- 6 years ago
- Wedding: August 2012
Due to the budget, we’re having a small (no more than 60), semi-casual, self-catered, mid-day wedding & reception at our church.
Gourmet picnics were an important part of our early dating (and something we still enjoy) so I’d love to do a picnic-style reception, but it’ll be at least 85-90 degrees outside in August. So, I’m trying to move the picnic feeling indoors. Here are my early thoughts on a menu–what do you think, Bees? Bees love picnics, right? 😉
Each table would have a picnic basket with the following inside: Hummus or another gourmet dip with pita chips, exotic cheeses with toast squares & crackers, fresh fruits, dried fruits, crudites, nuts, fresh herbs, gourmet olives and a pasta or bean salad.
The idea is that it’s a kind of finger-food, taste-test sort of thing where guests can experiment with mixtures of cheese and fruits/vegetables/herbs or fruits & nuts to see what combinations they might like. This was our first dating picnic and we found it was great for conversation and laughter, so we wanted to share the experience.
Each basket will also include a variety of gourmet sandwich breads and small squeeze bottles of mayo, mustard and vinaigrette. The “Sandwich Station” in the room will have all the internals for sandwiches that they will pick up as they choose and assemble at the tables.
Dessert will be an ice cream buffet unveiled as small pieces of wedding cake are served.
Does this sound like fun for the guests and do-able as far as self-catering (prep the day before)? Thoughts/concerns, any potential potholes I might have missed? The one thing that comes to mind is people understanding what we have in mind. I’m thinking a couple cute little cards at each table can explain the thinking behind it and encourage people to experiment and share, maybe?