I have some random questions I want to get some feedback from so people who have already gone through this whole wedding shindig. I am worrying about food... enough, selection, etc. I am certain it is only because I am and EATER, and I never think there is enough food.
My venue (full service) has a package that is a 1 hour cocktail hour, and then a seated dinner, which we are doing. We are also doing a full open bar the whole time, so I think we have covered all the basics of being a good host.
The package is:
Cocktail Hour: 3 passed Hors D'oeuvres, 1 stationary cheese and vegetables
Dinner: Soup, Salad, Choice of Entrée, and Cake with Chocolate Strawberries
1) I feel like there should be more at the Cocktail Hour - anyone have thoughts on this?
2) On the choice of entrée, we are thinking a fancy stuffed chicken and a beef. Our other is a lovely fish dish. Can anyone give an idea if fish was a hit with their guests and if we should consider it instead of the beef or chicken?
3) For soup, we can pick a Minestrone or a New England Clam Chowder. Anyone have any advice for the crowd pleaser out of these two? Since we are getting married in the greater Boston Area, and most of the guest are traveling, we were leaning towards the Chowder, but I second guess myself on the love/hate of seafood.
4) What else would you add to the reception?
As a side note, any special diets (vegetarian for example) will be handled separately as long as they do not exceed 10% of the total guests.