May 2013 Weddings

Lets talk food... (a survey)

1. Buffet, Plated or Heavy Hors d' Ouvres?
2. What are you doing (food-wise) for cocktail hour?
3. What selections are you making for your dinner?
4. What struggles have you had so far selecting a menu?
5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select?
5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection?
6. Are you having a menu at your table? One per table or one at each seat?
7. Desserts! What are you doing?

Feel free to chime in with any other questions or comments you ladies have!
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Re: Lets talk food... (a survey)

  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Buffet

    2. What are you doing (food-wise) for cocktail hour? We will have some Hors d'ourves, we haven't picked out exactly what they will be yet.

    3. What selections are you making for your dinner? To be determined, probably tri tip, a chicken dish, veggie lasagna and some sides.

    4. What struggles have you had so far selecting a menu? It's just really hard to think of items that will please everyone and I also want items that will hold up well buffet style.

    skip 5

    6. Are you having a menu at your table? One per table or one at each seat? I haven't decided yet, I'm thinking a chalk board display or something like that.

    7. Desserts! What are you doing? This is my favorite part!!! To the dismay of FMIL and FSIL we won't be having a wedding cake. Instead we will have a dessert spread by a french pastry chef. We will be using a tiramisu for the "cake cutting". We already had a tasting and everything was to die for.
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  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Buffet
    2. What are you doing (food-wise) for cocktail hour?  Um mostly just apps since our cocktail hour is probably going to be short.
    3. What selections are you making for your dinner? Chicken tenders, macaroni and cheese, green beans, rolls.  (Probably going to add more choices)
    4. What struggles have you had so far selecting a menu? Finding something easy to eat the most people if not all will like.
    6. Are you having a menu at your table? One per table or one at each seat? Not having a menu except on a chalkboard near the buffet
    7. Desserts! What are you doing?
    We're having the wedding cake and then a cookie bar which will double as a favor.
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  • 1. Buffet, Plated or Heavy Hors d' Ouvres?  Though we originally selected buffe, we  have now pretty much decided to go plated.
    2. What are you doing (food-wise) for cocktail hour? We are cutting the three selections for passed appetizers to save money to hopefully pay for bar service. We will only be doing a fruit and cheese display. Plus our cocktail hour will probably only last about 20 - 30 mins because we're tight on time and we're doing as many photos beforehand as we can
    3. What selections are you making for your dinner? We want to do a chicken selection, beef selection and fish selection (details are still pending here)
    4. What struggles have you had so far selecting a menu? Our menu's are priced by a tiered system. Tier 1 is all chicken with 1 veggie plate and the meat and seafood start with Tier 2. We're trying to keep things as cost effective as possible, but FI's family are picky eaters and some are vegan and vegetarians.
    5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select?  We are going to let them select. Sigh. I'm not happy about this as now the seating & coding of place cards will have to be more for me to-do shortly before the wedding day.
    5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? The design I did had the picture of beef, chicken or fish. But Im now doubting myself because I feel that my guests may fee the way I feel. I may want chicken if its a chicken cooked the way I like it - not spicy, for example. If I knew it was a bourbon chicken, I might select a meat or fish instead. So I worry that my guests will not like picking a standard "image" versus a written out meal.
    6. Are you having a menu at your table? One per table or one at each seat? One per table.
    7. Desserts! What are you doing? Pretty much just cake & a candy buffet. The venue offers a chocolate fountain but I'm cutting this as well to afford the wine & beer.
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  • MamaBear904MamaBear904 member
    500 Comments
    edited October 2012
    In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-club-boards_may-2013-weddings_lets-talk-food-a-survey?plckFindPostKey=Cat:Wedding Club BoardsForum:ea657a87-d1dc-4588-999f-31c9deeef720Discussion:c5bcb2d8-5d79-40b9-9234-a6e658cec1e8Post:3af8bc3f-0a67-4817-bebf-559e3e166e51">Re: Lets talk food... (a survey)</a>:
    [QUOTE] Desserts! What are you doing? This is my favorite part!!! To the dismay of FMIL and FSIL we won't be having a wedding cake. Instead we will have a dessert spread by a french pastry chef. We will be using a tiramisu for the "cake cutting". We already had a tasting and everything was to die for.
    Posted by Krikin22[/QUOTE]

