Monday, February 11, 2008


So here are some of the issues that I'm grappling with, based on the idea that your choices affect your guests--whether directly or indirectly.


As one poster rightly pointed out, vegetarian "options" are oftentimes afterthoughts--instead of yummy meals that the rest of us get. During my tasting, I am going to make sure that (a) vegetarian options are available AND (b) that they will actually TASTE GOOD - and not simply be a mish mash of veggies on a plate.


The last thing you want is a guest who cannot enjoy himself due to their religious or cultural practices. Sure, you don't have to have a kosher meal for everyone at your wedding, but it's definitely important to make sure your caterer or venue has that option available. Same thing with any other dietary restriction due to one's beliefs.


OK. So you aren't going to know whether certain of your guests will break out into hives if they are served seafood---or peanuts---or [insert food here]. However, if you DO know if a certain allergy that a good friend or family member may have, address it with the caterer at your tasting--or well before your tasting, if possible--to make sure that you can figure out a menu that makes sense, or an alternative for those particular individuals who need to eat something else. It is definitely your wedding, your day--- but it's always good to think about these issues before the big day....

So these concepts may seem like COMMON SENSE, but sometimes these issues slip through the cracks at or even before a tasting. Why? Because you're thinking of ten zillion other things, and during the tasting, there are other issues that you have to deal with (like the actual food you are trying!).

A good hostess not only keeps guests happy and entertained the day of the wedding, but makes sure that all goes to plan by dealing with issues beforehand.

Talk to your caterer about any and all concerns you have -- you're paying a hell of a lot for their services, so make sure to open your mouth and say what you need to stay. Your guest will thank you for it!

Stay tuned!

Friday, February 01, 2008


So as I get psyched for my shower and bachelorette party, another exciting thing happening in the next few weeks is the tasting at the reception site.

I have no idea how it happened, but my wedding is something like 3 months and 2 weeks from today.

WHAT?!?! In addition to the festivities above, I also have the tasting to think about. So many great things, but there are so many choices to make in the last few months, it becomes overwhelming.

In my mind, the two most important aspects which can make (or break) a wedding? The music. And the food.

Thinking about it practically, I don't think that people leave a wedding with a bad taste in their mouth (figuratively) if food is just mediocre. If it's heinous? Or rancid? Then yeah. Definitely not a good thing.

But GREAT food? Or INVENTIVE food? THAT'S intriguing. And different. It's what I'm hoping to achieve -- I should say "we" - as TallGuy is included in all of this planning- but he just wants me to be happy -- so we sometimes turns into "I" :)

As far as keeping guests enthusiastic and content, a tasting can go a long way, as it's a great "practice run" for the big day-- and for the amount brides/grooms spend on reception sites -- they SHOULD have the ability to try the food before it is served on the wedding day.

This series of posts is going to delve into aspects of the menu - and how this can actually affect guests' happiness and comfort level.

Hard to believe? I'm already thinking ahead about my vegetarian friends/family, as well as those with peanut allergies (seriously).

The three-part series will look first at the basics of how your choices affect people, then I'll discuss whether "inventive" options will be beneficial -- or simply backfire -- and my conclusion will focus on what I think I'll actually be doing for my wedding (food-wise, that is), and how I made certain choices.

Stay tuned!