Post # 1
We’re working with our caterers to finalize the menu for our wedding. We’re having a hard time agreeing on our appetizers and I was just wondering if anyone has suggestions based on your experience! The wedding is outdoors at a vineyard, so kitchen space and prep areas are limited. There’s not much room at all for warming things up, so the caterers understandably want to keep it simple.
The caterers suggested endive boats with peach salsa and ham florets with cucumber slices (along with cheese and crackers and crostini, which we are good with!). But I hate fruit salsas and neither of us would eat ham (it’s a preference, pork is okay). Does anyone have ideas for simple appetizers that are easy to execute in this sort of environment? I’d like to give them a better idea of foods we like but some of our earlier suggestions were too complicated.
Post # 2
I would love to hear suggestions too! We also have limited means of keeping apps warm and are leaning towards simple appetizers.
Post # 3
Here is my take on appetizers….
- should be able to eat any appetizer with one hand (no fork and knife necessary)
- should be able to eat any appetizer with one-two bites
- should not have any type of ingredient that can fall and stain a garment
- have enough seating so that people can easily enjoy the food (not dealing with the balancing act of holding a plate, glass and purse)
I say all of this because I have been to many weddings where I had to juggle a plate, a glass and a purse. Needless to say, holding three items can make eating dififcult. Throw in food that requires a fork and knife and we are heading towards the impossible
Some food suggestions:
- pieces of sushi
- small crackers with cheese or a cheese spread
- pigs in a blanket
- anything on a skewer
Post # 4
Here are some I love:
– Italian kabob– mozarella ball, sun dried tomaoto, pepper, olive
– apple slice with a slice of sharp cheese, wrapped in bacon
– spring rolls
Post # 5
Spinach & Artichoke Dip w/ Pita Points (is easily made earlier, and displayed in a chafing dish)
Phyllo Cups filled with something can doesn’t need to be served hot (like shrimp salad)
Post # 6
cheese cut in cubes (its really hard to cut your own sometimes)
hummus (pita chips, veggies)
caprese salad skewers (cherry tomato, mozerella ball, basal leaf drizzeled with oil and balsamic)
Post # 7
made really good points. How are the appetizers being served? Is this seated? Standing room only? My preference for appetizer selection varies completely on whether there is space/ability to use a fork/take multiple bites or if I have to stand, hold my purse and wine glass and a plate and somehow feed myself.