Alright, so my best mate, let’s call her Chloe, finally decided to tie the knot. And guess who got voluntold for chief bachelorette party planner? Yep, yours truly. The biggest headache, honestly, wasn’t the decorations or the embarrassing games, it was the food. Everyone’s got an opinion, everyone’s on some weird diet, and you want stuff that looks good for the ‘gram but doesn’t require a Michelin star chef, you know?
Figuring Out the Food Vibe
First thing I did, I cornered Chloe. “What do YOU want to eat?” I asked. Because let’s be real, it’s her party. She was surprisingly chill, just said “fun, easy stuff, nothing too messy.” Okay, “fun and easy” can mean a million things. The party was going to be at an Airbnb we rented, kind of a long weekend vibe, so no formal sit-down meal. More like grazing, lots of chatting, and probably a fair bit of bubbly.
Then I thought about the guest list. About 10 girls. I knew one was gluten-free and another was a vegetarian. So, options were key. You can’t just throw a pizza at them and call it a day. Well, you could, but then you’re that person.
Nailing Down the Menu – What We Actually Ate
After a lot of back and forth, scrolling through endless food blogs, and remembering past party successes (and failures!), here’s what I landed on:
For Grazing & Savory Bites:
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A Big Charcuterie Board: This was a no-brainer. You can’t go wrong. I got a couple of good cheeses – a hard one, a soft one, something a bit funky. Different cured meats, olives, some fig jam, honey, and a ton of crackers and breadsticks. Crucially, I made sure to have gluten-free crackers too. Easy to assemble, looks super impressive.
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Caprese Skewers: Cherry tomatoes, fresh mozzarella balls, basil leaves, drizzle of balsamic glaze. Dead simple, fresh, and pretty. Plus, veggie-friendly.
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Spinach Dip in a Bread Bowl: Old school, I know. But it’s a crowd-pleaser. I bought a pre-made spinach dip, not gonna lie, and just hollowed out a sourdough loaf. Served with an extra bag of tortilla chips and cut-up veggies like carrots and bell peppers.
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Mini Quiches: I actually bought these frozen. Shock horror! But listen, sometimes you gotta pick your battles. They heat up quick, look cute, and fill a gap.
The Sweet Stuff (Because, Duh):
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A “Naked” Cake: Chloe isn’t big on super sugary frosting. So, I ordered a simple vanilla naked cake with berries. Looked rustic and chic, and tasted great. Less fuss.
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Fruit Platter: Always a good idea. Grapes, berries, melon, pineapple. Healthy-ish, colorful, and good for picking at.
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Chocolate Covered Strawberries: Another classic. I actually made these myself the morning of. Melted some good quality chocolate, dipped the strawberries, let them set. They always disappear fast.
Drinks, Obviously:
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Prosecco Bar: Had a few bottles of prosecco, and then little bowls of fruit purees (peach, raspberry) and some elderflower liqueur so people could mix their own bellinis or fancy up their bubbles.
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Signature Cocktail (Batch Made): I made a big pitcher of a gin-based cocktail with cucumber and mint. Refreshing and easy to pour. Also had plenty of sparkling water and juices for non-drinkers or those taking it easy.
The Prep and Execution – How It Went Down
The key, I found, was doing as much as humanly possible beforehand. The day before, I chopped all the veggies for the dip, assembled the Caprese skewers (held off on the glaze until serving), and got the charcuterie board components organized in containers. The cake was picked up that morning. The chocolate strawberries were a morning-of job, but quick.
When it was party time, it was mostly assembly. The mini quiches went in the oven. The dip went into the bread bowl. The charcuterie board was artfully arranged (or as artfully as I could manage after one glass of prosecco). It felt manageable, which is what you want. You don’t want to be sweating in the kitchen while everyone else is having fun.
What worked? The grazing board was the star, no surprise. People hovered around it all night. The prosecco bar was a huge hit too – everyone loves customizing their drink. Having options for the gluten-free and veggie guests meant no one felt left out, which was important.
What would I change? Maybe fewer mini quiches. They were good, but with everything else, they weren’t the most popular. And honestly, I probably could have skipped making the chocolate strawberries and just bought some fancy chocolates. Time is precious, people!
So, My Two Cents
Overall, the food was a success. No major disasters, everyone seemed happy and well-fed. The main thing I learned, or rather re-confirmed, is that for a bachelorette party, people want easy, pick-able food. Nothing that requires a knife and fork if you can help it. And lots of it! Better to have a bit too much than not enough. And seriously, don’t kill yourself trying to make everything from scratch. Store-bought shortcuts are your friend. The bride won’t care if the dip came from a tub as long as she’s having a good time with her mates. That’s the real goal, isn’t it?
