Post # 1
We met with our caterer today to iron out a buffet menu for our brunch wedding reception. We’re trying to decide if we want to cut a few items to cut costs. Here’s what we have so far— a good mix of both breakfasty and lunchy foods:
Hors d’oeuvres (cocktail half-hour):
- Fruit kebabs
- Mini chicken and waffle bites (yes, we’re in the South..)
- Bruschetta with tomato and feta
- Mini assorted quiches
Main buffet (more breakfasty)
- Crepes (action station) with assorted filings, both sweet and savory
- French toast with caramel and pecans
- Scrambled eggs (one option plain and with one with veggies)
- Turkey bacon (Jewish wedding–no pig products!)
- Yogurt parfait with fruit and granola
Main buffet (more lunch-y)
- Panini action station (with two or three varieties)
- Salad with strawberry vinegarette
- Roasted red potatoes
- Orange juice, apple juice, water
- Hot tea and coffee (plus spiked coffee!)
- White wine (no red wine allowed in this historic venue)
Anything we could cut? Anything you wouldn’t be interested in eating?
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Post # 2
Also any additional ideas welcome!
Post # 3
It all looks great. It is a lot of food so I guess you could stand to lose some if you need to save the money? If you’re looking for stuff to cut I think the roasted potatoes could go. I think they’d fit better perhaps if they were hash browns but roasted potatoes with all the other stuff you have is a bit random perhaps. And probably the salad too actually, I would just stick with the paninis and the other stuff you have.
Post # 4
I would cut the mini quiches. If you’re trying to cut costs, since you already have crepes, you don’t necessarily need the french toast as well but it is nice.
Post # 5
I’d ditch the paninis. I suppose I swing to a more breakfast-y direction 😛
I agree with PP about the potatoes. And I think the bruschetta could go too. But it’s up to you and your fiance.
Post # 6
Yeah, I said that to the caterer-do we need both crepes AND french toast?? And she said it was nice to have variety, which makes sense. But now that I think about it, she was probably just getting me to keep the menu expanded, haha!
Post # 7
i was about to say the same thing
Post # 8
I know there are some people attending who much prefer lunch-type foods to breakfast. If no panini, potatoes, etc. any ideas for lunch items?
Post # 9
I agree with axing the potatoes, salad, bruschetta and the french toast.
You could look into frittatas instead? I’d say they’re a more lunch-y type food.
Post # 10
Crepes have a tonne of variety if you have a lot of possible toppings set up. The french toast sounds like it already has the toppings on it so it is limiting in that sense and can cause issues for anyone with nut allergies. If you opt to cut them, I would say make sure you have a solid selection of crepe toppings.
Luce587 mentioned frittatas. I would say that frittatas AND scrambled eggs would be a bit much.
I agree that you can cut the roasted potatoes. Your mains for lunch and breakfast options are very carby already so it’s not needed. However, like for the crepes, I would just say to make sure there is a decent variety for the panini. I’m curious though – which cold cuts are you using since no pork allowed?
Post # 11
Elimimate bruschetta, scrambled eggs and crepe station. I would opt for an omelet station.
what about pastries and specialty breads?
Post # 12
Cold orzo salad is a good lunch item. gromble:
Post # 13
- Wedding: June 2014 - San Francisco, CA
I say cut the mini quiches (you’ll already be filling people with eggs later) and the french toast (sweet and carby = already covered by crepes.)
Your menu makes my mouth water, though!
Post # 14
My first thought was to go for breakfast and ditch the whole lunch section. But, if you want to kepp some lunch, I’d ditch the scrambled eggs and roast potato.
Post # 15
Hrm. If you need lunch-type foods I’m not really sure what would be a good replacement for the panini. When I think brunch I just think “mmm breakfast”. I thought of a baked potato bar- but paninis might be more of a crowd pleaser, unless you wanted to do a meatcarving station of some variety.
The menu does sound great. Perhaps french toast + crepes is overkill. Both are very carb-heavy.You could limit the hors d’oeuvres section to fewer options in that case- perhaps just two of those options?