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Old 02-08-2011, 02:45 AM   #21
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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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Old 02-08-2011, 03:14 AM   #22
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Originally Posted by Somebunny View Post
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.
Precisely, and I would argue that she actually needs to do both. My sister didn't have much to do with the food prep for her wedding that we catered because she was living in Birmingham, AL and we were 2.5 hrs north in Huntsville. So while we may not have had the bride's busy problem...

In addition to prepping all the food, my mom sewed my sister's wedding dress AND both bridesmaid dresses (I was maid of honor). We made all the decorations for the church and the reception, and plenty of other little doo-dads and odds 'n ends.

So we planned a combination of foods that could be prepared up to 2 weeks in advance (the ones suitable to be frozen) then cleaned out our deep freezer to make space for those items. We still had to enlist fridge space from neighbors and there were extra helpers who came in for the last 4 days before we transported everything 2.5 hrs South. Oh we also catered the rehearsal dinner...but that was more for convenience so we could use the church's function hall to stay after the rehearsal and finish all but the very last minute prep. Hehehe...

A few more out-of-town friends and relatives stepped in and helped with the final prep the night before and morning of.
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Old 02-08-2011, 06:28 AM   #23
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Something pretty interesting and with some spices... Cold chicken. Can be chicken breast or from the leg (off bone) cooked. Sauces can be for eg: a bit of pickled chilibean paste (sambal oelek), some pinches of sugar, a bit of light soysauce, some sesame oil and if you like it spicy... Some ground roasted szechuan pepper over it. Sprinkle with some sliced scallions. There are many different sauces you can prepare ways ahead (can write more if needed)...
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Old 02-08-2011, 10:31 AM   #24
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Just seemed like the place to post this. I went to a wedding that didn't have the traditional wedding cake. Instead they had a trifle bar. Everyone went through the line and made their own creation (choosing from white cake bites, chocolate cake bites, pudding, rasberry sauce, strawberry sauce, chocolate sauce, chocolate chips, fresh fruit, etc.). Instead of having the cutting of the cake, the bride and groom had a giant trifle and they did "FIRST BITE!" It was really cute. I had never seen anything like it.

One more story. At my son's wedding, the cake was staring to do a very scarry lean at the beginning of the reception. My sister noticed, and the buzz started going around the room. It was announced that we were at a "dessert first wedding" and the fun began. Since then (8 years ago), my son and daughter-in-law have been able to tell and retell how Aunt Pam saved the wedding cake by changing the reception.
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Old 02-08-2011, 10:33 AM   #25
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My wedding will be this summer and we will be serving in the afternoon. Thanks!!!
Okay, will the reception be indoors or out, and what kind of refrigeration will you have for storage? also who is doing the serving?

There are so many factors that go into planning and serving a successful wedding reception. It takes MUCH more than just good food.
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Old 02-08-2011, 02:26 PM   #26
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I can't say exactly how appropriate it might be for a wedding, but I remember a very simple appetizer from when I was a kid. Any time my parents would throw a party at the home, they'd always have these little bacon-wrapped water chestnuts on a toothpick. Personally, I found them delicious, and they always remind me of festivities.

As I said--I'm not positive if they're a safe bet to use at an event like this, but if you choose to use them, they're wonderful.

http://www.cooks.com/rec/view/0,194,...227205,00.html
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Old 02-08-2011, 10:58 PM   #27
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Okay, will the reception be indoors or out, and what kind of refrigeration will you have for storage? also who is doing the serving?

There are so many factors that go into planning and serving a successful wedding reception. It takes MUCH more than just good food.
I so agree, June

The serving and keeping the buffet table attractive for the entire reception is crucial. Family members can't be counted on, because they will be tied up visiting with the guests. If you can possibly hire responsible young people who are NOT on the guest list to be in charge of these things it will be money well spent. That's what we did for my son's wedding.
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Old 02-08-2011, 11:38 PM   #28
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I agree helpers are imperative. I hired a responsible teen to help at my wedding (it was smallish, maybe 60 or so). She made sure food was replenished on the buffet table, served coffee and tea and helped with cleanup. As I mentioned earlier the dinner at my daughters wedding was professionally catered but I catered the appetizers. One of my co-workers offered to come to the reception and look after the self serve appetizer tables, she kept everything replenished And looking nice. Her help was essential! In my last post on this thread I mentioned that I served only three appetizers, I forgot all about the chicken puffs, they were a big hit. I think I made about 300 of them. They are little puffs stuffed with chicken salad like a mini cream puff. Easy to make (puffs can be made ahead and frozen). But you need some help filling them. My sisters-in-law helped me do this the morning of the wedding then we refrigerated until reception time. I have the recipe if anyone wants it. Sorry for the ling post......sometimes I get carried away!
:-). :-)

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Old 02-09-2011, 01:13 PM   #29
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I forgot all about the chicken puffs, they were a big hit. I think I made about 300 of them. They are little puffs stuffed with chicken salad like a mini cream puff. Easy to make (puffs can be made ahead and frozen). But you need some help filling them. My sisters-in-law helped me do this the morning of the wedding then we refrigerated until reception time. I have the recipe if anyone wants it.
I for one, would love to have that recipe, bunny!! They sound both delicious and really different. If you post the recipe in the proper recipe category here at DC, it won't get lost. Thanks in advance.
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Old 02-09-2011, 11:19 PM   #30
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I for one, would love to have that recipe, bunny!! They sound both delicious and really different. If you post the recipe in the proper recipe category here at DC, it won't get lost. Thanks in advance.
Will do soon Kayelle!

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