Potluck Weddings Can Be Fun and Fancy!

About a century ago, almost every single wedding reception was catered by the guests bringing a covered dish to celebrate with, in the name of the bride and groom. Potluck-style wedding receptions also saw resurgence in the late ‘60s with the whole hippie generation’s embracement of dematerialization and sharing. The idea of guests bringing the food to the reception used to be the norm, and now with the economic state that our country is in, we are seeing this trend returning.

Here are a number of tips to keep in mind, in order to make the idea of covered dishes work at your reception:

PLANNING – Some halls will not allow self-catered parties, as providing food is an integral part of their income. You will have to find a place that allows this idea, and still fits the atmospheric role that you are looking for.

PROMOTE – Make it fun! Last summer, we held a “cultural covered dish party” where the guests were challenged to bring different ethnic dishes from all around the world. One guest could represent Mexico, another could represent Italy, and so on and so forth, so that many different and fun dishes were represented. We then put little flags in front of the dishes, upon receiving them. It felt like Disney’s “It’s a Small World” ride, but much tastier!

CHEF TO IMPRESS & RESTRICTIONS – Push the idea of “CHEF TO IMPRESS!” You always have the handful of loser relatives who want to only bring soda and chips. Make it clear that this is very lame and that each guest needs to try and provide at least one entry! If you get entrees across the board, there will be some really great food and fun for all!

TAKE INVENTORY & COMMUNICATE– It is crucial that you make an ongoing list of what guests would like to bring so that you don’t get a dozen meatball dishes, for example, and no shrimp or chicken! (Gotta have chicken!) Consider using facebook to make communication easy.

TIMING & STORAGE- Put the food information right on the invitation. The best way to make this happen organizationally is to put someone in charge of receiving the food, before the ceremony starts. With your inventory list in hand, you will better be able to keep track of dishes that need to be kept cold, or need to stay warm and be prepared for what needs to be done.

PREP TEAM & CLEAN UP TEAM- If possible, it would be best to assign two different groups of people, so the brunt of work doesn’t fall heavy on one person’s shoulders. You will need one group to organize and set up the food, and also another to break down, preserve and get the containers ready to go back to the original owners.

CROCK POTS – Rule. Enough said.

MUSIC – Food is best consumed with music, so get a DJ! (I know a good one!)

DISH PRESENTATION – To avoid the tacky tag that a potluck wedding reception could receive, elevate entree dishes on your buffet tables with some kind of milk crates or soda riser-trays. You want to change people’s minds about being thrifty, so please stay away from dollar store table cloths to avoid cheap presentation of good food! To remain classy but still save money, if your hall does not provide linens, purchase sale fabric at a discount fabric stores.

GIFTS OPTIONAL? – Remember, since guests are providing the food, it is customary to accept the fact that the dish could be considered the only gift to you, or at least a portion of the gift. Encourage this.

Having a covered dish party is all about cooperation and fun with people who are important to you. If done correctly, your wedding reception could turn out to be much better than any catering company could ever deliver. Food is love and when prepared by your friends and family, love as well as scrumptious scents will be in the air. The possibilities are endless.

(PHOT CREDIT: http://www.w-weddingplanner.com)