Cocktail receptions are becoming more and more common these days. Couples can customize and truly express themselves with an array of cuisine. Jon and I share a passion for food, so sharing our favorites with guests is something we've been looking forward to since we got engaged. And though it suits some people's tastes, we didn't want to go in the chicken/ beef/ fish entrée direction.

With all the possibilities out there, where to start? First, it's important to sit down and discuss favorite foods, meals and experiences; this helps to formulate a menu and a theme for the reception. Then, it's on for the hunt to find a caterer that is comfortable doing a menu like this.

What are some of our favorite foods and how did we make them come alive on our menu? Find out more after the jump.


Succulent meat, Asian dumplings, Spanish tapas, grilled cheese and tuna tartare are just some of the foods Jon and I crave. So how did we formulate a menu around those diverse options? We decided we would like to pass five to six hors d'oeuvres during the cocktail hour; small, one-bite options like the tuna tartar would be ideal for this. It was important for me to have Jon's favorite items expressed in the menu, which will be reflected in mini tomato soup shooters with grilled cheese. It's going to be hard for our guests to pass that one up!


So how do we keep our guests from going hungry during a cocktail reception? We decided to do different stations placed all around the venue during the actual reception. In one room, there will be a "chop" station that includes lamb chops, pork chops, beef tenderloin and roasted chicken drumsticks. In another will be a tapas station filled with meatballs and chorizo, garlic shrimp, marinated olives and stuffed dates. Finally, there will be a dumpling station equipped with pork, shrimp and vegetable steamed dumplings with zucchini fritters in small Chinese take-out boxes.

Risotto, with mix-ins that include sautéed onions, corn, asparagus and mushrooms, will sit in a hollowed out Parmesan wheel and will be changed out often to keep the risotto from becoming glue. We certainly don't want any of our leftovers to go to waste, so on Sunday morning, Jon and I will be offering them to homeless people in nearby parks.

Finally, we're offering a salad station with homemade dressings and plenty of toppings for our guests who want something more simple or healthy.

After researching numerous caterers, one in particular caught my eye. Design Cuisine prepared a historic lunch for President Obama during his inauguration back in January. I figured if they were good enough for a president, they were good enough for me! After I approached them about my wedding and the type of reception I envisioned, they were more than excited to put together a tasting for me. Not only did they knock my socks off with taste and a classy presentation, they took the time to get to know Jon and I, and the meal came alive because of it.

Do you have any tips for us when dealing with caterers?