Planning your reception dinner can be one of the most stressful parts of putting together your dream wedding. When choosing appetizers, entrees and deserts, think light. Guests do not want to feel weighted down from food and unable to enjoy the rest of the festivities. Serving a buffet style dinner is not only cost efficient, its more practical and functional than table served meals. No one is left waiting on entrees while the rest of the groups meals have been served. Another Plus to this is no ones food ends up being served cold.
Decorating the buffet tables in Spring attire will take away that industrial look. Fresh flowers and garlands made from beautiful greens will add an elegant flare. Make Ice Sculptures for tables, decorate bases with wedding flowers or brightly colored wild flowers.
Best thing to remember when doing a buffet style dinner is to keep the cold foods cold, and the hot foods hot. Guests do not like to be served foods at the wrong temperatures. Using chaffing dishes with fuel cans for warm or hot foods is ideal. Foods that need to be kept chilled can be done by placing ice underneath the containers. A great way to do cold foods is to make ice dishes to place cold foods inside to serve. Mold flowers into ice dishes to an added touch of Spring.
Now what to serve? First think about what time your wedding is being held, this will help you in deciding what your menu will consist of. Listed below are some great menu ideas for Breakfast, Lunch or Dinner Wedding Buffets.
Buy in bulk from store that specialize in bulk food & party products, Prepare foods at home or in a rented hall or church with kitchen to help keep costs low. Ask family and friends to help prepare or serve food and drinks as needed to cut out the cost of a catering service or bar tending services.
Hot Bars : Sausage, Scrambled Eggs, Hash Browns, Sausage Gravy & Biscuits, Bacon, Home Fries, Pancakes, Waffles, Ham, French toast, Oat meal, Warm Fruit Toppings for Pancakes & Waffles.
Cold Bars : Cottage Cheese, Fresh Fruits, Fruit Dip, Carmel Dip, Hard Boiled Eggs, Assorted Cereals for Children, Milk, Orange Juice.
Bread Bars : Fruit Muffins, Bagels & Cream Cheese, English Muffins, White & Wheat Sliced Breads, Butter, Plain or Flavored Cream Cheeses
Lunch Buffets :
Hot Bars: Soups, Chicken Wings & Strips, Sliced Honey Hams, Steamed Vegetables, Pulled Pork, Shredded Chicken, Lightly Breaded or Baked Fish,Torte Rustica, Chicken Alfredo,
Cold Bars: Hard Boiled Eggs, Fruit and Carmel Dips, Garden, Chicken, Fruit, Seafood, Potato, Macaroni or Pasta Salads, Cottage Cheese, Cole Slaw’s, Puddings, Dressings and Toppings for Salads.
Hot Bars ; Chicken Cordon Blue, Manna Cotti, Herbal Baked Fish, Honey Ham, Lobster, Crab Cakes, Mashed or Baked Potatoes, Sweet Potatoes glazed in Brown Sugar Orange Sauce, Stuffing, Meatballs, Soups, Sour Dough Rolls, Leg of Lamb, Steaks, Pork Roasts, Corn, Snow Peas,
Cold Bars: Garden, Fruit, Seafood, Potato, Macaroni or Pasta Salads, Cottage Cheese, Cole Slaw’s, Puddings, applesauce, Dressings and Toppings for Salads.
Snack, Drink and Dessert Buffets can be used for small informal wedding parties as well.