(Closed) How did your tasting work?

posted 6 years ago in Food
Post # 3
Member
8738 posts
Bumble Beekeeper
  • Wedding: September 2011

Ours was probably different because it wasn’t a venue and our caterer does not usually do tastings. She did one for us because she is my DH’s godmother.

We went to her house and she cooked what she could from our menu. She does everything locally and seasonally so there were some things she couldn’t get so we couldn’t try it.

We all sat around and tried a few of the apps as well as the salad and the entree protein and potatoes. We couldn’t taste the “seasonal veg” because it wasn’t the right season.

Post # 4
Member
4824 posts
Honey bee

WE worked on the menu with the caterer before he tasting and more or less finalized it. The contract wasn’t signed until the tasting, but we proceeded with the menu and pricing discussion prior to the tasting so essentially we had booked him.

My parents did my tasting for me, but they tasted a lot, but not all of the food (since we did apps and many stations there were too many foods to actually taste)

Post # 5
Member
5784 posts
Bee Keeper
  • Wedding: May 2011

I was allowed to bring 3 guests and was asked to pick 5-6 apps, 2 salads and 3 entrees before the tasting. All the portions were slightly smaller than they were on the wedding day. We also got to taste all our wines (pleasant surprise). I don’t know if this is normal but we also had to choose how we wanted our napkins folded. The chef came in with each course and offered his suggestions and we had the opportunity to make tweaks (i.e. change the salad dressing or the starch with the entree). He was a big help, I wanted scallops and he was pretty straightforward that that was a terrible idea for a large event. We didn’t taste all our courses (1st course pasta or gelato intermezzo) but the chef talked through the best seasonal options for us.

Post # 6
Member
5093 posts
Bee Keeper
  • Wedding: January 2012

We did ours through our venue.  It was a big event – they do it every other month, I think – with several different couples.  They set up the venue like they would for a wedding, and they brought in a few other vendors they endorse so we could talk with them.  We were allowed four people (we brought the two of us plus FI’s parents), and we ate from a buffet set up with some of the most popular food choices.  It would have cost $50 if we chose not to go with them, but since we signed the contract that night, it was free.

Post # 7
Member
6248 posts
Bee Keeper
  • Wedding: August 1900

The caterer has a coordinator that we have been working with from the beginning (all the way back to when we contacted them to see if our date was available).  He is fabulous.  He has been working with us to create a fusion menu between FI’s and my cultures.  He is the middleman between us and the chef.  He sent us a suggested menu that the chef created and we revised it until Fiance and I were ready for a tasting. 

The tasting was held on location at the caterer in a room designated for tastings and decor designing.  Fiance and I were served the 5 appetizers we selected, then the salad, the dual entree course, and finally the cake tasting of two flavors.  (The caterer provides the cake.)  We were served each course and then left alone to discuss the food.  We appreciated that, it was less awkward than eating in front of someone.  We were able to discuss more openly what we liked and disliked.  Afterwards, the coordinator sat down with us and really listened to what we liked/disliked.  We made a few final revisions to the menu and at one point the coordinator actually called over the the kitchen to ask the chef a question we had about seasonings. 

Post # 8
Member
2947 posts
Sugar bee
  • Wedding: March 2012

Our tasting will be at the caterer’s studio in a designated tasting room. By then our event designer will have chosen glassware, china, flatware, linens and we will do the tasting with them to simulate how we and the guests will be presented with everything.

What’s important is that we time the pacing and if it feels too long, we tweak. Something to keep in mind if you’re doing a formal seated dinner and if you’re feeling restless at the tasting, your guests definitely will. :p

We have 8 passed hors d’oeuvres so we get to taste 10 before deciding. 

We have 2 appetizer courses so we get to try 4. 

We have 2 entrees so we get to taste 4. 

We have one silent vegetarian option and we get to taste 2. 

Passed sweets…3? 4? I think we’ll get to try 6. 

Post # 9
Member
2947 posts
Sugar bee
  • Wedding: March 2012

@MrsNeutrino: They haven’t given you a menu to review yet? Are they creating one based on your requests?

Post # 10
Member
3618 posts
Sugar bee
  • Wedding: November 2011

We were allowed to bring up to 2 people with us, so we took my parents. We were given the menu for the package we picked and were allowed to pick basically the package we picked (so we didn’t get to try everything =( ) so we picked 3 hors d’oeuvres, 1 salad, 2 proteins and 2 sides. They were nice enough to throw in a 4th hors d’oeuvres and an extra side for us to taste. I wished we could try more since the 2 proteins we got to try we only loved 1 and thought the other was okay, but didn’t want to risk picking a different protein blindly.