    I have one word for this... <strong>YUM</strong>
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  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Plated 2. What are you doing (food-wise) for cocktail hour? Veggie, chz, fruit, and veggie platters and passed Hor d' oeuvres 3. What selections are you making for your dinner? A choice of baked stuffed chicken, or surf and turf( sirloin and stuff shrimp) 4. What struggles have you had so far selecting a menu? Sisters a vegetarian so had to find a venue that would accommodate her. She's getting cheese raviolis 5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? Umm yes and yes 5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? 6. Are you having a menu at your table? One per table or one at each seat?No 7. Desserts! What are you doing?Cake, apple crisp, cookies, maybe cake pops, whoopie pies are our favors though bc they are FI favorite and he stole my very first one from me hen we first started dating. Feel free to chime in with any other questions or comments you ladies have! We get a choice of soup or salad. What would you prefer getting if you were a guest?
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  • 1. Buffet
    2. We're not having a cocktail hour.
    3. We'll have a roast pig and some other meat, plus at least 5 side dishes TBD.
    4. Narrowing it down, lol! There are so many great options!
    6. Haven't decided yet, having one at each table would be another thing I could make on Vistaprint lol!
    7. Assorted desserts. FI and I aren't big cake people anyway, plus we have quite a few guests with different dietary restrictions.
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  • I feel like I cant answer this survey well - we havent decided on our menu yet (we haven't done the tasting yet)
    All we know is plated dinner, passed h'ors d'ouvres - not sure if we will have "standard chicken" meal or choice to our guest.
    For dessert, we are having cake plus dessert table - chocolate fondue and sundae bar.
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  • We're doing a 2-entree buffet.  Our tasting is in Nov, so will decide options then.  Will probably have beef and either a pasta or chicken.  I hate events where the only entree is chicken.

    Cocktail hour is still TBD. We were quoted with 2 passed hor d'ouerves, but not sure if we'll do that, or just have the bar fire up their popcorn machine.  Personally, I'd rather snack on popcorn and stuff like that than fancy hor d'ouerves.

    Haven't really thought about having a menu on the table.  Probably won't, just seems like unnecessary work. 

    We are getting cake, but still need to pick that out.

    We are going to do a late-night snack around 10 p.m. to help soak up the liquor.  Probably pizza.  Our venue offers them fairly inexpensive.
  • 1. Plated meal- we have 300 guests so we opted to spend a little more to avoid a hectic and LONG buffet line! If we had a smaller wedding, we would have gone with a buffet for the price difference.
    2. Cocktail hour will have a buffet of cold and hot hor d'ouvres.
    3. For dinner, we are choosing a beef, chicken, and pasta option.
    4. I wanted a fish option (seafood lover!), but we would have had to pay $2 more per person for the entire guest list, not just those who choose fish, and it seemed like a waste when so few guests end up actually choosing that option.
    5. Our venue allows each guest to order from a menu at the reception so they don't have to make a selection ahead of time. (Which is why we get charged the $2 for EVERYONE.)
    6. A menu will be provided because each option will have different sides with it.
    7. I kind of wanted to have a dessert buffet instead of a cake, but the cake was one of the few things my fiance actually cared about so we're going with cake! Red velvet with buttercream :) 
  • In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-club-boards_may-2013-weddings_lets-talk-food-a-survey?plckFindPostKey=Cat:Wedding%20Club%20BoardsForum:ea657a87-d1dc-4588-999f-31c9deeef720Discussion:c5bcb2d8-5d79-40b9-9234-a6e658cec1e8Post:dea3d8be-a49a-4a6d-946b-fdea5af67408">Re: Lets talk food... (a survey)</a>:
    [QUOTE]1. Buffet, Plated or Heavy Hors d' Ouvres? Plated 2. What are you doing (food-wise) for cocktail hour? Veggie, chz, fruit, and veggie platters and passed Hor d' oeuvres 3. What selections are you making for your dinner? A choice of baked stuffed chicken, or surf and turf( sirloin and stuff shrimp) 4. What struggles have you had so far selecting a menu? Sisters a vegetarian so had to find a venue that would accommodate her. She's getting cheese raviolis 5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? Umm yes and yes 5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? 6. Are you having a menu at your table? One per table or one at each seat?No 7. Desserts! What are you doing?Cake, apple crisp, cookies, maybe cake pops, whoopie pies are our favors though bc they are FI favorite and he stole my very first one from me hen we first started dating. Feel free to chime in with any other questions or comments you ladies have! We get a choice of soup or salad. What would you prefer getting if you were a guest?
    Posted by samantha24p[/QUOTE]

