- 4 years ago
- Wedding: December 2017
Last year I attended a September wedding in eastern NC (where it is usually still VERY hot in September) and most of the food was summery. Chilled seafood, ice cold lemonade, etc. Unfortunately the evening turned out to be rainy and unseasonably cold. All of the guests were cluthcing at pashminas, borrowing suit jackets, and huddling together, for the entire outdoor affair. I kept thinking “please serve something warm. please serve somethign warm”, hoping that some hot cider or a warm entree might help get rid of my goosebumps and shivering, but no such luck 🙁
Of course the bride and groom cannot predict the weather, so nobody was upset, and we all made the best of it. But, it got me thinking…. for those of us with months/locations where weather can be unpredictable, how late can you put off catering final decisions? I have 18 months to plan, so I understand this isn’t urgent and once we finalize a caterer, he or she might be able to better answer this. But before I have visions of “backup menus” dancing in my head, I thought some knowlegable bees might be able to help out.
Our wedding will be in Newport News in early December, when the weather can be anywhere from low 50’s to high 70’s. I would love to have a plan for low 50’s and cloudy (warm cider, mulled wine, etc.) and a plan for high 70’s and sunny (lemonade, iced tea, etc.) and select final choices once the date gets nearer (a few weeks out) and we have an idea of what weather to predict. Has anyone done this? Is it possible?
What suggestions do you have (food related or not) for how to handle weather that can fluctuate?
Thanks in advance!!