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You are cordially invited … - wedding menus - Recipe

Vegetarian Times, June, 2000 by Susan Jane Cheney

to a vegetarian wedding reception your guest will talk about for years

Congratulations! You're getting married. Now brace yourself for a barrage of decisions as you prepare for the big day. Your dress, flowers and music are all important, but so is the food--especially if you're veg and your guests are not. So your unique challenge is to serve a menu that reflects your lifestyle but will also please your guests, many of whom may be unfamiliar with vegetarian food.

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The best way to begin planning your wedding menu is by thinking about your favorite foods. After all, what could be more appropriate to share with your family and friends? If you and your fiance enjoy an ethnic cuisine, consider incorporating it into the meal. Or you may wish to feature some family recipes that have special meaning. By far the most fabulous nuptial feast I ever attended was an elaborate Greek buffet, prepared by the mother of a close friend of the bridal couple. She was visiting from Greece and, missing her kitchen, was more than happy to spend several days cooking up a storm.

Once you've determined your preferences, you then need to find someone to execute them. This should be done as far in advance of your wedding date as possible. Start your search for a simpatico caterer by following up on all personal connections. For example, if a friend's wedding featured delectable food, ask who catered it. You might also seek recommendations from your favorite restaurants (who may even do catering themselves), natural food stores and local bakeries.

An excellent caterer will listen closely and tune in to your ideas but will also offer some of his own. David Hirsch, of Moosewood Restaurant in Ithaca, N.Y., stresses a caterer's role in expanding perspective. "Provide the couple with possibilities they never would have thought about, and tell them about some of your greatest successes," he says. For instance, Moosewood frequently includes vegetarian moussaka on the proposed menu because every time they've served it, nearly everyone asked for the recipe. "For a snazzy presentation," Hirsch advises, "consider some type of on-site, made-to-order food, such as veggie-stuffed crepes or vegetable stir-fries."

To get a realistic sense of what caterers can create for you, meet with them first and request sample menus and photographs of previous parties. If possible, taste some of their dishes. Inquire about their preparation and serving techniques as well as their facilities. And don't assume that your definition of "vegetarian" matches theirs. This term can be very vague: Even some self-described vegetarians eat chicken and fish. Also, be extremely clear about vegan options if that's important to you.

You may have to make some compromises to keep the peace with other players, namely parents. After all, weddings are seldom just for the couple tying the knot. Brenda Langton, owner and manager of Cafe Brenda in Minneapolis, says, "I often function as a mediator between vegetarian brides and their mothers. The usual outcome is a mostly vegetarian menu with organic chicken, fish or shrimp added to a couple of clearly labeled dishes."

Before you select the actual menu, the caterer will probably ask you to choose a serving plan. The basic formats are passed hors d'oeuvres, buffet, sit-down meal or some combination. These can vary widely in price, though cost mostly depends on what is served. Sit-down meals are most labor-intensive because they necessitate individual plating and serving. Lisa McGee-Corvo, chef and co-owner of It's Only Natural Restaurant & Cafe in Middletown, Conn., says that "while a buffet may offer more variety, it may end up costing more than a sit-down meal because of the need to keep the chafing dishes full." Even with a buffet, she recommends passing certain individual items. Hirsch points out that it's definitely preferable to pass things like crisp filo pastries that don't sit well on a warming table.

Whatever you serve, remember flavor is paramount. It's better to have a slightly less elegant menu but have everything taste terrific; guests will remember tasteless bread longer than the posh pate that topped it. One of your best bets for great taste--and often for price--is seasonal, locally grown produce. Yet some caterers rely heavily on frozen ingredients and prepared foods, so don't assume you'll get fresh if you don't specifically request it.

Wedding cakes may or may not be part of your caterer's repertoire. Regardless, you might prefer one from a favorite pastry chef or bakery. These days, Langton says, many clients are skipping large traditional wedding cakes in favor of dessert trays that include assorted bite-and bar-size treats like white and dark chocolate-dipped strawberries, apple-maple-caramel cake and chocolate-carrot cake with chocolate ganache.

One final tip: Ask your caterer ahead of time to prepare and set aside a small sampling of everything at the wedding, including the cake or other desserts. After all the careful planning, it's not unusual for the bride and groom to be so busy at the reception that they don't have a chance to eat. This way, you'll get to enjoy it yourself--and under less stress.

You are cordially invited … - wedding menus - Recipe

Vegetarian Times, June, 2000 by Susan Jane Cheney

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