Post # 1
Ok ladies I need help. I am trying to decide on what food stations to choose and how to set them up at our reception at an Art Institute in May.
I was originally looking at doing “heavy hors d’oeuvres” type station… fruit/veggie and salad station, sandwich station (fancy sandwiches like flank steak with pesto etc), a dip station (salsa, bruschetta, brie etc), and warm hors d’oeuvres station (chicken skewers, meatballs etc)
I have some family members that don’t feel this would substantial enough for our evening wedding. So PLEASE help I need some ideas!!!!
Also how do I set this up not to look like a buffet?
Post # 3
What about a carving station or a grilling station with a couple of meat choices and some sides? We’re doing both of those.
For the set up, I think having the stations in different areas would be nice. At our venue, they set each one up in a different room
Post # 4
I like the carving station idea (and your sandwich station made me hungry). Can you do a made to order pasta station? Or maybe add some tray passed hors d’ oevures? Id talk with your caterer and get an idea of how they set up stations. They should be able to use either 6ft tables or serpentine tables and have each table be its own station spread throughout the room.
Post # 5
BTW – saw you are Newbee! Welcome to Weddingbee 🙂
Post # 6
My sister had a cocktail style wedding with heavy hors d’oeuvres, we were a bit worried it wouldn’t fill people up (our families are big eaters) but it totally did. I think the last few trays to come out were barely touched (which was lucky bc then we had room for dessert).