I've been asked to cater a 50th birthday party for a florist that is flying in from Dallas (others are coming in from all over the country) April 5th. The one of the hostesses has given 5-6 parties I've catered and I love working with. So now the scenerio: Building AB does photo shoots in with a kitchen on the second floor (electric stove and oven) Florist has a friend that survived mouth cancer and needs bland soft food. His dad is diabetic, the crowd has alot of wealthy older women. He wants Champagne and loads of it.(someone else is providing the booze). "peasant food" loads of good bread, cajun, soul and Italian. That's where I get jammed. Oh man, I really think out my menus to where they seem balanced for the guests, for the price, for the site...... So limited food budget, 30-35 people, apps, buffet (dessert coming). Italian part is pasta with chicken broth based sauce, asparagus, garlic, onions, peas, grated cheese...... Peasant food.....IDEAS please of a semi sane menu.