Thursday, October 24, 2013

Selecting your menu

Selecting your menu can be a hard thing to do for many reasons. You may have an idea of what you are looking for and if that is the case you have won half the battle. Whether you know what you may want or not, here are a few things to think about when you are planning the menu for your big day.

Seasonal: you may be determined to have patty pan squash as your side dish or part of a fresh vegetable display; an excellent selection for sure. However, if your wedding is in not in late June through early September, this choice may not be optimum. Does this mean that you need to be an expert in what is in season when? No. Talk with the chef that will be creating your meal or even your planner. Let them know what your preferences are and see what they suggest and recommend based on season. Too, keep in mind that if your heart is set on a unique item that is out of season, your dish may become more costly in order to get the product.

Pleasing a large group: First and foremost it must be understood that no matter what you select, someone will not preference your choices. Conversely, I do not recommend serving something that is so unique you are nearly certain to please no one. Try to find a happy medium by incorporating the unique and the usual. For example, if you have your heart set on serving something different like veal which can sometimes be controversial perhaps opt to do a dual entree or offer an option to your guests.

It may be obvious what a dual entree or offering options means but in the event it is not: A dual entree is where there are two different meats on the same plate. Typically a dinner plate will have eight to ten ounces of a protein on it. So if you opt to do a dual entree, rather than having one meat that is eight to ten ounces, there will be two different meats that will total eight to ten ounces. When offering options to your guests you would include the two options on your RSVP card so that when the guests replies accepting your invitation then they would select their meal at that time. You would keep a running total of how many of each dish is needed and report that to the planner so the correct amount is prepared for meal service.

With that being said, the second protein you select should be one that is more universal such as a chicken. This will give you the best of both worlds, the protein you preferred and a protein that is more acceptable to the masses.

These are just two of many hints to offer for now. We will let you digest this and offer some additional tips another day.

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