By Ashlee Amber
There is no question that the food tends to be the focal point of any picture perfect wedding, gala or affair. However, choosing a menu that features gourmet offerings does not necessarily have to break the bank. Here are some tips for getting the best value at your event:
- Choose Light Hors d’oeuvres: Hosts sometimes make the mistake of having TOO much food! Don’t have your guests stuff themselves before a sit-down dinner; rather estimate about three to four bites per person and opt for budget-friendly options like bruschetta or stuffed mushrooms.
- Offer Fewer Entrée Choices: While it may be tempting to offer your guests a choice between fish, shellfish, chicken, steak and lamb… limiting the choices will help your pocketbook. Streamline the menu and offer two to three entrée options for guests to choose from.
- Stick with Similar Sides: Pairing different sides with each entrée translates to additional cooking and preparation fees behind the scenes. Instead stick with perennial favorites like fingerling potatoes, haricot verts or roasted asparagus that pair perfectly with a plethora of proteins.
- Downsize the Cake: Bigger doesn’t necessarily have to be better. While it is easiest to estimate one serving per person and serve the cake following dinner, chances are you will be spending money on uneaten slices. Instead, have the cake served at the sweet table with a cake sized to accommodate approximately 75 percent of your guest headcount.
There is no question that the food tends to be the focal point of any picture perfect wedding, gala or affair. However, choosing a menu that features gourmet offerings does not necessarily have to break the bank. Here are some tips for getting the best value at your event:
- Choose Light Hors d’oeuvres: Hosts sometimes make the mistake of having TOO much food! Don’t have your guests stuff themselves before a sit-down dinner; rather estimate about three to four bites per person and opt for budget-friendly options like bruschetta or stuffed mushrooms.
- Offer Fewer Entrée Choices: While it may be tempting to offer your guests a choice between fish, shellfish, chicken, steak and lamb… limiting the choices will help your pocketbook. Streamline the menu and offer two to three entrée options for guests to choose from.
- Stick with Similar Sides: Pairing different sides with each entrée translates to additional cooking and preparation fees behind the scenes. Instead stick with perennial favorites like fingerling potatoes, haricot verts or roasted asparagus that pair perfectly with a plethora of proteins.
- Downsize the Cake: Bigger doesn’t necessarily have to be better. While it is easiest to estimate one serving per person and serve the cake following dinner, chances are you will be spending money on uneaten slices. Instead, have the cake served at the sweet table with a cake sized to accommodate approximately 75 percent of your guest headcount.
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