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| Catering to modern tastes |
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“Food is so important in our culture. To share that as an integral part of your wedding celebration is a really special thing.“ – Laurie Arons
"If you serve something innovative, your guests will feel that they’re experiencing something new, right alongside the bride and the groom."– Paula Le Duc |
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| Start Early. Whether you are booking a club, restaurant, hotel or caterer, do so at least ten months in advance and immediately hold preliminary discussions regarding food and alcohol, the type of service, the number of courses and the pacing of the meal, dancing and entertainment. Make sure all your wishes are known and can be accomodated at the outset so there are no disappointments later. As for the any party, the size of the guest list will help determine the menu. A responsible restaurateur or caterer wont take on a complicated meal for a big wedding because preparing large quantities of certain foods can compromise their quality. |
Looks Matter. Beautiful presentation is part and parcel of the wedding meal. Your guests come expecting something a little different and will appreciate food that is pretty and a liitle outside the norm.
Presentation also works with the flowers and the table settings to set the tone. But making sure the food is served at the right temperature is an important part of the presentation. |
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| There are always one or two – at larger weddings, sometimes a dozen. Wedding guests, that is, who turn up their noses at all the dining options. These days, good hospitality means accommodating the special eating habits of people on vegetarian, macrobiotic or other diets. At least two kinds of substitute should be available. They might include plain steamed vegetables with orzo or a more substantial vegetable plate seasoned with herbs. You also may want to have simple fish and chicken dishes on hand. Salad and fruit plates appeal to most people. |
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