What's FOOD got to do with it?

We have been in the process of a lot of menu planning sessions with clients over the past few weeks.  There are a lot of things to consider in the creation of your wedding menu.

Season/Weather
Winter, Spring, Summer or Fall: each season has its own flavors. When planning your menu, think about and answer the question, What do I feel like eating on a (insert season here) day?
It could be a hot summer day/brisk fall afternoon/chilly snowy evening/bright spring morning...  The answer isn't always Prime Rib and Red Bliss potatoes!

Location

Hotel ballroom or oceanside tent?  Full on-site kitchen or off-site kitchen tent with limited power and plating space? Especially in the latter case, it is important to understand the limitations of your venue. Also consider the appropriateness of the menu item to the space where you are serving it-mashed potatoes on the beach just doesn't seem right, right?

Time of Day
Too often, clients come to the table feeling pigeon-holed into "traditional wedding food" menu ideas and timeframes, or don't take the initiative to think outside of the "wedding norm."  Wedding brunches are incredible! Who doesn't love breakfast food? An afternoon luncheon has a fun, casual feel and is perfect for a beach or camp location. Cocktail parties can happen anytime of day. 

What you LOVE
The first menu related question I ask of my clients is: "If you could eat anything on your wedding day, what would it be?"
If the answer is "a lobster roll" or "french onion soup" or "french fries"- embrace it!  Tell your chef about your favorite foods- there are lots of ways to incorporate your personal food faves into your wedding menu- whether in hors d'oeuvres, appetizer, entree, dessert or even a late night snack...

  
Your Guests
Be considerate of the dietary needs and personal tastes of your guests. "A little something for everybody" is a good rule of thumb.  Bear in mind that you can not please everybody 100% of the time.  Also realize that particular delicacies, though high on your personal list, may be polarizing.

Ethnic Background
Is a large percentage of your guest list from a particular ethnic background? It's always nice to include cultural family favorites or even Grandma's recipes.  This is a wonderful way to personalize your menu and pay homage to your backgrounds.

 Your wedding menu is very important. It will be remembered and enjoyed by your guests more than your flowers, table linens or your attire.  It's a great place to reflect your personal styles and tastes as well as celebrate your complete wedding vision!

Melinda Butler Photography, Claris Photography, Julie Dunfey, White Apron Catering, Gourmet Catering