Post # 13
Member
2947 posts
Sugar bee
  • Wedding: March 2012

@MrsNeutrino:

Yeah…we had this grand plan to have many courses and intermezzo and cheese plate and the full shebang. But people might get really restless and want to dance so we’re editing. Just see how you guys feel at the tasting, because your guests will feel about the same. ;p 

I can’t believe your tasting is so soon. 😮 It’s usually a month or two before your wedding so the menu is seasonal and you get the best products. 

Post # 14
Member
382 posts
Helper bee
  • Wedding: July 2011

Our venue was a zoo and they had a tasting event that once you booked with them, they would sign you up for a date. I know someone who works at the zoo, so had some feedback in general that the food was good!

We got to bring 2 other people for free and anyone beyond that would be $5.00 each. They set up one of the reception areas at the venue with tables and a buffet for appetizers and later a dinner buffet. They also had the bar open with wine and champagne. They gave us a folder with sheets with a checklist so each person could check off what was good and rate it. It was a very cool set up. They also had cupcakes there from the zoo’s bakery. You didn’t have to book with the baker though. But it let everyone check their flavors out in case they did want to book with them. I wish I could do it again. ha! So much fun!

Post # 15
Member
2295 posts
Buzzing bee
  • Wedding: July 2013

We are in the midst of doing that right now and how ours works is that we get 3 dishes for 30 for each person there (2=60) and 10 dollars for each additional dish we want to try

Our menu is huge. We want to try everything= $$$$

But we are serious foodies and we kinda expectly alot for the food. So one of these days I basically have to eat nothing for a day and go and have the massive tasting with Fiance.

 This is my menu (canapes are in the form of passed appies)

canapes and platters

 beef skewers

 Pemberton Meadows’ grass-fed beef cubes, flavoured with braised pearl onions, tomato confit and maldon sea salt.

 arancini

 crisp risotto balls stuffed with provolone and sundried tomatoes and basil oil

 pate de campagne

 housemade country style ‘Sloping Hills’ pork terrine on a brioche finger with roasted apples, grainy mustard and micro greens

 mini stuffed potatoes

 baby potatoes stuffed with crushed potato, bacon and shallots, garnished with creme fraiche and chive

 summer fruit platter

 grapes, blackberries, gooseberries, raspberries, cantaloupe, honeydew melon, blueberries, figs, and pineapple

 sides and salads

 classic caesar salad

 crisp baby romaine hearts and croutons tossed with a classic house-made caesar dressing, shavings of grana padano cheese, garlic and lemon

 summer salad

 organic mixed greens, tossed with fresh local berries, shaved red onion, toasted almonds, ‘Macedonian’ feta cheese, dressed with a house-made raspberry vinaigrette.

 grilled zucchini

 grilled zucchini with basil pesto and shaved grana padano cheese

 mushroom rice pilaf

 fragrant basmati rice and oyster mushrooms, in a rich miso broth with scallions

 potatoes boulangere

 sliced potatoes layered and baked with caramelized onion and grana padano cheese

 fresh artisan dinner rolls

 artisan rolls served with sea salt and real butter

 pasta

 pasta alla norma

 gemelli pasta with a san marzano tomato sauce, eggplant and ricotta salata

 main dishes

 chicken chasseur

 roasted ‘Farm Crest’ chicken breast in a sauce of mushroom, tomato, white wine and ‘Fraser Valley’ bacon

 halibut provencal

 baked wild halibut with a tomato, garlic, olive lemon and caper sauce

 roasted leg of fraser valley lamb

roasted ‘Fraser Valley’ lamb leg, with herbs, lemon and garlic, with natural jus

 Omg I didnt know how big this was until now 🙁 Sorry!

Post # 16
Member
649 posts
Busy bee
  • Wedding: December 2011

We selected a bunch of items off of our venues menu.  Something like 6 apps, 2 carving stations, 2 action stations, and 2 sides.  It was also paired with wines and then we had chocolate covered strawberries that will be served with our cake. Everything was delish!

I was a room set up just for us and that had the full carving stations and action stations set up for us just as if it was our wedding day!  We also discussed how we wanted the table set and how we wanted the napkins folded. 

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