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 Wedding Catering: A Meal to Remember 
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Post Wedding Catering: A Meal to Remember
Wedding Catering: A Meal to Remember
by: Stacie Francombe

Your first meal as husband and wife should be special and reflect who you both are as a couple. You want to pick out dishes that really speak to you and that you will love. But, how do you go about not only picking what you want to eat as husband and wife but also what your guests will like? You are not the only ones that are going to be eating what you choose so you also have to keep the guests in mind - you invited them after all! There are a few rules of thumb to go by and you need to make sure you cover all the bases with your caterer so you don't end p with a nasty surprise after its too late to do anything about it. So, here are some things you need to talk to your caterer about to ensure everyone will be happy and full on the big day.

Think about the guests

It's hard to plan a meal without knowing who is going to be eating it so it is important to sit down with your guest list and consider everyone. “ I always encourage couples to think about the variety of guests that will be coming because you have individuals who may be vegetarians you need to take into consideration and things like that,” Robert Bolton of R.H. Bolton Inc. said. “So as you are planning, have a variety so that you can have a little something for everyone depending on whatever their diet restrictions are.” In addition to vegetarian talk with your caterer about gluten-free and children's options to be safe.

Consider the season

Its important to consider what season your wedding will be in when planning the menu because that really decides what produce will be readily available in your area. “If you’re getting married in the fall in new England, there’s a lot of harvest and butter nut squash and harvest soups, and you can carve out little mini pumpkins, and pour soups in those,” Linnea Tangorra of Tagorra Wedding Planning suggested. “Or, for example, having fruits in the summer time is a little bit lighter and right for the season.” But, not every dish has to be made from seasonal produce, its just a lot cheaper. If you must have a fruit salad in the dead of winter, go for it, but its going to come with a price.

Remember the time of day

The time your reception will begin plays a big role in picking food that will be appropriate and pleasing. People don't want to eat a huge steak with mashed potatoes and gravy at 10 in the morning no matter how well it is cooked so make sure the heaviness of the food and drinks matches when they will be served. “ I’ve had several morning weddings where a brunch menu was served, that’s a huge hit or perhaps it’s a Catholic mass that’s going to last until noon, you could certainly offer a lunch menu, which is typically lighter and fair than a dinner menu,” Janice Blackman of Watermark Weddings remembered. “ You could maybe even offer different types of cocktails, bloody marys, mimosos and things that are more in tune with the earlier in the day events as well.”

Decide how many courses

If you are doing a traditional sit-down meal, you need to decide what courses you want to include and which you do not. Do you want a soup and salad course to follow the entree? Do you want an appetizer course as well? How much food do you want to give everyone? “Many people these days like to incorporate more dancing and less food, so what we do is we maybe take away that appetizer course, so we have a soup or a salad, or a soup and salad at the same time right into the entrée,” Tangorra said.

No matter how carefully planned your meal is, you must always plan for the unexpected. You don't have to order double of everything but just tell your caterer that you would like one or two extra of each dish on hand in case someone changes their mind once they get there or an extra person shows up. The cost won't be that great and will be well worth it if you do need to avert disaster at the last minute. Preparation is the key to making sure everyone is happy and not hungry, no matter what happens.

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Wed Dec 01, 2010 12:20 pm
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