    <div>
    </div><div>I would prefer the salad! People can be kind of picky about soups and with all the desserts you're having (jealous!), I would go with salad.</div>
  • 1. Buffet2.     Stationary apps – menu tba3.     Haven’t signed contract yet but our favorite vendor would be: “Grand Marnier Chicken” Herb-Crusted Sautéed Breast of Chicken, Grand           Marnier Beurre Blanc, “Georgia Pork” - Honey-Brined Pork Loin with Peach Chutney, Chive Mashed Potatoes, Green Beans and  Carrots with Thyme Butter…………plan to include a salad yet, that is tba 4.       Not a whole lot of struggle. It will come down to amenities included as both vendors gave us a similar price.5.        N/A6.       Will probably have a menu displayed at the buffet table so people know what they are getting into.7.       Dessert tba, pending which caterer we go with. FI has had very few “wants” in the wedding process and he wants to eat cheesecake on his wedding day. So at minimum we will have one for the head table.

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  • In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-club-boards_may-2013-weddings_lets-talk-food-a-survey?plckFindPostKey=Cat:Wedding Club BoardsForum:ea657a87-d1dc-4588-999f-31c9deeef720Discussion:c5bcb2d8-5d79-40b9-9234-a6e658cec1e8Post:dea3d8be-a49a-4a6d-946b-fdea5af67408">Re: Lets talk food... (a survey)</a>:
    [QUOTE]We get a choice of soup or salad. What would you prefer getting if you were a guest?
    Posted by samantha24p[/QUOTE]

    If I were a guest, I would prefer salad, with a dressing on the table (one creamy, one vinagrette). This way I can pick which dressing I would like. The soup, I would be worried about spilling on myself at some point! haha
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  • Princess and Mama bear good points. Think salads the way to go.
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  • mss274mss274 member
    Sixth Anniversary 100 Comments Name Dropper
    edited October 2012
    We both have big Italian families so food was a priority for us. Our tasting isn't for another two months so we haven't finalized our meals but we have the layout determined:

    1. Buffet, Plated or Heavy Hors d' Ouvres? Plated
    2. What are you doing (food-wise) for cocktail hour? We are having a ridiculous cocktail hour, tons of passed Hors d' Ouvres, stations, carvings, sushi etc It's a couple pages long.
    3. What selections are you making for your dinner? We have Filet Mignon, some chicken dish-not finalized, vegetarian, and a tri-fecta seafood dish. All I know is it includes sea scallops which is my favorite!
    4. What struggles have you had so far selecting a menu? none that I can think of
    5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? Allow guests to select.
    5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? They will select their meal the day of. I heard if it's on the invite sometimes they cook beforehand and didn't want to chance that.
    6. Are you having a menu at your table? One per table or one at each seat? I think one per seat.
    7. Desserts! What are you doing? In addition to the cake, we are doing a Viennese hour. FI and I don't care for cake too much  but we'll have cannoli's -my fav!, pies, cakes, italian cookies and pastries, hot pretzels, flambe show, cotton candy, coffee station and some other things.

    Basically we are telling our guests not to eat before the wedding lol
  • 1. We will have 3 buffets- 1 burrito bar, 1 carving station and mashed potatoes and salad, one pasta station

    2. Coctail hour will be short, but not sure what we are doing yet.
    I would like to do cheese and summer sausage since I work for an artisan cheese co and FI is a huge hunter but then again that type of food is tacky, but our guests would love it.. so not sure.

    3. We are buying buns, cheese and lunch meat for people to make a midnight snack before they leave. I am always hungry by the time I leave a wedding.

