Post # 1
We want to go with St. Louis style foods, since that is where we live. We are actually getting restaraunt food and then we hired someone to take care of the buffet. We are doing fried chicken and then two pasta dishes (penne in meat sauce and pasta con brocooli). The pasta is from an area called “The Hill”. It’s a bunch of italian restaraunts pretty much in a row, St. Louis is known for it. The fried chicken is from a seperate restaraunt that is pretty popular here. For side dishes, we are doing mashed potatoes, cole slaw, caesar salad, bread and butter and some sort of vegetable.
I’m just concerned that I might not have enough appetizers. The ceremony is at 4pm, and then cocktail hour will be from 4:45 to 5:45 while we are taking pictures, that is when the appetizers will be out. Dinner won’t be until around 6:15 or 6:30 so I want to make sure I have enough out.
What we have so far:
toasted ravioli (another St. Louis thing)
crostini bar (baguettes with assorted spreads, meats, nuts, jellies)
vegetable and fruit tray
Post # 3
Yum! Your menu sounds awesome! I think you are good in the appetizers just make sure you get enough of each!
Post # 4
Thanks! Yeah, we’re just trying to decide how much to get.
Post # 6
Wow that all sounds delicious. I would stuff myself silly at your wedding… Like a PP said, just make sure you have enough of the appetizers to go around!
Post # 7
The only food I’ve ever known St. Louis was known for was its own BBQ sauce, I’m surpised you’re not doing a pork dish with that. Are you considering a second entree rather than just chicken? Not sure if the pasta with meat sauce counts as a second main dish.
Post # 8
That sounds DELICIOUS! Just make sure you have enough… We ran out early, and like 5 guests keep whining to me about it!
Post # 9
@mrscash: We’re giving people the choice of the Fried Chicken, Pasta Con Brocoli or the Penne with Meat Sauce.
I’m not sure what BBQ sauce you’re talking about, but we are also known for pork steak.
Post # 10
@JacobsMama: I guess I mean St. Louis style bbq in general, whether pork steak or ribs. You could do a fancier version of either, a boneless rib/spare rib to keep it less messy. I would subsitute the penne with meat sauce for something like that because you already have a pasta dish. If you do keep both pasta dishes, either “pasta with broccoli” or “penne con meat sauce” – it makes no sense to say “with” in 2 different languages, and putting it in another doesn’t make it sound fancier, I’d just stick with with. And if one pasta style is described (penne) then describe the other so they seem different (sphagetti? lasagna? orzo? what is it?). Hope that helps!