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EAT, DRINK and BE MARRIED!

Tuesday, February 4th, 2014

vermont wedding planners wedding menu planning  Vermont wedding menu ideasChoosing your Wedding Menu can be a daunting task. Not only is your wedding menu a large part of your overall budget, put it also plays an important role in the entire wedding experience you give your guests.  But relax—you have come to the right place—we have lots of experience with creating delicious wedding menus. We have put together some tips to help you with your menu planning.

Here are some wedding menu ideas to consider:

#1: Don’t Let Your Guests Go Hungry:

This is something we hold near and dear to our hearts!  We would never want one of your guests to leave here feeling less than satisfied.  During the cocktail and hors d’oeuvres hour at our Vermont wedding venue, our minimum hors d’oeuvres package offers just the right amount of stationary and passed delights that your guests will feel full, but not too full for dinner.

#2: Don’t Overfill Your Wedding Guests:

To go along with Tip #1, the opposite is also true.  Take into consideration the type of dinner you would like to have—if you have a heavy main entrée, opt for lighter hors d’oeuvres or first course.  Maybe start dinner with a salad instead, and then move into the entrée. For our winter weddings, consider a late night snack served closer to the end of the evening, instead of a heavy first course.  You want people to dance and have fun, and not feel like they need a nap instead!

#3: Vary Your Courses:

For example, if you are having beef as your main entrée, opt for seafood for your first course.  Vary your offerings by thinking about the ingredients that go into each course.  Sometimes you don’t realize that each and every course has onions and garlic—our Chef circled them all and wrote in big red letters “ARE THEY VAMPIRES?” on one of our menu drafts.  We do review each menu with our Executive Chef so he can help with this, too!

#4: Keep Your Wedding Day Schedule in Mind:

Work with your event coordinator to make sure you have enough time for things like photographs, dancing, toasting, dancing, eating, dancing….Together, you will create a timeline for the entire day, and make sure you have enough time for all the traditions you would like to include. On average, it takes about 45 minutes for each course for about 100 people. This includes serving, eating and clearing.  Your event coordinator will create a timeline to incorporate all of these events, plus give your guests plenty of time to enjoy their meals.  For example, if you are hosting a winter wedding, some couples choose to eliminate one dinner course, and opt instead for a late night snack, served to guests as they are dancing.  You can have more dancing time, and a savory snack that goes great with your favorite cocktail!

#5:  Keep the Theme Consistent

Your wedding menu should reflect the mood of your day. If you are going for a more casual, relaxed feel, then consider a station style menu, instead of a plated dinner. If you are looking for a more formal feel, then a three course seated dinner is the way to go.  The style of menu you choose will have a direct influence on the overall feel of the event.

#6: Don’t Be Afraid to Be Different

There is no right formula.  The beauty of this is that it’s YOUR day! We have an amazing culinary team that specializes in Vermont wedding catering and likes to think outside the wedding box to create amazing foods.  We get excited over creative menus!  Would you like a french fry station? Or how about nothing but different types of grilled cheeses? Or a mashed potato bar?  The sky is the limit!! Don’t be afraid to think of it, or ask us if we can do it….

#7: What Do YOU Want To Eat??

Let’s remind you of this– -your wedding day should be all about you!! Yes, repeat that.  From the second your guests arrive for your big day, this whole event should be about the two of YOU! From the color of the bridesmaids dress, to the choice of music, to the location (we are still cold from our outdoor January ceremony in -10 degrees for our pair of ski racers that had to get married outside), and last, but not least, the FOOD.  Try to pick your favorites. Think of restaurants you love to visit, the food you had on your first date, places you have traveled together—those could all influence your wedding menu selections.  Stop worrying about what your Uncle Bill will and won’t eat.  It’s all about YOU!

#8: Consider the Season

One thing we can’t promise is that you can have Strawberry Rhubard pies in February. But you can have them in August. And we recommend you do so!  Seasonality affects things in two ways. First, what is available, and second, what your guests may feel like eating at that time of year.  Perhaps the braised short rib with roasted potatoes sounds like heaven to you, but it may not be what people want to eat on a hot July day.  Instead, maybe a lavender roasted chicken with preserved lemons would be better…get it? We can help you pull together an amazing meal, taking into consideration what is seasonal, and what makes sense for that season.

You can work directly with your event coordinator and our executive chef at our Vermont bed and breakfast to help put your wedding menu together.  It may take a couple of drafts, but we will make sure it is exactly what you want!