(Closed) DIY Fall Wedding Menu Help

posted 4 years ago in Food
Post # 2
7355 posts
Busy Beekeeper
  • Wedding: October 2014

What options, if any, will you have for heating/cooking or re-heating the sides?  Who will be available to be responsible for that?  You may have to start defining your menu by figuring out what is realistic to actually serve.  If your oven is big enough, you could consider doing a couple dozen ears of corn on the cob, roasted in the oven, but it will only work if you have someone who is willing to be the shucker (and if your wedding is casual enough that people won’t mind eating with their hands).  How many people do you expect, too?

Post # 3
2350 posts
Buzzing bee

keevolpi:  Food writer here, FWIW. Easy sides that you could make the night before:

Pasta Salad

Oven Roasted Carrots

Red Potato Salad

Mashed Sweet Potatoes

Rosemary Garlic Fingerling Potatoes

Green Beans with Slivered Almonds 

Classic Stuffing

Sausage Apple Hash

Rice with pine nuts, peas, and mushrooms

Lasagna (nice for vegetarians, easy to make ahead of time)

Stuffed Acorn squash 

(Let me know if you want recipes or specifics for anything) 


Post # 4
46641 posts
Honey Beekeeper
  • Wedding: November 1999

keevolpi:  As the pp has said, it really depends on both your refrigeration and re-heating capacity. There are many sides that could be done in crock pots if you have enough outlets.

mac and cheese

twice baked potatoes

warm potato salad

crudites and dip

baked beans

salads of many sorts



Post # 6
2350 posts
Buzzing bee

keevolpi:  Sounds like you have a great setup! Let us know what you decide to serve, I’m sure it will be great 🙂 

Post # 8
7355 posts
Busy Beekeeper
  • Wedding: October 2014

If it’s your usual residential kitchen then I would pick a maximum of two items that need to be reheated, and make sure there is someone in charge of them who has no other responsibilities that day. Make the rest be cold items.  Most homes do not have the space to mass produce more than one or two dishes.

Some ideas:

Black beans with Latin American flavors are great with a pig roast. They are easy to make a day or two ahead and even taste better than they do on the day they are made. Bonus points for being able to heat them in an oven or on a stove top.

If your grill has space and the heat will be the right level, wrap a buch of potatoes in aluminum foil and roast/bake them by putting them down under the grill with the coals. Will really only work if the coals are not too hot, and will be very messy; someone needs to be in charge of wiping them off when they come out of the coals (handle with heavy gloves and wear an apron)

Roast some corn on the cob the night before and make a corn salad with cilantro, red and green bell pepper, garlic and lime juice. Doesn’t last past one day though, so don’t do too far in advance.

Potato salad, all sorts of pasta salads.

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