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O Culinary Services
Buffets to the rescue!
A wedding buffet can solve even the most harried couple’s wedding feast issues. Why? Because buffets usually offer something for everyone on your guest list. Whether it’s a casual spread of barbeque or a sumptuous feast of caviar, oysters and rack of lamb, the humble buffet can be a great option for feeding your guests. And, couples concerned about guest’s food allergies or special diets can arrange for buffets with a broad food selection.
Before you get started with the fun part – tasting the food – think about the fol- lowing tips to ensure your wedding feast is everything you want.
Consider the time
Before you choose a menu, you need to know which meal you’re serving: lunch (12:30-3:30 pm) or dinner (6:00-10:30 pm). Either meal is great for a buffet, but make sure the food fits the time.
If the wedding is at 7 pm, you’ll need to make sure the buffet food is substantial enough so your guests don’t starve. A hearty dish like beef or chicken is great. You also have to consider how long it will take to serve the food – one of the big issues with serving party food is the lag time
between its preparation and presentation. Ask your caterer for guidance on this one.
Think about people’s tastes
Fruits and veggies can make a blah buf- fet beautiful and can also satisfy those who are watching what they eat.
How about brunch?
People don’t expect to have passed hors d’oeuvres at a brunch, so it can make things interesting. You could serve a cinnamon crostini with cream cheese or sourdough muffins with sausage and scrambled eggs. Breakfast crepes are also popular brunch fare.
Keep it interesting
While choosing your menu, make sure there’s plenty of variety to keep it interest- ing – from flavor, texture, appearance, temperature and color. Your caterer will be an invaluable resource as the resident expert on this for your wedding. You’ll need at least five different items in the buffet to appeal to everybody.
Hire a good caterer
Your caterer will be your best friend by the time you’ve said your “I do’s,” so
make sure you’re comfortable with the one you’ve selected.
Don’t ignore your budget
Unless your wedding budget is the size of Oprah’s bank account, the number of guests at your wedding and reception will play a major role in deciding what to serve. Wedding food can be expen- sive, so be sure that you have a realistic idea of what you can spend before you begin planning.
When planning a buffet consider the sage advice of veteran event planners and caterers to make sure people can get through the buffet line quickly with no bottlenecks. Many people think that the more people you have at an event, the harder it is to get through the line. But as long as you’re replenishing the buffet, keeping it double-sided and have plenty of staff available, it’s easy for people to get through.
You may want to consider asking your caterer to put together a basket with a sampling of what was served – as a snack for later, in case youndidn’t get an oppor- tunity to eat much at your reception.
Bon appetit! ACW
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