Tips for choosing a food items for your perfect menu
You have already booked the venue. After many months of searching, comparing places and contrasting opinions with acquaintances or relatives, comes another of the most common headaches in the preparation of a wedding: the choice of menu .
It is, without a doubt, one of the most important decisions to make. Many of the guests are expecting to check what kind of food, wines or desserts , have chosen for you and of course for them. Many couples feel a bit of pressure when they face the choice, in addition the menu tests are often a true diplomatic mess. “My father likes lamb, but my mother misses the seafood, but we prefer to put a good Sirloin … “does it sound? How to get right in choosing a menu for 300 guests !?
From Catering Laval we want to help you get the hang of choosing the perfect wedding menu so follow our advice and you will not fail:
1. Day Wedding or Evening Wedding : The wedding schedule, wedding meal or wedding dinner, is one of the fundamental factors in the choice of menu. You will marry tomorrow with a fabulous cocktail followed by a meal. Our recommendation is to opt for the classics: tempered salads or creams (cold or hot depending on the time of year), a meat, fish and dessert. If you marry in the afternoon, at dinner we would subtract one of the main dishes, staying with entree, meat or fish and dessert.
2. Type of Wedding : A formal wedding will be accompanied by a meal or dinner of a formal nature, ie a menu served at table from the starter to the dessert. For informal weddings or other more spontaneous styles, bet on buffet weddings, food stations or the so-called “Family Style”: different still life tastes of the world, a table of cheeses, pasta and rice or fun showcooking Sushi or cut ham. One way to include this option in any type of wedding is to do it through the cocktail.
3. Season of the year: take into account the season of the year, whether it is summer wedding, spring, autumn or winter, will not only serve to give a menu according to temperature or seasonality, but we will also achieve through the election Of fresh seasonal products, lower costs. Do you remember that song that said “of oranges in August and grapes in April …”? Well, it’s another trick! Choose what is in season.
4. Number of guests : it is not the same to cook for 30 people as for 500. The best caterings or restaurants should be able to give equal service to an intimate or large wedding, but our experience tells us that this is not always the case. Some elaborations, such as sirloins, puffed meats or rice to the point, depend to a great extent on the times in which they are cooked and served. This in reduced weddings is usually not problematic but in large weddings may not meet expectations. Our advice is that in very big weddings try to avoid certain products that are of very specific personal tastes (meats to the point, or point more) or dishes that require a service of cooking and casting of chronometer.
5. Cocktail : It is one of the most important parts of all weddings. How many times have we heard that “I with the cocktail, I have already eaten”? The welcome cocktail of the guests serves as a letter of introduction to the wedding and due to the dead hours of waiting people “take it with gusto”. The main purpose of the cocktail is precisely that, to entertain the guests while the couple make the photographic report or finish signing the marriage records.
6. The draft : Whether it is a wedding day or night, the recipe must be present. Sweet, salty or mixed. A dinner at 9:00 pm for weddings tomorrow or at 2:00 am for weddings at night, will give that energetic supplement to your guests after so many hours of partying. They are usually less ostentatious than the cocktail but not less light: a recipe based on fried eggs with potatoes, churros with chocolate or big macs. In the story the imagination is in power.
7. Food restrictions : And finally to take into account the food restrictions of your guests, among the most common are allergies: seafood, nuts, pineapple, …, celiac people, lactose intolerant …, vegetarians. Kosher food for Jews, food for Muslims, etc.