Post # 1
Hey girls – My FI and I are looking at the possible menu list for our sit down reception and cocktail hour- and are trying to decide on what and how many things to try at the tasting…. For Hors D’oeuvres we have 13 things down( 7 cold, 6 hot). For Dinner we chose one chicken to try, one beef, one pork, two seafood. Should we try more? Or less?? They also gave us all of these different potatoes to try – i’m not really a potato person – so how many should we try?? This is all for our tasting in a few weeks – we won’t put all of this on the menu – I just don’t know how much to try out?
So I’ll ask you – When you did your tasting:
1. Did you try Hors D’ouevres? If so – approx. how many?
2. How many different Meal options did you try?
3. Potatoes – how many did you try??
The vegetables weren’t difficult to decide on – but I just don’t know what’s "normal" for a tasting – it seems like we are trying A LOT of food. Thank you!
Post # 3
To simply answer your questions:
1. Over two tastings: 6
2. Over two tastings: 6
3. Over two tastings: 2 – beef-brothy mashed and garlic mashed.
Our caterer was a little weird (I guess, skimpy?) in that she said her normal tastings were to try two entrees and three hors d’ouevres…I found that hard to work with when we’re serving THREE entrees and will probably pass FOUR hors d’ouevres.
In the end, I asked to try a chicken, a fish, and lamb, and three appetizers, but we were only really impressed with 2 out of 6. That prompted me to schedule a SECOND tasting (a different chicken, beef, and a different fish and 3 more apps), which I think cost us to do, but it was a lot more successful the second-time around.
Regarding the meats, I think it’s best to figure out WHICH in general you want to serve. Pick things that you’d actually serve and that you think your guests would choose, so that the tasting helps you decide exactly what you want. Tastings determine a lot of different things: the actual quality/taste of the food (which may include a variety of sauces), appearance (how it looks on a plate), and what’s a "safe" choice for your guests. [ex: I really like trout, but most guests would probably choose a whitefish or salmon over trout, AND trout doesn’t look as pretty…]
If you’re not thrilled with potatoes, don’t do them. There are a lot of different starches you could use: rice, pasta, risotto, sweet potatoes, etc. And if you just want to have a classic choice of potato, go with mashed or garlic mashed. Ask your caterer what other options you have besides the potatoes?
It IS a lot of food, so go hungry!
Post # 4
I would try at least one or two more choices than you will have at your wedding. For example, if you will have two entree choices and three hors d’oeuvres, you should try 3 or 4 entrees and 4 or 5 hors d’oeuvres choices, just in case you find you don’t like some of your choices. It seems like you’ve picked more than enough choices to try 🙂
Post # 5
my venue invites all the brides of the next 3 months or so to a tasting, so i had tried everything offered! then i had a sit down and had them AGAIN when we made our final decisions!!