Wednesday, June 22, 2011

Wedding Food Faux Pas



With so many decisions to be made regarding their special day, couples often put their wedding food focus on the back-burner making way for smaller details that don’t make nearly as much impact! Food can make such a huge impression at any event so Anthony Sullivan (Executive Chef at award winning Sydney catering company, Forte Catering & Events) shares the top wedding food faux pas and how to avoid them.

1. Splurging in all the wrong places
People always remember the food at a wedding, especially if there is a lack of it! Hungry guests at a wedding is a big no-no and making ruthless cuts when it comes to the food is something that must be avoided at all costs, according to Anthony. “While feasting on oysters, prawns and other delicacies is certainly tempting, it can be a little extravagant for those watching the bank balance. Your guests will be far more appreciative of a generous selection of less extravagant items than they would a handful of expensive morsels.” Instead of reducing the size of meals, be wise with your selections and opt for main dishes such as salmon and chicken and steer clear of the more expensive options such as lamb or kingfish.

2. Not sticking to the seasons
There is nothing worse than sitting down to a hot and heavy meal on a sweltering summer’s day or nibbling on a cold summer salad in the middle of winter. “It’s so important to keep the time of year in mind when selecting your dishes and it’s no surprise that food tastes best when it’s in season. It’s also less expensive than sourcing ingredients out of season,” says Anthony.

3. The unqualified sommelier
Just because you like a glass of red at the end of the work week, doesn’t make you a wine
expert. Don’t be left flailing in front of the wine list picking wines based on their fancy names.
“Speak to your caterer and ask them to provide some wine pairings for you at different price
points,” says Anthony. 

4. Having wedding cake as dessert
There’s really no need to have a dessert and wedding cake, according to Anthony. “By the time dessert comes around guests are usually pretty jolly and are keener to hit the dance floor than a chocolate fondant. Serving a delicious wedding cake accompanied by some fresh cream and berries is a great way to keep costs down and guests happy,” he says.

5. Forgetting who will be eating the food
Anthony advises couples to steer clear of making the menu too repetitious or too adventurous. Exotic menus can provide an interesting twist for thrill seeking foodies but chances are, those with a simpler palate will become intimidated with what’s in front of them. When selecting the food that will be served on the day, the key is to consider who will actually be eating it. “Guests will get bored if they have to sample seven different canapés containing the same ingredient, while the less adventurous guests may even opt to go hungry if the dishes are too exotic. A variety of simple, fresh, clean flavours that are plated and presented well will ensure you have your bases covered,” says Anthony.

6. Ditching the dietary requirements
The words gluten free, vegan and kosher may mean nothing to you, but they certainly do to
those who battle with food intolerances or have special religious needs when it comes to their
food. “Ensure that you are aware of the special dietary requirements of your guests long before the reception and advise your caterer prior to the day so that all guests receive a suitable meal,” says Anthony.

7. Lack of staff
Most people overlook the guest to waiter ratio when booking the catering for an event and there is nothing worse than trying to locate a waiter in a sea of guests when on the hunt for food or drink. “To avoid staff shortages on the night, find out early how many staff members will be supplied and make sure you raise this question with your coordinator to ensure you have enough staff to service your style of reception,” recommends Anthony. 

Visit Forte Catering & Events for more information on Forte’s wedding catering and service options.
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