Through this whole wedding planning process, I’ve learned that different brides have very different priorities. Brides put different values on different things (and allocate portions of their budgets accordingly). I don’t think it comes to anyone’s surprise that my wedding food is a high priority on my list. I think the caterer choice only comes number two to my choice in groom.
Kevin and I have been milling over our potential menu for awhile to get it perfect. Once we had a good idea of what we wanted, we went in for our tasting with our caterers.
Our caterer is fantastic. They can basically create a custom menu for you based on your tastes, which was perfect for balancing out my adventurous palette and Kevin’s pickier tastes. We also didn’t receive any pressure to put down a deposit prior to the tasting, so we went into it knowing that if things didn’t work out, we weren’t stuck. I had seen nothing but rave reviews for our caterer, so I knew the food would be far from disappointing.
I really wanted a menu that would reflect both Kevin’s and my tastes.
During the cocktail hour, servers will walk around with:
- Ginger soy ahi tuna with five-spiced wasabi cream (We did make one modification here. The cone pictured below ended up tasting a little too sweet and overpowering compared to the delicate ahi tuna, so we decided to have it served on wonton crisps.)
- Artichoke hearts with goat cheese, olive tapenade and sun-dried tomatoes
- Smoked chicken bruscetta
I really loved everything. Even though we switched out the ahi tuna cone, we wouldn’t have gone wrong either way. Everything tasted fresh and delicious. We tried to pick things that are unique and not your typical wedding finger foods but that also wouldn’t be too alienating to picky eaters. It was also important to us to have some vegetarian options.
Kevin and I decided to do a plated dinner during the reception (as opposed to a buffet or food stations). When guests enter, there will be assorted rolls on the table as well as a pear and spinach salad. Our caterers also provide kid’s meals of chicken fingers, fruit, and mac and cheese and vegetarian options (which we still need to choose). Everyone else will receive the same dinner.
This is a true mix and match of Kevin’s and my tastes. We’ll be serving red wine braised short ribs, a crab cake with remoulade, mashed potatoes and baby carrots. Everything was delicious. The short ribs didn’t even require a knife. They just fell apart. The mashed potatoes were very buttery and creamy, and the crab cake had barely any filler, which was a concern I had. I hate when crab cakes are mostly made of bread crumbs.
I am so excited to hear what my guests think of the food.
They also sent us home with assorted cupcakes from a bakery they often work with in case we decide we would like to use them.
I had such a great time trying our foods. This has definitely been the least stressful part of wedding planning so far!
What is the most important aspect of weddings to you?
What wedding food did you have/would you want to have?