(Closed) What food did you serve at you reception?

posted 5 years ago in Food
Post # 16
Member
893 posts
Busy bee
  • Wedding: July 2011

You know what’s better than “wedding chicken”?  Just about anything.  Seriously.  I’d rather have a taco bar or good pizza than rubber chicken.

Post # 17
Member
431 posts
Helper bee
  • Wedding: December 2014

Buffet dinner:

Beef short ribs (so good!!), Pesto chicken thighs, roasted potatoes, roasted veggies, penne al a vodka, eggplant rolatini, rolls, salad

Appetizers:

cheese and crackers, stuffed breads (spinach, pepperoni, etc), clam chowder, veggies/dip, and my DHs own chicken wings

Post # 18
Member
2989 posts
Sugar bee
  • Wedding: September 2008

I didn’t serve chicken at my wedding! We sort of did a Surf and Turf theme to the food.

Our proteins were lamb chops, beef tenderloin, and halibut.

Side dishes included a salad, twice-baked potatoes, green vegetables, stuffed portobello mushrooms, and an assortment of fresh fruits and berries. It was served buffet style so most of our guests chose a little of everything.

Post # 19
Member
908 posts
Busy bee
  • Wedding: October 2016

View original reply
mimigirl7: I came up with my own ideas & they have all been approved by our caterer thank goodness. Im SO excited. 

We are having…

Creme brulee french toast

2 different quiches (bacon/swiss & a veggie option… not completely decided yet)

Croque monsieur sandwiches

Asparagus with hollandaise

Potatoes herbs de provence

Salad with french style vinagerette

Brie cheese with figs & honey to drizzle

Maybe some other cheeses

Assorted nuts & fruit (grapes, figs, berries)

Crossiants

For desserts besides the traditions wedding cake (we are doing keylime)…

We are also doing a croquembouche & macarons

Post # 20
Member
2803 posts
Sugar bee
  • Wedding: May 2015 - St Peter\'s Church, East Maitland, and Bella Vista, Newcastle

We had a buffet with Camembert stuffed chicken, lamb shanks (I love them and they’re my dad’s absolute favourite!) and roast beef as the proteins.  Sides included roast potatoes, green beans, carrots plus two different salads.  

Post # 21
Member
908 posts
Busy bee
  • Wedding: October 2016

I forgot…

Spinach & artichoke dip with baguette chips

Post # 22
Member
246 posts
Helper bee

We had various passed appetizers during cocktail hour (devilled eggs with caviar, Ahi tuna tataki on wonton crisps with shitake salad, tequila lime seared giant scallops with green onion aioli, mini beef wellington, truffled wild mushrooms in filo pastry)

Dinner was a three course meal; salad, main, dessert (creme brulee).  We had debated adding a soup course and a late night snack, but in hindsight I’m glad we didn’t, as there was already way too much food.

For the main course we gave guests four options, ordered tableside – filet mignon with wild mushroom jus, atlantic salmon with saffron chive cream; feta, spinach, and artichoke stuffed chicken breast with roasted red pepper jus, and a vegetarian portebello mushroom wellington with goat cheese and spinach in a puff pastry.  We selected grilled vegetables and wild mushroom risotto for sides.  As for what people actually ordered: 55% ordered the steak, 17% ordered the fish, 17% ordered the chicken, and 11% ordered the vegetarian.  So steak was by far the most popular option at our wedding.

We served our wedding cake later in the evening after everyone had a chance to get up, dance, and mingle.  I wanted a break from eating so that I could thoroughly enjoy our delicious cake 🙂

Post # 23
Member
2097 posts
Buzzing bee

View original reply
mimigirl7:  What are your favorite restaurants, dishes you like there? I hired one of my favorite non-expensive restaurants (Greek, a local institution) as the caterers. Not only was it much cheaper than traditional catering, it was delicoius. It was steak and chicken kabobs, veggie kabobs, moussaka for the vegetarians, green beans, their amazing greek potoatoes, pita, dips, olives, cheese, etc. Oh and salmon for the pescetarians. Cocktail hour had tray passed spankopita, tiropita, mushroom puffs, olives. 

Post # 24
Member
6496 posts
Bee Keeper

During our drinks reception we had passed canapés of crispy belly pork and black pudding (GF); baked figs wrapped in bacon (GF); smoked haddock and mustard fishcakes (pescatarian); marguerita and pesto croute (V); and roast beef and horseradish truffles (GF). 

For the meal (plated) guests could choose (in advance) from the following options:

Starters:

Melon with parma ham (GF) 

Tomato and basil soup (GF if without bread roll; V) 

Stilton and red onion tart with a side salad and port syrup (V) 

Mains:

Hereford Angus Sirloin steak with sautéed potatoes, wilted spinach, and a side dish of peppercorn sauce (GF) 

Pot-roast breast of corn-fed chicken with a leek, mushroom and pancetta risotto and chicken veloute (GF) 

Pan-fried salmon fillet with spring onion and herb crushed potatoes and white wine veloute (GF; pescatarian) 

Wild mushroom, spinach and ricotta lasagne (V) 

Dessert:

Dark chocolate delice with fresh raspberries, raspberry coulis, and vanilla ice-cream (V; GF) 

Exotic fresh fruit salad (V; GF) 

Apple tarte tatin with vanilla ice cream and apple crisp (V) 

Then in the evening we had a buffet consisting of croque monsieur; steak and red onion marmalade ciabatta sandwiches; selection of open baguettes with toppings of brie and chilli jam (V), smoked salmon (pescatarian), cheddar cheese ploughman’s (V), egg mayo (V); chicken tikka skewers (GF); lamb kofta kebabs (GF); cheese and onion quiche (V); plaice goujons with tartare sauce (pescatarian); and a jacket potato station (all GF) with toppings of cheese, sour cream, and chilli con carne. 

I actually think chicken can be fine when done properly; we certainly had no issues with dryness, it was very moist and succulent. Generally, I would advise both a chicken option as a ‘safe’ option, and then a red meat option, probably beef (which is also safe). Other options might be duck, turkey, or lamb, or fish (maybe salmon). I would keep all sides vegetarian to cater for any vegetarian guests, and would also try to keep most gluten free. 

Post # 25
Member
416 posts
Helper bee

I’ve been wondering about the same thing recently. After our tasting, we were set on a steak choice and a vegetarian pasta choice. Initially we thought we would do a chicken choice as well, but it was not nearly as good as a duck leg confit option we tried. I don’t typically like duck but this was SO good. It was like a really flavorful chicken. But I’m not sure if people would be as willing to try it. 

Post # 26
Member
2490 posts
Buzzing bee
  • Wedding: August 2015

We also didn’t like the idea of just plain chicken. We had a garden salad starter with goat cheese and honey-dijon vinaigrette. For the main dish there were 3 options- 2 crab cakes with cheesy potatoes and spiralized veggies, slow roasted short ribs with creamy polenta and spiralized veggies, or baked polenta squares with hearty roasted vegetables. Everyone raved about the crab cakes!

For our apps, we had passed chicken satay skewers, phyllo cups with carmelized onion bacon and cheese, bruschetta on toasted baguette, and large platters of fruits and cheeses. Along with wedding cake for dessert, we had assorted French macarons.

Post # 27
Member
170 posts
Blushing bee
  • Wedding: June 2016

View original reply
jnd224:  so much more fun and cost effective 🙂

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