Planning A Fantastic Shoe-String Wedding
Menu
By Jean DeRosa-Pizutelli, Caterer
Let's face it, your wedding is your chance
to give the most creative party of your life. When on a budget
it should not be as boring as a cold cut platter and macaroni
salad from the neighborhood grocery store, nor should it be the
standard run-of-the-mill dishes from your local "meatball
caterer." With the right planning, choosing a knowledgeable,
experienced caterer that is familiar in this area and some ultra-creativity,
you can create an upscale, "Wow- 'em" menu that will
fit ANY budget - no matter how small.
FIRE YOUR WEDDING PLANNER
A champagne and sweets reception is always an elegant, great stand-by
in a pinch. For those who want something more substantial, be
adventurous and consider including some of the following ideas
when planning the fare for your special day... instead of having
a sit down formal dinner, why not serve substantial "Around
the World" hors d'oeuvres on a buffet? Have a "Nationality"
station, where a particular dish or special dessert from both
the bride's and groom's ethnic backgrounds are represented. In
the colder months and climates, consider a delicious "Wedding
soup" which is customary in both cultures. This is a well-received
menu twist that is very personal that you can share with your
guests.
As long as you offer foods that will accommodate both meat eaters
and vegetarians, you will be fine. A good assortment of veggies,
fruits, and salads of terrific and unusual tastes with visual
appeal will make your wedding the talk of the town. Instead of
the same old baked ziti and sausage and peppers, serve a refreshing
cold angel hair pasta salad primavera with fresh spring vegetables
in a lemon/dill vinaigrette along with sausage and pepperoni breads
cut in to slices. Incorporate fun and unusual dips and sauces
to serve with tid-bits on the buffet line. For example, have a
pineapple-vanilla or pistachio dip to accompany fresh sliced fruits.
Make available a fantastic, rich cheese fondue with assorted dippers,
such as cubes of crusty French bread. The New Orleans Muffellata
sandwich cut into wedges or a tray of German wursts replaces that
standard deli platter.
You've planned the place, whether your church or an open air wedding
(God's fresh air is free!) to cut costs...so it is the same with
the food and drink. Do not pay for extras like servers, bartenders
etc... Ask a friend or family member to do it instead as a wedding
gift to you.
LET THEM EAT CAKE
How about two entwined heart shaped cakes done in frosting accents
of your wedding colors? (Simple enough for a dear one to make
for you). Better yet, informal chocolate- bourbon -espresso fondue
stations with assorted dippers such as cubed pound cake, strawberries,
pretzels, biscotti... the list is endless and luscious.
To drink? A timed bar... such as an open bar until the toast,
with a cash bar afterwards. You may also want to consider providing
wine and beer and offer the harder stuff on a cash basis or you
may perhaps consider a refreshing wedding punch (Alcoholic or
non).
Again, be open and willing to try new things… there are 1001 possibilities...if
you need help being creative, by all means enlist the help of
an accomplished, sophisticated, well- versed caterer that can
help you in these areas. An elegant, well thought out wedding
menu DOES NOT have to cost a lot of money.
Jean Pizutelli, Caterer "Catering for the Particular"
can be reached at (908) 510-5041, email fussycaterer@yahoo.com.
Email: FussyCaterer@yahoo.com
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