Debbi Covington | CATERING ADVICE
S O U T H E R N S T Y L E Menu
Seafood
Chances are that many of your friends and family have been helping you and your fiancé with wedding planning. Wouldn't it be fun to host a small party for them– just to say “thank you”?
Your party doesn't have to be a fancy affair. Keep it small. Limit the guest list to family and special friends. You're not expected to invite the entire wedding party. Keep the event intimate and informal.
Coordinate the menu with the tone of your party. If you're planning a casual event, opt to serve the food buffet-style. Tailor your food to the time of day. If you are hosting a luncheon, you may want to stick to less elaborate, lunch-appropriate dishes. Generally lunch is a small meal so your spread doesn't have to be as large as an evening event. If you're hosting a dinner buffet, add a couple of passed hors d'oeuvres.
Do the passing yourself and be sure to speak with each guest individually. After all, the party is your gift to them.
Set up your buffet table in an area that's easily accessible. When decorating the buffet table keep it simple. The focal point of the table should be the food.
Coordinate beverages with the cuisine. If you are serving red meat offer red wine, if you are serving seafood or poultry offer white wine. You may also want to offer beer. Be sure to provide iced tea or lemonade and pitchers of water, too.
Seafood is a favorite choice for a small and casual party. All of my recipes in this issue are delicious and easy to prepare and
Cornmeal Fried Oysters with Jalapeño Aioli Outer Banks Clam Chowder
Mesclun Salad with Bacon-Wrapped Scallops and Champagne Vinaigrette Sangria! Sangria!
Steamed Snow Crab Legs with Lowcountry Cocktail Sauce Cold Poached Salmon with Dill Sauce
Baked Shrimp with Feta Cheese (Girades mi Feta) Lemon Lush Parfaits
most can be made the day before serving. Mix and match the menu items to fit the theme of your party.
It's easy to be a hostess! This is how we do it in the south. Offer your guests a glass of Sangria! Sangria! and pass a tray of Cornmeal Fried Oysters with Jalapeño Aioli as they arrive. Serve Outer Banks Clam Chowder in a crock pot or chafing dish with ramekins or small mugs on your buffet. Mesclun Salad with Bacon-Wrapped Scallops and Champagne Vinaigrette may be served on individual salad plates or from a large platter. If you choose to serve Steamed Snow Crab Legs with Lowcountry Cocktail Sauce, be sure to provide warm moist towels for guests to clean their hands. Cold Poached Salmon with Dill Sauce is an excellent buffet item for a luncheon or dinner. For an entree, Baked Shrimp with Feta Cheese may be served buffet-style, as tapas or served over hot pasta. End your meal with Lemon Lush Parfaits. They're a show-stopping dessert!
Most importantly, don't forget to have fun! Spend some quality time with the people you love.
Congratulations! p.s. Send me your catering questions! I'll do my best to answer your questions and address your concerns. Contact me directly through my website:
www.cateringbydebbicovington.com
the recipes DIY WEDDINGS |
diyweddingsmag.com 75
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