Recipe(tried): Wedding Reception Menu and Tips

Becky:

I did the same thing last year, we were having more than 600 people at our wedding, budget limits just did not allow professional catering so .. our menu:

chicken salad on croissants
meatballs with sweet and savory sauce
shrimp in phyllo
chocolate fountain
fruits, cookies, pretzels, marshmallows, graham sticks
punch (sparkling, made on Thursday, add ginger ale and serve at the reception)
Cheesecake was our groomscake so that was an easy do with toppings from a can (strawberry, caramel, chocolate)

We had lots of great folks that I knew I could count on to make croissants/chicken salad in the morning.

I set everything up the Friday before the wedding (I also did the food for the rehearsal dinner, 75 people).

I enjoyed every minute of preparation and serving. Keep it simple, things you are comfortable serving. Our wedding was wonderful, have helped four of our daughters friends this summer, very do-able and loads of fantastic memories for our families.