Weddingbee Blog

I usually like cocktail hour food - hors d’oeuvres, crudites and champagne! - more than the sit down dinner at a wedding. I love to try every little thing.

The wedding Mr. Bee and I attended this past weekend had a great cocktail hour. The stationery table had cheeses, crackers, spreads, olives, strawberries, and grapes wrapped in prosciutto. But the best part was the bread (lower right hand corner) with warm brie inside. Yum…

There were also butlered hot hors d’oeuvres like spanokopita and curried chicken skewers.

But the way to my heart is definitely through a raw bar - oysters, jumbo shrimp, clams saturated thoroughly with lemon juice and cocktail sauce oh my! I so wanted a raw bar with oysters, shrimp, crab legs, and sushi all on a pagoda ice sculpture at our wedding. One can dream can’t they?

Martha’s Vineyard oysters on a shell shaped plate.

A full bar outside the reception tent and another one inside the tent.

The cupcake display…

With a jumbo cupcake cake on top.

For dinner, there were several different stations. The carving station featured rack of lamb and a beef roast:

A pasta station:

A salad station with caesar salad, roasted potatoes, veggie medley, green beans, and rolls.

And the piece de resistance - a paella station!

I happen to love paella, and we went to Spain for our honeymoon where I had the best paella ever. I thought this dish was original and the oversized pot made quite a presentation.

Are you serving any unique foods at your reception?