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Kathy aandax246@aol.com 11/13/05 |
My second daughter is getting married in March. I just went through my other daughter's wedding in October. I had hired a lady that did catering to do the October wedding. The deal was I bought the food and she was to prepare and cook some items and to stage the other trays and set the food out in an appealing manner. I hired servers to assist and others to clean. Long story short - we had a hurricane a couple of days before and the morning of the wedding she was a no show until 15 minutes before the ceremony. We couldn't get in touch because of the hurricane devastation, so that morning I quickly put together trays with the prepared food I had, veggies, fruit, etc. I dressed the tables myself and with the help of my two sister in laws we had not only a pretty table scape, but some pretty good food as well. I had paid for the service in advance and even though the caterer did not get there in time to prepare any trays or do more cooking I never received a refund. For this reason I have decided to plan and cater the second reception myself. I'd appreciate suggestions or advice. My idea is to set up round tables and do some raised areas on the table for eye appeal and place food and beverage at various locations in the reception hall. I have more than enough trays and clothes. I thought of sitting up one table with silver baskets for bread, and trays with turkey, ham, and cheese and condiments to make your own sandwiches or to just have the meat and cheese. I thought I'd do another table with veggie trays and fruit and another table with things like crackers and dips, nuts, etc. I will be setting up a self service bar with wine and champagne and coolers of beer and two silver punch bowls. On the porch I will have coolers with water and soft drinks. I'm baking and decorating the grooms cake, but I have ordered the wedding cake. I'm also doing chicken salad croissants. I have a chocolate fountain that I use at Christmas and I'm toying with the idea of setting it up and having strawberries, marshmallows and pretzel sticks. Do I have enough variety in my menu or am I lacking in finger foods or should I concentrate more in other areas. It will be an afternoon wedding - after lunch time and before dinner time. I expect 150 or so to attend. |
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ellen 11/14/05 |
What a year for you! That sounds like you coped awfully well with a very distressing situation. You SHOULD receive a refund; small claims court might be necessary. For 150 people, you want 2 full buffet lines, these can be two different areas or both sides of a double table. You can put a carver at the end to serve both sides if you need one You need some hot food, at least hot dips, I have several recipes that can be done in a chafing dish, roaster, or large crockpot. I shy away from chocolate fountains at weddings, so messy! All those items can be pre-dipped, hardened and then no hazard to clothes. |