October Food Thread

posted 3 years ago in October 2013
Post # 3
Member
41 posts
Newbee
  • Wedding: October 2013

@FutureMrsLAL:  

 

Wedding Size: approx 150

Venue: MuseumLondon (Art Gallery)

Plated v. Buffet: Plated

Beverage Situation:

  • Full open bar at cocktail reception
  • Toonie bar at night (everything is $2, very common where I live)

Appetizers at Cocktail Hour:

  • brushetta
  • Fish and chips in bamboo cone
  • Sweet chilli buttermilk chicken
  • Veggie Option

Soup/Salad Course

  • Tossed salad

Main Course Options:

  • Prime Rib au Jus with Yorkshire Pudding
  • Chicken Francese
  • Pumpkin Ravioli with Sage butternut cream sauce

Sides with Main Course:

  • Blistered Green Beans
  • Roasted potatoes

Dessert:

  • Wedding cake: Banana Chocolate Chip (one tier, just for us)
  • Apple tart with Carmel sauce (plated at dinner)
  • Sweet Table: mini creame brule, sticky toffee pudding and cupcake

 Midnight Buffet: Build your own Taco Bar!
 
 

Post # 4
Member
939 posts
Busy bee
  • Wedding: October 2013 - The Down Town Club, Philadelphia

@Shmuntz:  I love this thread! Great idea!

Wedding Size: 175-200 guests

Venue: The Down Town Club (historical building, ballroom)

Plated v. Buffet: Plated

Beverage Situation:

  • Full open bar
  • Specialty Cocktail: The Big Apple Martini-2 oz. Makers Mark Bourbon ,2 oz. Apple Pucker , ½ oz. Cranberry Juice,  2 Dashes of Angostura Bitters

Appetizers at Cocktail Hour:

  • Very extensive cocktail hour (actually 1 1/2 hrs) featuring a sushi bar, pasta station, antipasta station, and over 30 different kinds of passed apps

  • Salad Course:

  • Pesto Salad Combination fancy spring mix and baby arugula bundled together and cucumber wrapped, caprese, fire roasted pepper and crispy crostini toasted pine nuts, topped with fresh basil vinaigrette

Intermezzo: pineapple sorbet with fresh raspberries and mint

Main Course Options:

  • Bacon wrapped Filet Mignon:  Center cut filet mignon wrapped in applewood smoked bacon pan seared & served with a button mushroom demi glace
  • Alaskan Halibut: Roasted halibut seasoned with fresh herbs and finished with a cherry tomato coulis
  • Orange Muscovy Duck Breast: Crispy pan roasted duck breast served with orange Gran Marnier glaze 
  • Vegan Napoleon
  • All of the above are served with parmesan risotto and chefs vegetable of the day

Dessert:

  • Wedding cake: top tier will be red velvet. The other tiers will be marble with chocolate ganache filling or chocolate chip with buttercream
  • We will also have an entire Venetian Room of desserts, featuring bananas foster, funnel cake, lava brownies, and cannolis!
  • crepe station
  • espresso/coffee bar

Late Night Snack: mini black & white milkshakes and french fries

Yes, I know this is an excessive amount of food! But my wedding is a marriage of two huge Italian families, so food is very important to us. It’s the reason we picked this venue!


Post # 5
Member
84 posts
Worker bee
  • Wedding: October 2013

Wedding Size: approx 150

Venue: Bobak’s Signature Events

Plated v. Buffet: Plated

Beverage Situation:

  • Full open bar where
  • Specialty cocktails: The French Quarter (French Martini) and The Dude (White Russian)

Appetizers at Cocktail Hour:

  • Stuffed Mushroom caps
  • Parmesean Chicken with Pesto Sauce Skewers
  • Red Pepper Humus with Pita Chips

Soup/Salad Course

  • Lobster Bisque
  • Tossed salad with Roasted Shallot Vinegrette or Creamy Garlic Dressing

Main Course:

  • Filet and Roasted Chicken Breast with Rosemary Demi-glace

Sides with Main Course:

  • Roasted Vegetables
  • Black Forbidden Rice

Dessert:

  • Wedding cake: Chocolate with White Chocolate and Dark Chocolate Mousse
  • Beignets as a late-night snack

Post # 6
Member
697 posts
Busy bee
  • Wedding: October 2013

@FutureMrsLAL:  Hi, date twin! Sixty-nine more days (but who’s counting?!)!

Wedding Size: Around 75

Venue: Banquet facility in a wooded setting that’s PERFECT for our time of year

Plated v. Buffet: Buffet

Beverage Situation:

  • Open bar, but limited to call drinks and shut off one hour prior to the end of the reception (safety first!)

Appetizers at Cocktail Hour:

  • Mini chicken pot pies (passed)
  • Scallops wrapped in bacon (passed)
  • Cheese and crackers station
  • Fruit with dip station

Soup/Salad: Garden salad with an array of dressings, with warm rolls and butter

Main Course Options (we’re doing our menu selects next weekend, so we haven’t gotten this far yet; we get two entree options for our buffet):

  • Turkey with stuffing
  • Chicken roulades OR roast beef OR prime rib 

Sides with Main Course:

  • Red bliss mashed potatoes
  • Sauteed veggies
  • Going back and forth on whether or not we want to add another side; it would cost about $94. If we do, it would be rice pilaf

Dessert:

  • Wedding cake: traditional almond cake with seedless raspberry filling and almond buttercream

Post # 7
Member
729 posts
Busy bee
  • Wedding: October 2013

Great thread! Stealing ideas left and right! 😉

 

We have not finalized any options yet but are leaning toward a plated option with a choice of the following:

