- 8 years ago
- Wedding: October 2010
I’m wrestling with a few things regarding the food at our reception and I was wondering if I could get some advice from the Hive on it. 🙂 We’re having a black tie wedding (Church ceremony and big ballroom reception) and I’m spending a lot of time in making the wedding very elegant and very classy.
With that being said, we’re having a heavy hors d’ouvres reception starting at 7:30pm. This isn’t really a budget decision (although it does help) but more of a creative decision. My fiance and I love to travel and have been very fortunate to visit some great countires while we’ve been together. (we were engaged in Greece!) We’re having a 4 “station” heavy hors d’ouvres reception featuring foods from some of the countries we’ve been to as a couple; Greek, Asian, Italian and Carribean. Our dessert bar/favor bar will also be setup to feature Tiramisu shooters, chocolate dipped fortune cookies,etc. reflecting the travel theme as well.
In an effort to keep this very “high-end” looking, I’ve requested that the caterer not use chafing dishes or anything of that nature. I’ll be setting up all of the food displays using acrylic and glass setups so it really showcases the selections. (Pics will be posted once I start the official mockups!)
I’m struggling with how to keep the idea of something that’s usually done at casual receptions still very much black tie. We’re having literally hundreds of hors d’ouvres (around 1,500-1,700 pieces) for approximately 150 guests, not including the dessert bar. Not to mention that these are more of a bite-sized version of a meal rather than the typical bruschetta and hummus so they’re a little more filling. To keep it formal I planned on doing escort cards but not doing placecards so there’s structure but not rigid and we’ll have at least 5 staff members refilling guests drinks and taking orders if need be. We’ll also have chargers with menu cards at each place setting explaining what is in each dish so vegetarians and picky eaters know what to steer clear of. Any other suggestions?
Also, should I still state on our invites that it’s an “hors d’ouvres” reception? I don’t want people to have a large dinner before coming to the wedding only to find that there’s more than enough to eat and we’ve wasted money, however, I also don’t want people to be surprised at the variation from a sit down dinner. I’m kind of confused as what to do since this is more of a specialized buffett rather than a light, tray passed hors d’ouvres reception.
Has anyone done a formal, heavy hors d’ouvres reception and if so, how did it turn out? Any suggestions/recommendations? Thank you!!!