Post # 1
i am meeting with the venue chef this weekend and i am trying to have some ideas to share for our July 2010 menu. I would love to hear what other summer brides have served/are planning to serve, especially your appetizers and vegetarian entree. Thanks!
Post # 4
Hello! We’re having a chicken, seafood, and vegetarian choice!
Chicken: lime crusted chicken with lime crema and pico de gallo
Seafood: Either peppercorn crusted salmon with three melon salsa and balsamic drizzle OR lobster-stuffed sole in Newburg sauce (haven’t decided yet)
Vegetarian: Focaccia sandwich with artichokes, sprouts, alouette cheese, and roasted red peppers, served with sweet potato fries
(I’m a vegetarian so the caterer gave me carte blanche to decide on an option. I thought, what’s better than a sandwich and fries??)
Post # 5
- Wedding: June 2010 - Tannery Pond at the Darrow School
Hi! Ours isn’t completely set in stone yet but I thought I’d share what we’re thinking:
Choice of Caesar Salad or Baby Greens with goat cheese, raspberries and walnuts in a vinigrette
Steak au Poivre with mushrooms
Cilantro-Pesto Red Snapper
Baby red potatoes
Roasted Seasonal Veggies
MMMM, now I’m hungry 🙂
Post # 6
I don’t know if this will help you with your appetizers any (we’re having a canapes and cocktails reception in the afternoon – so no sit down meal). I’m sure if you wanted to you could make some of these appetizers though.
Smoked salmon and creme fraiche on rye bread
Mini crab and chive tarts
Seared Queen scallops with garlic and herb butter
Mini Yorkshire puddings with rare roast beef and fresh horseradish cream
Mini cheeseburgers (Mr’s favourite!)
Green chili peppers stuffed with feta
Vegetable spring rolls with sweet chili sauce
Post # 7
I am having a coastal wedding (in September) with a menu inspired by local dishes. We’re doing a beef, fish (the caterer is aparently known for their baked haddock so we picked it) or chicken choice with a veggie option (we only have 1 or 2 veggies out of 100).The veggie option is a vegetable pasta (my favorite veggie option) but I’m not sure we will even need it.
The apps. are seafood heavy but we will also have a stationary veggie tray, caprese salad and passed chicken skewers, steak tips and spinach filo pockets which are completely fish free. Other apps include crab stuffed mushrooms, pan seared tuna on a cucumber, chowder and mini clam cakes, clams casino.
Clearly I’m more excited by the apps. too bad we will miss cocktail hour. I guess the point I’m making is to find inspiration in what your caterers do well or what the local is known for, especially if you are having several out of town guests.
Post # 8
My wedding is in the fall, but if I went to a summer wedding, I think it would be awesome to have some type of fresh fruit involved. And…ice cream. Ahhh, ice cream…I have not seen you in a while…
Post # 9
Our wedding was in May, so it was early summer/ late spring. Our entire wedding menu was vegetarian and along the lines of appetizers/ small plates. We had polenta crostini with toppings of eggplant or red onion confit, veggie spring rolls with a couple of sauces, falafel, and grilled vegetable kabobs. We also had the chef’s signature vegetarian dish, some kind of curried ricotta with peas served with pita points. Everything went over really well.
Post # 10
mine is in fall so the menu’s not appropriate for you. i’d suggest keeping the food light – if it’s warm out, people won’t want heavy food, so:
a salad or ceviche as an appetizer
instead of a chunk of meat, how about something like grilled kebabs instead.
berries with whipped cream if it’s early / mid summer and melons for late summer.
Post # 11
- Wedding: April 2010 - Marie Gabrielle, Dallas
krissycake: They have those gelato carts you can rent for weddings. YUM. And it would be perfect for a summer wedding I think.