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Wedding Reception

m
Mother of the Bride-BRK Feb 2, 2005 09:12 AM

I am planning and will be preparing the food for a wedding reception for about 100 people. It will be an out door wedding late August. Had thought about Chicken Pot Pie (served in 15x12 inch pans) with Spinach Salad, along with some finger foods. Any other menu suggestions? thanks

  1. a
    angella Feb 2, 2005 09:37 AM

    sounds like you're trying to keep things simple. to help me narrow down my suggestions to you, tell me about what your needs and expectations will be.
    -what city/state will the wedding be held?
    -what time of the day is the reception?
    -what % of the guests are children?
    -are your guests tastes broad or narrow?
    -will you be doing all of the food preparation and assembly yourself, i.e. no catering?

    1. a
      angella Feb 2, 2005 09:38 AM

      sounds like you're trying to keep things simple. to help me narrow down my suggestions to you, tell me about what your needs and expectations will be.
      -what city/state will the wedding be held?
      -what time of the day is the reception?
      -what % of the guests are children?
      -are your guests tastes broad or narrow?
      -will you be doing all of the food preparation and assembly yourself, i.e. no catering?

      1. a
        angella Feb 2, 2005 09:39 AM

        sounds like you're trying to keep things simple. to help me narrow down my suggestions to you, tell me about what your needs and expectations will be.
        -what city/state will the wedding be held?
        -what time of the day is the reception?
        -what % of the guests are children?
        -are your guests tastes broad or narrow?
        -will you be doing all of the food preparation and assembly yourself, i.e. no catering?

        1. a
          angella Feb 2, 2005 09:39 AM

          sounds like you're trying to keep things simple. to help me narrow down my suggestions to you, tell me about what your needs and expectations will be.
          -what city/state will the wedding be held?
          -what time of the day is the reception?
          -what % of the guests are children?
          -are your guests tastes broad or narrow?
          -will you be doing all of the food preparation and assembly yourself, i.e. no catering?

          1. n
            nana7728 Feb 2, 2005 09:41 AM

            If I was doing a wedding for august I would do a chicken that could stay at room temp. saftely. (I don't believe chic.pie would work out ) I would not try to keep anything hot. Maybe tend. of beef with different sauces, room temp salmon with dill sauce. a wonderful summer salad, maybe a great past salad with a vinegar base, fruit skewers. ( I have catered many summer weddings I believe hot is not the answere) Let me know if I can help you.

            3 Replies
            1. re: nana7728
              (
              (nana7728) Feb 5, 2005 07:23 PM

              thank you for the advice. I am not much of a cook but can follow a recipe, but not much luck with beef. I found the pot pie recipe in Southern Living Cook Book and I thought it would do well. It looks pretty and everyone loves a good chicken pot pie. Where do you suggest I look for other recipes that will feed 100+? Thanks again for your time.

              1. re: (nana7728)
                m
                mother of the bride Feb 5, 2005 07:27 PM

                nana7728-sorry about getting your name on my reply, I still trying to understand this message board.

                1. re: (nana7728)
                  n
                  nana7728 Feb 8, 2005 02:22 PM

                  I believe there is a web sites for group recipes. Again kept it simple add a starch (maybe a rice dish) salad, fruit, great different breads. Maybe add one more main dish. Very important to have some one in charge in the kitchen, serving and clean up.

              2. a
                angella Feb 2, 2005 09:44 AM

                sounds like you're trying to keep things simple. to help me narrow down my suggestions to you, tell me about what your needs and expectations will be.
                -what city/state will the wedding be held?
                -what time of the day is the reception?
                -what % of the guests are children?
                -are your guests tastes broad or narrow?
                -will you be doing all of the food preparation and assembly yourself, i.e. no catering?

                1. s
                  srr Feb 2, 2005 10:51 AM

                  We catered our own wedding and did a room temp. buffet. Cured meats, cheeses, grilled marinated veg, pickled veg, breads, gravlox (easy to make), pate (we bought), heirloom tomatoes(don't need much prep, just slice and drizzle with a little fancy EVOO and balsamic). It took some time before hand, and we had someone do the upkeep of the buffet during the reception, but it was delicious...and cheap.

                  1 Reply
                  1. re: srr
                    c
                    Cyndy Feb 2, 2005 11:16 AM

                    I also catered my own wedding - similar menu. One way to avoid having to rely on family and friends to watch the buffet is to hire a couple of people from a local culinary program. Our high school has a chef's training program and I got two kids who put out the food, made sure the plates were full and cleaned up after. It was great!

                  2. e
                    edinaeats Feb 2, 2005 11:18 AM

                    I catered my wedding last Labor Day weekend. We had a private ceremony, and then a cocktail party in our home two hours later.

                    For the immediate family that attended the ceremony- we served a spiral ham and dijon scalloped potatoes. Simple- both were left in a warm oven while we were at the park for the ceremony.

                    For the cocktail party- we served everything from cold shrimp, hummus /toasted pita and the Barefoot Contessa's onion dip to bite size BLT's, smoked salmon stuffed baby potatoes,Boursin and cucumber rounds and bite size sandwiches of turkey, stuffing and cranberry sauce on corn bread.

                    Everything was either made the day before or preped the day before. Assembly was easy.

                    We served two types of beer and four wines. We predicted that the beer would be more popular- but infact the wine was.

                    We had made arrangements for a teenage neighbor to bus the party- but she cancelled at the last minute. THAT was the only draw back. Other than that we had a great time.

                    1. c
                      Cathy2 Feb 2, 2005 10:37 PM

                      Hi,

                      I am linking to a bride who prepared the wedding feast herself.

                      Good luck!
                      Regards,
                      CAthy2

                      Link: http://lthforum.com/bb/viewtopic.php?...

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