Easter brunch for 10 guests
A buffet-style Easter brunch for 10: 6 dishes, about 689 g of food a guest (15.25 lb in all), 33 lines on the shopping list and around 27 drinks. 50% of the cooking can happen before the day.
- Dishes
- 6
- Food
- 15.25 lb
- Drinks
- 27
- Shopping lines
- 33
Sized by the planning engine
The menu, amounts and kitchen check
- · We set food for 11 AM — change it if your timing is different.
Menu for 10
To start
- Vegetable & dip board1 batch · 10 servingson the day
Mains
- Slab frittata1.5 batches · 12 servingsday before
Sides
- Cold green salad, sharp dressing1 batch · 8 servingson the day
- Sweet-tea glazed carrots with buttermilk herb dressing1 batch · 8 servingsday before
Bread
- Roti canai1 batch · 10 servingson the day
Dessert
- Rhubarb fool1.5 batches · 12 servingsday before
About 689 g of food a guest. 50% of the cooking can be done before the day.
Shopping highlights
- Chives2 tbsp
- Citrus for garnish2 ea
- Fresh dill2 tbsp
- Lemon2 ea
- Potato3.3 lb
- Rhubarb2.8 lb
- Salad leaves15 oz
- Scallion6 ea
- Seasonal crudités2.8 lb
- Slender carrots3 lb
10 of 33 lines. The full list comes with the plan.
Kitchen check
SERVING STATIONS — Clear
Serving stations is the busiest part of this starting kitchen.
Checked against a starting kitchen of 1 oven and 4 burners — not yours yet. Seats are not counted here: the planner asks for your real number rather than guessing it.
Drinks and cost
- Drinks, all kinds
- 27
- Ice
- 14 lb
- Food, estimated
- $214
About $21 a guest — a planning estimate from typical supermarket costs, not a price.
Countdown
The Easter brunch timeline, condensed
4 weeks before
- · Send the date, the start time, and a question about what people do not eat.
- · Eggs and bread carry the morning. A ham is common and not assumed here, because many tables skip it.
2 weeks before
- · Order the things that sell out. Leave the greens for the week of.
- · Decide the table before you buy anything for it.
1 week before
- · Cook whatever is better the next day. Leave the last fry for the day.
- · Count the zero-proof and the water with the rest of the drinks.
Day before
- · Clear the surfaces you will actually serve from.
- · Label what is already done so a helper does not redo it.
Day of
- · Finish only what cannot wait. Put the rest out before people arrive.
- · Keep one person out of the kitchen once guests are in the room.
Day after
- · Cool leftovers in shallow containers. Note what actually ran out.
- · Eat the food that keeps. Throw out the food that does not.
Other sizes
Easter brunch for more or fewer
Questions hosts ask
How much food for an Easter brunch for 10?
About 15.25 lb of finished food, or 689 g a guest across 6 dishes, with slab frittata as the main. The amounts are sized by the planning engine and include a small margin.
Should an Easter brunch for 10 be a buffet or a sit-down meal?
It usually runs buffet-style: guests help themselves, so not everyone needs a chair at once. Still count the seats you have; the planner never assumes them.
How many drinks for an Easter brunch for 10?
About 27 drinks across the party, including alcohol-free ones, and 14 lb of ice.
How far ahead should I start planning?
Start 4 weeks before: send the date, the start time, and a question about what people do not eat, and eggs and bread carry the morning. A ham is common and not assumed here, because many tables skip it.
What does an Easter brunch for 10 cost?
The food in this plan comes to roughly $214, about $21 a guest. That is a planning estimate from typical US supermarket costs, not a price for your shop.
The whole night
Plan my Easter brunch for 10
Tell us about your kitchen, your seats and anyone's food needs, and the menu, shopping list and timeline redraw around them.