(Closed) tapas style reception

posted 8 years ago in Food
Post # 3
Member
403 posts
Helper bee
  • Wedding: June 2010

I had my reception at a tapas restaurant.  We selected a few different tapas (we had calamari, champinones/mushrooms, and a potato dish) to be served family style at each table along with cuban bread to dip in olive oil.  Salads were served as second course and these were also served family style.  Then we had spanish themed menu (like paella, hangar steak, and pork) served individually.  We also offered white sangria, red sangria, wines, sodas, and southern iced tea.

Post # 4
Member
1079 posts
Bumble bee
  • Wedding: August 2010

Well, I don’t know if you’d call it tapas, but we’re having a buffet with foods that can be served in small portions. My caterer calls it Heavy Hors D’ Oeuvres – maybe your caterer would be familar with that term. Basically tapas just means you get smaller meals so you can have more of them, whether it’s Spanish or otherwise, rather than a large piece of chicken or fish or beef. We’re having Flatbreads, Deviled Eggs w/ Roasted Garlic, Red Pepper Tapenade, Caesar Salad, Thai Style Salad, Chicken Sausage w/ Fresh Squashes & Tomatoes & Gmelli Pasta, Curried Quinoa in Roma Tomato Cups, Spanokapitas, Asian Stye Beef & Peppers Satae. I assume each item could be served to each table, as tapas usually are when you go to a restaurant.

 

 

 

 

 

Post # 5
Member
612 posts
Busy bee
  • Wedding: August 2010

We are doing I think the same thing.  Our venue calls it a social reception.  They are doing salads in martini glasses, passed hors d’ oeuvres like bruschetta, chicken yakitori, and oysters rockafeller, small plates of beef short ribs and lamb lolliepops.  There will be a ton of food but it’s going to be served in smaller portions.  And instead of having everyone sit at tables we are just having cafe tables and couches and chairs for people to sit on.  That way they can mingle and move and aren’t restricted to a table of only a few people.  And I don’t have to do a seating chart:)

Post # 6
Member
1104 posts
Bumble bee

My sister had a cocktail style hors d’oeuvres reception. It started with noodle boxes and then there were passed platters for the rest of the night. It worked really well – plenty of food! If your caterer hasn’t done it this way before I’d be slightly worried as I’ve heard bad stories of weddings without enough food and you’d want someone with enough experience to know how much they need to make. But I think it can work really well with the right caterer.

Post # 7
Member
268 posts
Helper bee
  • Wedding: September 2010

We’re having a tapas buffet.  There will be hot and cold tapas laid out and then little nibbles on the tables.

Post # 8
Member
2208 posts
Buzzing bee
  • Wedding: July 2010

We did this just about two weeks ago! This is how it was organized:

– we had a small central buffet that had two types of salads, a cheese display, and soup shots, which were three types of soups in shot glasses

– the wait staff brought around warm tapas to everyone in a variety of styles

– towards the end, the wait staff brought small plates that had a slider and fancy mac and cheese

– we had a variety of seating (8 tops, 4 tops, standing cocktail tables, and picnic tables outside)

It was really well received.

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