(Closed) Buffet Brides…

posted 9 years ago in Food
Post # 3
Member
82 posts
Worker bee
  • Wedding: September 2009

We are having a beef and chicken entree option, a roasted potato thing that goes with both, a salad, a pasta station, a grilled vegetable medley, a cheese station, and then 3 passed hor’dourves during the cocktail hour. I think there may be a few more things but that was basically it!

Post # 4
Member
388 posts
Helper bee
  • Wedding: August 2009

We wanted something low key so we’re actually doing a pig roast. The buffet is going to have:

– pork

– turkey

– all the fixing for samwiches

– potato salad

– au gratin potatoes

– coleslaw

– slivered almonds and green beans

– baked beans

– potato chips

We also plan on ordering late night pizza. 🙂

 

Post # 5
Member
24 posts
Newbee
  • Wedding: July 2010

We’re getting married on a farm, and working with “hip farm” theme, so we’re keeping our food in that vein too.

Cocktail hour will be black-eyed pea cakes and goat cheese medallions (passed) with vegetable crudite and cheese standing displays. Our “signature drink” will be watermelon mojito punch (both spiked and w/o booze).

For dinner, we’re having BBQ (pulled pork and veggie skewers) with coleslaw, deviled eggs and baked beans for the entree (we’re also getting married where BBQ is *very* serious business!)

Dessert is various pies/cobblers ala mode with toasted marshmallow station (our farm has a fire pit). 

 

 

 

Post # 6
Member
424 posts
Helper bee
  • Wedding: October 2009

We’re from Texas and love some good tex mex food, so we are having chicken fajitas and beef fajitas, chile con queso, rice, beans, tortillas, a couple of salsas…and I can’t remember what else is on the buffet menu. I know for appetizers there will be cheese and fruit as well. My Mother-In-Law wasn’t to thrilled with the very casual menu, but it’s what we LOVE to eat, besides steak…which was out of our price range. 

Post # 7
Member
624 posts
Busy bee

We will have brisket, sausage, cole slaw, potato salad, beans and bread.  I’m trying to squeeze in a green (such as a salad or green beans)!

Post # 8
Member
183 posts
Blushing bee
  • Wedding: October 2009

We’re going to our tasting today!  We get six hors d’oeuvres – we’re leaning toward stuffed mini tomatoes, artichoke balls, mandarin shrimp, crab cakes, mini muffalettas, and I can’t remember what else.

Two entrees – one vegetarian, one meat.  Not sure yet what we’ll get.

One carving station.  I want to do Cajun Fried Turkey.  We’ll see.

And there will be a station with fruits and cheeses and such.

My stomach is now starting to growl.

Post # 9
Member
1205 posts
Bumble bee
  • Wedding: May 2009

I really liked having a buffet. I put info on it in my bio. I wanted people to pick and choose what they wanted to eat. There were 6 vegetarian choices that were all along the lines of heavy apps, plus fruit.

Post # 10
Member
44 posts
Newbee

We are doing a buffet too …… with plenty of food…. we are foodies so we overspent on food a little ( as usual ) .

Post # 11
Member
98 posts
Worker bee
  • Wedding: March 2008

We’re having a laid back afternoon wedding on the Mississippi gulf coast and having a buffett with 12 items (meatballs, sausage & cocktail smokies; cheese selection; vegetable display; penne pasta with sun dried tomatoes, red onions, and olives; spinach artichoke dip with pita chips; pulled pork and rolls; chicken salad & crackers; mini quiche lorraine; seafood salad with crabmeat; fruit display; crabmeat mornay and pastry sells; and open faced reuben’s).  Its really just heavy hors d’oeuvres. 

Post # 12
Member
2344 posts
Buzzing bee
  • Wedding: June 2010

We’re having a brunch reception, so my food options are different than most weddings, but I’ll tell you how it will be set up.

We’re having a short “cocktail” hour (our wedding will be dry) with a big fruit, cheese and cracker display. We’re also having “centerpieces” of mini cinnamon rolls on skewers on the cocktail tables. The larger display will have small plates and cocktail napkins, not sure about forks, my mom says people will just use their fingers but I’m leaning toward giving them the (more sanitary) option. The cinnamon roll displays will have stacks of napkins but no plates because they are one bite and on a skewer. 

The “cocktail” hour will also have a smoothie bar that I am very excited about! They will be able to choose from Blueberry Banana and Strawberry Lemonade smoothies. We’ll have a beverage station as well with water and iced tea.

At the actual reception, we’re having a large buffet that guests can go through four different ways. It will be double sided, so both sides of the buffet will have the same items. Additionally, guests can go around back as well as the front. I’m hoping this will cut down on the lines but I’m not sure about how to tell them how to do this or if they will figure it out. The buffet will have five items: a green salad with strawberries and blueberries and two dressings, hashbrown casserole, creme brulee french toast, mini ham and biscuits, and small pieces of sweet and spicy chicken wrapped in bacon. 

Guests will pick up their luncheon-sized plates at the center of the buffet. Their silverware and water goblets will be at their tables. Their water goblets will be filled when they arrive and there will be carafes of water so they can refill themselves as needed. Servers will keep the carafes full.

In addition to the five-item buffet, we are having two omelette stations, each manned with two servers, who can each make two omelettes at a time. This means that we can have a total of 8 omelettes being made at once! We are putting each station on either side of our tent to help spread out the traffic. There will be luncheon plates at the stations also just for the omelettes.

At the reception tent, there will be a beverage station with iced tea, cranberry juice and orange juice. We are keeping the “cocktail” hour area open for people to go hang out during the reception, and so the smoothie bar will remain open there. The food will be cleared but the beverage station will be switched out to apothecary jars of iced tea and iced water with ladles so guests can replenish their drinks while they are meandering around.

Hope this helps with your planning!

Post # 13
Member
2725 posts
Sugar bee
  • Wedding: September 2009

We are going to have: lasagna, sliced ham, chicken, Italian sausage and peppers, a vegetable, salad, fruit salad, and rolls.

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