4 is cooking all of it. He's a fantastic chef, but this is a lot to ask.
I'm making Mexican food. Mostly tacos with various fixin's. Menu looks like this so far:Appetizer-type stuff

ork tamalesCheese and pepper tamalesCevicheGuacamole, chipsTaco-type stuff:CarnitasBarbacoa de resPollo tingaLengua de resChorizo con papasVegetable fajitasFixin':Salsa verdeSalsa rojaRoasted corn and chipotleRice, beansPico de galloPickled onionsPickled radishesMango salsaBeverage-stuff:SangriaMargaritas Happily, nearly everything can be made at least two days in advance, so Sunday I'll just have to deal with the veg fajitas, the guacamole, steaming the tamales, and cutting the limes, and bringing everything back up to temperature in a way that doesn't screw up the texture or give everybody food poisoning. It is gonna rock.