Use cuisine to create a wedding to remember D
espite t he mont hs of planning and poring over ever y minute detail of a wedding, it has often been said that what people remember most about wedding receptions is the food and if they had fun. Instead of worrying about choosing Jordan almonds over chocolate t r u f f les, or w het her t he ca ke should have an extra tier, couples may want to pay more attention to selecting their reception menus. A lt houg h cer ta i n foods a re wedd i ng staples, it cou ld pay for couples to think w it h t heir stomachs instead of their heads when selecting wedding day fare. Having a selection of foods that taste as good as they look is a wise idea over hav ing certain foods simply because they are trendy. Whether you are cooking yourself, having a family member serve as chef or relying on the menu of the reception hall, think about foods that will please guests and select those items, regardless of them being fancy. Here are some other tips. • You want foods to be filling but not so much so that guests have to waddle to the dance floor. If you’re
planning on several courses, keep portion sizes small to offer a taste of the different items offered. • C lassic foods can work well as wedding fare. Roasts, barbecued meats and favorite pasta dishes can make guests feel like they’re dining at someone’s home and not at a wedding. • C hoose items people have heard of. Instead of tornadoes of beef, select a heart y prime rib. Just because a d ish sou nds fa nc y doesn’t make it taste better. If a guest doesn’t know what he or she is eating, it can be uncomfortable. Now is not the time to experiment w i t h e x o t i c f o o d s , e i t h e r. Otherwise, some picky eaters may be left hungry. • T hink about the foods you love and see if they can be incorporated at the wedding. Although a breakfast bar at an evening event may seem f unny, wa f f les a nd omelets may appeal to a greater number of guests than a gourmet fish creation. • Don’t make vegetarians an afterthought. Too often, vegetarians must eat whatever the kitchen can pull together, which is usually
a compilation of the vegetable garnishes from the meat dishes. Ma ke an effort to have a true vegetarian dish that is intricate and delicious. • M ashed potatoes a re a crowd pleaser. Serve little portions of ma shed potatoes i n cock ta i l glasses and enable guests to top as they see fit with bacon bits, cheese or chives. • No idea is silly, and serving any type of food in a hors d’oeuvre style can make it acceptable at a formal affair, whether that food is pizza or caviar-topped crackers. • I f you have a favorite restaurant that serves delicious food, find out if they will cater your wedding. • Just because it isn’t on the menu do e s n’t m e a n it c a n n ot b e prepared. Talk to the catering manager and let him or her know your preferences. Provided you’re willing to pay a little more, there’s a good cha nce you ca n have items that aren’t on the standard catering menu. • T hink outside the box for your cocktail hour “bars.” A bread bar, a dipping station, milk and cookies service, or vegetable bar are op-
tions that go against the standard cheese and pasta stations.
share your zeal for exotic foods. Now is not the time to introduce guests to the wild and wacky. If you’ve seen an exotic dish on the Food Network or the Travel Channel, give it a try another time.
A lt hou g h it ’s y ou r w e dd i n g , ultimately the goal is to please the guests. By choosing foods they will love and rave about, you’re guaranteed positive remarks on your wedding.
Anything on fire
What not to serve at a wedding
Why risk an accident for a spectacle? Ba ked a laska, cher r ies jubi lee, apples flambe ... these are foods that might provide a show, but the cost of that show may not be worth it in the end.
Couples often fret over what to serve their guests at the reception, and rightfully so. Reception costs can comprise a majority of the weddingday budget.
Clams on the halfshell or sushigrade tuna may seem like good ideas, but keep in mind that it is hard to ensure quality when feeding 200 people at the same time. Foods that require special refrigeration or immediate service for freshness are best left for other occasions. Don’t risk food poisoning on a room full of people unless you want your wedding to be remembered for stomach cramps.
Raw food
When spending $100 or more per guest, you want to ensure you’re getting what you paid for and that guests enjoy what they’re eating. Filet mignon may be a good choice, but steak tartare is probably best avoided. Find out which foods to avoid serving your wedding guests.
Exotic cuisine
Cuisine
You may be a risk taker when it comes to cuisine, but others may not
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Advertising Supplement, Sun Journal, Lewiston, Maine, Sunday, February 5, 2012