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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 11-04-2008, 01:08 AM   #1
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Default good appetizer for a wedding

Hey boys I am catering a small wedding for 175 people. It only has some elements of actual grilling, I am doing lasagna green salad italian sausage and peppers on the grill, and some kind of appetizer, any suggestions ?
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Unread 11-04-2008, 05:45 AM   #2
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In keeping with the Italian theme, bruschetta.
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Unread 11-04-2008, 07:26 AM   #3
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To stay with an Italian theme: Zucinni (and or yellow squash), onion, mushrooms sauteed with garlic. You can steam them in half pans and add butter or not later and keep it from getting mushy, great thing is that you do not have to cook the heck out of them because they can also be eaten raw. You might want to pass on the onions though. I normally make them using foil pouches. I also add finely diced potatoes if I want to bulk it up some. Then you have to increase the cooking time for sure.

Easy to do and everyone likes them too. Probably more of a side dish though.
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Unread 11-04-2008, 08:04 AM   #4
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fresh mozzerella, soprasota(sp), good bread and a leaf of basil...mmmmmmmmm
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Unread 11-04-2008, 08:17 AM   #5
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Antipasto tray....sopressetta, salami, prosciutto, various italian cheeses, olives, peppers served with crispy bread straws
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Unread 11-04-2008, 08:22 AM   #6
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Grilled, prosciutto wrapped asparagus.


Smoked, flaked salmon with crackers.


Sausage skewers


Shrimp salad wonton cups






Grilled Bacon wrapped prawns - No photo, sorry!
One note on this appetizer is to half cook the bacon before wrapping it around the shrimp. Otherwise the shrimp will be overcooked by the time the bacon is done. Oh, and I soak both the cooked bacon and the shrimp in either teriyaki sauce or another marinade for a bit before wrapping. Makes it much easier to wrap, and tastes good too.
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Last edited by Marsha; 11-04-2008 at 09:18 AM..
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Unread 11-04-2008, 09:37 AM   #7
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Keep it simple is all I can say. One of the secrets to cooking for the masses is to provide simple straight forward food that isn't overcooked or undercooked and that can be prepared very easily also in a short amount of time. Sorry Marsha, as good as those sides looked, I would bet they were all time consuming to prep for 175 people. That said, if you prepared them all the time, the prep time will get easier.

So again, figure out something easy but good. My goal is always to have folks say things like "that was awesome", knowing that the dish was very easy to prepare.

I guess another thing to add into the equation is, how much refrigeration space do you have, how much money do you have to work with and what are your time constraints?

I would also go with the anti-pasta I guess. There has got to be something in there for everyone whether it be the cheese or the salami etc... Plus it is easy to make.
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Unread 11-04-2008, 10:01 AM   #8
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Quote:
Originally Posted by tony76248 View Post
Keep it simple is all I can say. One of the secrets to cooking for the masses is to provide simple straight forward food that isn't overcooked or undercooked and that can be prepared very easily also in a short amount of time. Sorry Marsha, as good as those sides looked, I would bet they were all time consuming to prep for 175 people. That said, if you prepared them all the time, the prep time will get easier.

So again, figure out something easy but good. My goal is always to have folks say things like "that was awesome", knowing that the dish was very easy to prepare.

I guess another thing to add into the equation is, how much refrigeration space do you have, how much money do you have to work with and what are your time constraints?

I would also go with the anti-pasta I guess. There has got to be something in there for everyone whether it be the cheese or the salami etc... Plus it is easy to make.

Good points, but it can be done! Say for instance you contract out what Marsha has presented for $9 bucks per. 9 x 175 = $1575; so for chits and giggles we say ingrediants comes to 1/3 = $525; hire several folks to conduct the the labor at $525, this will leave $525. Additionally, your profit margin should be even higher because, you will not be paying that much for labor.

Or simply contract out the appetizers and charge the client 2x to 3x your cost.

YMMV
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Unread 11-04-2008, 10:57 AM   #9
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An Antipasto tray is defintely a good idea for an appetizer. Sounds so yummy right now!

I was just giving some different ideas for appetizers. BBS is right, we hire a couple people to work with us and we do the appetizers assembly line style, etc. Not only does it make it quicker, but we have a fun time doing it cuz I hire friends who like the side work. And yes, it does get easier to do the more often you make those appetizers. We tried to talk a bride out of the prosciutto wrapped asparagus a couple months ago cuz asparagus was out of season and a bit more expensive. But once she saw the photo she said she would pay to have them out of season. Who was I to argue with her!? :D
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Unread 11-04-2008, 11:45 AM   #10
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How about a Caprese salad?


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Unread 11-05-2008, 02:04 AM   #11
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Marsha and Bubba those are awesome pics thanks for the info
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Unread 11-05-2008, 07:25 AM   #12
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Moink Balls.
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Unread 11-05-2008, 01:00 PM   #13
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I say make a gazpacho with dallop of basil cream on top, simple, yet elegant and easy to serve.
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Unread 11-05-2008, 02:05 PM   #14
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Quote:
Originally Posted by Marsha View Post
Grilled, prosciutto wrapped asparagus.


Smoked, flaked salmon with crackers.


Sausage skewers


Shrimp salad wonton cups






Grilled Bacon wrapped prawns - No photo, sorry!
One note on this appetizer is to half cook the bacon before wrapping it around the shrimp. Otherwise the shrimp will be overcooked by the time the bacon is done. Oh, and I soak both the cooked bacon and the shrimp in either teriyaki sauce or another marinade for a bit before wrapping. Makes it much easier to wrap, and tastes good too.

Are these apps that you actually made and is your Pron, or are they cut and paste. Looks like a Pro Photographer did some nice food designing. If it is yours then, WTG
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Unread 11-05-2008, 02:34 PM   #15
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Quote:
Originally Posted by The Anchorman View Post
Are these apps that you actually made and is your Pron, or are they cut and paste. Looks like a Pro Photographer did some nice food designing. If it is yours then, WTG
The top two are my own photographs of appetizers we served at a wedding reception. I make the bottom two all the time, just didn't have one of my own photos handy at the time. Yes, especially at a wedding, presentation is HUGE and we always try to make it memorable.

I think you even need to make a tray of crackers look nice.
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