Planning a wedding reception with finger foods can be a difficult task. When no meal is served, the task is even tougher. A few simple rules apply to planning large receptions with appetizer-based meals.
- Skill level:
- Moderately Easy
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Things you need
- 3 cheese, cracker and smoked salmon trays, 24 inches in diameter
- 3 grilled and chilled vegetable trays, 24 inches in diameter
- 3 fruit trays with dip, 24 inches in diameter
- 4 to 5 dips and spreads, 1 gallon each, served with 600 crackers and breads
- 400 chicken wings in chafing dishes
- 400 chicken tenders or nuggets in chafing dishes
- 300 chilled shrimp on ice
- 200 crab-stuffed mushrooms
- 6 trays of cold finger foods of your choice, 25 servings each
- 10 trays of hot finger foods of your choice, 25 servings each
The first thing to do when planning a finger foods reception is to verify the number of guests. Determine the number of adults and children before ordering or confirming food with the caterer or venue.
Also, determine the length of the reception and the number of hours that food will be served. Because finger foods are being served in lieu of a meal, allow guests to nosh for about two-and-a-half to three hours.
The types of finger food available to guests will also help determine how much to serve. A combination of both "light" and "heavy" appetizers should be served to meet the tastes of all guests.
Plan to serve about eight to 10 finger foods per adult guest, four to five per child, and be sure to supplement the finger foods with three large fruit trays, three cheese and smoked salmon trays, and three vegetable trays. This will help fill guests up while keeping expenses to a minimum.
Remember that keeping dishes fresh will make the food taste best; therefore, the suggested servings should be rotated through the reception rather than be served at once.
Finger foods can be served on buffets and platters, by waiters on trays, or a combination of both. For the ideal food set-up, put vegetable, fruit and cheese trays in various spots around the reception hall. Set up a small buffet with chilled shrimp cocktail, dips and spreads with crudites, chicken tenders or nuggets with a variety of sauces, chicken wings with accompanying sauces and dressings, and chafing dishes filled with stuffed mushrooms.
In addition to small buffets and tables, you can use waiters to serve hot, cold, and speciality finger foods on prepared trays. Keeping foods flowing throughout a reception will reduce the expense because guests won't be filling their own plates with appetizers constantly.
Served finger foods can include miniature crab cakes, miniature quiches, fried artichoke hearts, toasted ravioli, taquitos, hot and cold canapes, spiced polenta bites, stuffed olives, coconut shrimp, beef satay or chicken teriyaki skewers, finger sandwiches, rumaki, miniature savoury cheesecakes, and small filled puff pastries.
Wedding cake or cupcakes will help round out the meal; dessert finger foods for receptions include cookies and bite-sized cupcakes and candy set on buffet tables once the savoury foods have been removed.
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