- 5 years ago
- Wedding: September 2013
We officially booked a venue today! Woo hoo. Unfortunatly, no October dates were available, so our dreams of a vintage Halloween theme were dashed. Alas. 😐 Whatever, we decided on our original rustic/vintage theme and I’m a-okay with that 😉 Official date is September 14, 2013. It feels good to have something official now. Anyway, I digress.
I work at a local hotel and am familiar with several caterers in our area. Most are expensive and the food is ‘eh.’ I’m picky when it comes to food and our budget is mostly nonexistant at this point. We’re going for super-super cheap. That said, thinking about paying an arm & a leg for food I’m not satisfied with has made me try not to think about it at all. 😛
FI and I get our meat & produce locally, organically, and in season. So I’ve made some contacts with local farmers. I had posted on FB about booking our venue today and the farmer we get our chicken from mentioned that if we wanted to use his pasture raised chicken he would give us a good discount. Sweet, I thought. I mentioned it to FI and he is all on board. The chicken we get from this gentlemen is seriously out of this world. I’ve never eaten chicken like this in my life. There are honestly no words.
So that got me to thinking. We could get chicken from this farm for the reception, along with produce from other local farms. It would all be in season and far more delish for that fact. We would also know exactly where it’s coming from and it would be extremely fresh (possibly even slaughtered a day before [the chicken farmer may actually let me help with that process]). I know what’s going into the food I’m serving my guests and it just feels more intimate that way.
Cost wise, his chicken is usually 3.75 a pound. According to the internets, 60 lbs would serve ~100 people (around the amount I expect to RSVP). So that would be $225, without factoring in what his discount would be, for that portion of the meal. Saturday when I go to the farmer’s market I’ll see what produce might run me. I would have to hire someone to cook the food, of course, and I have no idea what someone would charge for that.
Some info on the ceremony/reception: It’s an outdoor ceremony, indoor reception. Venue is small, fits around 120, kitchen on site. We’re having a very laid back reception.
Has anyone prepared the food for their reception like this? Was it worth it? What sorts of problems do you think I may run into (I can see a couple, but I’d really appreciate some outside perspective :P). Do you think I should do a serve-yourself-buffet (this would save costs instead of having to hire servers for only 100 people, many of which are children).
Oh! Here are some pictures of the chicken & produce in question (these photos are from a local Field to Fork dinner both farms participated in):