Things to Avoid in the Appetizer Line
When it comes to appetizers, ditch the messy linguine in favor of ravioli, penne or tortellini. If you’re opting for butlered hors d’oeuvres, watch the sauces — especially those that stain. Sauces can be served on the side, or maybe that particular appetizer is better off in a buffet than on a butlered tray.
With a carving station, I recommend slicing sirloin in a barrel cut so that the meat is more manageable for mobile guests. Keep in mind people are dressed nicely. The hors d’oeuvres should be something they can eat quickly, simply and neatly. It’s best to stay away from drippy sauces or gooey cheeses. It doesn't have to be truffles, caviar and lobster — sometimes the best thing at a wedding is a comfort food dish like a fried chicken sandwich. People always remember that more than a dish that’s too complicated or is too hard to taste all of the components.
Avoid appetizers with multiple sauces or parts to the dish. They’re messy, longer to plate and longer to prep. Make sure the appetizers are scaled to size.
Main Dish
Avoid oily fish such as tuna for a main dish since from a serving standpoint it can be easy to overcook. It’s not as forgiving as salmon, Chilean sea bass or crab. The low fat content in seafood makes cooking and serving a challenge. A lobster tail is the hardest to serve in large quantities.
Consider straying from dishes with nuts or mushrooms if you know your crowd has a mix of food allergies. Opt for a combo platter that saves the hassle of a head count. If you don’t want dry chicken, for instance, ask about the preparation and if it’s served with sauce. Make sure the food comes out in a consistent manner so that the entree is hot. If you want a dynamite main dish, the way to go is braised. Look for short ribs, pork shoulders, beef roasts. While the dishes require a longer cooking time, they hold up well, stay moist and can’t be overcooked. There’s less chance to mess it up. Starting a braised dish hours ahead of the reception allows the chef more flexibility right before service to focus on a short-cooking, fickle item such as fish or scallops.