Wedding Reception Trends Saying I Do to DoitYourself Cocktail Receptions



| Spaloo | 703 752 | |

#8211; Spring is in the air and with the arrival of warmer weather comes thoughts of love and 's8230; weddings. Whether you plan your wedding yourself or have the help of a wedding planner, here's8217;s a handy tidbit to know -- wedding reception options are becoming more modern and representative of the bride and groom and less traditional and formal.



According to Appetizerstogo.com the percentage of cocktail-only and appetizer-only wedding receptions is on the rise with 75 percent of Appetizersgoto.com's8217;s large appetizer orders being shipped to bride and grooms-to-be. And planning a wedding has also become a family affair -- with a little help from friends and family, it can also be affordable. The average wedding in the U.S. costs $28,600 and receptions are topping $13,692! Some of the best cost-cutting measures are offered in the area of food at the wedding reception.



By switching from a sit-down dinner to an all appetizer cocktail party, the final tab can be cut by more than half. Other tips include hosting a mid-morning or afternoon reception -- not only will the bar bill be less, but the quantity of food doesn's8217;t need to be as extensive as a dinner menu.



's8220;For an all hors d'soeuvres wedding reception, a good rule of thumb is seven appetizers per person,'s8221; noted Karen Wolf, founder of Appetizerstogo.com the online purveyor of gourmet appetizers. Wolf suggests a mix of hors d'soeuvres -- for 100 people, have five different appetizers that represent: fish or shellfish, cheese, vegetables and meat, or go with a theme. For an outdoor summer vegetarian wedding reception, Wolf recommends the Elegant Summer Party Collection that includes Creamy Artichoke and Spinach Tartlets, Mushroom Risotto Croquettes, Asparagus Rollups and Mediterranean Olive Pinwheels. When beauty and sophistication are the theme of the day, try the Blacktie Combo with Coconut Shrimp, Gyoza, Beef Wellington, Chicken Teriyaki Satay and Brie with Honey Mustard and Walnuts in Filo. Another best-selling option for wedding receptions is the Fusion Combo that has Scallops in Bacon, Crabmeat Rangoon, Beef and Mushroom Turnover, Lobster Scampi Puff and Brie with Raspberry and Almond in Filo.



With more than 100 appetizers to choose from, the combinations are endless. To make sure enough food is ordered for the special day, Appetizerstogo.com has a full-proof Party Calculator offered on-line, to guarantee the bride and groom have enough appetizers to satisfy each and every guest. Appetizerstogo.com also offers a wedding sampler box that serves 36 appetizers to sample before an order is placed. The sampler box can be delivered to the bride and groom within three days of ordering and offers such gourmet appetizers as Thai Curry Samosa, Artichoke with Boursin Cheese, Southwest Black Bean Spring Roll, Beef Wellington, Brie & Raspberry with Almond in Filo, Artichoke & Spinach Tart, Spinach & Quiche Lorraine, Moroccan Chicken Tartlet, Asparagus Roll-ups, Potato Pancake, Chicken Cornucopia, Coquille St. Jacques, Coconut Shrimp, Wild Mushroom Tart, Pork and Shrimp Shumai Potstickers, Chicken Kabob, Vegetable Gyoza and Cream Cheese Chocolate Puff.



For more ideas on hors d's8217;oeuvres to serve at weddings or any other event, visit Appetizerstogo.com online.



Appetizerstogo.com is an internet-based purveyor of fine gourmet appetizers. Each hors d's8217;oeuvre is handmade from the freshest ingredients from award-winning, time-tested recipes, perfected by Master Chefs. Appetizerstogo.com offers more than 150 hors d's8217;oeuvres shipped directly to the consumer, ready for any occasion whether it is an elegant anniversary, engagement or wedding reception, or a casual backyard barbecue, sophisticated New Year's8217;s Eve extravaganza, hip Halloween Party or creative children's8217;s party. AppetizersToGo.com can be found on the web at Appetizerstogo.com or by calling 1-800-757-0058. Appetizerstogo.com is a family-owned business with more than 25 years experience satisfying the discriminating palates of chefs, caterers, hoteliers and country clubs, and is managed by husband and wife team Matt Brown and Karen Wolf Brown, who have taken their years of experience in the foodservice industry and brought restaurant and cater-quality hors d's8217;oeuvres directly to the general public via the internet.



Wedding Fun Facts and Figures by Appetizerstogo.com

>2.5 million people get married every year

>The most popular months for weddings are June, August, September and October

>The average age of a first-time bride is 26; the groom is 28

>More than 115,000 weddings are officiated in Las Vegas every year

>More than 20,000 weddings are performed in Hawaii each year

>The average wedding has 186 guests

>The average cost of a wedding is around $26,800 (not including rings, honeymoon or wedding planner)

>The average cost in the U.S. for a wedding reception is $13,692.00 - for the average wedding with 186 guests, that'ss $73.61 per person

>The average cost of an all-appetizer cocktail reception is $4.55 per person for hors d'soeuvres

>The average person eats seven (7) appetizers per cocktail reception

>A cocktail reception should last 45-60 minutes

>Canapés are tidbits served on a bread foundation, such as toast, crackers, puff or flaky pastry

>An hors d'soeuvre should be eaten in 1-2 bites

>A bottle of wine serves six (6) glasses - plan on 3-4 drinks per person, per hour

>A champagne cork exits the bottle at 38-40 mph

>American'ss love hot dogs and eat more than 16 billion per year - yes, they are okay to serve at an upscale party, just dress them up, such as Franks in a Blanket

>Plan a theme wedding reception - the most popular forms of entertaining are:

>Barbecues or cookout parties - 42%

>Dinner parties - 26.9%

>Cocktail parties - 9.6%

>A Fête is a cocktail party in honor of someone

>A Soirée is a very elegant coat and tie affair

>The typical hors d'soeuvre has only 30-75 calories each

>According to James Beard who is recognized as the father of American gastronomy and who penned the first major cookbook devoted to hors d'soeuvres in 1940, hors d'soeuvre means outside the work or meal.






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