Comfort Foods to Serve on a Cold Day at Your Tulsa Oklahoma Wedding

DIY Wedding Menu with Recipes for 100 Guests on a Chili Oklahoma Day

Imagine a chilly fall wedding day in Tulsa, where the air is crisp, the sun is casting a cool, golden glow over the landscape, enhancing the quiet beauty of the skyline traced by the rolling hills and colorful trees. There is a soft, ethereal atmosphere where a warm bowl of delicious and nutritious soup awaits your guests.
As the afternoon progresses the guests gather in our beautiful, climate-controlled white venue—a cozy escape from the brisk air outside. Inside, the space is warm and inviting, with delicate white and cream-colored floral arrangements and touches of fall colors adding a natural, elegant feel. White tables and chairs are carefully arranged, and gentle, warm lighting and soft music fills the room, casting a glow that brings a sense of warmth and joy to the space.

This classic potato soup recipe sounds amazing for a winter wedding! It has a delicious, comforting appeal with hearty ingredients that’ll satisfy and warm guests up on a cold day. And cooking it in a large roaster oven makes it versatile, especially for settings with minimal kitchen access.
Here’s a recap for ease, with tips to streamline:
Old-Fashioned Potato Soup (Serves 100)
Ingredients:
• 1 box dehydrated hash browns (from Sam’s Club)
• 2 gallons water (for soaking and cooking)
• ¼ cup chicken bouillon (add to soaking water)
• 1½ pounds carrots (julienned and pre-cooked)
• 2 large bunches broccoli, chopped (boil for 3 minutes)
• 6 green onions or ½ cup dried chives
• 1/3 cup dried parsley
• 1 pound cheddar cheese, grated
• 1 pound bacon, crumbled (or 2 cups real bacon bits)
• 1 stick butter (for sautéing)
• 2 cups celery, thinly sliced
• 2 cups fresh chopped onions (or ½ cup dehydrated onions)
• 2 quarts half-and-half
• 1 pint whipping cream or sour cream
• 2 tablespoons salt
• 1 tablespoon black pepper
Instructions:

• Place the dehydrated Hash Browns in an electric roaster, cover the hash browns with 2 gallons of water and stir in the chicken bouillon. Let soak for 30 minutes.
• Turn On Roaster: Set to 300°F and cover.
• Prepare Vegetables:
  o Precook the carrots until slightly tender, then add broccoli, and boil for 3 minutes.
  o Sauté the onions and celery in butter until softened.
• Combine Ingredients:
  o Add carrots, broccoli, chives, parsley, sautéed onions, and celery to the roaster with the potatoes.
  o Stir in the bacon and grated cheddar.
  o Cook until everything is tender and flavors meld, adjusting heat if necessary.
• Final Touch:
  o Turn the roaster on warm to wait the time to serve your guests.
  o Right before serving, Stir in half-and-half, whipping cream or sour cream, salt, and pepper.
• Serve Warm: Ready for guests to ladle out and enjoy!
  Pro Tips:
  • Serve with toppings like extra cheese, green onions, and bacon bits for guests to customize.
  • Use insulated soup warmers or chaffing pot with a burner, or an additional roaster to keep the soup hot if serving over an extended time.
  This setup makes the perfect cozy meal for guests while keeping your event menu easy and affordable!

White Lightning Chicken Chili (Serves 100)

• This White Lightning Chicken Chili is a flavorful, hearty option for a crowd! The combination of spices, white beans, and garnishes gives it a unique twist that guests will love. Here’s a streamlined version for ease:
  
