Post # 1
Is anyone diy’ing their catering/reception? Any tips or suggestions?
We are having a 2:00 ceremony followed by a reception. We are thinking buffet style with hors d’oeuvres/finger foods. I know it can be done, but my only worry is being a nervous wreck on my wedding day.
Post # 3
Eek. I didn’t realize there was a food category. Sorry!
Post # 4
We are doing the same idea.. I am on your boat as well with being a wreck.. I am having my Future Mother-In-Law help us, but me being the way I am have to have it perfect. Who takes the food? When do we cook it? EEEK!
Post # 5
I have a suggestion. With food prices being what they are, you ought to shop around at different restaurants to see if you can get the food you like for a good price–that way, you only have to set it out and have people check up on it occasionally, rather than preparing all that right before your big day! For example, let’s say you’re making stuffed shells. Ricotta isn’t cheap, and by the time you’ve bought all that ricotta and herbs, you’re looking at quite a hefty bill. However, for almost the same price, the italian food store down the street can do it–and it’s fully assembled! It just makes sense.
Post # 6
My suggestion: DELEGATE! You can only be in one place at a time and you should focus on getting married (and not worrying about food, etc). Is there someone you can trust to handle the food (a relative or friend perhaps)? I would suggest making foods that hold up really well if prepared ahead of time as well.
Post # 7
My mother and I did all of the catering for my wedding. If I had to do it all over again I would NOT cater it myself. The money and time it cost us to make everything we could have just had someone cater it for us. My mom was so busy setting up the food before the wedding she ended up only being in a couple of the wedding pictures (we did the pictures before the ceremony). It is not worth missing out on special parts of your day. You do not want to add extra stress to yourself either. My advice would be to get price quotes from restaurants in your town or get a caterer…it would be well worth the investment and might not be that much different in price after you factor everything in. Good luck to you!
Post # 8
Thanks for your insights! My mom has several friends who have volunteered to help with setting out food. I really need to start pricing caterers in the area to make sure this is a better way to go. I was so worried people would think I was crazy!
Post # 9
We’re doing some things ourself (pulled pork in a few crockpots, meatballs, and several things for the dessert bar) but as for main dishes we’re looking into getting trays of things from local restaraunts then setting them up over a sterno. Good Luck and make sure to let us know what you choose
Post # 10
sometimes you can get things at costco like veggie trays and stuff, at a good price and even if you arranged the veggies on your own platter it could make things faster~!
Post # 11
If you value your sanity, don’t attempt this yourself. 🙂 Enlist a few family members to help you. Plan dishes that can be put together a few days in advance, and then throw them in the oven on the day of.
Are you holding the reception at your house, or at a venue? Does the venue have a kitchen? If you’re cooking at home, do you have enough oven/stove space to cook for all your guests?
Here’s an awesome recipe that requires very little work. Throw 5 lbs of beef rump in a large crock pot. Stir together one can of Campbell’s golden mushroom soup and one can of French onion soup, and add it to the crock pot. The soup should just barely cover the beef; add more soup if necessary. Cook on high for three hours, then turn down to low for another six hours, or until the beef starts to split. Mash it up with a potato masher, and serve with dinner rolls for delicious shredded beef sandwiches. This makes enough to serve roughly 15-20 people, by my estimate. You could even make this the day before and then reheat the crock pot before the reception.
Post # 12
@jenbrandner That recipe sounds amazing! Thanks!!
We are getting married at my grandparents’ house. Their kitchen isn’t the largest in the world, but I think it can be done. My parents got married there 30 years ago (when it was just land and a cabin before they built the house), and my cousin got married there 8 years ago.
I will update with what we decide once we get things firmed up!
Post # 13
We are doing our own reception. This is how we are doing it. Since we like things simple we are having a BBQ reception. We are going to smoke a pig ( which is more than enough) and have fried chicken. We are asking only 3 to 4 people on each side of our families to make additional dishes so probably about 8 different dishes that will be divided between the cocktail hour and the reception. We are however hiring a wedding planner and she will set up the food…so our families do not have to worry about the set up. We are also getting chafing dishes so it will look better.
We would love to hire a cater and we have actually priced five of them out…however, it is cheaper for us to do it ourselves. All of our caterers were trying to charge us over 1500 to feed all of our guests with only 1 meat and 2 sides. For 800 we can get more than enough food for everyone and help any of our family members that need help with preparing their dishes for us.
I know something like this can be stressful however if you plan it correctly and delegate different tasks then if will be less stressful for you and your family.
Good Luck and I hope this helped!
Post # 14
My friend DIY’d his wedding food. He made lasagna from scratch – 5 different kinds – and stored them in his extra freezer in his garage a couple weeks before the wedding. They were DELICIOUS and such an amazing touch. If you have the storage space (ie extra freezers!), go for it. If not, cough up the money. Seriously. The service the caterers provide make your day so much more sane…
Post # 15
My Fiance and I catered his neice’s wedding. We made a bunch of hors d’oeurvres, pasta salads and leafy salads came from a local store’s deli (FFIL’s to be exact), breadsticks came from Olive Garden and the store. There was a chocolate fountain, about 8 cheesecakes and really big strawberries that were literaly at the peak of ripeness. Fiance helped out in the morning until he had to work, I was at it all day and had between 2 and 4 helpers in the kitchen. If you can get family to volunteer like this then you’ll have no problem catering it yourself.
Post # 16
We are catering our own evening wedding and having salad, fruits and cheeses, and chicken alfredo with garlic bread. In the weeks leading up to the wedding we will actually go ahead and make the chicken alfredo and the afternoon of the wedding we were lucky enough to have people from our church help us warm up the alfredo, set up the salad/fruit bar, and make the drinks. So by putting in some work ahead of time and delegating, I think (hope!) it will be great!