Place a sticker in the color that coordinates with the selected meal on the back of each escort card. Beef reigns supreme among wedding guests.
Other popular beef selections include beef tenderloin and red wine braised beef short rib. Vaughn encourages focusing on the quality of the meat and allowing that shine rather than fussy preparations. Simple is key when serving beef to wedding guests who are most likely to choose whatever dish seems to be the biggest splurge, such as a sirloin steak.
Cluck that! There are many inventive preparations and pairings to choose from. Chicken cordon bleu is a common dish to serve but can be rather heavy for wedding guests that want to celebrate your union and dance the night away.
A simple seasoned chicken confit can be a great alternative. The lightest and healthiest of the typical proteins served at weddings are fish dishes. Crustaceans like lobster and crab are going to be the most expensive fish dishes to serve. Some couples are taking guest preference out of the equation by just offering a single duo plate. According to Brittney Davis, wedding coordinator for Hilton Mystic , offering a duo plate no longer requires giving advance counts for each meal resulting. One potential con to the duo is that the plate presentation can be compromised with the merging of sauces and side items.
Suppose that you choose one set meal, such as grilled salmon with roasted potatoes and bread, for every guest. The dinner may seem like a harmless and well-liked choice at first glance, but those with food allergies or restrictive diets may not be able to eat some or all of these foods. While you can certainly ask guests to specify any food allergies or restrictions on their response card , offering options is the easiest way to ensure everyone has something they can eat at the reception.
You should also account for preferences. Those with small guest lists or tight budgets may find it unnecessary to offer multiple meal choices. Fresh pasta, mushroom risotto, hearty salads, and personal pizzas are good vegetarian choices. If you're going for a duet, or combination meal, pair a vegetarian dish with one your carnivorous guests will love.
You could do something like your roasted chicken with mushroom ravioli, grilled shrimp with filet mignon, or ratatouille with salmon. The dinner still comes in courses, but it is not brought to the table on individual plates; instead, each course is arranged on a large serving dish and carried to each guest at the table.
In the most traditional form of French service, the guests serve themselves from the platter with tongs or a fork and spoon, but at most weddings, the waiter dishes out the food. This type of service doesn't require as much help in the kitchen because there are fewer plates to put together, but you will need nearly as many servers.
A buffet is a good choice for both finicky eaters and a crowd that loves to eat. It can include many different dishes and nearly any style of cuisine. Guests can serve themselves choose foods that hold up well over a heat source or at room temperature , or you can have servers offer items that are carved, like roast turkey, or prepared to order, like omelets or a pasta.
Though it requires a smaller staff, the cost of a buffet can sometimes be as great as that for plate or French service since the caterer makes more food and may need more rental equipment, such as chafing dishes.
For the couple who can't decide on just one or two types of cuisine, stations are a good solution. A station is a buffet table featuring a particular type of food. A station reception should have four or five tables. Each may offer a different course or style of cooking: Japanese noodles, Italian antipasto, Middle Eastern mezes. On-the-spot cooking, like grilling, is always interesting; guests can even get in on the action, assembling tacos or mixing seviches.
Coordinating stations can be complicated, and with so many options, food and rental costs can be high. Another option is to set the food out on each dinner table on big platters and let guests serve themselves, family style. While this is a more casual type of service, the food can be as decadent as you like. It need only hold up over time, which means dishes that taste good at room temperature. Caterer Peter Callahan likes comfort foods for family-style meals -- braised ribs, creamy risottos, and luscious salads of baby greens, soft cheeses, and nuts.
Less staff is needed, so family style is usually the most economical choice. The cost of a wedding dinner has two main components -- the price of the food, and the price of serving it, which includes rentals, staff, service charges, and gratuities.
A caterer's bill generally lumps these two factors together in one per person price, but it can be helpful to think of them separately when planning your budget. If lobster is your heart's desire, but doesn't fit within your budget, ask your caterer to serve it in smaller portions as an hors d'oeuvre or appetizer. Alternatively, if your menu includes expensive foods, choose a more economical style of service -- a big, steaming platter of lobster offered family style is just as tantalizing as a lobster tail that arrives on each guest's plate, and the cost of serving it is much lower.
Luxurious foods are not limited to filet mignon and truffles. Callahan suggests a first course of risotto with mushrooms, and a second of braised spareribs, which use less expensive ingredients but are just as exquisite.
One of his clients served fried chicken at a very elegant sit-down dinner, simply because she liked it. Wedding etiquette dictates only that you throw a gracious and thoughtful party, not that you offer caviar and French Champagne. The most important goal of any wedding is that it express the couple's taste. Martha Stewart Weddings.
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