Let’s think about it, what makes a wedding stand out from any other.  Of course as a celebrant I believe that the ceremony is very important and the memory it creates is really a precursor to a fabulous shindig afterwards.  So as I often say it is the 5 senses that create the memory.  Today let’s get onto a very important one the food.

A crude way of saying it sometimes is ‘it is all about feeding and watering the guests’.  You need to take into consideration the following questions:

Does your venue have an adequate kitchen or food preparation area for caterers to use?

Can you tailor the menu to your liking?

Do any of your guests have dietary restrictions?

Do you need to arrange a children’s menu?

Has your caterers visited the reception venue to observe the set-up?

Are you able to sample their dishes before deciding?

How are the charges calculated – per person or flat fee?

Will the venue require a temporary liquor license?

Do the caterers have public liability and workers compensation insurance (to cover accidental injury to guests and staff?

How much fluctuation in guest numbers is allowed before the price changes?

 

When you have sat quietly with your beloved and perhaps in your own interest talked to whoever is going to foot the bill you can then start thinking about your options for your reception.  Do you hire a caterer or do you hold your wedding at a function centre or restaurant where food is provided as part of a package deal?

You must have a firm idea of how many guests will need to be served.  If you are worrying and if the hip pocket is a bit of a problem enquire about group discounts, midweek savings and complimentary extras. 

I am not allowed to advertise for venues and caterers in this column but the wonderful array of bouquet venues and fabulous chefs in the Albury/Wodonga and outside area is nothing less than mind boggling.  It is just an incredible area for the celebration of food and wine and what better way to expose this than at your wedding celebration. 

There are so many options to choose from.  The most traditional is still very popular of the sit down dinner but this is also the most formal and most expensive with guests usually seated for a 3 course meal, with beer wine and spirits followed by wedding cake and coffee. 

There is dancing and frivolity and the event can last anywhere up to 6 hours. And sometimes bodies are often found in the garden the next morning, but I do not think you need to pay extra for this. 

Another idea is a lunch, a light 3 course meal or buffet served in the early afternoon.  It is usually accompanied by chardonnay, light red wine and sparkling wines and once again cakes and coffee. 

Very popular these days are the evening reception with a cocktail party.   This allows guests and the bridal couple to stand and mingle and takes a lot of the formalities away from the party. 

Often these are held in smart venues with stylish food, sparkling wine and again the wedding cake.  There are many other options as well, from my experience with the cocktail parties guests need to have a fairly substantial meal before they attend the party otherwise they find themselves imbibing too much and reaching for the glass of water all night when they get home as well as the berocca’s. 

Often being given so many options makes the decision a lot more difficult to decide on just one, but it is so important for the couple that the choice they make is the best suited to their circumstances.

This weeks ZIP or ZAP

Try to get around and greet all your guests individually during the reception.  Guests will  feel extra special that you have made the time for them.