  Ingredients:
  2 family-size packs of chicken breasts about 7 lbs. brined overnight (in saltwater), then patted dry and rubbed in your favorite chicken seasoning.
  • 1/4 cup olive oil for sautéing the next 3 items:
  • 4 onions, chopped
  • 2 whole pods garlic, peeled and minced
  • 1 lb fresh jalapeños, seeded and chopped
  • 2 gallons white northern beans
  • 1 gallon chicken broth
  • 1/2 cup cornstarch (dissolved in a cup of water for thickening)
  • 1/2 cup southwest seasoning (a mixture of cumin, chili powder, onion powder, garlic powder)
  • 1-2 cups fresh lime or lemon juice, to taste
  • 2 cups fresh packed cilantro, snipped
  Garnishes:
  • Monterey Jack cheese, shredded
  • Light sour cream
  • Diced fresh avocado
  Instructions:
• Prepare Chicken:
  o Rub the brined chicken breasts with garlic powder, cumin, onion, rosemary, cayenne, or your preferred seasoning blend.
  o Bake until tender, then allow to cool before dicing into bite-sized pieces.
• Sauté Aromatics:
  o In a large pot or roaster, heat olive oil and sauté the chopped onions, minced garlic, and chopped jalapeños until softened and aromatic.
• Combine Ingredients:
  o Add the diced chicken, white northern beans, chicken broth, and southwest seasoning to the pot.
  o Stir in the cornstarch slurry to help thicken the chili as it cooks.
• Simmer:
  o Let the chili simmer, allowing the flavors to meld and the mixture to thicken slightly.
• Finish with Lime and Cilantro:
  o Before serving, add lime or lemon juice to taste, and stir in the fresh cilantro for brightness.
• Serve with Toppings:
  o Ladle into bowls and top with Monterey Jack cheese, a dollop of sour cream, and diced avocado.
  This chili will be a warm and delicious addition to a fall or winter wedding or any gathering, and the garnishes let guests customize their bowls!

This five-course meal plan is a wonderful choice for an elegant and comforting dinner, and it’s well-suited to serve a large group while keeping preparation manageable. Here’s a recap with all steps streamlined:
5-Course Dinner for 100 Guests

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A. Roasted Pork Loin
• Ingredients:
o 2 large (10 lb) pork loins
o Brine is 4 cups apple cider, 1 cup apple cider vinegar, 1 cup kosher salt (for marinade)
o and water to cover loins

1. Submerge pork loins in the marinade, and refrigerate for 3 days.
   After they soak, pat dry and coat with the following mix
2. Rub is 1/2 cup honey or maple syrup, 1 tbsp. garlic (powder or minced), salt, pepper, 1/4 cup olive oil, 1 tbsp. rosemary and 1 tsp cayenne pepper
   • Instructions:
3. Sear: Pat the pork dry and sear on a hot grill or smoker.
4. Season & Roast: base with a sauce like Peach Habanero or more of the seasoning mixture, place in a large roaster, and cook until tender.

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B. Baked Small Potatoes with Cream Cheese Sauce
• Ingredients:
o Bake at 425 degrees Small 1-inch potatoes (enough for 100 servings)

1. Bake Potatoes: Place potatoes in a large roaster and steam-bake until tender.

2. Sauce: Melt the butter, cream cheese, and sour cream, seasoning with garlic, parsley, salt, and pepper.
3. Toss & Bake for 15 more minutes then keep on Warm: Toss potatoes in sauce and keep on warm until ready to serve.

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C. Steamed Broccoli
• Ingredients:
o Large bags frozen broccoli (Costco or Sam’s), enough for 100 servings
o Salt and1 cup melted butter for coating
• Instructions:

Blanch: Bring salted water to a boil in a large pot. Add broccoli and cover until the water returns to a boil.

Drain & Coat: Remove from water, and lightly coat with melted butter.

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D. Green Salad with Berries, Apples, and Feta
• Ingredients:
o 3-4 large boxes spring greens mix
o 2 bags (10 oz) frozen peas
o 3 quarts strawberries, quartered
o 2 quarts blueberries
o 3-4 apples, diced
o 3 cups toasted pecans
o 3 cups shredded carrots
o 3 cups diced cucumber (seeds removed)
o 3 cups crumbled Feta cheese
• Dressing: Mix ¾ cup each: apple cider vinegar, red cooking wine, olive oil, honey
o 1 tbsp salt and 1 whole pod garlic, peeled
• Instructions:

Salad Assembly: Combine greens with peas, strawberries, blueberries, apples, pecans, carrots, cucumber, and Feta.

Dressing: Blend vinegar, wine, olive oil, honey, salt, and garlic until emulsified.

Toss the dressing in when ready to serve or serve dressing on the side.

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E. Fresh-Baked Rolls
• Ingredients: Frozen rolls

Proof: Place rolls in baking pans and let thaw until doubled in size.

Bake: Bake until golden and fluffy, keeping warm for serving.

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This setup can be easily prepared in our kitchen here at Bella Rosa Venue. Bring your meats cooked and the rest will be a simple to prepare. This meal will provide a beautiful, balanced meal with crowd-pleasing flavors for every guest at a fraction of the cost to have it catered!

These fancy mocktails will add a festive, refreshing touch to your wedding! Here’s a detailed breakdown with some enhancements for serving a large crowd. They are refreshing and elegant drinks for a fall wedding! The recipes below offer vibrant, non-alcoholic flavors, perfect for a classy celebration.

