Post # 17
3 passed hor d’ouevres for our cocktail hour:
- Pork Potstickers (chinese dumplings)
- Crab Rangoon (made with realy crab meat- not the imitation!)
- Spinach/artichoke stuffed mushrooms
I wish I could go sample them again right now!!!
Post # 18
Fiitting with our tropical/beach venue:
– Jumbo BBQ shrimp w/spicy mango sauce
– Fish ceviche
– Smoked fish dip on wonton crackers
– Brie & berry puff pastries
– Tropical fruit skewers (pineapple, strawberries)
Post # 19
Hot apple cider and spiced hot chocolate and maple taffy on snow (La tire sur la neige).
Post # 20
My guests will be arriving around 6:00 to the venue, so we’re going to start serving food right away. I am planning on a candy buffet in yellow and green.
Post # 21
We are still deciding but it looks like:
-Roquefort and Walnut in cucumber
-Salmon Canape with Dill
-Slice of veal on french bread (not the exact description but I can’t remember)
-Shrimp Spring Rolls
Post # 22
This thread is seriously making me hungry. I’m going to have to send out fiance for some food pretty soon!
We are planning on having:
– Mashed Potato Marini Bar- LOVE this idea our caterer came up with. They serve you delicious homeade mashed potatos in a martini glass and let you put your own toppings. Toppings are butter, chives, normal salted bacon, sour cream, green onions, and applewood smoked bacon.
– Shrimp Cocktail
– Fruit and Cheese Platter
– Mini Sirloin Sliders on sourdough bread w/ a summer pesto sauce.
Post # 23
We are having a crudite, melanged veggies, fruit, assorted cheese and crackers,antipasto, bacon wrapped scallops with a mango chtney,fried wonton with seared ahi tuna,mini beef welligtons, mini kobe sliders,chicken satay with sesame,mini pastries stuffed with crab meat and goat cheese,lobster stuffed mushrooms, and a few others that i cannot remember right now 🙂
Post # 24
Cheese and crackers, and veggies… most likely. Not sure yet if there will be alcohol. But at least sweet tea, lemonade, and water 🙂
Post # 25
Not decided yet, except on one thing, one of our chef’s specialties: chocolate-maple chicken wings!
likely will also include: stationed cheeses, stationed hummus, passed asparagus tips w/ different mayo dipping sauce, and some other vegetarian, seasonal option.
Post # 26
We’re not decided yet, but likely: veggies and cheese stations, mini crabcakes (one of my fave things ever), bacon wrapped scallops (ick), brie tarts, spanakopita, caprese crostinis, mini spring rolls
if I can convince the chef to do it for same price as the above stuff: nachos, potato skins, boneless wings, crab rangoons and mozzarella sticks with the cheese and veggie stations 🙂
Post # 27
“Cheeses of Massachusetts” table, “Mediterranean mezze” table (hummus, pita, grape leaves, etc.), mushroom phyllo bites, bacon-wrapped scallops, edemame puree in a cucumber cup with thai chili sauce (soooo much better than it sounds), crostini with pesto, mozzerella and tomato
Post # 28
Coffee bar in lounge
Open bar with suggested wine
Food (Hand passed):
Scallops wrapped in bacon
Maryland crab ball
Post # 29
stuffed mushrooms, honey pear bruschetta, mini shrimp and crab melts.
Display: whole smoked salmon with herbed cream cheese, capers, and crackers. Candy buffet.
Drinks: will be open bar with wines and beer, along with our signature drink a pomegranate bellini.
Post # 30
Limited open bar (beer, wine and soda) with carmel appletinis and mimosas as signature drinks (this will be available for the whole reception too).
Mini cheeseburger sliders
French fry cones
Condiment bar (with ketchup, ranch, blue cheese, bbq, hot sauce, parmesan cheese, whatever else we come up with)
International cheese and bread display
Crudite display with dip
Post # 31
OMG we’re doing “pomosas!” (Champagne and pom juice) I haven’t seen anyone else doing that yet.