Wedding What and how to feed people...

[Octavia]

I''ve got a dilemma. FI and I are having a late-morning ceremony and lunch reception immediately following, and I''m on the fence about what type of food to serve, and how to serve it. FI wants our vibe to be slightly formal and I''d prefer slightly casual...so overall it will be somewhere in the middle, and could go either way with food and service.

As far as the entrees go, I don''t want anything too heavy, but I do want a nice meal. FI''s only real concern is that it taste and look good. Things like "herb-and-peppercorn crusted beef tenderloin" and "chicken in wild mushroom and cream sauce" don''t seem very lunch-y to me, but most luncheon catering menus I''ve seen consist mainly of sandwiches and salads...and that doesn''t seem very wedding-y (there''s no way we''re feeding sandwiches to our wedding guests). I''m sure that whatever caterer we choose will be able to help, but even after perusing lots of their websites, I can''t quite figure out what would be most appropriate.

Also, I have always been a big proponent of sit-down receptions, but now I''m wondering if food stations might be a better option, both for the variety and for the more laid back vibe. I''m still not sure I like the idea of making people "work" for their food, though. And I''m not sure we want to spare the space that the stations would take up -- it could mean that we wouldn''t get a dance floor until lunch ends, and we''d have to deal with the caterer breaking down and shifting things around during the reception. We''d have to talk this part over with the caterer if we think we might go the food station route.

If you were a guest at a wedding like this, what would you prefer? Neither FI nor I are all that picky, so our main concern is that our guests enjoy themselves and their meal. Any thoughts?

 

[Haven]

I always prefer stations, lately, as there are usually more food options that I like to eat.

We were married at 11 AM with a lunch reception immediately following. We had a formal wedding, an 8-piece orchestra, the works. Nearly every guest came up to us or to my parents and said that they LOVED the food, it was AMAZING, DELICIOUS, yadda yadda yadda.

It was also pretty light fare, despite the enormity of the menu. We have a lot of vegetarians, too, so that explains the tofu.

It definitely beat wedding chicken.

Here's our menu:

BUTLERED HORS D’OEUVRES
Presented Upon a Variety of Eclectic Trays & Platters with Fresh Floral Garnish

Artichoke & Jarlsberg Swiss Petite Souffle

Beggar's Purse
of Imported Brie with Apricot Mustard

Tuscan Crostini
Our Freshly Baked Italian Bread toasted with Tuscan Marinade & Mozzarella
then topped with Cracked Olive, Tomato & Basil in Balsamic Vinaigrette

Sweet Potato Pancake
with Creme Fraiche & Lingonberry Garnish

Spinach & Feta Phyllo Triangles

LAYAROUND APPETIZERS

Hors d'oeuvres Strudel
Smoked Chicken, Fresh Asparagus, Camembert & Dried Wild Cherries
in a Flaky Paper Thin Phyllo

Fresh Vegetable Crudite
of Broccoli, Cauliflower, Asparagus, Carrots & other select Fresh Vegetables
accompanied by Spinach Spring Scallion & Roasted Red Pepper Dips

Pesto Charlotte
Our Fresh Basil & Mascarpone Torte
layered with Fresh Basil Pesto accompanied by Fresh Tomato Basil & French Breads

PLATED 1ST COURSE
Choose 1 of 3 Soup Selections

Chilled Gazpacho
with Cilantro Sour Cream

Vichyssoise
with Watercress Crème Fraiche

Chilled Cucumber
with Cucumber Sorbet and Fresh Dill Garnish

Specialty Bread Basket to include
Tomato Basil Bread, Petite Croissants, French Cheddar Bread, Crusty Sourdough Bread,
Raisin Pumpernickel, Focaccia, Seven Grain & assorted Muffins

STATIONS MENU
Mediterranean Station

Warm Falafel Patties
served with Tahina, Tomatoes, Chopped Lettuce & Warm Pita

Homemade Hummus
drizzled with Virgin Olive Oil & garnished with Paprika
accompanied by Fresh Warm Pita Triangles

Eggplant Timbale
Layers of Sautéed Eggplant, Fresh Tomato Basil Sauce and Parmesan & Mozzarella Cheese

Spicy Vegetable Cous Cous
A Medley of Italian Summer Vegetables
combined with Cous Cous in a Curried Red Pepper Marinade

Italian Station

Famous Caesar Salad
with Homemade Croutons & Parmesan Crisp
served in Up Martini Glasses

Foccacia
with Caramelized Onion, Beefsteak Tomato & Asiago Cheese
drizzled with Virgin Olive Oil

Butternut Squash Ravioli OR Wild Mushroom Ravioli
with Oven Roasted Tomato Cream Sauce & Fresh Chive Garnish

Blackened Chicken & Artichoke Hearts
on Parsley Garlic Fettuccini with Alfredo Sauce & Roasted Red Pepper Garnish