1. The First Date:  Mediterranean Tuna (what my FI really made our first date!)

2. The Classic: Poblano Lime Chicken: Our FAVORITE recipe, made by my FI and inspired by my Mexican heritage

3. The Proposal: Your usual steak, we got engaged after dinner at a great Chicago steakhouse.

 

i love including personalized details and wanted them in the menu too. It helped that we somehow got lucky with the food we had on those dates. It would have worked a little less welll had our first date been Burgers, though I am not crosssing off mini burgers or chicago style hot dogs as a late night snack…

 

 

 

 

 

 

 

Post # 8
Member
6028 posts
Bee Keeper
  • Wedding: October 2013

Wedding Size: 120-130 Guests

Venue: The Cavalier on the Hill (historic 1920’s hotel)

Plated v. Buffet: Plated

Beverage Situation:

  • Beer/wine open bar – cash for liquor
  • Bar is stocked with sodas, juices, water, and tea

Appetizers at Cocktail  Hour:

  • BBQ meatballs
  • Crab stuffed mushrooms
  • Mini lumpia
  • Cocktail shrimp
  • Mini crab cakes
  • Italian bruschetta
  • Bacon wrapped scallops
  • Cheese/veggie/fruit display

Soup/Salad Course:

  • Assorted breads
  • Caesar salad

Main Course Options:

  • New York Strip – 14 oz NY strip topped with caramalized mushrooms and onion
  • Chicken a la Roma – marinated boneless chicken breat topped with spinach, mushrooms, and a gruyere/parmesan cheese mixture
  • Children’s plate – chicken tenders with fries, applesauce, juice box
  • Eggplant Parmesean (vegetarian meal)

Sides with Main Course:

  • Twice baked potato
  • Fresh vegetables (chef’s choice)

Dessert:

  • Wedding cake – red velvet with cream cheese filling; vanilla with white chocolate ganache filling; chocolate with caramel/coconut/pecan filling (aka german chocolate cake)

 

Post # 9
Member
3341 posts
Sugar bee
  • Wedding: October 2013

Wedding Size: 150 Guests

Venue: winery

Plated v. Buffet: buffet

Beverage Situation:

  • Unlimited wine and soft drinks (6 different wines all from winery)
  • 1/2 keg of local beer for non-wine drinkers (liquor license at winery does not allow any more)

Appetizers at Cocktail Hour:

  • Bacon wrapped scallops
  • Spinach artichoke dip
  • Cheese and fruit plates
  • Homemade chocolate chip cookies
  • Unlimited sangria

Soup/Salad course

  • plated mozzarella and tomatoes salad

Main Course Options: (buffet)

  • Caribbean tilapia with mango salsa
  • carving station of baked ham (my favorite food!)
  • Plated vegetarian option

Sides with Main Course:

  • twice baked potatoes
  • asparagus
  • Assorted dinner rolls

Dessert:

  • Wedding cake: 3 tiers (pumpkin with cannoli filling, lemon with raspberry filling, red velvet with Oreo filling)
  • Homemade chocolate chip cookies 

 
 

Post # 10
Member
691 posts
Busy bee
  • Wedding: October 2013

Wedding Size: approx 90

Venue: Stonington Meadow

Plated v. Buffet: Plated

Beverage Situation:

  • Full open bar for entire  reception/cocktail hour
  • Specialty pumpkin beers/pumpkin tini

Appetizers at Cocktail Hour:

  • Asian Duck Spring Rolls, Orange Wasabi Cream
  • Pumpkin Ravioli, Sage and Brown Butter Sauce
  • Short ribs of beef with sweet potato puree and gorgonzola
  • Gorgonzola & Pecan Stuffed Mushrooms
  • Mini Grilled Cheese Sandwich, Tomato Basil Bisque Sipper

Soup/Salad Course

  • Hearth Baked Breads with Sweet Butter
  • Field Greens with Spiced Walnuts, Dried Cranberries & Gorgonzola, served with Lemon Honey Vinaigrette

Main Course Options:

  • Grilled Bistro Steak, Roasted Mushroom Demi-Glace
  • Apple, Walnut and Sage Stuffed Boneless Chicken Breast, Grand Marnier Reduction
  • Creamy Risotto Infused with Butternut Squash and Roasted Root Vegetables

Sides with Main Course:

  • Herb Grilled Seasonal Vegetables
  • Sour Cream and Chive Mashed Potatoes

Dessert:

  • Pending

    Wedding Size: approx 90

    Venue: Stonington Meadow

    Plated v. Buffet: Plated

    Beverage Situation:

    • Full open bar for entire      reception/cocktail hour
    • Specialty pumpkin beers/pumpkin      margaritas

    Appetizers at Cocktail Hour:

    • Asian Duck Spring Rolls, Orange Wasabi Cream
    • Pumpkin Ravioli, Sage and Brown Butter Sauce
    • Short ribs of beef with sweet potato puree and gorgonzola
    • Gorgonzola & Pecan Stuffed Mushrooms
    • Mini Grilled Cheese Sandwich, Tomato Basil Bisque Sipper

    Soup/Salad Course

    • Hearth Baked Breads with Sweet Butter
    • Field Greens with Spiced Walnuts, Dried Cranberries & Gorgonzola, served with Lemon Honey Vinaigrette

    Main Course Options:

    • Grilled Bistro Steak, Roasted Mushroom Demi-Glace
    • Apple, Walnut and Sage Stuffed Boneless Chicken Breast, Grand Marnier Reduction
    • Creamy Risotto Infused with Butternut Squash and Roasted Root Vegetables

    Sides with Main Course:

    • Herb Grilled Seasonal Vegetables
    • Sour Cream and Chive Mashed Potatoes

    Dessert:

    • Pending

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