I am trying to plan a wedding with hors dvourse only just open bar and a light menu any ideas?

Answer 1

Think about cocktail hour and plan your wedding reception around 5 - 7 pm. An open bar will set you back some change but your friends and family will most likely love it! Here are some thoughts for your menu:

1. Buffet Style appetizers: prawns with lemon and cocktail
sauce
chicken satay style skewers
shu mai with sauce
bocacini with grape tomatoes &
fresh basil on skewers
clam dip
hot artichoke dip
melon with prosciutto
Cheese platter with grapes
Artisan breads, baguettes, sweet
butter
Salsa and Chips
Ham for slicing and mini corn
muffins
2. Appetizer Stations, which will be for cold appetizers, hot appetizers and something in between appetizers. For cold think: seafood and cocktail sauce, deviled eggs, tomato and mozarella skewers, sliced meats and cheese. For hot appetizers, think chicken satay, tortollini skewers with marinara sauce, ham to be sliced, shu mai. For the inbetweeners, think dips, chips, salsa, breads and butter
and let guests serve themselves.

Enjoy!

Answer 2

If I were your planner I would suggest "Grazing Stations." You can build a theme around them and they allow you to serve an infinite number of guests quite economically. You can incorporate stations to include, stir fry; pasta; Mexican; Indian; seafoods (hot and cold), fruits with dips, cheese crackers and breads, vegtables (cold & hot)...and don't forget a coffee station, complete with cinnamon stix, shaved chocolates, syrup flavors fresh whipping cream and crystallised sugar stir stix. Your stations could include a carving station w/turkey breast, roast beef, ham, small split rolls , bagels, buns, condiments (the usual or chipolata, salsa etc)....if you have roast beef, don't forget a type of hoarse radish. The only limits you have are the ones you place on yourself! These are set with luncheon plates, small forks and picks...to encourage smaller portions, not to mention this keeps your guests putting a little something in their stomachs to avoid the effects of too much to drink.
When it comes to your bar...vodka's are big right now, captain Morgan also...you are coming into spring and summer so lighter drinks will be served and wine...you'll want Chardonnay, White Zinfandel, Cabernet and Merlot...Remember...a good wine isn't necessarily expensive, check with an area wine merchant, they are very helpful and sometimes will buy back what you don't use and discount on cases! ALSO, DON'T BE SHY ABOUT INFORMING YOUR BARTENDERS TO CUT SOMEONE OFF IF THEY HAVE HAD ENOUGH TO DRINK! One for the road is fine...one for the pavement is not!
Well, hope this was a help...you have my email so send any questions...I'll be glad to help...
Peace!
Sharon

Answer 3

Go to the store and get a box of vegtable dip (brand name is KNORRS) Follow the recipe on the box for "spinach dip". Go a buy a loaf of rye bread (not sliced) I recommend Harris Teeters brand in the bakery dept. Cut the top of of it at an angle that when you take it off it resembles a bowl. Pour the dip in it. Cut the top part into small pieces to dip in it. When you start running out of the bread people start tearing the bowl and use it as well. It is soooo good.

Answer 4

mini sweet onion tarts

servings: 24

1 1/2 c cracker crumbs
1/3 c unsalted butter
2 c sweet onion
3/4 c milk
2 ea egg
3/4 t salt
3/4 c cheddar cheese
1 t sweet paprika
1 t flat-leaf parsley

combine crumbs and two-thirds of the butter in a bowl-mix well
press crumb mixture on the bottom and up the sides of mini muffin tins
heat the remaining butter in a skillet, over a medium flame
add onions and saute for 10-12 minutes, until tender and just beginning
to caramelize
divide onions among muffin cups
combine milk, eggs, and salt in a bowl-mix well
pour over onions into muffin cups
divide grated cheese between muffin cups
sprinkle with paprika
bake @ 350 degrees, until a skewer inserted in center comes out clean
remove from oven
gently remove from muffin tin
garnish with minced parsley
serve hot, warm, or at room temperature

Answer 5

Search catering sites, they often have menus online and have lists of good canapes for parties. I find this is the best way to get ideas because if the professionals do something it must mean that it is popular and easy to pre-prepare and heat up at the last minute.

Answer 6

The most cost effective time of day to have a wedding is teatime. 3-4 pm, serving light menu, and maybe champagne punch and or Baptist punch(no alcohol)
4-5 you could add drinks and still have light menu.

Answer 7

Go to Costcos and buy the quiche--great.Do the meatballs with BBQ sauce(use pretzel sticks to pick them up),Pigs in a blanket,tortilla pinwheels,olives and cheese sticks (again use pretzel sticks)spinach dip in the bread bowl.Lite menu? Do a salad bar.Use a lot of different items as filler.Good luck, I hope this helps...

Answer 8

Try picking a specific theme and use foods that go with that

Answer 9

salmon dip with crackers, lumpia (filipino style egg rolls), pot stickers, nachos, veggie platter, meat and cheese platter, (if you have a sub place around check their party platters).

Answer 10

try bellaonline, they will be of great assistance I am sure