Post # 1
Reaserching stuff for our wedding is driving me crazy! On the table is idea number 213213213: A Short hors d’oeuvres only reception in a japanese garden with 50 people.
It would be in May, outside-arround 85 degrees. We’d start the wedding at 11:30am, end at 12:00 and go right into the passed hors d’oeuvres. Cut the cake at 12:30-12:45 and be out by 1:30. Easy-fast-simple-elegant!
So my questions are:
- What hors d’oeuvres will hold up best in 85 degree weather outside?
- How many per person should we serve?
Post # 3
I’m honestly not sure about what type of apps to serve, but I do think you should keep in mind that it will be lunch time ish when you’re serving. People might be a bit hungrier than you expect.
For that reason, I’d want to pick some apps that are a bit heavy. Not that I have any ideas of what those would be 😉 I’d also plan to have way more than I’d think I need to make sure no one was hungry 🙂
is 85 considered hot where you live? I’d want to have things that are cool and fresh. Maybe some brushetta? And I think little pizzas are usually pretty popular.
Post # 4
I think 6-10pp is standard if there’s not accompanying dinner. I would ask your caterer about what kinds of things to serve, but I imagine things that don’t melt or need to be refridgerated (ie quiches, etc.)
Post # 5
I want it be to heavy and make sure guests are full 🙂 We’d have a traditional “sit down” event but at this particular venue, they only allow “butlered hors d’oeuvres” durring your allotted time :/
Post # 6
Since it’s lunchtime but there isn’t a meal, I would allocate about 10 each. It also depends what kind canapes you have- are they small, light and fancy looking (slice of duck breast with some sauce and a half a small asparagus) or are they more hefty pieces (mini burgers etc.)?
Post # 7
- Wedding: March 2012 - Pelican Grand Beach Resort
We had a cocktail hour (1 hour) before a full sit down dinner (appetizer, salad, meal, desert) with
- 3 hot and 2 cold passed hors d’ouevres with 3 pieces of each per person=15 pieces per person
- a creudite display of vegetables, cheeses, fresh fruit, fresh baked breads, and crackers
All the passed hors d’ouevres got eaten adn so did dinner, so I wouldn’t go below that, personally.
We got married in March in Florida. It was in the 80s but with a beach breeze. Our passed hors d’ouevres were
- smoked salmon cornets filled with dill cheese on rye rounds
- belgium endive with boursin cheese mouse and walnuts
- coconut crusted shrimp with mango sauce
- hawaiian pinapple and chicken kabobs
- grilled vegetable kabob skewers
Post # 8
Your caterer should be able to make suggestions on how many to order. You don’t want to run out of food, especially since you’re only serving pass hors d’oeuvres.
Post # 9