A Slice of Life
The Wedding Planner - Think twice about these foods on your menu!─── 13:10 Tue, 23 Sep 2014
There is a reason why having a great menu on your wedding day, costs more than one would be willing to pay - but it is worth it because besides the bride's dress and the flower girls, there is only one other thing that leaves a lasting impression - and that is the food! So make sure your wedding menu is one of the first things you budget for. In the South African context this is crucial as we love great food and food is what brings us together. Here are a few foods you should rather not include on your wedding menu!
Bruschetta
Be warned: this involves a high splatter risk. Whoever thought it would be a good idea to take a piece of hard, crusty bread, pile it high with tomatoes, and then expect people to eat it while standing up has never worn a silk dress. That said, if it's made with summer tomatoes and your guests are sitting at a table (with utensils), bring it on.
Seafood Bar
On a warm afternoon, an array of mussels, clams, and oysters fanned atop a bed of ice might seem tempting. But if a caterer handles raw seafood carelessly, watch out. "For safety reasons, oysters need to be kept cold from the moment they're removed from the water until the moment they hit your tongue," says James Beard Award-winning author and oyster connoisseur Rowan Jacobsen. Even if no one gets sick, only true pros can assemble an outstanding seafood bar. "If clams or oysters have shell bits or get unintentionally scrambled, it ruins the whole experience, so I just tend to steer clear of them at big events," Jacobsen says.
Carving Stations
Every time we wait on a carving station queue, we can't help but feel like we've been teleported to a cruise ship or "Formal Night" at an all-inclusive resort. Beyond the heat lamps and the blood-spattered cutting boards, the big issue is with the inevitable line that starts to snake around the room. There's just no quick way to carve meat to order.
Shrimp Cocktail
Contrary to what many caterers think, building a mountain, a fountain, or a volcano of shrimp on a buffet table does not necessarily make them more appetizing. And when they are prepped too far in advance, which is what the venue staffers usually need to do for a big group, taste can suffer as well, leading to soggy and limp shrimp.
Cheap Wine
Okay, it's not food, but booze is highly important to the whole wedding experience. Big event venues often charge an exorbitantly high mark-up for fairly uninspiring wines. Instead, book a space that allows you to bring in your own alcohol; then buy in bulk from your local liquor store (make sure to request a case discount) or find a wholesale distributor who sells to the public. Many stores allow customers to set up tastings with the managers so you can discuss your wedding menu and sample several wines before you place an order.
Steamed Vegetable Medley
This side dish typically has some combination of peas, carrots, and green beans. We can't fathom why it's still served at so many weddings. Are people just suckers for the word "medley?" Are caterers opposed to braising, roasting, or sautéing? There is so much more that can be done with veg – do not opt for the easy steamed medley option!
This side dish typically has some combination of peas, carrots, and green beans. We can't fathom why it's still served at so many weddings. Are people just suckers for the word "medley?" Are caterers opposed to braising, roasting, or sautéing? There is so much more that can be done with veg – do not opt for the easy steamed medley option!
Chocolate Fountains
Repeat after me: More choclates, fewer chocolate fountains. They can be unhygienic, difficult to manage in the summer and you know someone is double-dipping!! Gross!
Source: www.bonappetite.com
