Hello, I am an off-site caterer who will be serving 200 guests and I have a dilemma with transporting food from the kitchen to the venue. The wedding starts at 7P, appetizers at church prior to reception at venue (everyone not invited to the reception) I figure about 1-1 1/2 hours before guests arrive at venue from start of wedding. The venue is about 35-40 minutes from the church. My biggest concern is temperature control. How do I keep the integrity of the food for this period of time? Is it better to cook and cool food at kitchen, transport cold and heat at venue? The venue does not have commercial kitch so I would have to heat food in regular mircowaves. Or cook at kitchen and try to transport in time to serve hot at venue? The menu is: Harvest Salad Bruschetta Stuffed Chicken Baked Salmon Mashed Potatoes Fresh Green Beans What is your recommendation for keeping food hot and not dry out? Thank you.