ok, so the more and more i look online at caterers, the more i'm like, "why don't i just do it myself and save the hassle of paying an arm and a leg for fancy china and plates". has anyone done this? obviously doing a plated dinner creates a headache, so i'm assuming buffet style. what entrees do you think lend well to holding for about 2 hours over a sternos? ceremony starts at 5, dinner at 6, so i should have the food ready to go by no later than 430. you think its worth the stress? i mean if successful, huge self pat on the back, if not, mushy/overcooked food. timing is everything so just trying to get ideas of what works best in others' opinions. thanks!