Rebecca and Mark's Food Tips

We decided to concentrate on the hors d'oeurves and the dessert, because they make a good first and last impression, and let's face it, dinner for 150 people can either be ordinary or outrageously expensive. Since the wedding we've been getting rave reviews of the appetizers and the cake.

We used a local caterer: Bruce Mazur of Main Course (232 Main St. New Paltz, NY 12561 (914) 255-2600). The Main Course makes great food, and Bruce does gorgeous displays.

Ask the caterer to put aside a sample plate of appetizers for you to eat when you get a chance for half a breath, or at least later that night. Between the two of us we ate three hors d'oeurves and didn't taste them at all because we were so nervous and busy.

Make sure to hire a caterer you feel comfortable with. Bruce helped us with a lot of the planning and logistics.

Here's what we served:

Appetizer Display

• Festive Assortment of Imported and Domestic Cheeses with Fresh Fruit, Baguettes and Flatbreads
• Baskets of Raw Vegetables with various Dips and Chutneys
• Roasted Vegetables with Olive Oil, Garlic, and Herbed Bruschetta
• White Bean and Cardamom Hummous with Pita Crisps

Passed Hors D'oeuvres

• Arizona Firecrackers
• Smoked Mozarella and Sun-dried Tomato Canapes
• Japanes Dumplings with Ginger Dipping Sauce
• Chicken Sate
• Curry Vegetable Turnovers
• Vegetarian Sushi

Appetizer Station

• Display Caviar and Vodka on Ice

Salad

• Mesclun Greens with Grilled Summer Vegetables, Gorgonzola and Herbal Vinaigrette

Entree

• Grilled Boneless Game Hen Marinated in Garlic, Lemon, Rosemary
• Pecan Wild Rice
• Steamed Local Asparagus with Red Pepper Butter

Beverages

• Soda, Seltzer, Lemonade, Iced Tea, Coffee, Tea
• Open Bar
• Local Red and White Wine
• Local Microbrewery Beer

Dessert Buffet

• Bowls of Local Strawberries with Chocolate Fondue or Fresh Cream
• Assorted Petit Fours, Pastries, Cookies
• Wedding Cake