Your food and drinks not
only fuel the party (literally), they also add personality and style to your
soiree. Pick the perfect plates for your fete with these expert suggestions
Nail Down a Budget
From the serving style and
the number of guests to the appetizers at cocktail hour, every decision you
make will impact cost; establishing a budget early on will help you stay on
track.
Start Early
An amazing menu begins with
the right caterer, but to get your first pick, you'll have to book them early.
How early? Usually around 12 months out, at the same time you're scouting
venues. Some places will require you to use their caterer or will have a short
list of wedding pros they work with exclusively. Even if you're allowed to
bring in your own chef, you may be charged extra, so request a tasting with the
in-house one. Look for chefs that are flexible and excited about trying out new
dishes and ideas (and want to go beyond basic baked chicken).
Find Your Number
Your guest list and budget
will help determine your menu. If serving an impressive spread is your top
priority, consider limiting the list. If you can't imagine your wedding without
100 of your closest friends (not to mention every family member -- and that's
not even counting your partner's guests), you might want to cut costs in creative
ways (for instance, by doing a pasta bar with interesting vegetarian mix-ins
instead of a traditional carving station).
Consider Dietary
Restrictions and Allergies
Whether you have gluten-free
guests, people who don't eat meat or someone with a peanut allergy, talk with
your caterer about these challenges well in advance. "If your chef hears
about a gluten-free diet or an allergy as they are plating the entrees, it can
slow down the whole service," says Peter Callahan of Peter Callahan Catering
in New York City.
Settle on a Style
Do you want a delish dinner
to be the focus of the night? Then opt for a sit-down meal with multiple
courses. Is music the main event? Pick a less formal dining style and menu,
like passed appetizers and finger foods, so guests aren't weighed down by a big
meal and can grab a bite before hitting the dance floor. Do your best friends
and family have a lot to say? Go the sit-down route so you won't have every
stiletto-wearing guest silently cursing before the cake is cut.
Go Local and Seasonal
Great cooks plan their menus
around whatever's freshest that month or season. Your favorite summer tomato
salad, for example, just won't be as juicy in January; pasta with a rich tomato
sauce would be a better bet. Ask your caterer what ingredients will be the
freshest when you're going to wed, and make your menu around those foods. Also,
find the freshest options by going with regionally grown or raised choices.
You've got a better shot at finding ocean-fresh lobster in Maine than in Minnesota.
Don't Make Anyone Sick
There's no worse way to make
your menu memorable thank getting guests sick. To avoid causing a rampant wave
of food poisoning (or third-degree burns), pass on raw meats, flambé,
unpasteurized dairy, exotic animal products (bite-size haggis is never a good
idea) or anything that's really spicy. Make sure your caterer is familiar with
the foods they're preparing as well—sushi, for instance, should be made by an
experienced sushi chef.
Add Personal Touches
Share the story of your relationship
through your menu by serving dishes inspired by special moments, memories or
things you love to do together (think: serving craft beer made in the city
where you met, poutine that reminds you of your trip to Montreal or paella
because it was the first meal your fiancé tried to cook for you—and burnt, but
you ate it anyway).
Diversify Dinner
"Think about what the
majority of your guests will enjoy, keeping in mind things like where they are
from, age range, food sophistication, time of day and time of year," says
Alison Awerbach, a partner at Abigail Kirsch Catering in New York City. Try to
hit all the bases with your spread: beef, seafood, poultry and vegetables. Tap
into all the major tastes too—serve something slightly salty, something sweet,
something bitter and something savory. So if you're having a pasta bar and
always order spicy arrabiata sauce, make sure there's also a milder option for
your grandma—the one who says green peppers are too hot for her.
Keep Up Appearances
Choose a caterer who cares
as much about presentation as they do about taste. Be creative—instead of
serving soup in a bowl, have it ladled into a hollowed-out acorn squash. Or
serve coconut shrimp inside a coconut and garnish it with a tropical flower.
You can also add small touches on your own, like a special signature cocktail
or cocktail napkins and coasters in your wedding colors.
Don't Skimp on Portions
If you're having a buffet,
you may not need to give your caterer an exact head count, but you shouldn't
try to scrimp more than he recommends. Not having enough food at the reception
is a surefire way to leave an impression on your guests, but not a good one.
"While it's true that caterers may bring 10 percent extra food, that doesn't
mean you should count on there being extra. The extra food is a buffer for
unexpected surprises, and they staff according to your number, so it's always
best to be accurate," Callahan says.
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