So this dessert reception idea changes everything. Time of day (this sort of thing can’t be held around mealtime), budget divisions (we won’t need as much alcohol, but we may need rented chairs and tables), etc etc.
Here’s what I’ve scribbled in my notebook so far for the menu:
- Homemade tiered wedding cake
- Layered cakes
- Petit fours
- Fruit tarts
- Cream puffs
- Fresh fruit
- Cheese and grapes (so we can avoid sugar shock)
- Homemade cookies
- Mini cheesecakes
- Chocolate dipped strawberries
- Candy, chocolates
- Chocolate fondue
- Sugar-free options (for any diabetics)
- Bottled water
- Hot cider
Am I forgetting anything? We need to be sure to have enough food (and variety) for 200+ guests (yikes!), that whatever we serve doesn’t require a huge amount of prep (no wedding-related, stress-induced ulcers, please) and can be served at room temperature.
I’m thinkin’ we can stick to a single color palette pretty easily (made even easier by the chocolate-colored bridesmaid dresses), and add a touch of swank with a champagne toast (out of coupes, not flutes, of course) and the live jazz band ala my friends from college.