F ALL the weddings I have attended none is more memorable than the one at which the food ran out. Why? Because nothing is more important than nosh at a Jewish function.
Fly in your flowers from tropical climes. Commission Vera Wang to personally design your dress. But if Auntie Sadie hasn’t been supplied with a canapé within five minutes of arriving at the reception, your nuptials are guaranteed more air time than the demise of Rakusen’s mini latkes.
So how do you ensure that what your guests eat on your big day passes muster?
Whether inviting 30 or 330, a food theme is a great idea. It helps with the food planning and style of service. Extend the theme to the flowers and décor to really wow your guests and give a polished edge to the day.
And there is are no rules when it comes to service style. Ditch the formulaic formal starter, main course and dessert served at the tables or from a buffet. Why not go for bowl food — larger portions of canapé style food — or even something entirely different?
At my own April wedding in a historic London building, we had a very English theme. We chose spring flowers — tulips and long stems of pussy willow. After a champagne and canapé reception we sat down to one of our favourite meals — fish and chips —with huge bowls of salad at each table for guests to help themselves; slate tiles bearing English cheeses were delivered to each table alongside platters of fresh and dried fruit and cheese biscuits.
The “family style” of service for the salads and cheese created a friendly atmosphere, forced guests to get to know each other and let them choose how much they wanted to eat.
Here are some ideas for wedding feasts to tickle your guests’ taste buds and provide many years of happy memories:
Moroccan food has been in vogue for some time and shows no signs of going anywhere. Greet your guests with ice-cold Palmyra cocktails — mint muddled with sugar, lime juice and vodka with fresh mint sprigs to garnish — or pomegranate juice with soda.
Sustain them with teeny-weeny lamb meatballs seasoned with cumin and ground coriander, tiny rosti patties of potato, courgette, mint and dill, griddled cubes of salmon or tuna with a rose