Tasting vs. reality

posted 3 years ago in Food
Post # 3
Member
8418 posts
Bumble Beekeeper
  • Wedding: April 2013

@delovely13:  I think it’s probably going to vary quite a bit from caterer to caterer.  Our tasting was an exact match to the food we got on the day of our wedding, but I would assume that it should be as long as the caterer is professional.  Your “cake” looks delicious!

Post # 4
Member
5997 posts
Bee Keeper
  • Wedding: October 2013

I’m curious about this too! Our tasting was AMAZING and I’m scared that the actual wedding food won’t be as good because it’s for 113 people instead of 2. The venue is a hotel so I know they’re used to cooking for large amounts of people, but the thought is still in the back of my head.

Mainly because we went to a wedding last year and the chicken was awful! So freaking dry. Everyone had to drink water while eating it. I thought to myself “is this how it was at their tasting? I doubt they would have gone with this company if it was…”

Post # 5
Member
499 posts
Helper bee
  • Wedding: September 2014

@delovely13:  It will vary.  Remeber, that the mind can play terrible tricks, so your imprint of the food being a delicious surprize could “trick” your brain into upselling it.  My brother calls it the kielbsa affect.  He loves the smell of kielbasa, will eat the first bite and love it, eat the second bite and be meh, and by the 3rd he can’t stomach it.    The kielbasa is obvously the same kielbasa in the first and 3rd bite.

 

It’s also pretty hard to mess up some of your menu items.  Grilled cheese may get a bit soggy, but pea pesto pasta is a matter of porpotions and pretty resilliant.

Everything will taste better at a tasting, you are also filled up on neurostimulants in the pleasure center of your brain, whereas during the pressure of the reception, those will be gone.

Post # 6
Member
308 posts
Helper bee
  • Wedding: August 2014

It is much easier to maintain quality control of a few dishes for a tasting than a full meal for 100+ people – not just in the kitchen but in the logistics of actually getting the food to the guests. I haven’t even thought about the catering for our wedding yet, but in the dozens of dinners I have coordinated as a corporate event planner that were comparable in headcount to a wedding, I can think of precisely one meal I would consider to have been absolutely fantastic. Hot passed hors d’oeuvres in particular are difficult because unless they are snapped up by guests immediately, they will cool off very quickly. So my advice would be to manage your expectations. But, I doubt the food will be overly high on your list of priorities once you get to the reception.

Post # 7
Member
1526 posts
Bumble bee
  • Wedding: May 2013

For us, our tasting was a big event.  The venue invited all the couples getting married there in the upcoming weddign season and had a huge buffet of the food options.  The food was delicious, but I think it was even better on the wedding day!  Some of my friends had private tastings, and the food wasn’t as good on the wedding day – but that should be expected.  Making 6 plates is alot easier than making 150!

Post # 8
Member
1526 posts
Bumble bee
  • Wedding: May 2013

@searock:  Speaking for myself, the tasting was filled with more pressure than our reception – since we had to decide on all the food with 6 people giving their opinions. Our neurotransmitters were going crazy on our wedding day because it was finally OUR day and we got to enjoy the menu we created!

Post # 9
Member
2319 posts
Buzzing bee
  • Wedding: October 2013

Sounds like a wonderful menu 🙂

Post # 10
Member
852 posts
Busy bee
  • Wedding: June 2013

Guests at my wedding complained that the filet was overcooked (guests had their steak cooked to order but many said it was still overcooked).

Guesta also complained that the pasta was overcooked…. some preferred it al dente…..

Oh well

Post # 11
Member
2578 posts
Sugar bee
  • Wedding: August 2012

We actually had 2 tastings provided by our venue, because we weren’t pleased with the first one in the slightest (frozen Yorkshire pudding, cold potatoes, etc.). The second one went better (thankfully!), but on our actual wedding day, everyone was blown away! Even over a year later, guests still comment on how it was the best wedding food they’ve ever had… and I may be bias, but I have to agree, lol. We had a few no-shows, so a few quests even got seconds, which they LOVED.

Post # 12
Member
6200 posts
Bee Keeper
  • Wedding: August 2013 - The Liberty House

our food was exactly the same, but the plating was a little nicer on the day of

Post # 13
Member
10487 posts
Sugar Beekeeper
  • Wedding: January 2011

I think ours was comparable.  We had a plated meal, I think if it was a buffet it may not have been.  Our venue was a hall, but there’s a few restaurants with one kitchen I believe.  Our tasting was in 1 restaurant, so while they weren’t preparing the same dish for a ton of people all at once, they were still serving a bunch of people.

Post # 14
Member
7070 posts
Busy Beekeeper
  • Wedding: August 2012

Ours was about the same.

Post # 15
Member
975 posts
Busy bee
  • Wedding: June 2012

We didn’t get to have a tasting, but everyone LOVED the food at the reception.

I did recently go to a wedding where the bride told me the food was “much better at the tasting”. It’s easier to make an amazing meal for 2 than your party of 300 for the wedding.

Post # 16
Member
2209 posts
Buzzing bee
  • Wedding: May 2014

@delovely13:  OMG.  That delicious stack of cheese.  Is the bottom layer cheese fudge?  Also, your menu looks delicious.

I’ve never been so wowed by any traditional wedding food, and neither has FI.  Plus, we’re worried about the food at tasting > food at wedding phenomenom you speak of in this thread, so we’re going to go rogue and have a BBQ buffet (pork shoulder, ribs, charcoal chicken plus sides). 

Plated can meals can get cold fast, so hopefully our buffet will be good and warm for all!  Family style seems like it would probably hold up better than plated, too, since the food is all huddled together.  😉

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