    4. Dessert is apple or berry pie and vanilla ice cream
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  • We are doing buffet..2 apps with cheese, crackers, and fruit for cocktail hour. Cupcakes for dessert. Waiting to go for tasting before we exactly know what will be on the menu. Doing 1 menu per table.
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  • So we haven't done our menu yet, but I can answer a few of these....
    We're doing plated, formal seating... we'll have 6-8 choices for hand-passed Hors d' Ouvres as well as a fruit and veggie display (all during cocktail hour)... The meal will be an app, a salad, main entree, and dessert (in addition to wedding cake)... Haven't chosen our entree options yet, but there will be a beef, a chicken, a fish.. and then a vegetarian option... Will specify on invitation the 3 primary choices... won't specify what the vegetarian option is on the invite (the venue said we shouldn't for some reason.. need clarification on that)...
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  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Stations
    2. What are you doing (food-wise) for cocktail hour? 5 passed apps (TBD), mashed potato bar, sushi station
    3. What selections are you making for your dinner? Still changing it up a bit, but basically it will be a lamb carving station, two pastas, one Indian dish, clam chowder and salad station, and a grilled swordfish station
    4. What struggles have you had so far selecting a menu? About 15-20 people attending our wedding will be vegetarian and FI's family insisted on there being some Indian food.
    6. Are you having a menu at your table? One per table or one at each seat? One at each seat
    7. Desserts! What are you doing? Cherries jubilee, cake, flaming coffee drinks.

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  • edited October 2012
    1. Buffet, Plated or Heavy Hors d' Ouvres? Plated
    2. What are you doing (food-wise) for cocktail hour? Six Passed Hors d'Ouvres : Mini Crab Cakes, Bang Bang Shrimp, Fruit Tray, Chicken Drummettes, Fried Mozzarella Sticks, and either Swedish Meatballs or Egg Rolls. Can't decide btwn the last two.
    3. What selections are you making for your dinner? We have two choices. A teamed dinner type thing. Sirloin and chicken breast w/ a red wine sauce on both or Chicken breast with mustard cream sauce, marsala sauce, or scampi sauce, and either Salmon or Tilapia. Haven't decided between those two, either.
    4. What struggles have you had so far selecting a menu? FI is the struggle. Lol. He is a VERY VERY picky eater. He doesn't like sauces or vegetables. He doesn't eat alot, so we have to have one thing on the menu that he loves. And its been hard.  He doesn't eat steak or baked chicken, so his pick is either the Salmon or Tilapia.
    5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? They will select. We figured that everybody eats chicken if they don't eat red meat or fish, so we decided to have chicken on each menu choice. Either steak and chicken or fish and chicken.
    5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? We still haven't decided this yet. Our venue gives us the choice of putting the dinner choices on our invite and giving them the final numbers or we can just have the guests select their dinner at the table. I don't want them to select on the invite because I don't want to make place cards.
    6. Are you having a menu at your table? One per table or one at each seat? One menu per seat. It will be on top of each plate. We're doing this because we may be putting a mad lib on the backs of the menus. Don't know yet.
    7. Desserts! What are you doing? Wedding Cake (different tiers of red velvet and rum cake), Chocolate fountain, Ice Cream Bar.
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  • 1. Buffet, Plated or Heavy Hors d' Ouvres?  Plated
    2. What are you doing (food-wise) for cocktail hour?  Hors d'Ouvres passed butler style
    3. What
    are you making for your dinner?  Chicken, Fish, or Prime Rib, veges and potatoe
    4. What struggles have you had so far selecting a menu?  too many choices
    5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? Guests will select
    5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? 
    6. Are you having a menu at your table? One per table or one at each seat? No menu
    7. Desserts! What are you doing?  Wedding cake
  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Buffet
    2. What are you doing (food-wise) for cocktail hour? We are honestly thinking about a smoothie bar type thing at our church (plenty of room in an atrium type area).
    3. What selections are you making for your dinner? FMIL is paying for the reception, so we let her have a major say in this. I think we decided on garden salad, rolls, choice of Prime rib or chicken cordon bleu, broccoli cheese casserole, and some kind of potato I think?
    4. What struggles have you had so far selecting a menu? Not many... our families love food regardless of what kind it is, so we couldn't really go wrong. lol
    5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? N/A
    5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? N/A
    6. Are you having a menu at your table? One per table or one at each seat? Since it is a buffet, we will probably just have the menu listed up by the buffet.
    7. Desserts! What are you doing? Cake, and we are doing s'mores on a stick and andees mints as favors. Yum.
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  • In Response to Re:Lets talk food... a survey:[QUOTE]1. Buffet, Plated or Heavy Hors d' Ouvres?2. What are you doing foodwise for cocktail hour?3. What selections are you making for your dinner?4. What struggles have you had so far selecting a menu?5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests tonbsp;select?5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection?6. Are you having a menu at your table? One per table or one at each seat?7. Desserts! What are you doing?Feel free to chime in with any other questions or comments you ladies have! Posted by MamaBear904[/QUOTE]

