(Closed) Short passed hors d’oeuvres only reception-How many per person?

posted 6 years ago in Food
Post # 3
Member
424 posts
Helper bee
  • Wedding: July 2012

I’m honestly not sure about what type of apps to serve, but I do think you should keep in mind that it will be lunch time ish when you’re serving.  People might be a bit hungrier than you expect.

For that reason, I’d want to pick some apps that are a bit heavy.  Not that I have any ideas of what those would be 😉  I’d also plan to have way more than I’d think I need to make sure no one was hungry 🙂

is 85 considered hot where you live?  I’d want to have things that are cool and fresh.  Maybe some brushetta?  And I think little pizzas are usually pretty popular.

Post # 4
Member
2385 posts
Buzzing bee

I think 6-10pp is standard if there’s not accompanying dinner. I would ask your caterer about what kinds of things to serve, but I imagine things that don’t melt or need to be refridgerated (ie quiches, etc.)

Post # 6
Member
651 posts
Busy bee
  • Wedding: May 2012

Since it’s lunchtime but there isn’t a meal, I would allocate about 10 each. It also depends what kind canapes you have- are they small, light and fancy looking (slice of duck breast with some sauce and a half a small asparagus) or are they more hefty pieces (mini burgers etc.)?

Post # 7
Member
7902 posts
Bumble Beekeeper
  • Wedding: March 2012 - Pelican Grand Beach Resort

We had a cocktail hour (1 hour) before a full sit down dinner (appetizer, salad, meal, desert) with

  • 3 hot and 2 cold passed hors d’ouevres with 3 pieces of each per person=15 pieces per person
  • a creudite display of vegetables, cheeses, fresh fruit, fresh baked breads, and crackers

All the passed hors d’ouevres got eaten adn so did dinner, so I wouldn’t go below that, personally.

We got married in March in Florida. It was in the 80s but with a beach breeze. Our passed hors d’ouevres were

  • smoked salmon cornets filled with dill cheese on rye rounds
  • belgium endive with boursin cheese mouse and walnuts
  • coconut crusted shrimp with mango sauce
  • hawaiian pinapple and chicken kabobs
  • grilled vegetable kabob skewers

Post # 8
Member
1917 posts
Buzzing bee
  • Wedding: April 2012

Your caterer should be able to make suggestions on how many to order.  You don’t want to run out of food, especially since you’re only serving pass hors d’oeuvres.

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