- 3 years ago
- Wedding: December 2016
Just curious as to what people think…
Our wedding will be all about family. There’s no theme (a colour, yes, but no theme). It’s low budget. It’s DIY. It’s probably going to be a little rough around the edges, but we won’t be too bothered because that’s not who we are. Our main concerns are that we get married, and that we (us AND the guests) enjoy ourselves and have a fabulous time.
Our ceremony is taking place at a registry office (which is the UK equivalent of the US court house. I think.). Our guest list is quite big, but only because his family is huge. It’s looking at around 70 people, including children. Our bridal party is us two, plus the best man and my bridesman. Our colours are navy/dark blue (his favourite colour), gold (because sparkly stuff FTW!) and ivory. Our reception is taking place at a local community centrewhich we plan on decorating simply but beautifully.
I’ve always loved cooking, and actually worked in the industry for a few years, so cooking for crowds isn’t new to me. Food is a big part of hospitality in our family – good food makes people happy! With this in mind, we want to self-cater, and by self-cater we mean actually do it ourselves (with some hired on-the-day help), not make our family do it. I originally posted about doing a brunch – we’ve decided to host an open house brunch/afternoon with the apple-stuffed french toast that was suggested!
We’re getting married quite late on a Friday – about 4PM, and will be eating by about 6PM. After dinner we fully intend to have a DJ and a dancefloor! For decorations, we’re very simply placing jam jars on tables (some dyed blue) with tea lights inside. Bunting and twinkle lights will be hung. Possibly some sparkly glitter stuff on tables.
Anyhoo, our menu is as follows – we’ve got a full catering kitchen at the venue, and a couple of people from the hired help will put stuff on to cook before we arrive. Neither of us drink much, if anything, so we’re having a dry wedding.
Tea (English, Earl Grey & Rooibos)
Coffee (caf & decaf)
Small selection of soft drinks (cola, etc)
Mulled Apple Juice
(The above done as self-service at a drinks station. Refills during dinner by staff. After dinner re-use the self-service.)
Toasts: Elderflower, Blackberry & Mint Spritzer
Roasted herbed almonds (made several days beforehand, kept in airtight containers, placed in bowls on tables)
Herby chicken (we don’t know any vegetarians, but if anyone decides they want vegetarian, I’ve got a really easy mushroom stroganoff which can be knocked without a problem. the chicken will be marinaded about 48 hours before, cooked the night before and re-heated at the venue, kept hot in chafing dish)
Buttery New Potatoes (cooked on the day, 15minutes boiling, then kept hot in chafing dish)
Couscous (really quick – literally a ten minute dish, made on the day just before serving. Can be served at room temperature/slightly warm.)
Ratatouille (made before hand, reheated at the venue, kept warm in a chafing dish)
Greek Salad (chopped up by hired help, assembled just before serving. Served at room temperature)
Lemon, Walnut Beetroot Salad (chopped up by hired help, assembled just before serving. Served at room temperature)
Bread rolls & butter (bought from a bakery, delivered on the day.)
Various cookies, cakes, mini cheesecakes, etc – bought from a bakery (one platter per table)
Cheeseboards (one platter per table)
After Eights (or similar)
Tiramisu cupcake tower