It was November 2019 when I got the news, my niece, Danielle was getting married on January 11. 2020. I asked my sister what she needed. She said, “Danielle has hired a wedding planner and everything was covered except appetizers”. There were going to be cocktails, for after the ceremony, but no appetizers.
Say no more! The appetizers can be a wedding gift from the three of us. Melissa was still in school so she wasn’t going to be able to come. It was going to come down to Steve and me to pull this off.
I needed to start picking up a few essentials for the tablescape. The colors she’d chosen were burgundy and blush. First stop, Hobby Lobby. I found this amazing burgundy lace fabric to use as a table runner, blush-colored chargers for the appetizers, votive candles, and these awesome little blush-colored confetti diamonds to fill the bottom of the herb-filled mason jars and to sprinkle all over the table.
Next, I needed to know what kind of appetizers she was looking to have. After speaking to her I got a better handle on what she was wanting.
I needed to go to D & G Occasions for party supplies. My living room was filling up with bags of goodies.
I always set up a backdrop for the table I plan on doing. I believe it lets the guests know a little about what you’re serving.
My first appetizer, the Proscuitto, and Brie Crostini topped with homemade cranberry sauce, microgreens, and balsamic glaze, I laid out a variety of baguettes and rolls flowing onto the table. The most important part of any crostini is to start with really good bread.
My second appetizer, Tropical Salsa, filled with fresh mango, pineapple, Fresno chilies, cilantro, fresh lime juice, and a shrimp garnish. The backdrop, apothecary jars filled with fresh Fresno and jalapenos, and fresh limes, mangos, and pineapples complete the scene.
Finally in the center, fresh-cut flowers surrounded by cilantro-filled mason jars.
The menu was set, next, it was time for me to draw the plans for the table. The day was coming up fast and timing was really important. Groceries had to be bought, prepped for traveling, visiting the venue where the wedding was going to be held, and meeting with the wedding planner.
Having the opportunity to see where I’d be working and also the table’s location helped me to plan a strategy. It was extremely important to me the table be set and ready.
Wedding Day.
I was really pleased with how stunning my finished table looked. Finally and most importantly, the bride, groom, and guests all enjoyed the hors d’oeuvres.
Your food looks like it’s out of a magazine!! Great job!