STYLE + PLANNING
I
t’s no secret that wedding food can sometimes feel a little one-note. But if the two of you are
big foodies and looking to create a memorable meal for yourselves and your guests, “good enough” just isn’t going to cut it. While any meal cooked up by a pro catering team is bound to be delicious, you shouldn’t feel, ahem, married to the traditional (and, typically, expected) steak, fish and chicken way of doing things. Instead, use your wedding day menu as means of illustrating the ins and outs of your truly unique love story, with a meal packed with foods that unite your cultures, harken back to your first date or make you feel like you’re at Grandma’s dinner table.
First up is the fun part—daydreaming! When it comes to the big meal, the possibilities are endless, so cast a wide net when gathering inspiration for your menu. For a personalized dinner, think of ways you can tell your story through food (you can explain the deets on your paper menus!). Are you and your partner from two different cultural backgrounds? Serve up traditional eats from both sides for a fusion menu that will have guests feeling like they just hopped on a plane to a different world. If a love for cooking runs in your family, consider compiling a few signature recipes (like Aunt Mary’s mac and cheese or Mom’s chicken tikka masala) and using those as a jumping off point for the day’s spread—most catering teams are willing to adapt a family recipe if you just ask. Or, design a menu that calls to mind your first date at that holein-the-wall taco joint or a memorable trip you took to Italy for your anniversary. Whatever the inspiration, a meal deeply ingrained in your couple history is sure to be a big hit with the hearts—and the stomachs—of your friends and family.
REAL EATS DIANE + JJ
Grilled sirloin with harissa and chimichurri sauces
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FIND THE RIGHT TEAM Once you’ve settled on your perfect menu, it’s time to find your dream team. If you’ve already chosen a venue that has an in-house catering staff, make an appointment to sit down with the team and talk through your vision. Remember, just because what you’re asking for isn’t “typical” of their client offerings, doesn’t mean they can’t make it happen. Just be prepared to compromise if necessary— there’s a chance your unique asks may up the cost per person from what you were originally quoted, or they may only be able to fulfill a few of your culinary wishes. If you’re hosting your day at a
MARY + YANI
Spam musubi and handheld ahi tuna poke
PUJA + KUNAL
venue that requires you bring in your own catering team, then you’re in luck— this is going to make it easier for you to handpick the crew that can best execute your menu. Our advice? Let your pro do what they do best. Just because you fall in love with the drool-worthy Instagram feed of a local barbecue team, doesn’t mean they’re the right people to pull off your Italian-meets-Asian menu. When in doubt, hire a team within the culinary culture of your choosing—not only will that guarantee you’ll get delicious eats, but you’ll know that there will be less of a risk for day-of surprises that could derail your whole dinner.
Fried cheesecake bites with pistachio ice cream
RACHEL HAVEL PHOTOGRAPHY
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BRAINSTORM YOUR EATS
LEELLE + DAVID
Tequila cured salmon with poblano risotto cake
3/19/20 8:49 AM