Post # 1
I’m working with the restaurant where we’re having our casual (think sundress and flipflops) lakeside wedding reception. THey want me to give them suggestions for a menu for them serve, and then they’ll price it out. (I know, backwards. The joys of getting married in rural America).
Here’s what I have so far for them to price out. Can you make any suggestions?
- Main Course:
- Baked salmon
- Beef roast
- Pork roast
- Chicken Florentine?
- Pasta with chicken and gorgonzola
- Some type of vegetarian meal
- Dinner rolls
- Sautéed vegetables (asparagus, beans, peppers, mushrooms, tomatoes)
- Twice baked potatoes with chives, cream cheese, cheese and bacon
- Caesar salad
- Green salad
Post # 3
Ooooooooh twice baked potatoes for sure! Would veggie lasanga be a good option for you? Or caneloni? Would you want appetizers and/or dessert?
Post # 4
We’re doing appetizers and a coctail hour at the ceremony location (my parents waterfront) first. The apps will be stuffed mushrooms, cheese and crackers and other heavy appetizer finger foods….
Dessert is strawberry shortcake/ wedding cake.
Veggie lasagna… good idea.
Keep them coming!
Post # 5
In the spirit of Thanksgiving… turkey is always a good alternative to chicken. Its easy to prepare and there are many recipes to choose from that dont include stuffing and cranberry as sides.
Definitely browse some of your favorite restaurants’ menus online.. you may be inspired from them. Also, if you know of a restaurant elsewhere that serves the type of meals you hope to have.. check those menus out too!
Check out epicurious.com or williams-sonoma.com recipes, you never know what gems you’ll find there!
Post # 6
Are you having a buffet, or more plated type dinner?
Since you said you’re serving heavy apps, maybe some lighter fare for dinner, especially if you’re getting married in summer?
Maybe something like grilled chicken to go with the Caesar salad?
The salmon could be an “Asian-inspired” sort of flavor – ginger, honey, etc., or lemon and dill is a good summery combo. Crabcakes made a bit larger than appetizer size could be a yummy alternative, and would pair well with the green salad.
You might also ask the caterer about pricing for different sizes of cuts of meat – i.e., would they give a discount if you served more “lunch sized” portions of the meats, versus traditional large sized portions.
Sounds fun and delicious!!!!
Post # 7
Gorgonzola and Chicken Florentine do not strike me as casual at all. What do you and your guests like to eat? Use that as a starting point. If you like roast, then serve that. Are you wanting a buffet or a plated meal? Generally in the summer, people don’t eat heavy foods, but the ones you have listed are well-received anytime.
Post # 8
Its would be great to know where and when your lakeside wedding is. Depending on the weather and locale, guests may want to eat a certain type of food more than others. Depending on the season, you may also take advantage of the type of fish/seafood and fruits and vegetables during that time. If the locale is indeed very rural, maybe gamy would also be great. if it’s really hot, i would emphasize on salads and make them the centerpieces of the menu. if it’s kinda chilly, maybe something hearty and soupy.
Post # 10
We served “all day barbecue” brisket at my wedding (a buffet at a groovy antiques warehouse in NYC)…and the guests loved it. The caterer laughed and laughed about how fast that one went. We did have a lot of Midwesterners…I agree that you may want to go with something light, but brisket does not need to be served piping hot and can be casual enough for what you’re planning. We also had salmon with a cucmber dill relish to lighten things up.
Post # 11
Hmmm… good points. I like the beef brisket idea. The wedding is on a lake in North Idaho. Think farmers and loggers. Very basic food, but with a yummy twist?
It’ll be served as a buffet, if that helps.
Post # 12
What caterer did you use? I’m in N. Idaho now looking for a good caterer.