Am I asking too many questions? Kick me in the pants, if so!
FI is a chef, and has said he wants to do most or all of our reception food himself. I don't want to discourage him since he seems really set on it, so I'm looking for suggestions of things that might not require a large time commitment the day of.
Our venue suggests a cocktail & appetizer set-up due to the layout of the place. There are enough tables and chairs for all our guests, but it's at an eclectic mix of mismatched tables, not typical seating of X number at each table. Some are bigger, some are smaller, and they'll be kind of spread around. I'm understanding that as long as we offer enough food to make up a meal, it's ok that it's not a plated dinner.
Ceremony will be at 6:30 or 7, reception immediately following in the same venue. It's Good Friday, so we will want to offer enough meatless options to appeal to his Catholic family that will be fasting from meat.
Some things I've thought of, including lots of cold items, (though he will have access to those warming...things...that look like fridges, and chafing dishes w/heaters):
Mixed fruits, gourmet cheeses (would it be OK to have blocks of cheese with labels, and a small fork stuck in the top of each, for guests to slice, or should it be pre-sliced?), crackers/crostini, stuffed mushroom caps (warm), shrimp cocktail, olive bar, cocktail meatballs (warm).
Need more ideas, especially of the more substantial variety. And does anyone actually eat trayed vegetables? Maybe I'm biased, I don't really care for vegetables.
We will have heavy paper or plastic plates, and (I know they're not ideal) probably the "nicer" plastic silverware. The stuff that's silver.