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I just have to say that I LOVE your idea! I hope it turns out wonderfully.
The best hors d'oeuvre I ever had was some kind of delicious duck confit with crackled skin and honey. Oh wow, so good. And a confit is French.
Check out Mastering the Art of French Cooking (maybe go to a bookstore and flip through) because it has mouthwatering ideas!
Duck confit is a good one Rachel! Crepes need to be in there as well, but maybe as a savory?
The wedding is in July on the coast of VA, so there is brilliant fresh seafood and lots of great local veggies and fruits.
Oooh, crepes. Yes, there must be crepes. I really like what you are thinking about them as a savory piece though. That sounds fantastic.
http://www.crepesdeluxe.com/locations_arcade.php
Crepes to die for, almost worth moving to cleveland for!
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So we are having a small wedding with cocktails and hors d'oeuvres and wedding cake. We want to so something different with the menu!
The wedding is inspired by the 1950's version of Father of the Bride. We want the food to be a creative classic with french inspiration. Since we only have a limited number of guests we can afford to something stunning.
What hors d'oeuvres have you had at weddings that were phenomenal?