When it came to choosing the food for her wedding reception, Abby Hardwick Clark says she was somewhat intimidated by all the choices and worried about satisfying her 240 guests.
But after a taste test, she chose herb-crusted beef prepared by Conn’s Catering of Springfield, Ill, “We knew it was sort of a nontraditional selection,” says Clark, 25, of Chicago. “We just thought, ‘It’s so good. Let’s go for it.'”
Her wedding was one of about 2.1 million that took place last year in the United States, according to the 2005 American Wedding study by the Fairchild Bridal Group, which publishes magazines such as Modern Bride, Brides and Elegant Bride.
Catering a reception can be a large part of the budget. From a traditional buffet style to a sit-down meal, brides have plenty of entree, appetizer and dessert items to choose from.
Despite the exotic items and elaborate presentations in many magazines, brides and grooms more often seek a traditional menu of chicken or beef, says Stacey Porter, a wedding consultant and owner of Savvy Expressions Wedding and Event Planning in Urbana, Ill.
Nelson’s Catering in Springfield, Ill., provides food for more than 100 weddings a year, says Sheila Brooks, Nelson’s marketing director. The menu at about 80 percent of Nelson’s weddings consists of grilled chicken breast, served with fresh pasta salad, garden salad, potatoes, rolls and drinks, Brooks says. About 75 percent of their clients choose a buffet-style meal, which can lower costs.
Although most people choose a full dinner, Porter sees a developing trend to just do hors d’oeuvres. Common hors d’oeuvres include stuffed mushrooms, chicken strips, veggies and dip, cheese and crackers.
Yet brides looking for a less-expensive way to feed their guests might not want to take an appetizer-only route. Brides should allow for about eight to 10 servings of each appetizer, Brooks says. The more appetizers to choose from, the more expensive the food gets. “Those people who think that it’s cheaper, it doesn’t necessarily come through that way.”
One way to control the number of appetizers is to have a butler serve them, says Court Conn, owner of Conn’s Catering. With butler-passed appetizers, clients can limit their guests’ intake to an hour, as opposed to an appetizer buffet, which may be available longer. Having appetizers served on silver platters by caterers wearing white gloves “gives a nice touch” to any wedding, says Conn, who always reminds his clients: “It’s your day; serve what you want.”