Plan Your Wedding Meal the Easy Way

by Alicia Carr

My wedding is 15 months away. That means I have more than enough time to comb blogs, flip through magazines, and scour planning binders until I’ve exhausted my resources and learned every little detail about holding a reception “the right way.” The more I do all of the above, the less of a “right way” there is. I understand how many brides-to-be can turn into ferocious bridezillas.

But weddings are becoming more and more unique. Plated three-course dinners are still seen in traditional settings, but brides and grooms are holding hoedowns with pigs in the ground or throwing park picnic weddings dotted with brown paper sack lunches. And the more weddings veer from tradition, the more I like it. Weddings are supposed to be a reflection of the couple, right? Just remember, the biggest flaw possible with the meal is making guests wait too long to eat.

Theme It Up

The overall feel of your wedding will help you define the meal. Getting married in a barn? Let your guests chow down on smothered, smoky ribs and moist corn bread. How about a castle? Renaissance-like roast chicken, lamb, and pheasant and lemon-butter asparagus might be a better fit. Either way, don’t be afraid you’ll be too informal — you can always find an upscale BBQ restaurant. Have fun with it. If you’re getting married on Nantucket, hold a New England clambake. Your guests will never forget that menu.

Stay Local

People travel to Italy for pasta, to Japan for the sushi, and Mexico for the, well, margaritas. Point is, they travel to eat cuisine of the area. With that in mind, make the most of local specialties like remoulade-smothered bay scallops in New Orleans, blue corn enchiladas in New Mexico, or Vermont-made ice cream cake from the Green Mountain-based Ben & Jerry’s factory. Plus, spring, summer, and fall will provide distinct produce — like berries in summer and artichokes in fall — that can be used, fresh, in your meal.

A Formal Affair

If you’re getting married in a luxurious hotel, holding a black tie affair, looking to pair each dish with wine, and hanging crystal from the ceiling, you’ll probably want waiters bringing out plates with white gloves on. Think seafood salad to start (calamari and mussels with lemon) followed by a radicchio, tomato and radish salad. Guests should have a choice for the entrée. In this case, the options can be something elegant like salmon and rack of lamb served with fresh vegetables and mashed potatoes.

While this may seem like going the formal route is the pricier option, many times it’s not. Costs are kept down because caterers know exactly how many plates they have to put together and don’t have to accommodate second and third trips to the buffet. Of course, if you’re serving an expensive dish, like lobster, the cost can grow quickly.

Buffet-style

Give your guests the freedom to get up, pick and choose, and go back for seconds if they want. With a buffet, you can order smaller portions but have more options. An antipasti appetizer works nicely here with stuffed olives, cured meats and cheeses like buffalo mozzarella. Miniature crab cakes, melon-wrapped prosciutto or bacon-wrapped dates, and spinach dip with pita are also delicious starters. Alongside the many tapas-like dishes, the main course should be readily available. Carving stations for flank steak or turkey breast or chafing dishes filled with pasta station are easy stops to make on a buffet line. And they suit both vegetarians and carnivores.

If your wedding is going to entertain more than 100 guests, this might not be the option for you because long lines can lead to disgruntled guests. Make sure you have a plan in place to keep the line from getting too long, like sending up the tables one at a time.

Backyard Grill

This option is my favorite because I don’t know one person who doesn’t enjoy barbecue (or who’s ever left one hungry). Limeade or lemonade can be served in Mason jars and entrees can include beef brisket and spareribs with barbecue beans, coleslaw, and corn on the side. Hang lanterns in the trees and decorate with wildflowers to give the meal a true, country feel.

What will I choose? I’m not sure, but I’ve got 15 months to head to taste tests and stick a few forks in my mouth. Not such a bad way to figure it out. While planning a wedding meal may seem daunting, finding a theme, looking for ways to incorporate local foods, knowing what your budget gets you, and staying true to yourself can help streamline the process (and keep you from turning into bridezilla).