Somebunny
Executive Chef
Just a couple of things to remember Southern cookin' mom.....being the bride, you will be extremely busy, so whatever you serve should be able to be prepared ahead and held or you will need some good Helpers on the big day. I catered my own #2 wedding 25 years ago and I remember slicing cabbage for coleslaw about 15 minutes before leaving the house for the church! So you must consider how much time you really have. I catered the appetizers for my daughter's wedding in order to save the food budget. I did cold shrimp with seafood sauce, crudités platters and Hawaiian meatballs. This was just to tide people over while photos were being taken, it was a 4pm wedding with a sit down dinner at 6pm. Three items with a basil lemonade seemed to be lots, and the prep wasn't too detailed. Probably helped that the hosted bar was open. Lol!
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Sent from my iPhone using Cooking