The Wedding Planner Magazine

Southern West Virginia 2-1

A magazine highlighting the premiere wedding professionals in Charlottesville, Virginia and surrounding areas. Includes interviews, real weddings and numerous articles written by local and professional wedding planners.

Issue link: http://publications.catstonepress.com/i/737025

Contents of this Issue

Navigation

Page 51 of 68

F ood: We all love it, but with so many choices and so many guests to serve, where does one begin when planning a wedding and re- ception? Let's talk about cake first -- or cupcakes, since they are popular with today's brides. Let them eat cake! Your cake will be a focal point of your wedding reception. You want it to be gorgeous! This is another area where you can bring your style into your wedding. Work with your cake designer to create a cake or cupcake display that is as unique as your wedding. Cake designers are artists and relish the opportunity to use their creative talents. Be sure to set aside time to sample cake flavors; there are many from which to choose. After all, you want your to taste as great as it looks. Drinks and nibbles Cocktail hours are increasingly popular as many couples want to treat their guests to light hors d' oeuvres and drinks while pictures are being fin- ished. If you opt for a cocktail hour, take into con- sideration the meal you are going to serve as you select a drink menu. If you are serving a heavy meal, opt for very light hors d' oeuvres in small quantities. Also consider having your cocktail hour in a different location than your reception. Make it more of a mingle session with high top tables. If your guests are standing and mingling they will not fill up as much on hors d' oeuvres and drinks before the reception begins. An unforgettable meal When selecting the main menu for your reception, keep in mind the style or theme you have selected. You must also determine if you want to serve a plated meal, a buffet, or stationed selections. If you are having an outdoor rustic wedding, consider a rustic menu such as a pig roast with all of the fixings. Are you going the classy and elegant route? Consider a plated meal where guests are typically offered a choice of two or three entrees in addition to standard sides. If you like the thought of your guests having more options, choose a buffet or stationed meal. Child-friendly options Don't forget to consider younger guests when planning your menu. If you have several guests ages 12 and under on your list, talk with your caterer about options such as a separate buffet or plated selections featuring child-friendly foods. Prescott Photography Prescott Photography Sarah Garland Photography Tip! When choosing your menu, remember your guests who may have special dietary needs: diabetic, gluten ee, vegetarian.

Articles in this issue

Archives of this issue

view archives of The Wedding Planner Magazine - Southern West Virginia 2-1