- 6 years ago
- Wedding: May 2013
OK so first thing to note: I’m marrying into a Canadian-Italian family and its been an experience. I’ve honestly spent 3 3-hour sessions trying to work this out and have stopped caring.
Between me, the family and the venue noone can agree on the way to plate and serve the meal. It is in a hall, so not ultra-fancy. Quite un-fancy actually, which means it needs linens etc to look good. The chairs and carpet are red and the walls are mint green with oak trim. Its not the worst but not the best. It will give a semi-formal feel I suppose, but this is no super-elegant ballroom in a grand hotel. They do however have excellent “traditional” food and an espresso bar.
I have asked for extra servers to be brought in for our wedding to pour drinks. The last event we were at as a family, everyone had an empty glass at the toast. My dad is adamant that this will not happen again. I’m not a big fan of wine getting stuck on the table or people going up to the bar for a bottle of wine, I feel that if they are my guests they should be taken care of. I think we’ve finally convinced the venue manager that we aren’t going to change our minds and he is working on it.
Next, we get to the food service. They can do family style or individual plating. Because we are having an “Italian” wedding and Fiance likes food, we would like the antipasti, pasta and salad courses to be served family style. This is a bit less formal, but honestly the venue isn’t very fancy. The plates and cups and cutlery are pretty cheap looking. It gives people a chance to interact, and its pretty traditional for weddings here. There’s the whole “how its done back home” (in Italy) debate but I’ve realized that usually that just means how Canadian-Italians in my city do things is what they call “the traditional Italian way” but its not quite the same as how a wedding or dinner would be served in Italy (I have lived there and experienced this). Mainly because the the lack of professional waiters here. But the “traditional” way according the the family is family style, and the “traditional” way according to the venue is not. I think its the difference in formality. I don’t want it to feel stuffy at all.
Anyways, long ramble short – can you give me feedback on how you feel about family style vs individual plating in a dressed-up semi-formal setting with wine service (they keep telling me this is really high end but I say its just how you should be served as in a restaurant) – am I clashing to much here?
Antipasti: (family style on two platters for 10 ppl)
roasted red peppers, olives, 4 meat cold cuts, fruilano, parmiggiano reggiano
salad (a whole other debate – serve as appetizer or with main course”)
romain & radicchio (can be served individual as app or in a big bowl with meal)
primi: (can be served individual or in 2 bowls family style)
casarecce with red sauce
secondi: (will be individually plated)
undecided meat (waiting for tasting)
fresh market veg and rosemary roasted potatoes
no served dessert, a table will be set up with cheese, fruit, nuts, cake and sweets for people to take from through the night (to avoid overstuffing and midnight snack)