HOME > Chowhound > General Topics >

Discussion

The perfect Foodie Wedding--what would you do?

I am just doing a little preparatory research (please don't tell my current husband ;) ), and I'd like to hear how chowhounders would do the perfect "foodie" wedding. What would you serve, and how would you serve it (table service, buffet, food stations, private dining room, etc.) and what type of venue would you select to ensure your guests got the most out of the meal and that it reflected your foodie tastes and personality?

After way tooo many invitations to disappointing cookie cutter, luke warm, chicken or beef, catered weddings with 8 to a table and feeling more like the company Xmas party than a blessed event, I would like to know if it can actually be done better. I'd love to hear how real foodies conquered this mountain.

If you haven't done it yet, or if you got it completely right, or if you made every mistake in the book, what would you do if you could plan your dream foodie wedding?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The original comment has been removed
    1. The original comment has been removed
      1. I'm getting ready to make my food choices for our wedding in September, which is going to be at White Oaks in NOTL. The catering is certainly not as good as their very good restaurant, Liv, but there's lots of good choices. My only concern is about making choices that most folks will enjoy. Seafood is too risky and in fact lots of folks don't even eat fish. Steak or beef tenderloin might be nice, but my partner only likes those things done well (destroy a perfectly good piece of meat why don't you?). Anyways, it's hard to pick based on what most people like, because then i'm sure we will end up with the proverbial rubber chicken dinner (although at their prices it better not be rubbery), but i also think picking something really special may not be well received.

        My friend did his wedding with a 10 course tasting menu, featuring incredible things like spring pea soup with creme fraiche and foie gras, and then got the pleasure of seeing peoples' $200 meals sit untouched. Two of his ruder guests even went next door for chinese take-away and brought it back. That would have enraged me....

        5 Replies
        1. re: savannah

          A double OMG on the chinese take away "supposed" guests. Up to that point, I thought the 10 course tasting menu sounded like an amazing idea. Maybe the selections were a little too risque, but no excuse for the take away guests.

          Sweetie's idea about the foodie honeymoon is also a drool-inducing option. But you are still left with trying to serve something that properly represents your foodie personality for the "day."

          1. re: dinin and dishin

            Some people just don't want to sit through 10 small courses (remember there are also speeches to follow) and unless presented with one large hunk of meat with pile o' potato, will not feel like they've had dinner. That said, you really can't please everyone hence the lowest common denominator meals that people end up with. I would suggest a buffet or food stations - that way there can be something for everyone. Or you can get more creative & interesting with your appetizers and dessert if the main course is a little more "normal". A good caterer will be able to help you figure this out.

            But... my friend had her wedding at home with caterers. There was tons of food, appetizer-style, both passed and buffet. This included plenty of protein, hot & cold items, lots of variety, all pretty tasty. Much better quality than your average wedding dinner. I was not drinking, I have a huge appetite, and I ate pretty much non-stop for several hours. The waiters were having trouble off-loading their food, they were chasing down the smokers hidden in corners. Afterwards I found several people (who were drinking - a lot) had a totally different impression than me, that there wasn't enough food! Because they didn't sit down and have that big plate of meat they didn't feel fed. See again, you can't please everybody...

            My own conclusion for my wedding was that this particular event was not about the food. I have every other day of my life to be food-obsessed. Among other issues, there was no reason to alienate my non-foodie in-laws.

            But it sounds more like you're researching a dream rather than for an actual wedding?

            1. re: julesrules

              No, not searching for a dream, just curious to know if there is a better way. I recently attended a wedding at one of those all-in-one banquet halls. They spent close to 200 per person, but still it was just so-so. After reading these posts, it seems there are definitely better, more creative ways, but that you still can't please everyone.

              I hadn't even thought about guests resenting good but different food. But maybe the foodie wedding is just as much of a torment for non-foodies as visa versa. I guess you can't please everyone. Is it possible to become "foodzilla" in a white dress instead of bridezilla?

              1. re: dinin and dishin

                Yeah I don't see the point of the $200 banquet hall meal. It usually means more, not better, food. You get sick of sitting there.. oh look, salad. And soup. And pasta! And now chicken AND veal, wow. Can we skip ahead to the midnight seafood buffet (that part I enjoy, hard to ruin steamed seafood!)

                But really, the 10-course tasting menu must seem the same to people who don't get the food. Too much too long nothing satisfying about it.

          2. re: savannah

            When my husband and I got engaged it we decided we would only get married the way we wanted to. We got married in secret and only told (and invited) the people we really wanted to be there. Having a small guest list made it much more financially viable to do what we really wanted to with food. We hired a private room in a fine dining restaurant and told everyone to enjoy whatever they wanted. It was such a pleasure to see people enjoying such beautiful food without worrying if it was suitable, or as often is the case at many weddings, just very ordinary. For some of our guests it was their first fine dining experience, which added to the pleasure. It was interesting to find that the total bill came to about AU$250 a head, which included 3 courses, wine and cocktails - not that much more than your standard wedding fare, but with better service and amazing food. Oh, I should probably add that we didn't tell the restaurant that it was for a wedding when booking, I just said it was for a big party. It was absolutely perfect and I will never forget the delicious paella, beautiful wines and fantastic cocktails I enjoyed on our special day.

          3. I think I agree with kawarthagirl. Weddings are not the ideal place to indulge your food fanatasies. At a wedding you would have to invite people who may not appreciate the thought and effort you put into the food planning. Also if "I do let's eat" is any indication, even people who put food at the top of the list, tend to screw up the timing of a meal with all the other wedding things. A gourmet honeymoon is what I would do if I ever got married. Invite your closest foodie friends, go on a road trip, or a tour of Italy, or France, or NOTL........I am getting hungary planning my imaginary honeymoon.