    Ours is plated. Our guests will choose their entree from the response card. I've listed the food choices and a description of each. I've never seen that done before in others invites and I always wanted a description of what it is.

    Our chicken dish is called Poulet faim boursin which is chicken with boursin cheese, pecans, and some other stuff I can't recall. Beef is roast beef. Veg option is mushroom ravioli. I don't think I have any veg friends or fam. A couple of my bridal party said thats what they will choose cause they love pasta more than meats.

    We aren't having menus on the tables since they already know what they're eating. No cocktail hour. We are doing all pictures before the ceremony and the reception starts immediately after. We are having red velvet wedding cake with cream cheese icing, vanilla almond cake also with cream cheese icing. The grooms cake will be a replica of FI's electric guitar and will be peanut butter cake with peanut butter icing.
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  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Stations
    2. What are you doing (food-wise) for cocktail hour?  Cheese/veggie platter, 8 passed hors d' ourves
    3. What selections are you making for your dinner? We can pick 6 stations - going for a food tasting in November so that we can pick which 6 we want!  
    4. What struggles have you had so far selecting a menu?  None yet - I think once we go to our food tasting we may have a hard time narrowing down the stations!  
    5. skip
    6. Are you having a menu at your table? One per table or one at each seat? one per seat.  
    7. Desserts! What are you doing?  Cake, Candy Bar and maybe a vienese table 

    This is making me hungry!
  • 1. Buffet, Plated or Heavy Hors d' Ouvres? Buffet
    2. What are you doing (food-wise) for cocktail hour? Still unsure, FMIL thinks we need nothing I on the other hand disagree.
    3. What selections are you making for your dinner? We have our tasting in February and that's when we'll make decisions, we know for sure we want ham and chicken other then that we'll see :)
    4. What struggles have you had so far selecting a menu? Which buffet to choose.
    5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select?
    5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection?
    6. Are you having a menu at your table? One per table or one at each seat? I thought about doing this, I know that it's a buffet but it might be nice for the guests to see what their options are going to be, I don't know though.
    7. Desserts! What are you doing? Officially decided on a cupcake wedding cake and we get to pick 6 flavors.. yikes!
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  • we are goin the buffet route our reception hall offers a buffet/warmer for us to use my grandmother is cookin all the food (shes worked in the resturant bussiness for over 40 years) and my cousins own a resturant where shes cookin it and ording the food so we get a discount rate. my FI picked out the menu he wanted to hav ham, brisket, mash potatos and gravy, mac and cheese, green beans, and several salad/ pasta items...not doing a cocktail hour...or dessert thats y im buyin a cake...haha

    In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-club-boards_may-2013-weddings_lets-talk-food-a-survey?plckFindPostKey=Cat:Wedding Club BoardsForum:ea657a87-d1dc-4588-999f-31c9deeef720Discussion:c5bcb2d8-5d79-40b9-9234-a6e658cec1e8Post:087d089b-024d-4dea-93c4-aa488f725b05">Lets talk food... (a survey)</a>:
    [QUOTE]1. Buffet, Plated or Heavy Hors d' Ouvres? 2. What are you doing (food-wise) for cocktail hour? 3. What selections are you making for your dinner? 4. What struggles have you had so far selecting a menu? 5. a. For those going "plated", are you doing a surf and turf type of thing with something to please all palletes or are you allowing your guests to select? 5. b. For those going "plated", will your invite have the dish for them to choose from or a generic chicken, beef, seafood type of selection? 6. Are you having a menu at your table? One per table or one at each seat? 7. Desserts! What are you doing? Feel free to chime in with any other questions or comments you ladies have!
    Posted by MamaBear904[/QUOTE]
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