(Closed) Buffet bees! Tell me all about it!

posted 5 years ago in Food
Post # 4
Member
285 posts
Helper bee
  • Wedding: November 2012

I’ll bite 🙂 Honestly, we opted for a buffet in part because the space we had the reception in (an art gallery) was a bit large for the number of people we invited and a buffet took up space. It also was about $5 cheaper per person for us, although it seems that some caterers actually charge more for buffets, so I guess that depends where you go. Food is really important in my family, so I liked that we were able to provide options the day of and people could pick whatver looked good or what they were in the mood for, and could sample some of everything. So for us, it worked really well. We served salmon with a dill sauce, teriyaki glazed pork over pineapple, and mushroom ravioli in a brandy cream sauce. Even without a chicken option (shocking, I know!), everyone seemed very satisfied.

 

Post # 5
Member
28 posts
Newbee
  • Wedding: November 2012

We did buffet style because we really like to be able to sample everything and go back for seconds! I know the older generation might not think it is as classy, but it was one of the things that DH really wanted.  I’ve heard people complain that buffet food might not be hot, or that there’s too much “stuff” to carry (utensils, drinks, etc), but this was not what we experienced. The drinks were all available during cocktail hour, and there was table staff as well to fill glasses. The utensils were placed at each seating so that was a non-issue as well.  

How it worked: we ran it double sided, so twice the numboer of people could get the food at the same time. The DJ called out the table numbers, and just spaced it out so it wasn’t too crowded. We had chef-carved beef, and that took a little longer, but I think it was worth it. 

Everything worked, but I think the desserts were the most well received, along with the roasted veggies. Who knew that veggies would be so popular?

Salads
MIXED GREEN SALAD WITH ROASTED PEAR, JULIENNED VEGETABLES, DRIED FIGS, AND CANDIED PECANS WITH CITRUS BERRY VINAIGRETTE
CHOPPED EVERYTHING SOUTHWESTERN SALAD WITH ROASTED CORN, BLACK BEANS, AND DICED RED PEPPER WITH CREAMY CUCUMBER DRESSING

Mains
HERB CRUSTED BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD AIOLI
SEARED SALMON FILLET WITH FRESH TOMATO CAPER COULIS
PARMESAN CRUSTED EGGPLANT ROLOTINI WITH RICOTTA AND SPINACH TOMATO COULIS

Sides
GARLIC HERB MASHED POTATOES
ROASTED ROOT VEGETABLE MEDLEY

Desserts
ASSORTED FRESH FRUIT
CHOCOLATE DIPPED CRÈME PUFF POPS
HEATH BAR CARAMEL SHOTS WITH RASPBERRIES
SUNDAE BAR

 

Post # 6
Member
55 posts
Worker bee
  • Wedding: November 2012

We had a buffet at our reception. We had about 270 or so guests, but 40 of those plus my groom and me were considered “VIPs,” meaning they did a Russian service (I think that’s what it was called?). Think Downton Abbey haha… The waiters served all the dishes to us so we all remained seated.

 

As for the rest of the tables, we didn’t want everyone getting up at the same time and lining up so what we did was a sort of raffle. We put all the table numbers in a bowl and our reception host would pick a table number. That table would come up to us (we had our own sweetheart table on the platform in front), we’d take a couple photos, then they can go get food. To make it fun, we did it so the LAST table called will get a prize, since they get to eat last. We got them all Starbucks gift cards and it was funny coz the people from tables called actually were unhappy that they got to eat first!

 

There were 2 buffet tables set up, I believe, and there were waiters serving each dish so aside from making the line go faster, portions were also controlled. 🙂

 

Our menu:

 

Hors d’oeuvres (served by waiters on trays during cocktail hour):

Hoising chicken wrap

Blinis with smoked salmon and dill

Cheese & chorizo croquettes w/ pimiento aioli

Asstd bread w/ liver pate & balsamic/olive oil

 

Starters:

Squash soup (actually not sure if the soup was served at the buffet or brought to tables)

Arugula, romaine & sundried tomato salad

 

Mains:

Eggplant parmigiana, spaghetti aglio olio

Baked fish in cream, bed of mashed potatoes, slivered almonds

Roasted rosemary chicken with stuffing

Osso bucco

Carrot rice or steamed rice

 

Desserts:

Cheesecake

Crepes

Picatostes with Chocolate

Mixed fruit compote

Dark chocolate and banana fritters

 

Drinks (free flowing, served at the tables):

Lemonade/raspberry iced tea 

Brewed coffee

Tarragon Tea

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