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Heavy hordourves & Stations

Mayacj08Mayacj08 member
First Comment
in Wedding Reception Forum
I'm being budget conscious and I'm thinking about having heavy hordourves and stations as a food option instead of a sit down dinner. I would like to have stations of meat carving, artisan cheese, veggies, etc. and then have heavy hordourves passing throughout the party. 

In the past, I haven't enjoyed the food at weddings with buffets. I always feel self conscious- as if everyone's watching me make a plate of food and carry it to my table (totally irrational, I know). I also feel like buffets have a "budget" feeling. I am on a budget, but I don't want it to seem that way to the guests.

My question is how can I differentiate the cocktail hour from the reception if I decide to have stations and heavy hordourves? Perhaps have ahordourves and then begin stations once the food starts?

Any advice would be great!


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Re: Heavy hordourves & Stations

  • Mayacj08Mayacj08 member
    First Comment
    edited January 2013
    Wow! Thanks for the insight. I truly thought that a sit down would be more expensive. Maybe we will go with that. I'll definitely get price quotes for both from the caterer that I choose.  Thank you!
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  • melb2013melb2013 member
    2500 Comments 25 Love Its Second Anniversary Name Dropper
    edited January 2013
    That's what we're doing, but it is more expensive than the sit down options at our venue.  We're having a grilling station, a carving station, a pasta station, and a soup and salad station.  Those stations don't start until dinner time- before that it is cocktail hour and there will be passed apps, and sushi station, and mashed potato bar.

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  • ark&djkark&djk
    First Comment

    We are doing the same thing.  I went to a wedding in the spring with this style - we had a blast... so OF COURSE I wanted it for my wedding. (Within days of that wedding I met my now fiance!).  Anyways....  it CAN  be more expensive or close to the cost of a sit down meal.  You can't skimp on how much food you offer, you have to make sure there is enough so even the picky eater leaves filled.  The best bet, find a venue / caterer that has done this kind of 'strolling / revolving' dinner before.  Some places I looked at thought I had two heads, or insisted a place setting for each guest.
    Now, how to seperate the cocktail hour from the reception.... what my friend did at her wedding (and along the lines of what we are planning)... during cocktail hour have wine / champagne circulating with 'lighter' hors d'oeurves.  Then, it's beneficial to take time and explain how the food for the evening will work.  If your caterer is pro, they will likely want the food stations to gradually open - so as not to create a mad line up. You slow the initial line up down by having additional, heavier hors d'ouerves start around the same time.
    By the end of the night, you've had so much food, so much variety.... and you've had a chance to mingle with all the guests. 
    Just make sure you offer a variety of seating, and close to enough so everyone can rest their feet at some point or another.
    enjoy!

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