Post # 1
We just go a caterier and he asked us what we want to serve. I just don’t like the idea of serving chicken. I would like to serve something exotic without breaking the budget. Because it is a jewish wedding I would like to stay away from pork and shellfish. I have a gluten allergy so most pasta is out. I would love anu ideas. I am at such a blank.
Post # 2
I wouldn’t go too exotic. You should be choosing options that the masses would enjoy. I would talk to your caterer and see what they suggest. Are you just having one entree or multiple options? You can certainly do pasta, but just have it made with gluten free pasta. You also have to have a vegetarian option. So a beef, a veggie option (could be the pasta), and maybe turkey if you are opposed to chicken. But you need to see what types of food your caterer has on their menu and have a tasting and go from there.
Post # 3
The caterer is quite open to anything. I know some caters have menus but this caterer make a menu around what you want or need. I just am having a blank spell on what to tell him. Traditional chicken seems so boring. We are having a buffet. We will probably have 2 protein items, a salad, may 2 or 3 side dishes. Also appetizers. Really looking for ideas.
Post # 4
What type of food do you want then? Italian, Chinese, American, Mexican…?
Post # 5
How about lamb and goat and fish?
Post # 6
fish , beef and duck ( western) venue included cater
Post # 7
This was different, but my hubby & I always wanted to do this…we both LOVE breakfast food, so we had breakfast for dinner! It was all buffet style & our guests loved it! 🙂
Post # 8
We won’t be having chicken either. If it helps at all, we’re having a buffet with:
Grilled Eggplant “Steaks”
Beef Tenderloin Medallions
Pan Seared Crab Cakes (I know you said no shellfish)
Warm Fingerling Potatoes
Chilled Marinated Asparagus
Post # 9
we had a cocktail hour with an wide range of appetizers, 2 carving stations, pasta, cheese and bread station, there were also some other hot and cold finer foods. There was enough food that I was worried people wouldn’t be hungry for the reception.
During reception there was a mozzerella and tomato salad with balsamic glaze, second course with 2 jumbo tortelli’s with marinara sauce, third course were 3 entrees to choose from filet mignon with asparagus, tilapia topped with a seafood bisque and roasted potatos, or chicken breast topped with a port wine sauce and fresh mozzerella and roasted veggies
Post # 10
We are having a french inspired brunch.
Post # 11
We live and are getting married in Maine so our menu will be centered around a traditional Maine lobster dinner with chicken as the alternative to those who don’t like lobster. We are making smores on a campfire instead of serving traditional cake as our venue is at a campground on the lake. Very non-traditional but so are we
Post # 12
I’m glad to see someone else doing smores instead of a cake. We are doing that too!
Post # 13
Leaning towards a make-your-own-taco bar!
I think I’ve eaten tacos with every guest invited – so hopefully they’ll enjoy the food at the reception
Post # 14
What was in the french brunch our venue is french themed.
Post # 15
That is what my Fiance wants to do but I’m not sure it’s wedding emough even though we both love mexican.