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C H I C A G O W E D D I N G & P A R T Y R E S O U R C E
12
Wedding Menus Made Easy
It’s easy to go overboard planning your dream dinner. Use these tips to keep everything in check
By Anna Sachse, CTW Features
The wedding meal and bar tab typically are your top wed-
ding expenses, and with never-ending online photos and
magazine editorials featuring lavish stations, chic small bites
and couture cocktails, it can be easy to get ahead of yourself
and your pocketbook.
Here, two wedding-planning experts offer tips to balance
your dream dinner-and-drinks spread with your budget re-
alities.
EXPLORE YOUR OPTIONS
Not sure if you’re feeling macaroni-and-cheese cupcakes
and mugs of spiked cider or a raw bar and saketinis? Do a
google search for different wedding reception styles and see
what pops up.
• Online resources put tons of options at your finger tips.
You’re exposed to so much more than just what’s in your
area, allowing you to pull ideas from experts around the
world!
• Use the images and ideas you find to build a dream menu
that you can then share with your caterer and bartenders.
Pinterest is amazing for helping you clarify your vision.
• Of course, inspiration shots and menu requests are one
thing, but you don’t want to go too far, to the point where
you are directing your chef on how to cook. But most cater-
ers will be open to working with you to create a special dish
or two, or design a menu in the style you want that also plays
up their talents.
• Need help finding the actual caterer? A google search or
wedding website may offer leads on caterers in your area.
However, the best companies are typically found via refer-
rals from past clients or other wedding vendors, says Lewis.
Put out a request for suggestions on Facebook or Twitter
(ask about food quality, price and how easy they were to
work with) and email a florist or baker you love to see who
tops their list.
EDIT YOUR SELECTIONS
Couples can definitely get carried away trying to do every-
thing they see online, Hroncich says. The result can lack co-
hesion and quickly get expensive.
Rein yourself in by deciding on your priorities. If your goal is
a big party, an ample bar will help, but even “ample” doesn’t
have to break the bank. Offer a selection of white and red
wines (Riesling to Chardonnay and Zinfandels to Merlots)
and both a domestic and import beer. Kick it up a notch by
offering regional products, cava or prosecco for your bubbly,
and one or two favorite cocktails that you found during your
online research. If you really want it all and don’t mind a lit-
tle DIY, make sure you pick a venue that doesn’t charge you
to bring in your own liquor. That can save a few thousand
dollars on your bar tab.
Keep costs down by choosing one or two things you truly fell
in love with during your research that also will make a big
impact. For example, you could have that gorgeous signature
cocktail with a candied-fruit stir-stick and an elegant dessert
table, but skip the 20 cute appetizers that caught your eye.
Or if you’re truly obsessed with small bites, focus on options
that will satisfy guests faster. Cheese and fruit will not fill
people up for the night, but risotto balls and meat skewers
will. And you can always ask your caterer to suggest unique
and memorable dishes that are surprisingly budget-friendly,
like gourmet renditions of stews, curries or even a hearty but
stunning salad.
Copyright © CTW Features
