I would love your advice for my wedding!!!
My boyfriend and I just got engaged (I guess that makes him my fiance!!!) and we are planning our wedding!!! I am looking for creative ideas to give the caterer we decide on- so far we have these ideas:
Cocktails and Hor'derves: Different stations- Sushi, Conch salad, Conch fritters, oyster bar, skwers(pork, chicken and beef), crepe station(?)- any suggestions?
Soup (maybe lobster bisque)
Mixed green salad (light and simple)
Penne with Vodka Sauce (primi)
Choice b.w Prime Rib, Mahi Mahi or Cornish Hen
Big family style plates of string beans, potatos, (another couple of sides)
Of course the wedding cake
a desert bar and ice crean bar
What do you all think??? Any suggestions????
Mashed potatoe bar would be a great hit at your wedding and a crepe station. I had both at my daughters wedding shower and people still talk about them. The potatoe bar had both mashed and sweet potatoes with tons of add-ins like- sour cream, chives, brown sugar, maple syrup, grated cheeses, coconut, carmelized onions, lobster/crab meats, veggies, the list can go on and on.
The crepe station had tons of fruits, especially berries of all types, whipped creams, syrups and liquors. The chef prepared them to order for each guest.
The cake we had was an italian Napolian- the entire sheet cake size- frosted... that too was a giant hit.
I have found from running many functions- most people do not like seafood- and if they do- they are very limited in the types of seafood they like. Conch, oysters and mahi mahi may be wonderful entrees and appetizers but I bet they are not the big hit your thinking they will be. The old standbys such as chicken/beef with imaginative sauces or preparations may be a better way to go for your day with the little extras like a mashed potatoe bar or crepe station.
Wow!!! THat's a ton of food! If you are going to have that many apps perhaps you might want to consider a smaller dinner. We just went to a wedding with wonderful apps and I must say nobody really finished their dinner even though it was excellent! As to oysters - I love them but won't touch them unless they're freshly opened in front of my eyes so I wouldn't eat them on a station. I know quite a few people feel that way. How about having some of the apps passed? JMHO, Linda
Thanks for the advice! As for seafood- we are from the Bahamas (and our wedding is in Nassau) so seafodd is very big- Conch salad made to order is one of the best things you can have at a party! :) The oysters however- I think maybe we will pass on that- I looooove the idea of a crepe bar- and yes we are including the old standbys for sure- skewred meat with diff. sauces maybe spring rolls etc. THanks guys!!! As to keeping the dinner smaller i dont think i can convince my father of this- He comes from a long line of huge multi course family style meals and wouldnt have it any other way! :)
Yep, gotta deal with Daddy, but you better start pricing your ideas before you go much further. That's a lot of food, especially so many courses at the sit-down.
Maybe you could do the crepes bar for dessert with fruit and ice cream among the choices for garnishes and keep the apps lighter. Love doing the local Bahamian food as part of your celebration, but make sure to have things that are familiar to older relatives who aren't familiar with things like conch. It's always nice to include family heritage as part of wedding celebrations as long as you keep climate in mind. Heavy bisques and pasta might not sit comfortably on a hot and humid evening.
You're off to a good start with some creative ideas. Your next step should be refining them with some expert caterers.
I wonder if you've considered a station buffet rather than stations followed by a dinner. We've been to a few events lately where beautiful, tiny, light hors d'oeuvres are passed during the cocktail hour and then the meal is made up entirely of stations. You can still make a seating plan, if you like, and your event planner/emcee can coordinate things so that you can call guests back to their seats for speeches or special dances and of course the stations are taken down after about two hours and it's time for more dancing and dessert/coffee stations.
Some station buffet receptions we've attended have been less structured and the bride and groom have gone without a seating plan, allowing guests to perch at scattered high top and low top tables. A good emcee can still get folks seated for the big toasts and dances, but it's best to group them all together.
Your possibilities for stations is endless. A raw bar is a wonderful station, though it can get pricey - and you can (and should) have a server open oysters/clams to order at the station. Ethnic foods seem to be a great choice at station buffets. We've seen Korean barbeque stations, ceviche stations, stir fry stations, taquito stations, satay stations, sushi stations. The mashed potato bar is a real crowd pleaser and a good caterer can give you a broad range of sophisticated options. My all-time favorite station served fresh sea urchin with sashimi and caviar. They were served right in the spiny shells and the presentation was amazing!
If this appeals to you, I think that your guests will also enjoy the format. It allows people to graze, encourages them to socialize and bring a very festive air to the party.
I agree that's a lot of food. I also agree on the passed hors d'oeuvres idea. I think a soup like lobster bisque, followed by penne with vodka sauce, followed by prime rib -- I'm uncomfortably full just thinking about it. If you're going to do hors d'oeuvres, maybe consider dropping either the soup or the pasta. Or at the very least, lighten one or both of those courses up.
I don't know when you're getting married, but another thing to consider is whether that kind of heavy food will be weather appropriate. Lobster bisque and vodka sauce aren't really things I'm craving when it's hot outside.
Another thought -- if you're getting married in the Bahamas, why not more of an emphasis on fresh fish and/or native cuisine?