A Plated State of Mind
One thing Tracy and I agreed upon early in the reception planning was to have plated meals for dinner and not a buffet. We have been to weddings before with buffets and while it does have the advantage of allowing people to eat until their heart’s content, it tends to be cold and gross. Hopefully plated will allow have a somewhat more refined atmosphere, and everyone is served at the same time.
Our reception hotel had a menu tasting over the weekend and we were anxious to try out the fare. For the most part, it was about what you would expect at a wedding: prime rib, filet mignon, salmon, pasta and several chicken dishes. We also were able to sample all of the available side dishes and sauces, and they even had a few of the tables decorated with upgrades like chair covers and centerpieces. But the highlight for Tracy was the chocolate fountain was out and flowing, further cementing its place at our reception.
I think Tracy and I went into the tasting with a pretty good idea of what we wanted, and it didn’t change much. As a result, the meal options will be:
- Roast Sirloin with Bordelaise Sauce, Redskin Potatoes and Green Beans Amandine
- Chicken Piccata in Champagne Sauce, Garlic Mashed Potatoes and Sautéed Squash and Zucchini
- Grilled Salmon with Teriyaki Glaze, Wild Rice Pilaf and Steamed Broccoli and Carrots
- Wild Mushroom Ravioli