(Closed) Reception dinner menu woes

posted 7 years ago in Food
  • poll: What do I do?

    Throw a fit, then plan food around everyone

    Throw a fit, then tell everyone to suck it and plan dinner for what we want to eat

    Throw a fit, then have 1 station set up for guests with allergies

    Throw a fit, then say screw it and elope!

  • Post # 2
    138 posts
    Blushing bee
    • Wedding: August 2014

    How many stations will you have? In addition to the 3 main course stations, I had a huge salad spread, with 3 different kinds of salad, and a spread of grilled veggies along with meat and cheese. Figured anyone with food issues could eat from there, along with vegetarian sides from the other stations (mashed potatoes, broccoli, etc). That may work for you! It’s impossible to have your entire menu cater to just a few people, who probably have dealt with thus pretty often. 

    Cajun/Creole sounds delicious!!! Maybe have one less spicy dish as an option?

    Post # 3
    667 posts
    Busy bee
    • Wedding: July 2015

    Not sure what kinds of food you plan to offer at each station, but I’m willing to bet at least some of them will be naturally gluten or lactose free. For example, your pork station may not necessarily have gluten or lactose depending on how it’s prepared. Discuss this with the chef at your tasting and have signs up at each station describing which dietary requirements it meets. And like the PP said, a huge salad/veggie bar will likely fit the bill for many picky guests.

    Post # 6
    593 posts
    Busy bee
    • Wedding: July 2015

    View original reply
    PeachyMama:  I think you can’t please everyone, no matter how many hoops you jump thru. And that’s OK! It sounds like you’re being thoughtful of your guests needs and that’s really all that matters. However, don’t put your wants last, make sure you have a few items that you specifically love. Everyone else will work it out with choices you’re offering.

    Post # 7
    142 posts
    Blushing bee
    • Wedding: June 2015

    I think the salad bar and pasta bar should cover most of your bases, especially if you have gluten-free pasta and offer spicy and non spicy sauces. As for your photographers wife, I would give her a detailed list of the menu, so she knows what she can and cannot have and possibly give her the option to bring something herself if there is nothing she can have

    Post # 9
    665 posts
    Busy bee

    You don’t have to make every dish match every person. I’m a vegetarian, and I’m always thrilled when there’s more than a side salad and rolls for me to eat, I *NEVER* expect to be able to eat everything.

    All you have to do is make sure one dish is pork-free, one dish is gluten-free, one dish is dairy free, etc (not the same dish necessarily!). There are some intersections of restrictions that simply cannot be accommodated together in the same dish (for instance, paleo & vegetarian – very, very hard to do).

    The only thing that does concern me is if the majority of your food is spicy. Some people simply cannot eat a lot of spice – it’s not just a dislike of the taste, it’s that they will be in the bathroom all night. Nobody wants that! If a significant number of your guests can’t handle spice, then I would make sure to have a substantial number of non-spicy options, and make sure you label everything carefully so people aren’t unpleasantly surprised. 🙂

    To be clear, I’m not saying don’t do your Cajun theme, just try to keep a balance between theme and a dinner people can eat.

    Post # 10
    9260 posts
    Buzzing Beekeeper

    View original reply

    Solution to all issues (except organic, which you’ve already solved by saying “yeah, no”:

    • Vat of white rice

    Seriously, I recommend a good supply of white rice, and people can add whatever else is ok for them to eat. It would go well with a creole theme and could “dilute” the spiciness of some dishes, it’s dairy-free, gluten-free (usually — make sure your caterer knows that’s a requirement), and is actually recommended for crohn’s flare-ups.

    Also though, why are the stations in different rooms? Do they have to be? So people are going to be carrying plates around through different rooms in order to check out all the options? Would not like that as a guest in heels, but if that’s how it has to be I’d deal with it.

    Post # 12
    4035 posts
    Honey bee

    View original reply
    PeachyMama:  We went to a wedding in a mansion years ago. Different courses were set-up in different rooms. I remember the cocktail hour was held in the great hall, salad bar was set up in the library, etc. The main buffet was set-up on a large covered porch where, unfortunately, all the smokers hung out (I just skipped it). There were guest tables in multiple rooms – luckily our had the sweets table, with no tables in the largest room, reserved for dancing.

    Post # 14
    1316 posts
    Bumble bee
    • Wedding: May 2014 - NH

    One easy item to add might be cajun potato wedges (and you can have some without seasoning for those who can’t do spicy) as a side to your beef. 



    Post # 15
    553 posts
    Busy bee
    • Wedding: July 2014

    I say get the foods you want.  You won’t be able to please everyone.  I’m a vegetarian and I don’t expect that every event I go to will have something catered for me.  I suck it up for one evening because I want to go to the event (I.e a friend’s wedding). I also pre-eat just in case. 

    The topic ‘Reception dinner menu woes’ is closed to new replies.

    Find Amazing Vendors