Wedding reception help

[Mel76]

Hey guys,

I am hosting a wedding reception for my sister in June. It will be at my home and I'm doing all the catering myself. There will be between 25-30 people attending. It will be buffet style. I am thinking about an Italian menu because its my sister's favorite! I will give you a list of things I was thinking about serving, and I'd love any feedback you can give me about the menu...the quantities...etc. How much food is too much? Is there enough? What about veggie options?

Appetizers:
-A gorgeous display of veggies and dips (see pic)
-Cherry tomato and boccocini skewers with basil and balsamic dressing
-bruschetta on crostini
Entrees:
-9X13 pan of meat lasagna with tomato based sauce
-9X13 pan of veggie lasagne with cream based sauce
-alfredo penne with chicken and broccoli
-roasted red potatoes
-slow-cooker roast beef (I need help with this in particular)
-salad
-garlic bread
Dessert:
-Wedding cupcakes
-Tiramisu
-fresh fruit

What do you guys think? I am open to ANY AND ALL suggestions.
Mel
   

[caro]

Hi Mel
A subject close to my heart - I entertain a lot!

Couple things (going to base this on 30 people):

Firstly if you are having a buffet because you do not have space for a sit down meal or don't want it that formal, you need to ensure that foods are chosen that are easy to cut while sitting on a chair. Ease of access is key - have tables set up in middle of a room so people can walk around both sides. Have never done buffet style for what would typically be a sit down meal - only for cocktail parties. Or will there still be tables and chairs set up for guests to eat at?Don't forget centrepieces for food tables too. Set foods at different heights on table.
Place foods on tables in a logical way - this applies to main course only - Plates first, then mains, then vegetables, then salad, then bread and finish with napkins with cutlery wrapped inside them - this means guests only have one extra item to pick up.

Sorry in middle of purging and renovating new house in a different province otherwise would spend more time on this ie more menu suggestions and quantities - Google is your friend though in terms of menu suggestions and don't forget Epicurious - shld be able to find a good beef recipe there. Look at Nigella Lawson too and Barefoot Contessa for ideas.

Would nix the red potatoes - instead of alfredo penne would do a simple pasta with olive oil and veggies eg sundried tomatoes, olives, pine nuts, mushrooms, artichokes. Perhaps serve this cold so less to keep hot. Eggplant parmigiana? You need a green veggie dish - perhaps beans or asparagus and an orange eg whole baby carrots sliced in half top to bottom. More appetizers are needed - perhaps another one or two - depends really on time of day of wedding too. Proscuitto with melon? If it's the middle of Summer and boiling hot, a lunchtime menu should be lighter. Add some biscotti for dessert - perhaps white and dark chocolate dipped. Strawberries with ends dipped in white and dark chocolate for visual effect. Appies - grilled roasted veggis - antipasto plate - all can be served at room temperature.

Another idea - contact your local Italian bakery as they often will cater and make lasagnas and eggplant dishes - easy and very reasonably priced - one less thing to worry about.

Remember too when planning your menu about how you are going to keep it all hot - will you have chafing dishes? Do you have enough oven space? Hire bartender and servers - invaluable and worth every penny. Hiring everything is a good idea - no need to wash!

Sorry that's all I can come up with on the fly - good luck - it's a decent amount of people but not huge, so doable!

Need to go back to purging and deciding on appliances!

Caro

[lessismore]

Great ideas from Caro....
I agree that Barefoot Contessa has some great recipes. I will dig up one of my favourites that she does which is actually a cold noodle dish and a favourite around here. She also has some other good party favourites.
One thing, and just a silly point really, but the image of the veggies looks great to me but at the same time impractical from a standpoint of getting out your veggies and touching a lot of other veggies along the way. That kind of thing can turn off a few but then maybe that is just me.
Anyway, I agree with Caro on the food on the lap issue. I went to a party at Christmas where this happened and basically it was impossible to eat the food without balancing a plate so I just avoided eating any of those items and snacked on a few smaller items. I cannot be bothered with the balancing act.
What about drinks? How are you going to manage the bar situation?

[caro]

Think veggies will be fine if small tongs are used although guaranteed you'll get some person who will stick their dirty fingers in there ... love that look and have done it in the past but it can be difficult to get out of the containers - tongs or not. One of those things that look best in pics but real life application not as good!

BTW why not do a cold roast beef sliced served with small dishes of horseradish and different mustards?

[Northern Miner]

Two things that I like would be a cheese tray and those fab mini meatballs that you can dip into just about anything.

Cold penne with Asagio cheese or even feta and olive oil works well too - with other things added - you choose.

[Mel76]

WOW!!! Thanks for all the feedback. I forgot to add that 19 of the guests are immediate family(his and hers). So altho I want it to be really great, I don't feel any great pressure to impress the pants off of people. I have had up to 15 over for BBQs in the summer, and noone grumbles about eating on their laps. As well, I'm not going to any great lengths regarding the bar. The groom LOVES pina coladas, so I plan on making that a feature drink for the evening. Along with some vodka, rum, bailey's, juices, soft drinks, water and plenty of ice laid out for people to help themselves. Paul has already agreed to be in charge of replenishing and whatnot. As well, its a sunday evening, so there won't be any partying till dawn.
One thing that was requested was NO PASTA SALADS! So, cold pasta is out. The red potatoes are the groom's favorite....so they are in. I'll do the mini ones tho.
There won't be tables for everyone...just seating. So, should I rethink the lasagna? I just like the lasagna cause I can make it ahead and then reheat the day of.
Good point about the veggies in those sorts of containers. I can tweak the look to still have the same effect but be easier to use.
I forgot to add green beans to the list. Groom is requesting bacon wrapped green beans (he saw the recipe online and wants to have it) I will try the recipe ahead of time, if I works...we go with it. If not...will probably just do some garlic green beans (my favorite)
I have chafing dishes and one of those ginormous coffee pots that Paul will borrow from work.
I like the idea of a cold roast beef. Will definitely run that one by the bride!
For another appetizer....how about shrimp? Does anyone have a suggestion as to how I can serve them?

[jeep]

Good for you for taking this huge job on. I agree that the lasagna is real handy for making ahead and just having to reheat. The shrimp can just be piled high in a bowl that is sitting in a bowl of ice with cocktail sauce and lemon wedges. I really like melon wrapped proscuitto it is a real nice appie for summertime. I would make sure I had someone assigned for bartender the last thing you want is to let your guest just free pour you want control of that.
Make sure if youa re having people balance their plates that youa re able to have real plates not paper they are just to wobbly for a good meal.

[Pearl]

Favourite lasagna when we have a crowd.

9 uncooked lasagna noodles
1 onion, chopped
4 garlic cloves, chopped
1 (14 1/2 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar pasta sauce
3 cups shredded mozzarella cheese, divided
(4 ounce) package feta cheese with garlic and herbs, crumbled

Directions
Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13 inch baking dish with cooking spray.
Spray a large skillet with cooking spray and heat on medium-high.
Saute onion and garlic for 3 minutes, or until onion is tender-crisp.
Stir in broth and rosemary; bring to a boil.
Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes.
Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles.
Sprinkle 3/4 cup mozzarella cheese over noodles.
Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes.
Uncover, and bake 15 minutes more, or until hot and bubbly.
To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
You can assemble and freeze without cooking and cook on the day to be eaten!