Unique Wedding Reception Menu Ideas from Campbell’s Catering

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There’s nothing wrong with a nicely presented plate of meat and potatoes—for a fancy dinner out with your fiancé, that is. When it comes to your wedding reception, however, wouldn’t you like to serve up something with a little more pizzazz? Something that will get guests talking, moving, perhaps even salivating in anticipation a little? Something that says, “This here is a celebration, folks. Let’s have some fun!”

Courtney Campbell of Campbell’s Catering sure thinks so. And she and her culinary crew are catering to wedding couples who share her passion for food that looks elegant and exciting, and delivers fabulous flavor and fun in equal measure.

Sound good to you, Houston bride? Here are a couple of Campbell’s specialties, which are, she notes, “elegant and unique without breaking the bank”—what a concept!

“We have encouraged many of our recent brides whose receptions are taking place at 8:30 p.m. or later to go with some very upscale and unique passed hors d’oeuvre, such as our duck wontons served with a spicy mango chutney, our Italian chicken lollipops, and our Spanish shrimp cocktail shooters garnished with guacamole and blue corn chips.” Uh, yum. “These are all very hearty and elegant at the same time.”

To add a dynamic and delicious interactive element to the festivities, Campbell suggests her signature Gourmet Potato Boat Bar, featuring dressed-up potato skins filled with fun “theme” goodies. Our faves?

The New Yorker, topped with sliced Italian sausage, and sautéed peppers and onions, and topped with fresh mozzarella.

The Califonia Fresh, loaded with fresh sprouts, homemade guacamole and shredded Monterey jack cheese.

The Mojo, topped with rum-sautéed shrimp and zingy Cuban mojo sauce.

The BBQ, filled with barbecued pulled pork and topped with barbecue sauce and sliced scallions.

Campbell says the Gourmet Potato Boat Bar, with 25 themes to choose from, is especially “great for weddings that have two different nationalities being combined,” and a nice icebreaker for rehearsal dinners where guests are reconnecting or meeting for the first time.

And now if you’ll excuse us, we have to go dab the drool from our chin.

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