Page 48 - 2020 Bridal Planner

THE EVENT
WYum tum tum TIPS FOR CHOOSING A
WEDDING-RECEPTION MENU
eddings are memorable for a host of reasons. While couples remember their weddings because they mark the day they of cially tied the knot, guests may remember weddings for other reasons, including
the food served at the reception.
Some wedding venues are known for their stunning land-
scapes, while others build their reputations on unique interiors that provide unforgettable ambiance. But regardless of where weddings take place, guests are liable to discuss the food served at the reception. Guests might rave about the escargot or complain that the sh was aky, but couples who choose reception menus wisely can go a long way toward ensuring that there are more compliments than complaints once the dinner bell rings.
• Don’t zero in on specialties. According to a survey of nearly 13,000 brides and grooms who tied the knot in 2017, the average wedding hosted 136 guests. While couples might be tempted by spe- cialty dishes when choosing their wedding menus, couples who are hosting dozens, if not hundreds, of guests should keep things simple.
“Our food-truck stations have become really popular in the past year,” said Mary Krikorian, owner of Vibrant Occasions Catering in Benton. “We set up various stations as though it was a food- truck court, and guests can go from station to station and sample Tex-Mex street tacos, Cajun shrimp and cheesy grits, grilled ham- burgers and a french-fry bar. Basically, any kind of food the couple want to serve can be set up as a street-truck station.”
• Consider potential allergies. In regard to entrees, make sure guests with food allergies can choose something that won’t make them sick. According to Food Allergy Research & Education, an organization devoted to improving the quality of life of individ- uals with food allergies, some common foods cause the majority of allergic reactions. Peanuts, soy, sesame and shell sh are among the most common food allergies, according to FARE. The orga- nization also notes that allergies to wheat, milk and eggs are com- mon in children. While such foods can still be served at wedding receptions, make sure to also include foods that are unlikely to trigger allergic reactions. Couples can even ask guests to inform them of any food allergies.
“Avoiding major allergy-related foods like seafood, nuts and the like is the easiest way to avoid a potentially dangerous situation with your guests,” said Kristen Lee, event sales manager for Marriott Hotels in Little Rock. “If including shrimp or another hot-button food is a must, talk to your caterer about avoiding cross contami- nation and labeling food items, including notes like “nut-free” or “dairy-free” to provide extra reassurance on a buffet. For plated meals, ask guests in advance about allergies and pass on that infor- mation to your caterer. Marriott is always happy to provide special plates for those who cannot have the chosen meal.”
• Don’t hesitate to offer a favorite food. While specialty en- trees might not be a great choice, especially at large receptions where lots of mouths must be fed, a couple who have a favorite food that’s symbolic of their relationship should not hesitate to of- fer it during the cocktail hour. For example, a couple who met in Thailand may want to offer a favorite Thai dish.
KADENCE PHOTOGRAPHY
“I am a huge fan of stations, as they break up a long buffet line and allow for some creativity,” Lee said. “Consider an “Around the World” theme for the couple who love a little bit of everything, or a seasonal station like a hot-cocoa bar or seasonal cocktail station.”
• Offer an elaborate dessert. The last bite guests will take is des- sert, so couples who want their guests to go home raving about the food may want to offer something special after the entrees have been taken away. Some guests may not indulge, but those who do might end their nights thinking about the delicious dessert they enjoyed as the festivities drew to a close. If the dessert is especially unique, offer something more traditional alongside it for more hesitant guests.
“We always ask our grooms what their favorite dessert is, then design a dessert station around their favorites,” Krikorian said. “It can be a warm-double-chocolate-brownie station with ice cream or a bananas Foster station or something as simple as shot glasses full of banana pudding. That way, the groom has something he loves as part of the wedding meal.”
Choosing a wedding menu should be fun. Menus should re ect not only couples’ tastes, but also some popular foods so no one goes home hungry.
courtesy of metro creative contributions by cody graves
TIP
“Not all caterers are created equal. Your wedding day is too special to trust something as important as the food to an inexperienced caterer. Choose a caterer who is professional and who listens to your vision of your day and is willing to work with you to make that vision come true.”
— Mary Krikorian, VIBRANT OCCASIONS CATERING
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