I’m We’re having a wedding menu identity crisis. If my our catering manager is reading this, I sincerely apologize for the past few weeks and those that are hiding on the horizon.
* * * * * * * * * * * * * * * * * * * * * *
If you remember back in April I disclosed the Big Day’s “final” menu. We loved it. It was unique and fun, and totally “us”.
Now, well, it’s not so “final” anymore. Hahahahahahahaha go ahead and laugh, all you married’s that have been through this. Let me guess, next month I’m going to run to the dress store bawling and begging them to let me return that too? I’m nothing if not fickle.
For one of the .2 spare hours B and I have during our holiday visit home we’re having a tasting at the venue to make sure we love everything (and that our guests will, too!) So now we need to decide on a menu that I won’t want to change again in a month. (And again, ad nauseum, after that).
Originally we decided on tapas stations (“small plates”) that would be placed throughout the room, and all had a little meaning behind them. Salsa, guac, and quesadillas at the Mexican Station (engagement in Cancun). Hummus, feta, and pita at the Greek Station (our fav restaurant). Stir fry bc it was one of the only things I could cook for a long, long time. Sushi because… who doesn’t like sushi? And it’s kinda fancy.
We liked the idea that guests would be grazing and mingling while eating, rather than filling a plate and sitting at a table stuffing their faces for 30 minutes. Because we’re having a PARTY, not a RECEPTION. And it must be the 100% no-doubt-about-it best PARTY they’ve ever been to.
Now? I’m kind of grossed out by the idea of eating so many different types of foods all at once. Isn’t that why people get sick at buffets? (Aside from consuming 6-days worth of food in one sitting) All the random food that is lovely on it’s own but mixed together creates disasterous gas, obscene breath, and lord-knows-what-else? Slosh it around in a belly full of booze and I’m thinking we’re setting 150 people up for a pretty miserable morning after.
So we’re looking at creating a more cohesive and blended menu, while keeping the tapas style stations in tact. I’d also like there to be some tiny smidgen of a full-course meal feel, without it feeling like an actual dinner. Do you follow? Agree? Am I crazy? [crickets]
Here’s rough draft #2.
Selection of salads (caesar, bib, seasonal) w/ baguettes & cheeses
Sushi sushi sushi!
Selection of pastas (orecchietti, penne, ravioli) w/ grilled zucchini & grilled chicken breast
Mexi-mania : assortment of salsas, guac, and homemade tortilla chips (tequila shooters optional)
Readers, Help! What would you prefer? A lighter “dinner” that has a cocktail party feel, or do you want to pack away as much bread and meat as possible to buff the copious amounts of alcohol I’ll be pouring down your throat? Or do you skip dinner and head straight for the cake?