(Closed) Heavy Hors D'oeuvres

posted 5 years ago in Food
Post # 3
Member
3886 posts
Honey bee
  • Wedding: September 2011

I’ve been to heavy hors d’ouvres weddings and have to say, I’m not a fan.  The ones I’ve gone to were evening events and I just didn’t feel like I’d had a proper dinner.  It really is an option better suited for  non-meal times such as mid-afternoon, after lunch and before dinner.  It is a logistical nightmare to ensure everyone gets enough food plus I feel like a giant pig piling my plate with 8 different choices or going back to a buffet several times.

Post # 4
Member
118 posts
Blushing bee
  • Wedding: April 2014

I just attended a wedding this weekend that had hor d’oeuvres as the meal and I really enjoyed the food!  Everything tasted great and there was quite a big selection.  The only drawback was that I didn’t know that it was heavy hor d’oeuvres, so I didn’t eat a ton because I thought there would be a meal coming.

 I also do think it made it a little more casual but everything was still presented very nicely, and like I said everything tasted delicious. 

At our venue the hor d’oeuvres package was just as expensive as a meal but if it would have saved us any money we definitely would have gone with one! 

 

Post # 5
Member
5405 posts
Bee Keeper

I think at mealtime/evening, people will feel like it’s the cheap way out. That’s just my opinion though–I don’t know that I would mind because I love trying a little bit of everything. But I can see most people being irritated. 

Post # 6
Member
3226 posts
Sugar bee

I just got married and we did hor d’oeuvres and dinner. I had one hor d’oeuvre during cocktail hour due to socializing. I would recommend doing a nice dinner if you want to eat too.

Post # 7
Member
933 posts
Busy bee
  • Wedding: August 2013

I went to a nice wedding with just hors d’ouvres and it was in the afternoon. They didn’t do any of the things you’d consider wedding activities, though. Like, no toasts, no dancing, etc.  It was like a prolonged cocktail hour, and then we went home.

Post # 8
Member
104 posts
Blushing bee
  • Wedding: March 2013

We served heavy hors d’oeuvres for our evening wedding & it was a big hit!  It was actually a little more expensive than if we had a buffet style or a plated meal, but we wanted the variety.  Honestly, I’ve never had a good plated meal at a wedding…usually, it’s some sort of chicken in a sauce that’s just mediocre or you don’t even end up with what you had ordered.

Everyone raved about our food.  We had so many people come up afterwards to say that our food was the best they had ever had at a wedding & so beautifully displayed!

Here’s what we served, I copy & pasted it from our caterer.  Plus, we had a Cherry Berry frozen yogurt station & cupcakes from a local bakery, so we had plenty of food.

  • Smoked Salmon Display – Traditional Garnishes, Tarragon Aioli and Rye Toasts
  • Peppercorn Rubbed Club Strip Loin Carved to Order and Served with Assorted Mustards and Petite Rolls
  • Marbled Display of Fine Cheeses – White Cheddar, Baby Swiss, Dilled Havarti, Smoked Gouda, Gorgonzola and Double-Crème Brie garnished with Fresh Berries and Purple Grapes with Assorted Crackers 
  • Petite Maryland Style Crab Cakes with Smoked Tomato Aioli
  • Mediterranean Pita Crisps with Scallion Hummus and Adriatic Bruschetta
  • Tri-Color Tortellini with Slow Roasted Tomatoes Tossed with Grilled Chicken and Roasted Garlic Cream 
  • Spinach and Cheese Phyllo Triangles with Tzatziki Sauce to Dip
  • Fresh and Marinated Vegetable Display with Roasted Red Pepper Dip

Fresh Brewed Coffee, Iced Tea and Water on Guest Tables

Post # 9
Member
2831 posts
Sugar bee
  • Wedding: May 2014

@BlondeMissMolly:  I’ll be doing heavy hor d’oeuvres and we are doing it because it is more cost effective.

 

Not everyone has a ton of money to blow on one day.

 

If someone thinks poorly of me because this is what we chose, then that’s just too bad for them. I hope people will be attending my wedding to watch me and Fiance get married and celebrate with us afterwords.

 

Also this will be noted on the invitation that heavy hor d’oeuvres will be served; so people will be prepared. (Not come starving) Although there will be enough food to go around.

Post # 10
Member
5191 posts
Bee Keeper
  • Wedding: February 2013

@ladiv3568:  I think hors d’ouvres are the best part! Guests can try a little of everything. Honestly I’ve been to a lot of weddings where people fill up on the hors d’ouvres and their dinners go untouched. 

Post # 11
Member
5405 posts
Bee Keeper

@Artificial-Sweetener:  I think you’re projecting a little and my comment was not directed at you so please don’t take offense. I know not everyone has tons of money. I don’t! But I do think many people will see it as cheap, and that’s my honest opinion which OP asked for. Luckily there are venues and menus and caterers at different price points for people to fit in their budget. I think a meal and plenty of food is more necessary than an open bar personally, so I would be cutting costs on alcohol before food, and other things that are less necessary. Though, like I said, I like variety so I don’t know that I would mind it. I can see most people being confused/disappointed unless it’s a non mealtime wedding. 

Post # 12
Member
3625 posts
Sugar bee
  • Wedding: June 2012

I’ve been to heavy hors d’oevures events and I like them, although they can be a hit or miss. I think to do it right, it doesn’t really end up being that much more cost effective than doing a standard plated meal with one entree option (based on my caterer’s packages/pricing anyway). We definitely considered it but I think we came out about even or only shaving off a few hundred dollars total. I definitely think it can be done in a very elegant, fun manner.

For starters, you have to check if your caterer’s hors d’oeuvres options only include tray-passed. I do not think you can have a reception with just tray-passed hors d’oeuvres. They tend to be small bite-sized morsels and with all the servers needed for the entire evening, it can get pricey, especially if your caterer charges per piece instead of per person. To do stations, they usually charge per person but it adds up quickly with like $5 here, $6 there, etc. To add stations, I would suggest a variety of self-serve and staffed stations. Staffed usually takes more time (meaning less people served in the same amount of time) but people usually love staffed stations as they tend to be heartier portions and more creative choices. They usually tend to be hot whereas self-serve stations tend to be colder. Another consideration is that you may end up paying more for rentals because people will go through more silverware and plates/bowls than if you did plated.

I think if you can pull it off well and no one goes home hungry, it’ll be really fun and definitely unique.

Post # 13
Member
882 posts
Busy bee
  • Wedding: September 2013

 

@ladiv3568:  Heavy hors d’oeuvres are intended to be served at a wedding or recption that is between meals.  I would not be happy if your ceremony was at 5pm and then I only got heavy hors d’oeuvres.  People will probably leave your reception early.  If the budget dictates that you must stick with this plan then I think you should get married in the early afternoon (1:30-2ish).

Post # 14
Member
979 posts
Busy bee
  • Wedding: June 2013

I’ve been to one before and it was great.  food was good so I had no complaints.  Just make sure you have enough choices, not everyone likes caviar and stuffed mushrooms with goat cheese.

Post # 15
Member
1497 posts
Bumble bee
  • Wedding: June 2013

Hors d’oeuvres are my favorite part of a meal! They always taste better than the main course. As long as you let the guests know beforehand (so they can fill up, not thinking another meal’s coming), it should be fine.

Post # 16
Member
1966 posts
Buzzing bee
  • Wedding: September 2013

Most wedding I’ve been to have heavy hors d’oevres for cocktail hour. It’s really enough to fill someone up but think your guest might turned off that its dinner. Probably more appropriate for the afternoon. 

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