Fish & Vegetarian Station

Whole Poached Norwegian Salmon
fully garnished & served with Cucumber Dill, Mustard & Mayonnaise Sauces

Lightly Poached Asparagus Spears, Hearts of Palm, Tear Drop Tomatoes & Sprouts
sprinkled with Raspberry Walnut Vinaigrette

Blackened Extra Firm Mu Tofu
seared with Nutritional Yeast & Cajun Spices served with Wilted Spinach

DESSERT SERVICE

Cake
By Host

Fresh Fruit & Berry Station
Display of Fresh Fruit to include Assorted Berries
Strawberries, Blueberries, Blackberries & Raspberries
with Crème Fresh, Brown Sugar & Whipped Cream

Cheese Station
Eight Varieties of Delightful Artisan Cheeses
Accompanied by Dried Fruit, Nuts,
Fresh Red and Green Grapes & 5 Varieties of Specialty Crackers

COFFEE SERVICE
Served Tableside by Hel’s Wait Staff
French Roast Decaffeinated & Regular Coffee
Cream, Sugar & Equal

BEVERAGE SERVICE

Full Bar
By Host

 

[Octavia]

Oh my goodness, Haven, you''re fantastic! Thanks so much for writing that all out, it''s really helpful. Your menu looks wonderful, would you mind sending your caterer over to Philly?

 

[KimberlyH]

I would prefer stations to a sit down meal for lunch. I love being able to mix-and-match my food, and I''m not big on heavy lunches so I would much rather get to graze through, yes like a cow! But I would be happy with whatever you choose, because you would be my wonderful host and I''d just be glad to be there and celebrate with you.

 

[pjean]

Haven, I''m drooling just reading your menu.

I personally incline a little more towards stations, because it means that your guests move around more. Yes, it means they''re doing a little more work, but it also means that they get to mingle more, rather than getting stuck with the same couple of conversation partners for the whole meal.

 

[Shoopy]

How many guests are you having? If you’re having a lot of guests (over 100) then keep in mind that you will need a number of chefs to keep the lines moving. I too prefer food stations as everyone can choose something they really like (I''m really picky with food). Haven’s menu sounds amazing and perfect for lunch. Have you considered a brunch?

 

[parrot tulips]

I''m not sure if "family style" would be too informal, but guests would still have a variety of dishes to choose from, without having to wait in the buffet lines. Just a thought...

 

[Octavia]

Interesting that most people are gravitating toward stations! That''s my thought, and after talking to one of the caterers I''m considering, it seems to be his preference as well. The venue we chose doesn''t have a full catering kitchen, so he said that plating can get a little tricky for sit-downs. They''re supposed to be sending me their themed food station menu (to add to the other dozen other samples they sent!) so I''m hoping it will look pretty fantastic.

Firey, I thought about a brunch initially, but most brunch food doesn''t do much for me. At least, not in a wedding setting. Most brunch menus I''ve seen so far have things like omelet bars, which I really can''t stomach...so I think we''ll probably mainly stick with lunchier foods. I might try to do a nod to brunch during the passed appetizers, though, like mini french toasts and quiches.

This caterer puts together custom packages for each job they do, so we have a lot of latitude. I''m wondering what things I should be asking, though...
*I already asked about linens, dishware, flatware, glassware and it''s all included in the final agreement unless I want something they don''t already have, in which case they can get it for an extra fee.
*Bartenders are included, but we supply the alcohol.
*They don''t do cakes themselves, but have referrals for several bakeries and will coordinate everything once I choose my baker.
*My contact person doubles as a planner/coordinator -- I may still hire a DOC if I think I''ll need one, but it sounds like the assistance they give is pretty extensive.
*Since it''s a custom proposal, I''m going to ask them to include the service charge and tax so I don''t have to work it out myself.

I got a really good vibe from my conversation with the owner of this company, and it sounds like they''re very willing to work with our budget. Plus, he''s done many events at our venue in the past and is on the list of recommended caterers supplied to us by the venue. I''m still waiting on more info from a couple other caterers I contacted, but I''m liking this firm so far...fingers crossed!

 

[Guilty Pleasure]

I totally want a brunch with mimosas

I love brunch on the weekends. I hope FFI will like the idea of a daytime wedding with a brunch.

 

[SayYes]

FI and I are very interested in this idea. The brunch thing really appeals to us but it''s a matter of how to serve it (stations, plated, etc). Probably leaning towards stations.

What other ideas does everyone have for a little more formal brunch foods??

 

[marchswallowbird]

Not to threadjack, BUT.....I''m having a lunch reception that begins at noon. Haven''t figured out the menu yet. My question is a booze question.

We have a limited budget. Small wedding, only 40 people. We''ll have a wide range of ages represented, from children up to elderly parents. We''re outdoors and it will be warm. Can I get away with just serving mimosas for alcohol (we''ll also offer lemonade, sodas, perhaps iced tea, tea and coffee) Or should I offer the regular red wine, white wine, beer, and champagne for the toasts?