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Agreed! I hate waiting around for passed apps. Just keep it in the shade.
We’re doing a live sushi bar!!
Having someone make hand rolls and nigiri :)
I'm not a huge charcuterie fan because I don't like the thought of those things hanging out and getting sweaty, and I also don't like having to pick them up as a guest to serve myself. With that in mind, we had two stations: one chilled seafood one (shrimp, oysters, crab) and one hot grilled one (beef, chicken, and sweet potato kebobs). This + passed apps worked really well for us!
thanks!
What's the venue/time of year for your wedding?
TBH, I've only seen charcuterie done well once at a wedding. Personally I find it a bit of a turn off, meats and cheeses just sitting out. This is especially so if it's the summer, and absolutely don't do this if it's outside.
We did salsas/gauc/dips table, outdoors in the summer in California. Oyster bar was a strong option too but opted against it b/c we weren't sure just how many of our guests would be into it. But oyster/raw bars are great and a whole vibe.
Bite-able things are always a hit - sliders, dumplings, etc b/c they can be grabbed with one hand.
Just consider: location/time of year and WHERE the station would be during cocktail hour. If the only location is sort of hidden then guests won't notice it. If it would be next to the bar, go for it.
September in Santa Barbara! thank you!!!
We did a fruit and cheese station! A lot of it got eaten and it seemed to work for a lot of people
We’re doing a large charcuterie station! Highly recommend as folks can self-serve if they’re hungry instead of needing to track down a passed app. It’s also a lot of “expected” flavors for folks who may not be feeling as adventurous with apps.
It’s unlikely it’ll all get eaten, but imo worth it.
Edit: we’re also doing passed apps that are very Japanese fusion / seafood forward, which is why I wanted options that are a little more normal snack-y