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NY, VT and ME Buffet Stations for Wedding

post #1 of 18
Thread Starter 
My fiance and I are planning our menu for our wedding. I wanted to do something different. The states, VT, ME and (Upstate) NY are significant to us and we thought it would be fun to have a station set up for each state with foods famous or from that state. Maine will be easy (seafood). I am having a harder time with NY and Vermont. All I can think of for NY is Pizza, subs, buffalo wings and maybe something with Venison. We are on a tight budget and having a somewhat casual wedding so having a sub station with NY Deli style coleslaw, potato salad and buffalo wings might be fun, but not sure how appropriate this would be for a wedding. And I am totally lost on Vermont. All I can think of is Cheese and Maple syrup.

Does anyone have any ideas of a good menu using our 3 state theme? Or suggestions on how to go about selecting things that will go well together. WE are going to be working with a caterer but would like to have an idea of what we want before we go.

I appreciate any help!!
post #2 of 18
Vermont other then candy,cheddar and syrup is not known for anything. Even if you go to their website, you find nothing????? It is known for Granite so decorate buffet with slabs of it???
CHEFED
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CHEFED
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post #3 of 18
Yes and no. If you mean "known for anything" in the context of Buffalo Wings=NY, Cheesesteaks=Philly, Gumbo=New Orleans, then yes you are pretty right. On the other hand, Vermont has a reputation for a number of different foodstuffs. Beyond all the Maple products and dairy products (of which cheddar is probably the most famous) there are a number of other products:
-wool - which means lots of lamb
-Breweries- Vermont had many great breweries early in the microbrewery days and still does
-cider both sweet and hard
-wild game - especially venison
-there is also quite an old Italian culture in Vermont especially around the Montpelier/Barre area where many Italian stonecutters were brought in to carve all the wonderful Vermont granite
-Ben & Jerry's Ice Cream

With just the cheese and maple themes alone there is a lot you can come up with. Add in some of these other ideas and the possibilites are endless.
post #4 of 18
The cheese came to my mind from Vermont also. Pastured animals of all types which factors into the cheese, but also the meat as Pete points out. Yes on the ciders too. So you could lay out a fruit and cheese spread.

I also think of winters and fall. for that area which might feature in the presentation of the different tables.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 18
When is your wedding? One tradition in Vermont, during the sugaring season (maple syrup producing season) is a Sugar on Snow party. Freshly made maple syrup is cooked down further to about 255 degrees farenheiht, I believe, then drizzle it over fresh snow. It turns into a stringy, chewy candy. Also part of the tradition is to serve sour pickles and plain doughnuts, either cake or yeast. Sounds strange, but ask anyone who has ever participated in a Sugar on Snow party, it works.
post #6 of 18
Let me start by saying that your wedding is your wedding!! Its not about what the guests want but what makes you and your spouse happy. Its your day. Now that Im done with that I would say that I love the idea you have and you should keep it going. Simple is sometimes best and I like the idea of the food you are doing in a casual theme. I am getting married between xmas and new years eve but we arent having our party till the summer time. We are doing a block party, I contacted my local city and we bought an 8 hour block for the street we live on(I live in downtown) for $130, my fiance is a restaurant manager so she called the local deistributor for Yeungling and we got a GREAT deal on the keg/beer truck, hired a boardwalk style french fry and funnel cake truck, and called a very good friend who has a smoker trailer and I am getting a whole pig, a case or two of country style pork ribs and a bunch of briskets and we're gonna have a pig pickin!! Slaw, potato salad and a few other sides, rented a bounce house and some carnival style games from a local party rental guy and we are going to do a make it yourself bar in the house to save cash. Its all right at $2000 without the liquor and wine but we are going to stock that up over the next 6 months.

Its about fun, not the food but the experience and it has to be one that you both remember. Have fun with it and it will come easy. Oh and congrats!!!!:beer:
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #7 of 18
For the NY station you could set up a bagel bar, don't forget the lox. Also Corned Beef brisket (it might be nice as a carving station even) and lots of rye bread, sauerkraut, pickled herrings, russian dressing, and russian potato salad, potato knish, and.... clams which used to be abundant in the Hudson river. And don't forget the great apple orchards of NY!

For VT you could do a cheese table with all the trimmings. Different kinds of cheeses, fruit, crackers, baguette, various cured meats, candied nuts, and don't forget the fig jam. OK so not all the cheese will be made in VT, but it will be an ode to VT.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 18
Maple syrup baked beans. They are lighter in flavor than a molasses baked bean. I have a recipe if you need it.
post #9 of 18
You might want to serve some of the wines and champagne from the Finger Lakes Region of western New York and some of the great Amish cheese produced in the northern counties. You could also feature some of the fresh water fish that are native to all three states including trout and perch.

If you wanted some casual NY downstate flavor set up a station with street pretzels and Coney Island dogs - don't forget the kraut!

Willie
post #10 of 18
What time of year?
How many guests?
Where's it being held?
Budget?
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 18
A sharp cheddar cheese soup with maple sugar "croutons" ?

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 18
Maine Seafood Station...clam chowder, oyster crackers

NY.....what comes to mind is a buffalo chicken salad with blue cheese dressing....brings in green
Assorted Subs....., I like the corn beef idea

VT cheese table, have assortments of VT cheeses....apples, pears, nuts

Dessert table: maple sugar candies, maple walnut bars/cookies, MN blueberry tarts, NY cheesecake
cooking with all your senses.....
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cooking with all your senses.....
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post #13 of 18
Boy, is this a bunch of party animals!

Too bad I've been married for a half-century or so. I'd like to try some of these themes.

Mike ;)

Old f**t
travelling gourmand
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travelling gourmand
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post #14 of 18

If there's milk, then there's meat.

Vermont is known for cheese, maple syrup, beef, apples, locally grown, sustainable foods. You can get any kind of cheese made by Vermont artisan cheesemakers. You can get tremendous black angus beef. Cheese board has been said already. Mixed grill station is one thought.
post #15 of 18
Thread Starter 
Thanks for all the ideas!

Market Caterer: We are getting married September 12th in MAine. Inviting around 80 people, but will probably have 50 that will actially be able to make it. We are on a tight budget (trying to stay below $5,000 for the entire wedding). We are getting married on an island in Maine in beautiful old building on the ocean that used to be a library.

Bandregg: What exactly did you have in mind when you mentioned a grill station?
post #16 of 18
Thread Starter 
This is such a great idea! I love this! I only wish we lived in an area that actually had "blocks" or else I might steal this idea from you!:talk:Good luck with it and congrats to you too!
post #17 of 18
Would you share the menu you decided upon please? It's always great to hear what happens.
cooking with all your senses.....
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cooking with all your senses.....
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post #18 of 18
Thread Starter 
Will do! :lips:
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