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Wedding Cakes & Food Forum

Appies Buffet

I'm starting to come up with ideas for our reception food, and wanted to know what everyone thought of this idea. My idea is to do an appetizer buffet for the main meal.

We are using a friend of my mom's as the caterer so she can basically do anything we want. We for sure want a buffet, but I've been to lots of events and don't see anything special about regular buffet food (Chicken dish, salads, potatoes, beef dish, veggies). My fiance and I are both foodies and don't feel that any caterer could do the quality of food we are used to eating when we go out in large quantities.

I love Superbowl food and appetizers in general, so I wanted to do an upscale spin on that for the wedding. We'd have wings, hummus and pita, mini mac and cheese, kebabs, grilled veggies, mozerella and tomato skewers, etc. The two problems I'm running into with this idea is 1) we want one or 2 items that will fill people up 2) my fiance rejects a number of items because he doesn't see them as fancy enough for a wedding.

Does anyone have any other ideas or advice on how I could make this both classy and fun? My FI is very particular, and doesn't want our wedding to go into "trailer trash" territory as he calls it, even though we aren't having a super formal affair. I want to eat things I actually like eating instead of just boring buffet food.

Re: Appies Buffet

  • edited December 2011
    I am also a foodie and I did a "station" reception.  So I love brainstorming this kind of stuff.

    I suggest (in addition to the delightful things Milkduds suggested):  chicken satay skewers, bacon wrapped shrimp and/or scallops,  a variety of mini flatbreads (possibly half being manchego cheese and chorizo and the other half being portabella and fontina/goat), empanadas, bruschetta, crab cakes...ahhhh. =) (I love snacks). 

    It also helps to have have some stationary stuff.  Spinach and artichoke dip, assorted cheeses, and veggie crudites are popular. 

    If you can afford it, having a carving station for a meat like turkey breast, pork tenderloin, beef tenderloin, etc. adds a great dimension to the menu. 
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