All this wedding week chatter is probably making you hungry, so we invite you to sample a few of the dishes we served on our wedding day.
One of our boldest DIY moves was skipping a caterer and preparing the entire menu ourselves. It may sound a little crazy, but there were good reasons. Many catering companies require a separate prep area, and our modest ranch-style home simply didn’t have the space. Having uniformed servers circulating in our backyard also felt too formal for an intimate gathering. Mostly, though, we’re hooked on hands-on projects and like tackling challenges that seem impossible at first glance—so feeding 75 guests felt doable with thoughtful planning, some make-ahead items, and smart delegation.
To keep things manageable we designed a menu that required no on-site cooking except for the entrées we grilled. Side dishes and hors d’oeuvres were mostly upscale finger foods so guests needed nothing more than a single fork, if that. We kept things simple—fresh fruit, cocktail shrimp, rotini salad, lemon pepper potato chips—and when possible gave dishes a small gourmet twist, like an unexpected ingredient or a bright dipping sauce. That blend of casual and refined fit perfectly with our backyard wedding vibe.
Our “simple with a twist” approach showed up clearly in the main course, which we announced on a chalkboard above the grill so guests could see their options as they lined up.
Guests ordered directly at the grill, choosing between a blue cheese Angus burger topped with parmesan Caesar dressing, a sweet apple chicken sausage with honey dijon, or a tomato-and-cheddar veggie burger with basil ketchup. We prepared the blue cheese burgers in advance by mixing chunky blue cheese dressing into the ground beef and freezing the patties; they were defrosted the morning of the wedding. The chicken sausages and veggie burgers were bought in bulk a few days ahead. We also splurged on gourmet buns and elevated the toppings—basil folded into the ketchup and a homemade Caesar-style dressing for the burgers added bright, unexpected flavor. Offering a few elevated twists on familiar favorites let guests try multiple options and kept the mood relaxed and playful.
We didn’t get a chance to taste much amid the hustle, but the feedback was clear: people went back for seconds, and very little was left over. That’s about the best compliment a DIY wedding menu can earn.
One small, charming touch my husband added at the last minute—while I was inside getting ready—was a tin of ice cubes accented with extra lemons. Those inexpensive lemons elevated a simple galvanized tub of ice into something visually delightful, a reminder that little details can have a big impact.
Probably the crowd favorite was the decision to keep dessert simple and serve Richmond’s renowned Ukrop’s cupcakes. For those unfamiliar, Ukrop’s is a local grocery chain famous for its vanilla cupcakes. We briefly considered decorating them with sprinkles or candies, but decided not to alter what was already perfect. Presented together, the cupcakes became a lavish display of creamy goodness—many guests admitted to eating several. Feeding each other cupcakes was also a lighthearted take on the traditional ceremonial cake feeding.
Another memorable moment came at the very end of the night when we held a s’mores roast around our firepit. After many guests had left, the remaining family and friends gathered to toast marshmallows and assemble gooey s’mores. Marshmallows, chocolate, and graham crackers are inexpensive, but the experience of roasting and sharing them created a lasting, cozy memory as the evening wound down.
As all good things come to an end, our wedding week wraps up here. We hope you enjoyed following along as much as we enjoyed sharing it. Thanks for all the enthusiasm during this little matrimonial celebration—don’t be too sad it’s over. We’ve got a few interesting before-and-after projects coming up next week, so stay tuned for more.
*Visit our Wedding Album tab under the header to see photos and details of the entire day.