Jeff Blumer’s culinary background has taken him from Cornell University’s School of Hotel Administration to McDonald’s to Disney World to Clipper Cruise Lines, with multiple stops along the way.

Today, Blumer is chef-owner of Bellyfire Catering (www.bellyfirecatering.com, (937) 479-8879) and also oversees Culp’s Cafe at Carillon Historical Park. We asked Blumer to come up with some ideas for sample menus for receptions that correspond with our five wedding “themes” — Offbeat, Princess, Trendy, Simple and Elegant — and here’s what he came up with:

Offbeat

Savory Crepe Station with choices of Wild Mushroom, Creamy Chicken and Seafood Supreme

Salad Station

Carving Station (with attendant) offering Roasted Chicken and beef with Pineapple Mango Chutney, Horseradish, or Wild Mushroom Sauce

Pasta Station (with Attendant) with selection of Bowtie, Penne, and Tri-Color Rotini with choice of Creamy Pesto Sauce, Light Tomato Sauce or Primavera Sauce

Dessert: Fruit Skewers, Berries with Fresh Whipped Cream, Riesling and Cabernet Sorbet, Cheese Cake Spoons

Princess

Display Appetizers with Assorted Crudite with Dill Dip, Cheese Platter with Crackers and Sliced Bread

Passed Appetizers: Stuffed Mushrooms, Lox Bites with Herb Cream Cheese, and Oysters on the half shell

Preset Salad: Romaine and Micro Greens with Dried Apricots, Cranberries, Blueberries and Pine Nuts with Citrus Balsamic Vinaigrette

Served Entree with choice of Duck a l’Orange or Beef Wellington with Goat Cheese and Celery Root Mashed Potatoes, Asparagus and Bell Peppers

Trendy

Display Hors d’oeuvres

Bread Bites Station to include French Bread Slices with a variety of optional toppings such as Bruschetta, Walnut Pesto, Roasted Mushrooms or Tapenade

Passed Hors d’oeuvres: Pommes Frites with a selection of dipping sauces, Bacon-Wrapped Dates, Thai Spring Rolls with Peanut Sauce, Sushi, Vegetable and Beef Empanadas

Salad: Arugula and Mixed Greens with Grapes, Fennel, Gorgonzola and Pecans

Entrees: Pan-Seared Winter Ale Marinated Hangar Steak or Cinnamon Spice Slow roasted Pork with Caramelized Onions, Wild Mushroom Ravioli with Shaved Parmigiano-Reggiano, Grilled Vegetable Platter with Ciabatta Goat Cheese Spears

Simple

Nicoise Salad

Pulled Pork with Corn on the Cob, Hush Puppies, Gourmet Potato Salad

Dessert: Peach Cobbler a la Mode

Elegant

“Old Hollywood” style

Display Hors d’oeuvres: Crab Cakes, Antipasto Mozzarella Kebab, Bacon-Wrapped Dates, Shrimp Martini Shooters

Mixed Winter Greens with Roasted Beets, Goat Cheese, and Toasted Walnuts with Light Vinaigrette

Entres: Duo of Pistachio Encrusted Lamb Chops and Petite Shoulder Tender with Wild Mushroom-Cabernet Sauce, Savory Risotto Cake, Herb-Roasted Carrots and Haricot Verts Bundles, Assorted Rolls and Butter

Bellyfire Catering and Jeff Blumer can be reached online at www.bellyfirecatering.com or by phone at (937) 479-8879, and by email at Jeff@BellyfireCatering.com.

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For suggestions on a Champagne or sparkling wine to serve at each of our wedding themes, we turned to Dennis Batty, wine buyer at Arrow Wine & Spirits’ Far Hills Avenue store in Kettering. Here are Batty’s suggestions, along with the bottle price:

Offbeat: Gruet Brut Blanc de Noir, grown and produced in New Mexico, $18.

Princess: Moet & Chandon Imperial Champagne, $50

Trendy: Alice (pronounced “uh-LEECH-ay”) Prosecco from Italy, $20

Simple: Domaine Ste. Michelle Brut, Washington State, $13

Elegant: Roederer Estate sparkling wine, California, $25