7 least favorite and the 7 most popular cocktail hour hors d'oeuvres for your wedding

I was shocked to get these results for the survey I held on cocktail hour.  The survey was open to anyone, anywhere, because really, when it comes to destination weddings, every guest is coming from anywhere and going to anywhere!

Found on Colin Cowie Weddings via Pinterest 

Here are the top 5 favorite butler passed hors d'oeurves according to 130 "wedding guests" (aka survey takers). Each guest was allowed to choose four favorites that they would never turn away if offered and 4 that they would never take if offered.  By the way, 130 guests was the average guest count at our destination weddings in 2013:

1. Crab Cakes (29% of guests)
2. Stuffed Mushrooms (27% of guests)
3. Brie & Raspberry Tartlet (22% of guests)
4. Macaroni & Cheese Bite (22% of guests)
5. Bacon Wrapped Scallop (21% of guests)

Honorable Mentions: Ahi Tuna on Wonton Crisp (19% of guests) & Bruschetta (17% of guests)

The least favorites were not as much of a surprise, except that notice two of the least favorites are also on the most favorite list!

1. Bleu Cheese Stuffed Olives (38% of guests)
2. Stuffed Mushrooms (21% of guests)
3. Smoked Salmon Canapes (21% of guests)
4. Fish Ceviche (19% of guests)
5. Gazpacho Shooter (17% of guests)

Honorable Mentions (hmmm, that might be a contradiction): Ahi Tuna on Wonton Crisp (16% of guests) and Olive Tapenade on Toast Point (16% of guests)

So what to do about this?  Here are a couple tips:

• When planning your menu you want to consider the rest of your dinner first. This way you don't overlap between cocktail hour and dinner.
• Make sure that you have a variety of foods available: cold & hot, fried & fresh, protein based & vegetarian friendly (and seafood when possible).
• If you do go with a selection of "please the masses", make sure the presentation is incredible - it makes all the difference.  There isn't anything thrilling about an ugly mushroom.
• Consider choosing safe items (anything in this favorite list will work), and more of them. Then, add a couple items that are less conservative and more exciting.  After all, you do want your wedding to be unique right?

On the survey, we also asked about why they may avoid certain presentations and here are the results:

1. Anything that requires a fork & knife (61% of guests)
2. Anything that will crumble or fall apart (43% of guests)
3. Anything that I can't figure out what it is (41% of guests)
4. Anything greasy (21% of guests)
5. Anything with a sauce (15% of guests)
6. Anything that requires more than 1 bite (11% of guests)
7. Anything on a stick (6% of guests)
8. Anything fried (6% of guests)

Ever wonder about what your guests prefer to sit (or stand about) while at your cocktail hour?:

• Hi-boys or tall cocktail tables (57% of guests)
• Furniture, conversation areas (23% of guests)
• cocktail tables with seats (16% of guests)
• communal tables (3% of guests)
• "I never sit or use a table" (1% of guests)

Wedding splurges and over the top ideas

Reading through some of my favorite magazines today, I started imagining over the top ideas and splurges that I would love to see and experience.  What would you love to do?

A concert
How cool would it be to have a vocalist do a very short performance between cocktail hour and dinner at your wedding?  Maybe 3 songs or so, 10-15 minutes maximum.  But really cool amazing songs that everyone could watch and enjoy.  Something like At Last by Etta James, Crazy Love by Brian McKnight and You and I by Michael Buble. I would just fall in love all over again. So romantic and unexpected.
Excessive Flowers
I'm talking adding floral focus points just because. I do not mean centerpieces on the dinner tables.  I mean add tables just so they can have flowers on them.   Big gigantic flower arrangements that make everyone go, "Ooooohhh, that is gorgeous"

Flowers by Signature Florals

Calligraphy
Wouldn't you agree that calligraphy just makes everything that much prettier, polished, and decadent?  I would add calligraphy to everything if I could.  Not just envelopes, escort cards and place cards.  I'd do menus, vows, invitations, welcome letters, programs, maps, display cards/signs...
Amuse Bouche & Wine
One of the reasons I love my favorite restaurant is that when we are seated, we are immediately served an amuse bouche and a 2 sip pour of wine or champagne.  I feel so fancy and special
Dinner Ushers
This is really over the top, but how cool would it be to have someone greet each of your guests at the entrance of your wedding dinner, escort them to their seats and hand them a beautiful menu (with calligraphy of course).

Chef Sebastian at South Seas.  Photo by Impressions

Your chef, the keynote speaker
Even with the simplest of dinners, when a chef describes his creation, you are immediately taken to a place where you just can't wait to enjoy the flavors.  How fascinating would it be to have the chef come out between courses and describe what you're about to dine on?  Suddenly Chicken Piccata is the most gourmet mouth watering dish you've ever wanted to experience.

Again, over the top and splurges.  But you know, we all can dream can't we?

A Most Gorgeous Wedding: The Martha Paltrow SeriesDinner

The wedding colors were pink and naturals. Alison has always been a very pink girl! She has always loved Martha Stewart, Gwyneth Paltrow, and Laura Ashley. They were her main inspirations while she planned her wedding and also the reason she got her nickname Martha Paltrow. The reception room is where the pink theme really shined through. The walls had a pink glow, due to the custom lighting, while the ceilings carried through the tropical feel with custom palm trees gobos. The tables were draped with specially made for the event linens. They were a natural colored linen with pink runners across the table. The florist designed 2 different center pieces, one high and one low.
Each place setting had a special touch with a local shell.
One of the center pieces at the tables was a tall glass celebration vase of light pink Cherry Blossom branches. The vases was surrounded with square votives providing glowing candle light, a floral cluster in a mint julep cup; square glass containers in various heights with white pillar candles, and another small flower cluster in a glass square vase. Each of the floral clusters were unique, using different combinations of light pink antique Hydrangea, light pink Roses, light pink Tulips, light pink Kermit Mums, and light pink Wax Flowers. The other center piece consisted of a floral cluster in a large square vase surrounded by the same surrounding of the first center piece.
The receptions entry room was decorated with a beautiful tall tree of blooming light pink Cherry Blossoms and fuchsia Bougainvillea branches, created by the florist. The guest escort cards were hand printed beautifully on different shades of pink paper circles. Each was hand tied to the branches of the tree with green ribbon. As they walked up the steps to the main reception room the guest walked up a path lit with lanterns.

Included in their video package was on site editing of the ceremony. This allowed the bride and groom, along with all their guests, to watch a recap of the ceremony during the reception. The bride and groom also filmed a thank you and toast for all their guests that aired at the end of the recap.

The Dinner Menu:
Amuse Bouche; Red & Yellow Tomato Gazpacho with Lump Crab
1st Course; Boston Bibb lettuce salad with Dijon Mustard vinaigrette crowned with thinly sliced Avocado
2nd Course: Pan seared Georgia Beef Filet with Celery Root Puree, Hen of the woods mushrooms, and wild Arugala with port reduction in Truffle oil.
or
Crispy Skin Salmon, confit marbled potatoes, and Orange Fennel Endive
Accompanied by Asparagus, Sugar Snap Peas, and Whole Pea sautee

All Photos by Impressions Photography

Decadent: Cheese & Chocolate.

Looking to bring something chic to your wedding or rehearsal dinner? Or actually- this is fantastic for a welcome cocktail party.
Now only does it just give such a luxe feel, it is that good. Consider doing a cheese display spread complete with assorted gourmet cheeses, berries and pestos with wine pairings.Then later in the evening have it transformed into a chocolate and cordial presentation. Besides Milk, Sweet, Bittersweet, Semi sweet, and white chocolate; you can also add some scrumptious truffles.