(Closed) Labeling Ethnic Food on Buffet?

posted 4 years ago in Food
Post # 16
Member
5188 posts
Bee Keeper
  • Wedding: February 2013

 

Overjoyed:  There’s a reason why restaurant menus include a brief description and ingredients. Guests are more likely to try something if they know what’s in it. It would be a shame to have your food go to waste because people were afraid to try it. 

Post # 17
Member
553 posts
Busy bee
  • Wedding: September 2017

Absolutely label! Here’s an example that I like. The name of the dish is bold with a very short description under is placed above each one on the buffet line. They also indicate whether the dish is vegan, lactose and/or gluten-free with little symbols (I don’t think that much detail is necessary). 

Post # 18
Member
51 posts
Worker bee
  • Wedding: May 2016

Overjoyed:  Yes, I would definitely label. I’m open to new things but my friends aren’t, and when there is something that they’ve never heard of or seen, they avoid it altogether unless they are told the ingredients and really like those ingredients. Also, there are somethings that people casually want to avoid that arent necessarily allergy-related.

Post # 19
Member
6635 posts
Bee Keeper
  • Wedding: June 2015

I had a relative do this with an Indian food reception. I really appreciated knowing the name as well as the contents.  Helped me decide there if I’d eat it and later what I wanted to find a recipe for!

Post # 20
Member
2966 posts
Sugar bee
  • Wedding: May 2014

I’m allergic to shellfish so I’m all for listing the main ingredients!

Post # 21
Member
61 posts
Worker bee
  • Wedding: January 2013

As a woman who’s planning a cross cultural wedidng, and have tried to accomodate both sides of the family, dietary restrictions, and all other relevant customs, I decided enough was enough. My culture’s food and rituals have been around for a very long time. I do not feel the need to accomodate zenophobes who has a hard time understanding that food can sometimes look different from a hamburger or pizza. If you don’t like any of the choices in any of the 10 course meals, and feels entitled to something better, then there’s the door.

Post # 22
Member
929 posts
Busy bee
  • Wedding: October 2015

I think it’s a wonderful and thoughtful idea to label the foods and list the ingedients! I was at a wedding last year for my cousin and…. he husband is from Guana and they chose to only serve Guanese food. Nobodu but his side of the family knew what they were eating. We all had to stae at things in the buffet line thinking “what on Earth is that??!!” it was all “normal” stuff just repared differnetly, and things we had never tried before. I would probably have been more adventurous and tried more of the food if i actually knew what it was. I’m not a fan of blindly eating things slapped on a plate. 

Post # 23
Member
2969 posts
Sugar bee
  • Wedding: September 2014

Overjoyed:  Are you doing different stations for these dishes based on the country of origin or type of food?
If so, what you can do is make a menu that goes near that station where the plates would normally be stacked up and you can write up what everything is on one menu at that station and then just put a label or card in front of the actual dish.

Post # 24
Member
3725 posts
Sugar bee
  • Wedding: September 2014

Overjoyed:  I like a brief description of the food. For instance, in front of the saag paneer it might say:

Saag Paneer (V)

Spiced Spinach with Farmer’s Cheese

If not, will the chafing dishes be attended so folks can ask?

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