Mocktails Tea Coffee and Hot Chocolate Bar

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Strawberry Pineapple Slush (Serves 100)
Ingredients:
• 6 (10 oz) cans Bacardi Strawberry Daiquiri mix (non-alcoholic, available in grocery stores)
• 4 quarts water
• 6 (12 oz) cans frozen pineapple juice concentrate
• 6 (2-liter) bottles 7-Up or ginger ale (for serving)
Instructions:

1. Prepare the Slush Base:
   o In a large container, mix the Bacardi Strawberry Daiquiri mix, water, and pineapple juice concentrate.
   o Stir thoroughly and freeze until it reaches a slushy consistency (several hours or overnight).
2. Serving:
   o When ready to serve, scoop about 1 quart of the slush mixture into each pitcher or punch bowl.
   o Top each quart of slush with 1 bottle of 7-Up or ginger ale, stirring gently to combine.
3. Garnish Suggestions:
   o Add fresh strawberry or pineapple slices and a sprig of mint to each glass for a vibrant presentation.

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G. Minted Iced Tea Slush (Serves ~25–30, multiply by 3–4 for 100 servings)
Ingredients:
• 2 1/2 cups water (for steeping)
• 6 tea bags (black or green tea, depending on preference)
• 1 1/2 tablespoons fresh mint, chopped
• 2 tablespoons sugar
• 3/4 cup unsweetened orange juice
• 1 1/2 tablespoons frozen lemonade concentrate, undiluted
• 3 cups club soda, chilled (for serving)
Instructions:

1. Steep the Tea:
   o Bring the water to a boil and pour over tea bags and mint.
   o Steep for 5 minutes, then strain to remove tea bags and mint leaves.
2. Combine Ingredients:
   o Stir in sugar, orange juice, and frozen lemonade concentrate until dissolved.
   o Pour the mixture into a freezer-safe container and freeze until slushy (several hours or overnight).
3. Serving:
   o When serving, scoop slush into pitchers or glasses and top with chilled club soda for fizz.
4. Garnish Suggestions:
   o Serve with additional mint leaves and a slice of lemon or orange for added freshness.

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Both mocktails and Hot drinks are perfect for a winter wedding, with vibrant flavors that bring a touch of brightness to the day!
A cozy coffee and hot chocolate bar will be a warm and inviting touch for your winter wedding. Here’s a setup that includes rich hot chocolate, coffee, and a variety of toppings to delight guests.

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Hot Chocolate & Coffee Bar Setup (Serves 100)

1. Creamy Hot Chocolate
   • Ingredients:
   o 4 gallons milk (whole milk for richness)
   o 6 cups heavy cream
   o 6 cups unsweetened cocoa powder
   o 5 cups sugar
   o 3 tablespoons vanilla extract
   o 1 tablespoon salt (to balance the sweetness)
   • Instructions:
2. In a large pot or slow cooker, heat the milk and heavy cream until warm.
3. Whisk in the cocoa powder, sugar, vanilla, and salt until fully dissolved and creamy.
4. Keep on low heat to serve, stirring occasionally.
5. Classic Brewed Coffee
   • Ingredients:
   o 4-5 gallons freshly brewed coffee (a medium roast is a good crowd-pleaser)
   • Instructions:
   o Brew fresh coffee in batches, keeping it warm in carafes or air pots.

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Toppings and Mix-Ins
For the Hot Chocolate bar:
• Whipped cream
• Mini marshmallows
• Chocolate shavings
• Peppermint sticks or candy canes for stirring
• Caramel sauce and chocolate syrup for drizzling
• Cinnamon sticks for stirring
• Crushed peppermint or toffee bits for a festive touch
For the Coffee:
• Flavored syrups (vanilla, caramel, hazelnut, and peppermint)
• Milk and cream options: Half-and-half, almond milk, and oat milk
• Cinnamon and nutmeg shakers
• Chocolate and caramel sauce

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Optional Extras
• Hot tea: Have a selection of teas with lemon slices, honey, and sugar cubes.
• Mugs and cups: Provide insulated cups or cozy ceramic mugs.
• Labels for Toppings: Small labels help guests easily find their favorite toppings.
This warm, cozy bar will provide a comforting treat for your guests to enjoy throughout the event!

This blog has been written by Tricia Bell from Bella Rosa Venue of Sapulpa, Oklahoma

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