Comments on: Satisfy My Curiosity: What's On Your Menu?

By: Amanda

Amanda — Sun, 23 Aug 2009 01:21:03 +0000

I would like to DIY but the wedding is where we met and went to college (3 hours north of my parent’s home) so there will be no DIY food.

We too are doing a buffet brunch because most of the guests will have driven in for the wedding.

The cake as desert

Coffee, Tea (Hot and Iced), Juice, Water

Pancakes/French Toast, Hashbrowns, Bacon, Sausage, Spinach Quiche, Muffins, Fruit Salad with Coconut (not frozen)

By: wendy

wendy — Tue, 24 Feb 2009 03:29:11 +0000

roasted pear salad, filet and salmon, marinated asparagus, basque potatoes gratin. mediterranean appetizers during the cocktail hour (i’m italian) and cases of guinness for my boy (he’s irish). wedding cake and groom’s blackberry pie.

By: Sarah Anna Burval

Sarah Anna Burval — Thu, 29 Jan 2009 21:16:54 +0000

We’re having a beach wedding with the reception at the same location just inside of a vintage beach house. Chicken skewers, lots of vegetarian dishes: hummus with cucumbers, chips and pita, black bean salad, open faced mini sandwiches, fruit… the Nook will be doing our catering of the event – they are a great local cafe.

By: Lani

Lani — Mon, 26 Jan 2009 04:06:47 +0000

We’re having an outdoor, relatively casual day (focusing on having FUN!) in August in Oregon. We’re doing everything DIY! During our cocktail hour, we will have served cucumber slices with red pepper hummus and kalamata olives, toasted bread with pesto/mozz cheese/tomatoes, and sweet chilli prawn skewers. We’ll also have other things set out on a table – veggies, hummus, crackers/cheese, etc.

We’re doing “gourmet BBQ” for dinner. We’re renting a BBQ trailer and doing flanken style ribs (sliced thin, off the bone, and in an incredible marinade), 1/2 chicken breasts (probably two types of marinade or rub), grilled veggies, BBQ beans (family recipe), potato dish (still deciding), spinach/cranberry salad, pesto pasta salad, and garlic clove bread. It’s making me hungry just thinking about it! Mmmm…

By: Rose

Rose — Fri, 23 Jan 2009 00:07:55 +0000

For our wedding of 150 in May, we’re renting grills and grilling line caught whole fish, polenta, baby potatoes, corn, endive, and fresh fruit, and serving it all buffet style with sides and bread. Lots of family members have offered to take turns at the grill. I plan to make and freeze the cake, which will be thawed and assembled at the location, and we are inviting local guests to bring an offering for the dessert buffet.

By: stella

stella — Wed, 21 Jan 2009 16:59:33 +0000

Mexican Food!
Pork Chile Verde, Shredded Beef, Rice, Beans, a Taco Bar and chips and salsa!
For drinks we will be having Margaritas and Sangria

Best of all, Mexican food isn’t expensive at all!
The catering costs all came out under $2400

By: ALieb

ALieb — Fri, 16 Jan 2009 19:26:08 +0000

No DIY here..was thinking of a dessert but I don’t want to make anyone sick!

We are having a dual plate of a meat and a fish – not sure what yet..need to go to the tasting. We are offering a vegetarian meal as well.

By: Eclectic Bride

Eclectic Bride — Fri, 16 Jan 2009 01:13:54 +0000

We’re serving guests a selection of tapas served family style and their choice of marinated tilapia w/ lemon butter sauce or Lamb Chops w/ a sun dried tomato rosemary herb sauce over couscous. Since we’re having 300 guests, we’re leaving the cooking up to the professionals at our reception venue, A Spanish tapas restaurant in the Chicago burbs. The groom’s name is Stewart, so I’d like to serve Stewart’s Soda at the reception in Strawberry, Orange and Birch Beer (for the kids). We’re still working on a signature drink in either red or orange. Ideas welcome!

By: amy

amy — Fri, 09 Jan 2009 20:42:00 +0000

We’ve hired a caterer for the Mexican-themed main reception/lunch (margaritas and tapas during the cocktail hour, followed by a full bar and a few buffet stations) but will be continuing the festivities at my parents’ house with a DIY barbeque (all the neighbors are pitching in by lending their grills and skills). I’ve also crazily decided that I’ll be baking my own cupcakes for the 160+ guests. I’m trying to keep the flavors summer-drink-themed: strawberries and champagne, raspberry lemonade, mimosa, margarita, etc. It will be challenging but fun!

By: Julie

Julie — Thu, 08 Jan 2009 00:59:56 +0000

We’re getting married in the late morning, so our around-noon buffet is kinda-brunchy-ish–we’re having a buffet with egg frittata, home fries, sweet sausage and bacon, garden salad, baked rigatoni (we’re from pittsburgh, there has to be pasta of some kind at the reception), and a carved roast beef station. We’re also having fruit salad, fresh cut veggies, and cubed cheese and pepperoni for appetizers. We’re getting married in a state park–no booze allowed, so we’re doing coffee, iced tea, and sparkling cider/juice for the toast