That was one stressful event... Underestimated that. We were extremely well prepared and organized but wife still about lost it. Bottom line, despite providing food that was far superior to a catering company, the work, the volume, etc was too much for us. If anyone reading this is considering do something like this and are a little nervous, you should be. Cooking the food was like 20% of the equation.
Food went over perfectly. Was freaked out a little when I had to bake 50lbs of potatoes but that went fine. 450F oven for 45m and then into a cooler... Was similarly surprised how quick the PP made it serving temps. Basically an hour for 20lbs. Wife and I had a little bet about the PP. We also served GFS meatballs and sauce and they are spectacular so wife thought they might "steal the show" but they had no chance... I had several folks comment that the PP was the best they ever had in their life and they were sincere. A few folks have never had NC style sauce and their minds were equally blown. Seriously, that finishing sauce is killer ChefJJ.
Many thanks to all who helped in this thread and others that helped me achieve this.