Food is always one of the most thought about decisions in the wedding planning process, because a bride usually spends at least 30% of her budget on the food. It is to be expect a bride wants this investment to return a quality food. Interestingly, there is a stereotype that wedding food many times is not the best at a wedding.
This stereotype might come from the fact that brides may not be educated on what types of foods can hold up at a reception. Think about it. There are on average, about 120 people or more at a wedding; if it’s a buffet line, there is usually a long line to get your turn at the stations even if groups are staggered by tables. If it’s a plated dinner, think about how much prep work is involved in prepping those plates in mass quantity to have them served. With that said, in order to have a good dinner offering, it is important to think about the type of food, as well as the desire for it.
Risky: Steaks. Although many of us are meat eaters, think about how quickly a steak gets dry, or cold for that matter. Not to mention, the risk of raw meat not being cooked all the way through because of the quantity the chefs are trying to cook for a group. Other risky foods that you will want to stay away from is eggs and unpasteurized cheeses. You don’t want to take the risk of giving someone food poisoning.
Too Much Production: Cakes and desserts are okay to be high maintenance and take a while to make look pretty. Food, on the other hand, can delay the feeding of all the other guests while two or three tables are having table-side guacamole made for them. Maybe if one was to hire a separate waiter for each table, but that would not be efficient and neither is having table-side guacamole made. Although, it might fit with your theme, stay away unless you want your other guests to be a little antsy and irritated waiting for their food.
Being Adventurous: Does your theme circle around another countries or cultures food such as Hawaiian, Japanese, or Indian? If so, be careful what you order. If you live here in San Diego where the food culture is foreign to that of Indian food and Hawaiian food, make sure to order dishes that can be easily identified. For example, you might not want to order only Taro bread for rolls as many may not have the adventurous taste buds you do. Or, you might want to rethink ordering “Rooster Balls” for everyone, because the name itself is probably a little too exotic for many of your guests to eat. Instead of ordering all Lau Lau, order something Hawaiian, but also something others will try without asking what it is. Or, order your favorite exotic dish, and include a side of Teriyaki chicken (that everyone knows) as an alternative. This will keep with your theme, but also have food available for those who aren’t willing to branch out.
Full Seated Dinner: I’m sure it is important that you want to feed your guests, but your guests are also there to mingle and dance. They don’t want to be bogged down with a full 5 course meal. It is nice to have a waiter bring a plated dinner to your guest’s seat so they do not need to get into line to serve themselves. Keep it simple. Have a full plated dinner and leave it at that. This way, they can scurry to eat their food, and rush to the dance floor. Because, remember, most likely you just served them appetizers and they will probably be eating cake a little later.
Nothing: If you plan your wedding specifically at a time where it does not fall during the hours of a meal, don’t think you are out of ordering any food. Your guests will be drinking cocktails, dancing, and probably will be hungry at some point. Offer some appetizers. They can be simple stuffed mushrooms, vegetables and fruit, or cheese crackers.
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White Weddings and Events
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