AboutGary & Teri Expertise My main specialties are invitations, catering, and banquet locations or in general, wedding receptions. Started as a family business over 75 years ago I now own and operate a catering & banquet facility for over 30 years and have catered small cookout events to large formal ones with everything in between. I even had an event that was attended by the President of the United States. I have been involved with over three thousand weddings and have been told that I have seen and done it all. I must reply almost, because something new always pops up.
Experience I have preformed almost every service needed at a reception from invitations, hosting and catering the event to photographing, dj and honeymoon plans with the latter being special circumstances. I have worked and hosted weddings up to 750 guest and other functions up to two thousand. With well over 30 years experiance of consulting with brides I have seen much of what works and does not.
I have also been involved with many business and orginizational functions and also have been listed in "Who's Who" business and executive edition.
Question i am trying to put together a menu for my forthcoming wedding next may. i don't want the cost to be prohibitive and so i would appreciate your advice. the venue we have chosen - we have to use their caterers. if we give the guests a choice, how do we go about it. do we give them alternatives with the invitations and then get them to let us know what we want. i don't really like that idea. but what do you think. is it in order just to have one menu with an alternative for veggies and children?
also. have you any suggestions for the meal which would appeal to all. my thoughts so far are fresh tomato and basil soup with baskets of rustic breads. then i thought oven roasted lamb with a herb crust, with some sort of potatoes, maybe herb mash, or lyonnaise (what do you think), with seasonal veg. then, i thought an assiette of puddings - four small puddings on each plate eg, mini choc eclair, mille feuille, mini fruit flan, some fresh strawberries etc.
do you think this menu would appeal to all, would it be very expensive to have lamb. any other suggestions, please.
then i thought that after the ceremony, while the pictures are being taken canapes and cocktails could be served. civil ceremony at 3pm, meal about 5pm. i don't want people to get hungry and fed up waiting for the food. any other suggestions.
i once went to a wedding where the was a menu on the table with different choices that could be made there and then. i would really like this option, but it is not available to me.
the other thing that we really liked but there is no way we can afford it, is the three tenors (dressed up as waiters) - i am sure you know what i mean. do you know of any cheaper alternatives. thanks very much christina evans
Answer Hi Christina, First your choices hardly sound like a breakfest but if you mean a lunch or dinner it sounds expensive and limited. What I really suggest if you want to save some money is ask the caterer what they can do for what price since you are locked in with them at the venue.
When doing a sit down meal like you asked either everyone would get the same meal or when you make your RSVP you would have them check which meal they are choosing. (usually they can choose from two but I have seen three choices once)
Something you may also consider to save some money is a buffet here several entrees will be served and the guest can make their own choice or take all selections.
As far as the menu you chose, it sounds very ethnic and limited as if you have a more diverse group there will be people that do not like it. For example in my 30 years I have never served a tomato soup and have only heard of a few times where leg of lamb was served. The rest sounds pretty good but if cost is a factor I think you will find them to be a little more expensive then basic items. Again here is where you will have to speak to the caterer as in some areas of the country some items are more popular than others and with that popularity it is like buying in bulk therefore they can save you a few bucks.
For the appetizers try including something more basic like cheese and crackers, veggie tray, fruit tray, meatballs, or wings. I think you will find them less expensive and everyone likes them.
I know many of the basic entrees sound boring or how ever you want to put it but keep in mind you are serving many people with a variety of taste, likes and dislikes as well as many diffrent diatary needs. Your favorite may not be others likes let alone favorite.
I hope I narrowed some of your idea thinking a little and after you speak to the caterer and find out what some prices are as well as possibly some special they may have. You may have other questions then so feel free to write back.
Gary
