The Amish Wedding Dinner
Most Amish weddings serve the same dinner. There are no themed receptions, no signature cocktails, no plated chef tastings. The food is the food, and that continuity is the point.
What's on the Table
The centerpiece is Amish casserole, sometimes called wedding chicken: chicken layered with a celery and bread filling, baked together until the top crisps. Around it, the same plates appear at almost every wedding:
- Brown butter noodles with cheese
- Mashed potatoes
- Carrots and corn
- Harvard beets
- Coleslaw made that morning
- Cakes, pies, and cookies for dessert
At Scale
A typical Amish wedding feeds 300 to 400 guests in a single afternoon. The numbers behind one meal at that scale, from one frequently cited example at Linda's Country Kitchen in Shrewsbury, PA: 35 chickens, 10 gallons of bread cubes for filling, 48 quarts of creamed celery, 12 gallons of mashed potatoes, and several tubs of coleslaw.
It runs because the kitchen runs the way it always has. One cook leads. Other women from the wedding rotate through, washing dishes, watching pots, plating. Nothing about it depends on a caterer.
Cooking Without Electricity
Most Old Order Amish kitchens don't run on electric. The cook works from a wood or propane stove, often the one they use every day, scaled up with extra pots and a few borrowed burners. Weddings are scheduled in fall, winter, and spring. Summer is for working the fields.
The Same Recipes, Every Day
You won't find a wedding's worth of food on our line, but the same recipes turn up day to day. Roast chicken with filling. Brown butter noodles. Harvard beets. Mashed potatoes pulled from the pot. Pies cooling on the rack by 10 in the morning. Pennsylvania Dutch cooking, on a regular plate.
Come Eat With Us
Tuesday–Friday: 7:30 AM to 7:00 PM | Saturday: 7:30 AM to 6:00 PM
200 Hartman Bridge Road, Ronks, PA 17572