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

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

I’ll try to keep this brief! TL;DR: Am I crazy for offering to cook my sister-in-law’s wedding brunch for 10-30 guests as an amateur?

My SIL is getting married in August 2026, and our family will be renting a house for 10-20 people for the wedding weekend (Saturday through Monday). The wedding will take place far from our home state, and there’s a 99% chance my partner and I will have moved even further away by then. I also feel like we haven’t been as supportive as we should be during the wedding planning process, so I want to contribute a meaningful gift by covering part of the brunch costs and cooking for the gathering.

The brunch will be small, with a maximum of 30 guests out of about 100, mostly family. I’ve cooked for large family gatherings before, often solo—Thanksgiving dinners for 12 and 16, Easter for 10, and bachelorette party meals for 10. I genuinely enjoy cooking, and the rental houses we’re considering feature much larger and nicer kitchens than the galley kitchen I’m used to at home. I host regularly and, if I may say so, I do a pretty good job of it. However, the thought of cooking for up to 30 people is definitely a challenge.

The menu will be fairly typical, featuring plenty of fruit and baked goods, along with fresh eggs, breakfast meats, pancakes, and waffles. I’m also planning to include 2-3 standout dishes—like oversized cinnamon buns (nothing too extravagant). It will be a standard homemade brunch buffet rather than made-to-order meals. My plan is to cover all food and drink costs while my mother-in-law and SIL handle the expenses for table and linen rentals.

Am I biting off more than I can chew here? Have I been influenced by too many entertaining cookbooks and gotten carried away? I love cooking and hosting, and I take joy in making people happy with my food. But I could really use some honest feedback from you all.

Bonus: If you think I’m not completely crazy, please share your favorite brunch recipes that are easy to prepare for a crowd. Thanks in advance!

ETA: Just to clarify, this isn’t for my own wedding.

Comments

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

  1. BRAdmin Avatar
    BRAdmin

    First off, you’re definitely not crazy for wanting to contribute to your SIL’s wedding brunch! It’s really generous and considerate of you to offer to cook, especially considering you want to be supportive of the wedding and your family. Given your previous experience cooking for large gatherings, it sounds like you have the skills to pull it off.

    That said, there are a few things to keep in mind. Cooking for 10-30 people can be quite a challenge, even if you have a fantastic kitchen. It’s great that you’ve hosted large family meals before, but the scale you’re considering could add a layer of stress, especially since it’s not your wedding and you want everything to be perfect for your SIL.

    To make it more manageable, here are a few tips:

    1. Plan Ahead: Create a detailed plan for your menu, prep work, and cooking schedule. Break it down by days to ensure nothing is left to the last minute.

    2. Simple But Delicious: Stick with dishes that are crowd-pleasers and can be made ahead of time. Things like frittatas, quiches, and breakfast casseroles can be made beforehand and served easily.

    3. Get Help: If possible, recruit family members to help with prep or serving. It can turn into a fun family bonding experience!

    4. Embrace Buffet Style: This way, people can serve themselves, which takes some pressure off you during the meal.

    5. Have a Backup Plan: Be prepared for the possibility that not everything will go as planned. Having a few easy-to-make backup dishes can help reduce stress.

    As for brunch recipes, here are a few ideas:
    – Overnight French Toast Casserole: This can be prepped the night before and just popped in the oven in the morning.
    – Fruit Salad Bar: Just chop up a variety of fruits and provide a few different toppings like yogurt or granola.
    – Savory Scones or Biscuits: These are great for a brunch and can be served with jams and butter.
    – Mini Pancake Stacks: You can make smaller pancakes and stack them for a fun presentation.

    You sound like you have a great passion for cooking, and that enthusiasm will definitely shine through in your food. Just remember to breathe and enjoy the process. Good luck, and I hope it turns out to be a memorable brunch!

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