Brunch Reception DIY

posted 2 years ago in Food
Post # 2
Member
1357 posts
Bumble bee
  • Wedding: January 2027

crae09 :  I would consider it more of a breakfast than brunch but it sounds like a good buffet. If your family is anything like mine (and it kind of sound like it might be) they will love it. 

Post # 3
Member
9680 posts
Buzzing Beekeeper
  • Wedding: August 2016

headoverboots :  In my circle brunch is pretty much always all breakfast food.

crae09 :  Sounds good to me! But I really would consider finding a caterer since this isn’t really a logistic I’d be wanting to worry about on my wedding day. Even if you cook the day before you still have to warm it all up and figure out the best way to serve it the day of.

Post # 4
Member
281 posts
Helper bee

 Don’t think I’d do the sassage, I’m guessing those would have to be cooked right before to be any good.

Things that wouldn’t need to be heated that you might consider making-

Muffins, a tray cheese and fruit tray, banana nut bread, salads (like pasta), different tea sandwiches instead of breakfast ones

Post # 5
Member
701 posts
Busy bee
  • Wedding: November 2017

Shrimp cocktail is my favorite brunch buffet option 🙂 just a thought 

Post # 6
Member
2139 posts
Buzzing bee
  • Wedding: October 2017

crae09 :  I’d like it more if a salad option was added if possible. An arugula/sweet potato/beet salad!!

Post # 7
Member
182 posts
Blushing bee
  • Wedding: February 2016

I clicked this post to recommend quiche! So easy to make ahead, plus they freeze well unbaked. I would do three stages… first: fruit and yogurt, you could set it up as a parfait station where people assemble their own, with granola. Second: savory, I would do quiche and sausage gravy biscuits. Serve a mixed salad, even just arugula with good olive oil and sea salt. Third: sweets, with your waffle bar and donuts. Ditch the rest.

Are you doing a cake? What about drinks? Lots of pintrest-y ideas for mimosa bars and they’re super easy.

This sounds fun!

Post # 8
Member
212 posts
Helper bee
  • Wedding: September 2017

As a retired caterer, I’d highly recommend NOT preparing the food on your own. You’ll have so many things on your mind the day before the wedding and this will be a HUGE undertaking, especially since Breakfast/brunch foods can be tough because they tend to need to be prepared at the last minute and kept warm (anything with eggs, pancakes, waffles, etc.). You can’t prep a lot of items beforehand and 50 people is a significant number. Imagine whisking 200 eggs. Something people don’t realize is when you try to cook for that many people, there are certain things you don’t have that you might need to buy, increasing the cost. Larger mixing bowls, extra pans or cookie sheets, etc.

Something to keep in mind is that the pricey part of catering is the service. If you’re willing to just pick up the food or have it dropped off and take care of everything else yourself it could actually be cheaper to work with a company. Remember: restaurants and caterers get MUCH better deals on ingredients than you will in a grocery store because they buy in bulk.

There are also several casual dining options that offer drop-off catering such as Chipotle, Boston Market, Maoz (falafel chain), Panera Bread, etc. I’ve also found that hole-in-the-wall Chinese and Mexican restaurants can offer dirt cheap catering options. If you and your fiancé have a favorite causal restaurant you frequent often, perhaps even see if they’d be willing to cater, or offer catering trays of food you could pick up and serve yourself. 

Post # 9
Hostess
1726 posts
Bumble bee
  • Wedding: August 2015

Unless you have someone who is cooking very close to serving time, I’d suggest you skip the gravy with the biscuits. Biscuits with sliced ham or bacon maybe – like a build your own breakfast sandwich would be great. But the idea of reheated gravy really grosses me out. I don’t think that the kind of cream gravy that is typically served with southern style biscuits and gravy is very good reheated. It gets sort of clumpy and greasy and just 🤢.

but otherwise, I think the rest of your menu sounds tasty!

Post # 10
Member
75 posts
Worker bee
  • Wedding: December 2017

We’re doing a brunch too and I wish we could at least DIY some of it! Our venue only accepts food through them. Like others have said you DEFINITELY need a few people to help, especially day of. I’ve hosted events for 50-100 doing similar DIY catering and not for a wedding, and I think you need at least 2-3 for the amount of people and types of food. You want to be able to enjoy your wedding stress free and I think its possible to find some folks for this (you could see if any students at a local high school or community college in the food service program would be willing to do it for a reasonable amount, or if you have anyone who is good at cooking and maybe that would be their wedding gift to help out with food)

I think brunch foods lend themselves verrry nicely to prep ahead foods.

-You can make mini quiches in muffin tins and freeze ahead (or refridgerate if closer to date) which will allow them to cook quicker when you serve them.

– Chilaquile casserole! You could make multiple trays and then set them out with toppings like sour cream

-our family LOVES a dish called chili egg puff (you can google recipe) its really easy to make in large batches, keeps well in fridge, and you could also serve with chilaquiles as a more brunch than breakfast dish. You could also go a less spicy route and serve it with hawaiin rolls and cheese

– We’re going to have our cocktail hour beforehand to allow people to arrive, you could do this and make overnight oats and have a toppings bar of berries

– Depending on your setup/what you end up with labor, you could get a few electric skillets and have some ‘hot’ stations like bacon and pancakes

– Alternately a ‘build your own breakfast sandwich station’ if you could get your hands on one of those pass through toaster ovens, you could lay out english muffins and breakfast sausage and cheese etc and people can assemble and send them through

– PP mentioned worry about sausage keeping, you can look for chicken or turkey breakfast sausage which often come precooked

– Your chicken and waffles idea I think would be great and easy make ahead if you did them as sliders, cut the waffles into quarters ahead of time and use precooked chicken nuggets, then make little sandwiches with a toothpick and throw them in the oven

Sorry if thats a lot! I love brunch ideas! Also if you have a Costco near you maybe make a run just with your brunch in mind, I know they have croissants, muffins and shrimp cocktail

Post # 11
Member
1362 posts
Bumble bee

Breakfast food does not keep well prepped a day ahead. The only thing I imagine that could be made a day before and still be good: quiche, salad, pastries, and the yogurt parfaits (ingredients kept separate and guests assemble themselves).

P.S I had a catered brunch buffet and I had nowhere near as many items as you’ve listed. Keep it simple

Post # 12
Member
704 posts
Busy bee
  • Wedding: October 2016

lindsayE :  I can vouch for reheated gravy. It actually works really well. I do this all the time for camping trips. You just have to give it one good stir once it’s warm and it goes right back to normal. Also you can keep it hot in a crock pot.

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