Post # 1
We’ve decided to have our wedding at a family home so that we can save money on catering ourselves. My fiance’s dad is doing a hog roast for us, but I’m trying to figure out what food to have for sides that my helpers and I can make the day or two before that will still be good come wedding day. Any suggestions will are greatly appreciated!!
Post # 2
What options, if any, will you have for heating/cooking or re-heating the sides? Who will be available to be responsible for that? You may have to start defining your menu by figuring out what is realistic to actually serve. If your oven is big enough, you could consider doing a couple dozen ears of corn on the cob, roasted in the oven, but it will only work if you have someone who is willing to be the shucker (and if your wedding is casual enough that people won’t mind eating with their hands). How many people do you expect, too?
Post # 3
keevolpi: Food writer here, FWIW. Easy sides that you could make the night before:
Oven Roasted Carrots
Red Potato Salad
Mashed Sweet Potatoes
Rosemary Garlic Fingerling Potatoes
Green Beans with Slivered Almonds
Sausage Apple Hash
Rice with pine nuts, peas, and mushrooms
Lasagna (nice for vegetarians, easy to make ahead of time)
Stuffed Acorn squash
(Let me know if you want recipes or specifics for anything)
Post # 4
keevolpi: As the pp has said, it really depends on both your refrigeration and re-heating capacity. There are many sides that could be done in crock pots if you have enough outlets.
mac and cheese
twice baked potatoes
warm potato salad
crudites and dip
salads of many sorts
Post # 5
Horseradish: swonderful: julies1949: Thank you for replying! We’ll have the kitchen of the house that the wedding will be at, and a few more houses of relatives that live in the same town so I hope we’ll be covered as far as that goes. We’ll be renting warming trays from party supply stores, and we’ll also have the grill that the hog will be on to help keep things warm too.
Post # 6
keevolpi: Sounds like you have a great setup! Let us know what you decide to serve, I’m sure it will be great 🙂
Post # 7
swonderful: Thank you! We just decided on the venue and I swear I can literally feel the weight off my shoulders. It’s still a year out so we have time to plan, but I like to have things figured out ahead of time 🙂
Post # 8
If it’s your usual residential kitchen then I would pick a maximum of two items that need to be reheated, and make sure there is someone in charge of them who has no other responsibilities that day. Make the rest be cold items. Most homes do not have the space to mass produce more than one or two dishes.
Black beans with Latin American flavors are great with a pig roast. They are easy to make a day or two ahead and even taste better than they do on the day they are made. Bonus points for being able to heat them in an oven or on a stove top.
If your grill has space and the heat will be the right level, wrap a buch of potatoes in aluminum foil and roast/bake them by putting them down under the grill with the coals. Will really only work if the coals are not too hot, and will be very messy; someone needs to be in charge of wiping them off when they come out of the coals (handle with heavy gloves and wear an apron)
Roast some corn on the cob the night before and make a corn salad with cilantro, red and green bell pepper, garlic and lime juice. Doesn’t last past one day though, so don’t do too far in advance.
Potato salad, all sorts of pasta salads.