(Closed) Reception Menu Help

posted 6 years ago in Food
Post # 3
556 posts
Busy bee

baked cauliflower is one of my favs


Post # 4
803 posts
Busy bee

Always go with vegetables in season. How about, asparagus, fiddleheads, fava/broad beans, artichoke, or swiss chard? I absolutely love fresh fava beans, and swiss chard =)

Post # 5
11273 posts
Sugar Beekeeper
  • Wedding: April 2012

honey glazed baby carrots?  you will need something with colour.  will the pasta salad be made with tri-coloured rotini?

Post # 6
380 posts
Helper bee

Carrots, brocollini or asparagus?

Post # 7
4824 posts
Honey bee

I only see one vegetable. Potatoes arent really a veggie (hortoculturally they are, but not really considered one culinary wise- IE choice of rice or potato, not potato or salad)

So if you are going to count it as one make sure your other vegetable is not starchy. I would go for something green.

Post # 9
4663 posts
Honey bee
  • Wedding: December 2011

i like the glazed carrots too.

asparagus is also very elegant.

Post # 10
3081 posts
Sugar bee
  • Wedding: August 2012

I think June in GA will give you some awesome choices for local in-season vegetables like @Shlieka: suggested. If not carrots or broccoli, maybe corn (probably too starchy with the potatoes), cucumbers, sauteed spinach, zucchini?  

I love fresh vegetables and don’t think you can go too wrong. 

The topic ‘Reception Menu Help’ is closed to new replies.

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