Hi, all! I'm catering a wedding reception next weekend, and the bride wants sliders and ice cream sandwiches. My plan: broil the sliders right before the party starts, and keep them warm in a turkey oven, then build the sliders throughout the evening and send them out to the buffet table.
Ice cream sandwiches will be baked, cut, stacked and frozen the day before the party, then transported in an ice chest. My problem is keeping them cold on the buffet table. My current plan is to procure some dry ice, and rig up some sort of "cold plate" on the buffet table, and hope for the best (just putting out 15-20 sandwiches at a time.) Is that going to work??