(Closed) Pasta bars–how do they work?

posted 8 years ago in Reception
  • poll: Pasta would go best with this appetizer:
    Meat, cheese, and cracker tray : (9 votes)
    19 %
    Fruit tray : (7 votes)
    15 %
    Veggie tray : (13 votes)
    28 %
    Cocktail sandwiches (turkey, ham, roast beef) : (6 votes)
    13 %
    Shrimp platter : (12 votes)
    26 %
    Other--post suggestions, please! : (0 votes)
  • Post # 3
    Member
    3671 posts
    Sugar bee
    • Wedding: March 2011

    I’ve never done a salad bar but along the same lines, what about a salad bar?  You could put all the vegetables on that and also have maybe three or so types of dressings.

    Post # 5
    Member
    3671 posts
    Sugar bee
    • Wedding: March 2011

    That is sad because it’d go well with pasta.  The other thing I can think of that goes well with pasta is some kind of garlic bread or parmesan breadsticks that could help be even more filling.  I like the vegetables, fruit, and shrimp though and also the cocktail sandwiches for more variety in appetizers.

    Post # 6
    Member
    893 posts
    Busy bee
    • Wedding: September 2011

    Two sets of noodles (penne and fettucini for example) two sauces (ex. marinara and alfredo) and three optional toppings (meatballs, chicken, sauteed veggies). Mix and match, create your own pasta dish. Have parmesan cheese at the end to sprinkle on top!

    Post # 9
    Member
    893 posts
    Busy bee
    • Wedding: September 2011

    I bet you could find huge bags of frozen meatballs and sliced chicken at Sam’s or something like that.

    It would also be so easy since you are self-catering. I mean boil a bunch of pasta? Easy peasy. You can get those catering trays that are heated (I just saw some at Wal-Mart in the “wedding” section). I think they were like $20ish.

    Post # 10
    Member
    610 posts
    Busy bee
    • Wedding: July 2011

    The pasta bars I’ve eaten from usually have two kinds of pasta, say a long pasta (fettuccine/spaghetti) and a short pasta (rotini/rigatoni).  There ar 3-4 kinds of sauce, such a meat and italian garden tomato sauces, alfredo, and maybe a pesto.

    I think fruit would be a good addition but only if there are separate plates (fruit soaks up the pasta sauces).  What about doing an antipasto platter?  That would have meats, cheeses, olives and some peppers?  Bread baskets with oil oil dipping sauces (oil and herbs) for the table would be a nice addition and isn’t expensive.

    Post # 11
    Member
    1465 posts
    Bumble bee
    • Wedding: October 2012

    A pasta bar is set up like any buffet. Salad at the head of the line (don’t serve it if you know that not a single person will eat it but if half will, then go ahead and have it), garlic bread or breadsticks, plain pasta, sauces, a jar or two of parmesan (which can be taken home and used with your everyday cooking if there are any leftovers). Silverware would be on the tables to make for less stuff to juggle, and plates (guests must have a clean plate each time through) at the beginning of the line on the table. Drinks would be set up elsewhere.

    As far as appetizers, you can serve anything with it. Bruschetta is good and inexpensive to prepare. Mozzarella sticks with marinara from the frozen section of Costco. In addition, you can go simple with just cheese and fruit trays. If you are on a budget, shrimp is very expensive so you may want to reconsider it unless it is a must-have. I would skip the finger sandwiches if you are having the pasta since they aren’t really needed and some may fill up on the sandwiches and not have room for the pasta.

    Post # 13
    Member
    893 posts
    Busy bee
    • Wedding: September 2011

    Parmesan/Asiago cheese, fresh herbs (basil and parsley), and pine nuts are all topping you could add to the pasta.

    Post # 14
    Member
    893 posts
    Busy bee
    • Wedding: September 2011

    You would probably need to make the pasta the day before and re-heat on the wedding day. Cooked pasta would heat up really quickly.

    Post # 15
    Member
    3671 posts
    Sugar bee
    • Wedding: March 2011

    Some vegetables also go well in certain pastas, like broccoli in alfredo.  And I also would love to have parmesan with my pasta.

    Post # 16
    Member
    1465 posts
    Bumble bee
    • Wedding: October 2012

    Definitely don’t have family in the kitchen since they will not be able to attend the ceremony or take part in the reception, being tied to the kitchen the entire time and removing the leftover food to the fridge in the correct amount of time. Is there a high school or college kid (or several) you know or a friend who would not otherwise be invited whom you could hire to cook and serve?

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