Become a Top Wedding Planner – Get Wedding Menu Tips from Top California Chefs

 

The bridal and event industry magazines are all writing about food in their current issues. Yesterday I blogged about David Tutera’s unforgettable menu suggestions from Bridal Guide. Today I’m sharing menu ideas, written in Best Events magazine, by three California chefs, Paula LeDuc of Paula LeDuc Fine Catering, Chef Victor Casanova of the Four Seasons Hotel in Los Angeles, and Chef Scott Ritchie of Wente Vineyards.

Here is what they suggested for events with 100+ guests:

 1) Choose locally grown food

Suggest locally grown food that is in season, especially food that has a short season because guests may not be able to get it themselves so it will be especially appealing to them.

2) Use live stations

This allows the bride to have ethnic or creative foods that might not appeal to all of her guests, in addition to traditional choices that everyone likes.

3) Keep dishes simple

The chefs believe that guests today are educated about good food and like to know what they are eating. Suggest brides select foods that don’t need elaborate preparation and lavish presentation. (The bonus is that foods that require less preparation will be less expensive.)

4) Assure that waitstaff will be attentive

Guest like to be well-cared for so make sure the caterer the bride selects has a well-trained staff who is attentive without being obtrusive.



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