Catering
We have an appointment tomorrow to talk to a potential caterer for the wedding. We’re thinking of an hors d’oeuvres offering; our wedding will be late enough in the evening that people won’t expect a full meal, and it’s more fun to mill around with tasty fingerfoods and cocktails anyway. Plus, assuming the weather is good, people won’t want to be stuck under the tent at tables anyway.
Right now, these are the hors d’oeuvres I find the most appealing:
- Spinach Feta Phyllo Triangles
- Mini Beef Wellingtons
- Brie and Red Pepper Stuffed Mushrooms
- Pesto and Pinenut Stuffed Mushrooms
- Sesame Chicken Skewers with Apricot Mustard Sauce
- Chive Pancakes with Crème Frâiche and Red Onion Confit
- Corncakes with Mango Salsa
- Mini Quiche with Balsamic Onion
- Bleu Cheese and Fig Tarts
- Mini Chicken Drumsticks (for the kiddos)
There should probably be something else for the kids, too. Apparently what’s listed on the website isn’t all that’s available, so maybe they’ll have good ideas.
