There are many reasons why everyone loves weddings. Some are for the merry making and others come to share the happiness of the couple being together and although not many admit it, the free food. Having this in thought, one should consider the guests mostly when asking the caterers what they should prepare. Here are some ideas based on tips on getting the best wedding menu.
Be simple in any way possible. Having this in mind, consider doing things that people understand like serving in family mode rather than every single person giving out orders. Couples want to go all the way which can be very expensive. Consider fruit over expensive pies for appetizers. Do not go in way over the head to serve caviar if all one can get their hands on are apple pies.
Have a monetary plan of what the whole undertaking will cost. It is an estimated one which will help the caterer to know the types of foods and drinks that will fit into it. If the desired is a costs a penny more, do not be afraid to add something if it comes with quality. Consult an expert so that they can help one know the best kind to serve at the wedding. The themes and locations also play a part in determining the list of provisions.
Let all be considered. The whole ceremony calls for many kinds of people and not all are grown up or physically fit. Have something in store for the children and avoid serving nuts and those kinds of treats that make people have allergic reactions. At least the most commonly known types.
Have a limited open bar for the whole day. In the evening, some may have gotten tired of dancing and may need to keep refreshed. Only have it open when the guests are not preoccupied with other activities like eating. Furthermore, most will only have one drink only. It can be assorted to cover all bases. From fruit punch to wine to just regular juices, there should be a little diversity.
Keep of foods that can easily get overcooked. There is nothing more embarrassing than serving food that has overstayed its welcome on the heat and has ended up losing taste. If it is fish, try something that is not the oily tuna and if it is chicken or any other white meat, have it made well so that it does not end up tasting like rubber.
Try having those in season at the moment. If making fruit salad or vegetable based foods, go for those in season. Those that are not are rare to find and those that will be found will cost an extra buck. There is a lot to choose from so try and pick out from those available. Some has to be imported which can be time consuming and costly and if it fails, an embarrassment.
Avoid fried foods if possible. Meal times are sometimes late at such events and keeping fried foods on check can be quite the job. If they get cold, they become a soggy and tasteless mess. Instead, consider something that can last some hours and still be palatable.
Be simple in any way possible. Having this in mind, consider doing things that people understand like serving in family mode rather than every single person giving out orders. Couples want to go all the way which can be very expensive. Consider fruit over expensive pies for appetizers. Do not go in way over the head to serve caviar if all one can get their hands on are apple pies.
Have a monetary plan of what the whole undertaking will cost. It is an estimated one which will help the caterer to know the types of foods and drinks that will fit into it. If the desired is a costs a penny more, do not be afraid to add something if it comes with quality. Consult an expert so that they can help one know the best kind to serve at the wedding. The themes and locations also play a part in determining the list of provisions.
Let all be considered. The whole ceremony calls for many kinds of people and not all are grown up or physically fit. Have something in store for the children and avoid serving nuts and those kinds of treats that make people have allergic reactions. At least the most commonly known types.
Have a limited open bar for the whole day. In the evening, some may have gotten tired of dancing and may need to keep refreshed. Only have it open when the guests are not preoccupied with other activities like eating. Furthermore, most will only have one drink only. It can be assorted to cover all bases. From fruit punch to wine to just regular juices, there should be a little diversity.
Keep of foods that can easily get overcooked. There is nothing more embarrassing than serving food that has overstayed its welcome on the heat and has ended up losing taste. If it is fish, try something that is not the oily tuna and if it is chicken or any other white meat, have it made well so that it does not end up tasting like rubber.
Try having those in season at the moment. If making fruit salad or vegetable based foods, go for those in season. Those that are not are rare to find and those that will be found will cost an extra buck. There is a lot to choose from so try and pick out from those available. Some has to be imported which can be time consuming and costly and if it fails, an embarrassment.
Avoid fried foods if possible. Meal times are sometimes late at such events and keeping fried foods on check can be quite the job. If they get cold, they become a soggy and tasteless mess. Instead, consider something that can last some hours and still be palatable.
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