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cooking for weddings, help???

post #1 of 8
Thread Starter 
my friend wedding coming soon, she asked me to make some canapes for her cocktail party at her wedding, the thyme is around the world. so what better way to ask from chef and cooking lovers from around the world :D:D:D , any suggestion on from what country and what is the dish ??
i'm thinking maybe some from japan, china, thailand, french, itali, korea, germany ( cause i lived in asia so what come out from my head mostly asian food but the theme is around the world so i needed some from other country too)

she will be having 100 -150 person so how many kind should i make and how many per dish ?? i'm not often doing this so any suggestion will be helpful.

ps: she wanted me to make some drinks too , i have a lot on cocktail not so much in mocktail so if you have any ideas will be helpful ( the drink color must be white or green or pink or red )

thxs sooooo much for the answers :D:D
post #2 of 8
Yikes!!! You have a big job ahead. I hope you have some help lined up. Don't forget Spanish tappas, and/or Mexican offerings.

Marguritas are green. :lips:
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #3 of 8
HIME, the catering thread may be of help to you since the majority of the people posting there make canapes and drinks for a living.

Info to find out:
(1) time of day and hours of serving

(2) budget, she make look to you for that

(3) formal or casual or somewhere in the middle

(4) passed or stationary, my preference is a mix......if passed do you have serving staff as well as people to help you assemble platters during the event?

(5) what kind of equipment do you have? platters, chafers, tablecloths, bowls, etc...refrigeration, ovens/stoves.....

(6) if you are going to be at a commercial wedding venue how many hours do you have to setup/breakdown?

Some of these ideas are labor intensive, some are fairly easy.....getting the right balance that you can execute is the key.

1) sates....stationary or passed, peanut sauce

2) mini vietnamese springrolls...there are small rice paper wrappers or wedge wrappers available here. I put the hoisin sauce on the inside of the roll so there's less mess.

3)Chilled, Boiled, peeled shrimp, any number of dips but remoulade and cocktail are pretty standard

4) Potstickers, generally we serve them at a station where a staff member cooks them to order.....that way they stay fresh/hot.

5) lumpia/eggrolls/fried springrolls should be passed....just to hard to maintain crispness sitting out

6) samosas

7)tiropetes, spanokopita, wild mushroom in fillo bites

8) Grapes rolled in blue cheese then nuts or apricots cut in half and topped with blue cheese/port syrup

Popular stationary aps.....mediterranean....
caponata, hummos, baba ganoush, dolmas with cucumber sauce, olives, nuts....pita chips/pita bread, bagel chips, crackers

recently we did a Japanese theme stationary ap table.....veg crudite with miso dip, edamome dip with rice chips, shiitake skewers, hoisin beef skewers

One wedding we had a shrimp table, a roasted veg table with romesco sauce, cheeses/fruits/nuts and crackers
passed: oregano lemon chicken skewers, morel arincini, bluecheese fig pecan tartlets, proscuitto wrapped grissini....seems like there was another cold one.

we served rosemary infused lemonade punch, beers, wine.....

3 hour reception, from 3-6pm. 95 guests, at least 50% were there the whole time.

if people are in formal or dressy attire consider the mess of your offerings....
cooking with all your senses.....
cooking with all your senses.....
post #4 of 8
Japan........Demo wok Tempura Shrimp with a Dikon dipping sauce
Thai............Shrimp spring roll with peanut dipping sauce
China.......... Sweet and sour cocktail Meatballs
American....Buffalo chicken wings
American south.smoked BBQ pulled pork on mini rolls
Pacific Northwest ..Smoked salmon Canapes
Korea.......Kalbi Ribs (Korean BBQ short ribs)
Hawaii...... Kalua pig on crusty bread with pineapple salsa
American west... Mini Fish taco topped with Mango salsa and spicy slaw
Latin America... Pupusas
Mexico .....Mini shrimp Ceviche tostadas
India......Tandori chicken drummets

I know you said Canapes but these are a few other ideas........Good Luck ..Bill
post #5 of 8
Shroomgirl's got the experience, so it's good to keep in mind the points she raises.

In catering situations such as these it's important to know exactly what your resource pool is in terms of time, labour, money, and venue facilities. It's normally very easy to get ahead of yourself and design something that can't be served in an efficient and speedy manner. Weddings bring out the critic in everyone and it is important that you'll be able to deliver tasty food that can be delivered to the audience constantly.

You'll want to keep to at most 6-8 pieces per person (if there's no main meal), so you'll probably want to do a combined 1000 canapes in total at the most. As soon as you can list the particulars of your situation I will give me two cents as to feasible international canapes.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
post #6 of 8
Thread Starter 
the cocktail party will be one hour to 1 1/2 hours, then we will have the main wedding that will be having a dinner. but the dinner maybe will be serve half and hour later.
so what do you think?? how many kinds do i serve them the best and how many??

post #7 of 8
Your first post says just cocktail party, your last post says "and then dinner".Which is it it makes a huge difference.
post #8 of 8
HIME, you are working backwards.....first find out what equipment is available, how much time you will have to prep, how much help you will have serving and setting up.....if you are a guest at the wedding and the wedding is prior to the cocktail party it's important info to share.

* If you have a commercial kitchen with ovens, stoves, lots of refrigeration for a few days the advice we give will be different than if you have limited time/space/staff/equipment.
cooking with all your senses.....
cooking with all your senses.....
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