Planning the perfect wedding meal
THE question of what to serve at your wedding is a big one and one which most couples have to think about early.
There are two main points to consider: “Firstly, you have to establish what budget you have,” says wedding planner Daniel Peulen. “Secondly the couple has to think about whether they want to have a buffet or a sit-down dinner.”
Both options have advantages and disadvantages. A buffet means you can have a bigger range of options and because the food is delivered you don’t have to pay for as many wait staff. That means a buffet is often the cheaper option.
But a buffet does mean a bit of upheaval: people pushing their chairs back, queues and interruptions while people get themselves a second helping.
“Aside from that a buffet can quickly look a bit unappealing because, for example, sauce gets blobbed on the table,” says Florian Rosbund, a chef and caterer.
A further disadvantage is that with a buffet more food tends to end up in the bin. “But you can avoid that by having a brunch with the leftovers the following day,” suggests wedding blogger Barbara Eichhammer.
A sit-down dinner gives a more festive atmosphere. “That’s because it’s easier to integrate the speeches and other interludes,” says Eichhammer. The disadvantage is that you can’t prepare fresh food in every location.
A buffet and a sit-down dinner can be combined though. One possibility is that guests assuage their hunger at an antipasti buffet before the main meal is served at table. Other options are food trucks or live cooking stations where the food is prepared in front of the guests.
“If there are lots of elderly guests you shouldn’t necessarily serve very spicy meals or only street food like mini burgers and tacos,” says Eichhammer.
Couples should also take the time of year into account. Nobody will want to get onto the dance floor if it’s 32°C and they’ve just eaten a heavy meal.
“Lighter meals are better in summer, like stewed or grilled fish for example,” says Rosbund.
It’s also best to find out about your guests’ allergies and intolerances in advance: the vegans, the colleague with lactose intolerance, the small children.
“It makes sense to ask guests about allergies or special nutritional needs in the invitation,” says Eichhammer.
You can then make arrangements with the restaurant or caterer in advance.
But how do you find the right caterer to start with? First of all compare what’s on offer. “Couples absolutely need to look at what’s included in the price,” says Eichhammer. Is it just the main meal or does the price also include dessert and drinks? What about wait staff?