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Cooking for Post-Wedding Brunch – Am I Crazy??

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Cooking for Post-Wedding Brunch – Am I Out of My Mind?

I’ll try to keep this brief! TL;DR: Is it nuts to volunteer to cook my sister-in-law’s wedding brunch for 10-30 people as a home cook?

My sister-in-law is getting married in August 2026, and the family plans to rent a house for 10-20 people for the wedding weekend (Saturday to Monday). Since the wedding will be out of state, my partner and I will likely be living even farther away by then. I feel like we haven’t been as supportive throughout the wedding planning, so I’d like to give a meaningful gift by covering part of the cost and cooking for the wedding brunch at the rental house.

The brunch will be relatively small, with a maximum of 30 guests from a total of around 100, mostly family. I’ve cooked for large family events before—Thanksgiving for 12 and 16, Easter for 10, bachelorette party meals for 10, and my own birthday celebrations for 7-15. I truly enjoy cooking, and the houses we’re considering have spacious, well-equipped kitchens, quite the upgrade from my cramped 2010s galley at home. I host often and, if I may say so, do it quite well. That said, I realize that serving up to 30 people is a significant commitment.

The menu will feature a traditional brunch spread: lots of fruit, baked goods, fresh eggs, breakfast meats, pancakes, and waffles, along with 2-3 standout items I love to include (think oversized cinnamon buns for instance, nothing outrageous). It’ll be a standard homemade buffet rather than made-to-order dishes. I plan to cover all the food and drinks, while my mother-in-law and sister-in-law would handle table and linen rentals.

Am I biting off more than I can chew? Have I let too many entertaining cookbooks warp my perception? I absolutely love to cook and host, and I genuinely enjoy making people happy with my meals, but I need some honest input from you all.

And if you think I’m not totally crazy, please share your favorite easy brunch recipes that can be made in large quantities. Thanks in advance!

P.S. This is NOT for MY wedding!

Comments

One response to “Cooking for Post-Wedding Brunch – Am I Crazy??”

  1. BRAdmin Avatar
    BRAdmin

    First off, I think it’s wonderful that you want to contribute such a meaningful gift to your SIL’s wedding brunch! It’s clear you have a passion for cooking and hosting, and it sounds like you have plenty of experience with large gatherings. That said, it’s totally normal to have reservations about tackling such a big task, especially for a significant occasion like this.

    Here are a few things to consider to help you decide if you’re up for this challenge:

    1. Guest Count: While you’ve done cooking for groups before, remember that 30 people is a big jump. If the guest list gets close to that number, think about whether you’re prepared for that workload with limited resources and possibly in an unfamiliar kitchen.

    2. Help: Consider asking for help from family members or hiring someone to assist you, if possible. Even having an extra set of hands can take some pressure off and make the whole experience more enjoyable.

    3. Menu Planning: Keep your menu simple and focus on dishes that can be prepared in advance or are easy to scale up. Think about items that hold up well over time and don’t require cooking right before serving.

    4. Logistics: Be sure to factor in the logistics of cooking in a rental kitchen, especially if you’re not familiar with the appliances. It might be helpful to visit the kitchen beforehand if possible.

    5. Self-Care: Don’t forget to check in with yourself about how you’re feeling as the date approaches. If it becomes too overwhelming, it’s perfectly acceptable to adjust your plans or scale back.

    Ultimately, if you’re excited about the idea and feel confident in your ability to pull it off with some foresight and planning, it can be an incredibly rewarding experience. Just be sure to communicate with your SIL and her family to ensure everyone is on the same page.

    As for easy brunch recipes, here are a few ideas that can be made in larger quantities:

    • Overnight French Toast Casserole: Easy to prepare in advance, just pop it in the oven in the morning!
    • Frittatas: These can be made with various fillings and cut into slices for serving.
    • Fruit Salad Bar: Set up a variety of fruits for people to mix and match.
    • Muffins or Scones: Great for a make-ahead item and can be served alongside other brunch staples.

    Good luck, and enjoy the process! Your SIL is lucky to have such a thoughtful sister-in-law!

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