B A N Q U E T S , R E C E P T I O N S , S H O W E R S & P A R T I E S
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
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The Smart Plan for a Fabulous Dinner
Food sets the tone for your reception. Follow these tips for a spread that’s impressive — and on budget
By Anna Sachse, CTW Features
Whether it’s trays of fun gourmet sliders; a chic sushi sta-
tion; elegant plates of Kobe beef; or a convivial family-style
feast in which every ingredient is organic, seasonal and lo-
cally grown; the meal you serve at your wedding sets the
tone for the entire celebration. The key component of your
reception, it deserves a caterer whose professionalism, style
and, of course, cuisine reigns supreme.
GET THE PLAN IN ORDER
The majority of couples both research and book their caterer
six to 12 months prior to the main event – that is, if the ca-
terer isn’t a package deal with your venue. But try to jump on
it early if you want the best, as they can only work a limited
number of weddings per weekend.
You’ll ideally want to meet with a few of your favorite op-
tions and ask a lot of questions. How creative can they get
within your budget? Are they open to modifying their stan-
dard menus with special recipes? Can they provide variety
for folks who eat vegetarian or gluten-free? Do they have
recent experience with your location? If you’re having an at-
home wedding, ask them to tour your kitchen. You might
need to rent them a cooking tent, which is actually smart
because it keeps the magic out of sight and prevents damage
to your house. Once you’ve made your decision, schedule a
tasting that includes appetizers and different sauces that can
be used to dress up less pricey entrées.
Speaking of financial planning, dinner and drinks typically
is your biggest expense – the average couple spends more
