Guest Blogger: Sarah Hendler, food for thought

Categories   Wedding Advice

The knitty gritty: venues, tastings and meal options

I was very fortunate to have my wedding at my childhood home. However, before coming to that final decision I did my fair share of research of venues all over New York state. Farms, lofts, vineyards…you name it. All of the venues had different food options. Some had standard catering companies you had to use and others you had to bring in your own. Through the whole process even with our own caterer I went with the old standard saying, “It doesn’t hurt to ask”.

Below is some insight into three major components of choosing, eating and loving your wedding food!

If there is a standard menu or you feel like your options are limited due to the venue or budget you still can ask some important questions. Remember: It never hurts to ask!! Trust your caterer. Make sure you feel comfortable with them or a member of their team.  Food always taste better when it is in season.  Still stuck? Ask if the caterer can recreate a dish that is meaningful to you and your husband. An appetizer from your favorite local restaurant or a type of cuisine you had in another country. Finally, if there is no room for being creative ask if you can bring in your own cake or some form of dessert.


There is usually a charge per person attending the tasting. Or a caterer will ask you to have the event contract signed for them to do the tasting. Bring another person with you, fiancé, family member or wedding planner. Talk to your caterer.  Make sure you know exactly what they will be serving you. You have to be able to make compromises for cost and for staying in season. Try to do your tasting closer to your wedding date. If you do a tasting in the winter for a summer wedding you will not have the same ingredients. Questions to ask yourself before the tasting: Do you have to try every one of your passed appetizers? Do you have to taste the salad?


Like any aspect of a wedding the way you present it can make such a difference. Family style service was a hit at our wedding and does not have to translate into a casual wedding. People were so excited to tell me how nice it was to share food with other guests at the table. Fish, poultry and meat can all be done in this family style atmosphere. A twist on the formal plated meal is duo plates.  Putting smaller portions of two different types of food on the same plate. Think lobster and steak. A new trend for the reception is heavy appetizers with beer, wine and maybe one specialty cocktail. A hit for people doing any size wedding who want it to feel more like a cocktail party then a traditional wedding.


Tomorrow…caterers. The ones you might not know about in your city…Check back in for a food filled Wednesday post.

Do you have any good tasting suggestions or fun ways you have seen food served at a wedding?

chow, Sarah

{photo c/o Scott Clark Photo, a la mode, Davina+Daniel}

Related Posts with Thumbnails

Social Love

Angela on Feb 9, 2010

My fiance and I are having a "wandering reception". We plan to have lounge seating and tables set up all around the estate we are having the wedding at. We don't want people restricted to one seat and we want to save costs on table settings, escort cards and place cards. The caterer is setting up different stations for different types of food. I'm super excited.

nicole b. on Feb 9, 2010

This post is incredibly helpful, thank you. By the way, your wedding was gorgeous, Sarah. Loving your dress, hairpiece, flowers... it was all so very stunning. Congrats to you and your husband. Thank you for the inspiration!

Jarita on Feb 9, 2010

Thanks Sarah, great tips! My fiancee and I are also foodies so I was kind of chomping at the bit to do our tasting. I guess it makes sense to wait until it's closer to the wedding time (6 weeks before as our venue suggested) for the tasting so the food will be in season. I also plan to ask them if they can make southwestern egg rolls with chicken, black beans, corn, etc. We had this on our first date as an appetizer.

Catarina on Feb 9, 2010

My friends had a massive wheel of hard cheese (I think it was parmesan or something similar) that's contents had been cut up into bite size pieces then put back into the shell. It was accompanied by a plate of bite size bread pieces. Guests could help themselves throughout the night (which I did often!).

sydney85 on Feb 9, 2010

Where did you get the white tray with small bowls and also the chalkboard sign for the drinks? thankis.

sydney85 on Feb 9, 2010

Where did you get the white tray with small bowls and also the chalkboard sign for the drinks? thanks

Terry on Feb 9, 2010

love the chalkboard idea -- have seen it many times for weddings -- from placecards to direction signs, etc. I really like the look of them and the nice touch it adds to a wedding.

Jen on Feb 10, 2010

Where are these photos from? It looks a lot like Frankies Spuntino in Brooklyn where we're having our wedding reception in May!

Janet - Limousine hire Melbourne on Feb 10, 2010

I like reading this blog, but all this food is making me hungry ;)

Andre Nievo - Vemotn Wedding Rentals on Feb 10, 2010

Well, in time I just want to have a simple reception but the food must be as good as this one.

Bria on Apr 18, 2014

Where did you have those place cards printed?

Currently Pinning

100 Layer Cake DIY Projects

See All

100 Layer Cake Trending Wedding Colors

Service Requests

You Might Also Like