What's Fong Here?

I mentioned before that we have a new catering director. I thought it would be a good idea to introduce myself to him. What follows are excerpts from our email conversations. I made some edits as to not give away some major surprises for the big day.

My intro

Good afternoon Mr. Fong,

I just wanted to introduce myself before I started bombarding you with questions. My name is Keisha and I will be getting married at the museum on 11.11.11.  <edit>  I wanted to do an Alice in Wonderland themed affair. <edit> I hope this email makes sense. Forgive me in advance if it doesn't.

His responses to my initial email- The red font and caps are all him.

Possible Meal

Appetizer -- Caprese Salad (it's pretty much the only salad I like plus some of the family is Italian)

Pasta -- Penne alla vodka (which might be a problem with a white dress...sooo maybe a linguine with olive oil) I am completely open to suggestions for this course. It should be like a half portion though. PASTA IS NOT A GOOD CHOICE FOR LARGE NUMBERS

Meat course -- Some sort of meat & fish duet (I'll take suggestions for this as well but <edit> probably wants something steak like.) AGAIN, BEEF AND DUET IS OUTSIDE OF THE REALM OF OUR CATERING PACKAGES AND WILL BE MORE EXPENSIVE

Dessert -- Just the wedding cake (Is there a cake cutting fee?) IF YOU ARE BRINGING IN YOUR OWN CAKE, THE CAKE FEE IS $3.50 PER PERSON.

For the cocktail hour:

I would like passed hors d'oeuvres but I know <edit> wants a sushi station. What are our station options and how much are they? I'm thinking of doing 6-8 passed hors d'oeuvres plus 2 stations. I'm not a big fan of too much food. It feels really wasteful unless.....I can get a doggie bag. Just putting that out there. SUSHI AS A STATION IS A $45PP UPGRADE (AT THE MOMENT-PRICES BAASED ON MARKET). IT CANNOT BE INCLUDED INSTEAD OF HORS D’OEUVRE. ALSO, WE DO NOT RECOMMEND ONLY HAVING A STATION. HORS D’OEUVRE SHOUL;D BE YOUR FIRST OPTION AND THEN ADD A STATION.

Ideally I'd like this all to work out to under $$$ per person. Is that at all possible? SORRY BUT THERE IS NO WAY THAT WOULD BE POSSIBLE IN THE REAL WORLD OF OFF PREMISE CATERING. PLEASE REFER TO OUR PACKAGES FOR OPTIONS WITHIN YOUR BUDGET.