- 6 years ago
- Wedding: September 2013
I received my catering proposal and yikes, it’s really killing our budget. We are doing a seated dinner because our venue is an opulent ballroom and doing a buffet style dinner would just look awkward due to the setup of the room. I’m trying desperately to reduce the costs so I really need some opinions (bear with them, this is long):
1. For an early April wedding in Georgia, which option would you rather have for a first course:
a. Mixed greens salad with sliced pears, blue cheese crumbles, walnuts and ginger vinaigrette
b. chilled green gazpacho with red pepper brunoise and cilantro cream
c. yukon gold potato puree with blue cheese crumbles and pancetta crisps
2. Should we just skip the salad and offer an appetizer such as antipasta or scallops?
3. For an entree, is it important to offer an option of meat or fish? We were thinking of having the following to choose from:
a. Springer Mountain Chicken with garlic mashed potatoes and cabernet demi-glace roasted asparagus
b. vegetable wellington – potatoes, shiitake mushroom duxelles, spinach, zucchini, boursin cheese, oven dried tomatoes and onion sauce in butter puff pastry.
Should we even bother offering Lemon Sole Fish? It’s $32/pp vs. $28/pp for the chicken and vegetarian option. The caterer is also charging us an additional $1,100 for extra servers if we offer a chicken or fish option. They are not charging us this fee if we just offer a chicken or vegetarian option.
4. Since we’re in the South, for the Chicken, should we just do this instead of the Springer Mountain Chicken:
BUTTERMILK FRIED CHICKEN garlic collards, smashed bliss potatoes, honey-thyme jus
i’m really worried that between the 3 hors’doeuvres per person, baked breads, salad or soup, and chicken, my guests might leave my wedding hungry. That this won’t be enough food because it’s a seat dinner and not everyone might want chicken. All opinions greatly appreciated.