Post # 1
Hey, Bees! Okay, here’s the deal. My fiance and I have a pretty tight budget to work with. Luckily we have been blessed to know “someone in the business” with most wedding things thus far. We decided not to go with a caterer because of a) COST and b) we have some connections. My fiance’s dad is one of the “higher ups” at Perdue Chicken here in our state which means we can get like 40 pounds of chicken for less than $70! My grandmother is an amazing cook and I don’t like to toot my own horn, but so am I. We expect to have around 85 guests at our wedding. I am going to attach a picture I made of the dishes we’ll have at our reception. Do you think this is enough and do any fellow DIYer’s have infor/advice/tips?! Thanks, ladies!
Pico de Gallo (I make this sooo yummy)
Cheese tower – fine cheeses w/ red and green grapes & crackers.
Cheese Tortellini with Roasted Tomato Sauce
Italian Marinated Chicken Kabobs
BBQ Chicken Breasts
Was also playing around with the idea of Shrimp but I’m unsure of that yet… I am not a seafood eater but I know many of my guests are.
Wedding Cake (obviously)
Pies – apple, blueberry, lemon meringue
Cake & Cheesecake Pops
Angel Food Cake
& We also have a fire pit at the reception site so we will have all the necessary items to make Smores!
We’re keeping it simple with the alcohol – a keg of beer & various cheap (but delicious) Barefoot wines & champagne.
Would this please you if you were to attend my wedding? I think it sounds pretty good? It’s a very laid back menu but I think it will work out nicely. I am just unsure of how to present all of this stuff in a classy way. I guess I need to hunt for some cheap serving bowls!
Post # 4
I think most of this food is GREAT! I just have a few suggestions:
Is all of this going to be buffet style? Because I think it would be really nice if you did apps/dessert buffet but the entrees family-dinner style. You know, for dinner put a large bowl of each food on each table so everyone can relax and pick what they want.
Also, the only think I am not so sure about is BBQ Chicken, I feel like that is not something you would see at a elegant Wedding. If it was like a backyard style, it would be fine, but you aren’t having that are you?
Also, what are your Wedding colors? I am sure you could find nice yet cost-effective bowls for serving.
Post # 5
yes that sounds very nice just make sure you have signs on everything stating the ingredients for people with allergies. Like I am allergic to wheat and dairy.
Post # 6
@firefliesflash – Thanks! It may not end up being BBQ chicken, like I said we can get tons of chicken for cheap, and that was one of the first ideas that came to mind! I could always change it to something more elegant like chicken parmesan! I love the idea of a family-dinner style setup. The reception is outside – I am sure I can work this setup out with no problem. My wedding colors are like a light pinky-peach and champagne combo. I will be on the lookout for dishes now.
@secondchances- Yes! Everything will be marked. My mom owns a sign business, so she is making us tons of chalkboard signs and tags 🙂
Post # 7
I like the idea of chicken-parm better, especially because as I was just looking over your menu its mostly italian food. So, in that case, the chicken parm would go really well with all the other entrees you have! I suggested the family style for dinner because I recently went to a wedding and they had this and it was actually really nice. With family style at the tables you don’t have to worry about long lines and everyone can also get a huge portion which they probably wouldn’t get if they were stuck with just one choice for dinner.
What are you doing with your tables as far as color goes? Because if there is going to be a champage-pink thing going on allover the tables I say you just get some simple yet nice serving dishes.
Post # 8
Something I meant to say in my first post. I think the mixed veggies would be better with dinner. People will want a little something that is green with their food.
Also! Since it is going to be outdoor and you are doing a lot yourself. Have you considered making a signature alcohol punch for guests? You could find a recipe for something really tasty and make people feel like they have an extra option (And you can do it cheap!)
Some picture inspiration:
Post # 9
This is what I want to do but I’m afraid that it will be so stressful. I think the menu sounds great, and the only thing I would change is the bbq chicken. If your venue is outdoors I would skip the shrimp.
Post # 10
@btownse6: My fiance is a chef so we are definitely going the route of DYI for the food! I’m very happy because this is the one place in the wedding we are planning on saving the most money and focused on this when choosing a venue making sure not to even look at any places with high priced catering attached as the ONLY option.
I’ve been stressing though about the logisitics of it all, cooking everything beforehand, renting warmers (?!), how to affordably serve everything in a beautiful way so people will look at it as a fine catered event (which hello my honey didn’t get a culinary degree for no reason, I know we can do this!).
Your menu sounds great! The only thing I would think about which has been on my mind (also considered alfredo pasta) is that a real alfredo sauce (not canned processed) can easily break if not served immediately.
Can’t wait to see how your food works out and definitely curious about how other bees have pulled this off.
Post # 11
I think it sounds awesome!!! Do you guys like chocolate? I always go for a chocolatey dessert and I wasn’t sure if you guys were offering one (I guess the cake could be chocolate). I think everything sounds great!
Post # 12
Thanks so much to everyone who answered! All of the suggestions are great. @ErinCC, I am also worried about the alfredo sauce but I think we can pull it off! I add cream cheese to make it creamier, and I have found that this works much better than alfredo sauces without the added Cream cheese.
@ebet24, in regards to your other post (about the cupcakes) I think we are making the cupcakes a few days before and then icing them either the night before or day of the wedding. I will have plenty of help with that, so hopefully it’ll run smoothly! Get help from a few friends and they can blow through putting icing on the cupcakes! We do like chocolate, I am thinking of making chocolate cake pops for the dessert table! 🙂
Post # 13
@btownse6: Cream cheese! What a great little secret! My honey made ‘avocado cheese’ the other day by blending cream cheese and avocado, it was really yummy and kept it’s beautiful green color even the next day. Sounds like a good solution. Can’t wait to see how it all works out.
Post # 14
Great sounding ideas! I don’t think the BBQ chicken fits too well with the other items, though if you are looking to find a way to serve up the extra chicken, have you thought of having sliced chicken added to the tortellini and fettucine alfredo? You could also have another Italian themed entree such as Chicken Marsala or Chicken Parmasagne to go along with the pastas.