Food and Drink

Post-Ceremony Luncheon Food and Drinks

Our luncheon after the ceremony included the following:

First Course
New England Clam Chowder

Second Course
Classic Caesar Salad

Entrée
served with rice pilaf and seasonal vegetable, choice of:

Legal’s Signature Crab Cake Dinner
Wood Grilled Atlantic Salmon with Grilled Shrimp Skewer
Wood Grilled 8oz Filet Mignon
1.25 Pound Steamed Lobster

Dessert
Triple Chocolate Layer Cake

We also served a champagne toast, bottles of red and white wine on the table, and soft drinks.  We instructed the Legal Sea Foods staff also to fill any other alcoholic drink orders they received at our expense.

At-Home Reception Food

Heavy Hors D'Oeuvres


We had heavy hors d'oeuvres and an open bar for our at-home reception.  The hors d'oeuvres choices were as follows:

  • TGI Friday's Spinach and Artichoke Cheese Dip
  • Tortilla Chips
  • Pigs in blankets (beef franks)
  • Swedish meatballs
  • Italian meatballs
  • Spiral sliced ham
  • Rolls
  • Vegetarian quiches
  • Vegetable tray
  • Cheese and crackers tray

Cake

NotFroofy made our cake, a cascading cake with four layers (6", 8", 10", and 12"). The bottom one was dark chocolate cake with chocolate ganache filling and vanilla butter cream icing. The second was lemon cake with raspberry mousse filling and lemon butter cream icing. The third was sour cream spice cake with pecans and sour cream frosting. The top layer was the traditional British fruit cake with marzipan (from Nuts Online) and royal icing, which we saved for our anniversary. The cake topper (actually on the bottom layer) was a traditional Welsh love spoon from Andeezartinwood.

Chocolate Fountain

Ok, so I've got a sweet tooth!  But when we looked at renting a chocolate fountain for the wedding, we discovered that it was typically about $400 to rent one--and more in the case of the companies that insisted on having their own attendants there.  And that didn't even include the items for dipping.  I decided I could do better than that on my own.

Step 1: Finding the Fountain

The first issue was buying the fountain.  We wanted one that would hold at least five pounds of chocolate, because otherwise it would require lots of refills for our 60 guests.  When we looked at reviews, the only chocolate fountain that was this size and cost less than $100 was the Rival CFF5 Chocolate Fondue Fountain, shown above.  Unfortunately, that model has been discontinued.  Fortunately, you can still find it on eBay.  We bought ours for $50, including the shipping.  Not only was this less than rental cost, but we actually got all our money back by reselling the fountain after the wedding for as much as we paid for it.

Step 2: The Chocolate

You can buy special "chocolate fountain" chocolate, but the cost per pound tends to be quite high.  Instead, we just bought 10 one-pound bars of chocolate from Trader Joe's.  We figured that five pounds would be enough to fill the fountain initially, and we could then use the rest to top up the fountain during the evening.

The only problem with using regular bars of chocolate in a chocolate fountain is that you need to thin the chocolate out to get it the proper consistency to go through the fountain.  The instructions for the fountain said to add vegetable oil to the chocolate to thin it out.  However, we were concerned that this would also dilute the chocolate taste.  After some research, we learned that what professionals use is Paramount Crystals.  You can mix up to ¼ cup of crystals to each pound of chocolate.  It is very easy to use, and one bag was quite enough for all the chocolate we wanted to serve.

Step 3:  Bamboo Skewers

With 60 people at the reception, it seemed impractical to get fondue forks for all of them.  However, we found very inexpensive packages of bamboo skewers.  We figured these would get the job done, without breaking the bank.

Step 4:  Items for Dipping

We got the following for dipping in the chocolate:

  • Angel food cake
  • Marshmallows
  • Bananas
  • Pineapple
  • Cantaloupe
  • Honey dews
  • Grapes
  • Watermelon
  • Pretzel sticks

We had the person who was handling the food for our reception cut all of the fruit and the cake into bite-sized pieces for dipping.

Step 5: Serving

And here is the chocolate fountain at our reception!  Attractive to look at, and delicious to eat, it gave our guests (and us!) a sweet treat, even before the wedding cake was served.

At-Home Reception Drinks

We had a full open bar at our reception, but still wanted to have some special signature drinks.

Alcoholic Drink: Frozen Strawberry Mimosas

While we wanted a frozen drink, we did not want conversations drowned out by the noise of an ice crusher or blender.  With a little advance preparation, we were able to serve this delicious beverage.

Step 1 - Frozen orange strawberry mixture.  (To be prepared ahead of time.)

2 parts orange juice
1 parts Finest Call Strawberry Puree
Ice

Mix the orange juice with the strawberry puree.  Put it into a blender with enough ice cubes so that the bottom ice cubes are touching the bottom of the blender.  Blend until ice is crushed.  Pour the mixture into an ice cube tray, and freeze.  If you have more than will fit in your ice cube trays/freezer, you can do this a little at a time, and put each set into a Ziploc bag when you finish freezing them.  For reference, three cups of orange juice plus a cup and a half of strawberry puree made enough ice cubes to fill a one-gallon Ziploc bag.

Step 2 - Preparation at the site

1 gallon bag of the frozen mixture
3 cups orange juice
1½ cups strawberry puree
6 cups Prosecco

Add the frozen mixture with the orange juice and strawberry puree, and stir until well mixed.  Pour over the Prosecco.

It was light and refreshing.  Putting the juice and strawberry puree into the blender with the ice gets them much better mixed than is otherwise possible.  If we were preparing this at home, we would not have bothered freezing part of the juice and puree, but would merely blend all of them with the ice and then pour over the Prosecco.  However, we did not want to have a noisy blender running throughout our reception.  With a bit of experimentation, we discovered that blending and freezing part of the mixture beforehand produced an even texture in the drink, without requiring the blender to be operating when the drinks were actually prepared.

Nonalcoholic Drink:  Nojitoes (Nonalcoholic Mojitoes)

For our nonalcoholic drink, we chose nojitoes (nonalcoholic mojitoes).  We just used mojito mix, and mixed it with club soda and ice.