Catering for a wedding brunch - 50 people (Very informal)?!

Question: Catering for a wedding brunch - 50 people (Very informal)?
I've been asked to cater for a Sunday brunch, the morning after a wedding for a family member. I need some ideas / suggestions please. My "dilemma" is the following:

The venue is an hour & 1/2 away from where I live (so whatever I make needs to transport well).

The brunch is going to be held next to a river, so there's no facility to cook, warm things or keep chilled.

I was thinking of making various types of muffins, quiches, crumpets - serving with different types of cheeses, cream cheese, syrups (other topping ideas please?).

There are vegetarians in the group as well. Any ideas, suggestions or something different would be greatly appreciated.

Thanks a million


With no heat or chilling, about your only options are baked goods and fresh fruits. You can do muffins, bagels, croissants, etc. and some different preserves, jams, marmalade, Nutella, peanut butter, honey, butter...nothing that will be dangerous if it stays out. Then there is apples, oranges, bananas, pears, even some cherry tomatoes, etc. Pre wash things.

You will have some more options if you bring in ice, buy a bunch of it just before you get to your location. Bring big containers to arrange chilled items in ice water. Then you can do things like single serve yogurt, boiled eggs, summer sausage, cheese...and you can serve a chilled drink, like singles of fruit juice, milk, Starbucks singles, and bottled waters. Whatever you want cold at the brunch, refrigerate well at least 2 days ahead, transport in coolers, and serve on ice. It is an extra step but not that hard to make that happen.

Also, no matter how remote you can also heat things if you just use a camp stove with propane bottles. This would be great to keep hot water for instant oatmeal or hot tea or cocoa. I wouldn't rely on it for any real cooking for that many people, you won't be able to keep up and everything will be unnecessarily hard. But you can indeed heat water with it (gallons of drinking water that you bring) and you can use a pump pot for easy dispensing at your buffet.…

Everyone will expect some coffee at a brunch, but don't try if you can't keep it fresh and hot, also you will have to provide sugars and such.

In addition to your paper goods and plastic ware, you might want to offer your guests some wet wipes. They make singles, or you could place the round popup tubs around the dining area...if you are in a super remote location with limited access to water.

Holiday Burritos
1/4 cup chopped onion
1/2 cup butter or margarine
2 pounds red potatoes, cut into 1/2-inch cubes
12 eggs, lightly beaten
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
12 (8 inch) flour tortillas, warmed
2 cups shredded Cheddar cheese
1.In a large skillet, saute the onion in butter until tender. Add the potatoes; cover and cook for 15-20 minutes or until tender. In a bowl, combine the eggs, garlic salt, salt and pepper; pour over potatoes. Cook and stir over medium heat until the eggs are completely set. Stir in chilies. Fill each tortilla with about 3/4 cup of the egg mixture and 2 heaping tablespoons of the cheese; roll up tightly. Serve immediately.

you could make these
wrap each one in foil and then into a cooler
restaurarnt do this all of the time

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