Wedding Food
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Good food makes for a good reception, and if you provide your
guests with something tasty as part of a special celebration they
will certainty remember the day with affection! The food doesn't
have to be exotic and super extravagant; a selection of well
chosen dishes with differing tastes and textures, served
attractively, will give just the right impression however much -
or little - you can afford to spend on the menu.
If you are using a caterer the firm will supply you with different
menus to choose from, whether you are having a sit-down meal or a
buffet. The prices will vary from around £10 per head for a basic,
simple, finger buffet to £30 a head or more if you are having an
exclusive sit-down menu using expensive ingredients. Certainly you
will be able to find a menu that will be tasty and attractive to
fit into your set budget. It is worth comparing the services and
menus offered by caterers; don't be afraid to ask for sample menus
from many firms so that you can check their value for money.
Sit-down meals need to be chosen particularity carefully, as
generally everyone will be required to have the same food; this
means that you will need to choose relatively 'safe' dishes that
everyone will like. So dishes such as liver, seafood, curry, etc.,
may be best avoided, unless you know that most of your friends and
relations like unusual foods.
Most people go for a basic ingredient such as chicken, turkey or
beef for the main course; if these are to be roasted, make sure
that the quality of the roast and the vegetables is high so that
people don't feel that they are simply sitting down for a school
dinner. For something a little bit different you could arrange for
a 'safe' ingredient to be cooked in a slightly unusual way, for
instance, chicken casseroled with white wine and cream, beef
cooked en croute, chicken portions baked with bacon and mushrooms,
etc. For starters and dessert again it is best to stick to
something relatively safe, although a sit-down meal does at least
give the opportunity to serve dishes that can't be eaten at a
buffet, for instance soups, hot desserts, etc.
Buffets can be either finger buffets, where everything can be
eaten with the fingers so that no cutlery is needed, or fork
buffets. If the guests are going to be standing all the time it is
best to serve a finger buffet; it can be very trying juggling a
glass, napkin, plate and fork while standing - and trying to eat
as well! You will also need to decide whether you are going to
have any hot dishes; this is easier if you are using facilities of
an hotel or restaurant which have their own good, large kitchens
for heating food.
Whichever type of meal you are having, remember to check whether
any of your guests are vegetarian or have other diets such as
gluten-free, low salt, kosher, etc. If you are having a buffet
most people will be able to select a satisfactory meal for
themselves whatever their requirements, but for a sit-down meal
you may need to have special portions of alternative foods
available. Remember, too, that not all vegetarians eat fish or
eggs, so these might not be suitable substitutions.
If you are doing the catering yourself, two main considerations
will occupy your thoughts; the first is how much to make of all
the dishes, and the second is how to store them. If you are
arranging a sit-down meal it is fairly easy to judge the portions;
simply estimate the average meal for one person (e.g. half an
avocado, 28g (1oz) prawns, tbsp seafood dressing, 2 slices turkey
1 large baked potato, 113g (4oz) salad, 1 slice gateau) and then
multiply by the number of guests. If you are doing a buffet,
things are a little more complicated. Caterers generally work on
the assumption of 15-20 'bits' per person - a bit being one item
such as a stuffed hard-boiled egg, a helping of salad, a canapé, a
vol-au-vent, etc. If the items you are preparing are large, such
as individual strawberry tarts or large vol-au-vents, then keep
the numbers down to 10 15 items per person. Then arrange your
menus so that in total they produce the required number of
servings for the expected number of guests. Do everything you can
in advance, for instance, preparing whole dishes and freezing
them, baking cakes and storing them in airtight tins. On the day,
enlist the help of people who will not be at the service to lay
out the food, keeping it covered until the last minute so that it
stays fresh and attractive.
Catering Checklist
Who will do the catering?
How many people will be serving?
Do they provide all the crockery?
Do they provide table linen?
Do they provide glasses?
Does the cost include any drinks?
Does the cost include VAT?
Does the cost include insurance?
When will they arrive at the venue?
When do they plan to leave?
Will any of the food be hot?
Is tea & coffee included?
Will they provide a cake stand,?
Will they cut & serve the cake?
Will the servers be in uniform?
Do they seem pleasant?
Will they confirm everything in writing?
How much is it going to cost?
If you are having your reception at a hotel then they will be able
to provide you with all the help you are likely to need. Most
hotels have a wide selection of reception and evening party menus
for you to choose from and will be able to assist you in your
choices and planning. It is worthwhile at this point to mention
not to get too carried away during the planning stage, be sure
that you know exactly what you are asking for, what it will cost,
and when you are expected to pay for it all.
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