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Reception Locations  |
Brides |
hether your wedding will be small and intimate or hundreds of guests are coming, you want the
food and drinks to be perfect. But you've got little time to even think about the preparation.
That's when you need to hire a good caterer. |
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Successfully choosing the right caterer requires some pre-planning on
your part. Caterers will gladly assist you in personalizing your wedding food to meet your
taste and budget. However, doing some homework first will make the entire process go much smoother for both you and the caterer you choose. First, determine what ‘style’ of reception you have in mind. Chefs can prepare dishes from whimsical to classically elegant, reflecting the occasion’s theme. Do you want a formal, seated affair or a buffet? |
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If a buffet, do you want
a complete meal with several choices of entreés? Or would you rather have heavy hors d’ouvres? Would you like to have walk-around waiters with trays before the main dinner service? When will the buffet open? Or, what time will guests be seated and how long will they have to wait? |
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Elegant shrimp cocktails
from A Southern Thyme
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This fruit and cheese platter is accented with brilliant seasonal flowers. By Culinary Creations |
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One of the most anticipated events at your wedding, besides your ceremony of course, is the reception. Everyone loves to eat, that's a fact. You want the food and drinks to be delicious and plentiful and your guests to walk away feeling satisfied. |
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nce you have made these decisions, it is extremely important to determine your budget. You can and should get an idea of pricing, as most all caterers have their |
pricing points on their website. In your budget, include not only the food, but also the rentals and locations fees. Most caterers can and will provide rentals, such as the dinnerware (glasses, plates, silverware) and linens. It is to your advantage to let the caterer do so as they know exactly what they need according to the menu you have worked out. Typically the rental fee also includes a service charge, and this is an important part of what a caterer does. They serve. “Keep in mind that this fee also includes the initial setup of the linens, napkins and table settings, replenishing the silverware and plates as needed, ensuring empty glasses are picked up,” said Marcus Buric, owner of Culinary Creations. “This fee also includes insurance -- if a glass is broken, a tablecloth ruined, silverware missing, the caterer will make sure that these items are replaced, repaired, and/or paid for.” |
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 Lamb chops by A Southern Thyme |
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lso consider how important food quality is to you. Of course, you want fresh ingredients and
tasty preparation. “Brides must think about things such as: Do they want organic foods? Or
spring greens instead of iceberg lettuce?” said Lottie Arnold, owner of A Southern Thyme.
“Do you want fancy imported cheeses or are the more common cheeses okay? Is it important
to you that the shrimp is local or imported?“And keep in mind what’s in season -- such as oysters, strawberries, blueberries,” she added. “All of these considerations will factor in to the cost.”
Fresh sea scallops from A Southern Thyme |
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This buffet by Culinary Creations was presented in front of fish tanks at Fort Fisher aquarium for extra visual impact. |
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Presentation is as important as the food itself. Good chefs pride themselves on choreographing an array of details. This ensures the experience of a wonderful event goes beyond delectable and exciting food. A caterer who knows your wedding theme and colors can be sure the presentation complements your preferences and your entire wedding day. |
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Mini-desserts by Culinary Creations displayed with the wedding cake.
This allows guests to satisfy their sweet tooth before the cake is cut. |
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Side-dish made extraordinary with unique dish and exotic accents. A Southern Thyme. |
Far from ordinary, A Southern Thyme features
elegant individual servings of pork barbecue. |
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SAVORY BREAKFAST BREAD PUDDING A Southern Thyme Catering Co. from The Cook's Canvas |
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A brunch is a lovely way of getting everyone getting together before they depart and before
you leave to begin your honeymoon. This dish is perfect as the hostess can begin the preparation
the day before and pop in the oven the morning after the wedding. |
Butter 4 cups bread, torn 10 eggs 4 cups of milk Salt Pepper 1/2 c. chopped sweet red bell peppers 1/2 cup chopped tomatoes 1/2 cup mushrooms 1/4 c. chopped parsley 1/2 minced onion 2 cups shredded cheddar cheese Optional: 2 c. chopped country ham 10 slices cooked bacon |
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Grease a 9”x13” casserole dish. Cover the bottom with the bread. In a large bowl, beat eggs. Add milk, salt and pepper; mix well. Pour over bread. Cover and refrigerate overnight. The next morning, heat oven to 350 degrees. Melt 1/2 stick of butter in skillet. Chop veggies and sauté in skillet over medium heat until wilted. Spread evenly over egg mixture. Bake in preheated oven for 50 minutes. Remove from oven and top with shredded cheese. Bake for an additional 10 minutes. Optional: Top with the country ham and bacon. Serves 10. |
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MUSHROOM BEGGAR PURSES WITH PUMPKIN CREAM SAUCE |
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Phyllo dough provides the purse for this decadent mushroom and cheese appetizer. 2 cups sliced Shiitake mushrooms 1 cup sliced Cremini mushrooms 2 cup sliced white mushrooms ½ cup sliced shallots 1 cup red wine 8 oz cream cheese 1 tbs chopped chives 1 roll Phyllo 4 tbs olive oil 1 stick melted butter 1 cup heavy cream 1 tbs pumpkin spice Corn starch Salt & pepper to taste |
Marcus Buric, Culinary Creations |
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| Heat oil on medium high in a sauté pan until hot. Sauté shallots until golden brown. Add mushrooms; sauté until soft, then add the wine and reduce by half. Add cream cheese and let it melt. Mix in chopped chives. Salt and pepper to taste. Let cool in a refrigerator. As the mixture is cooling, preheat the oven to 400 degrees. Cut phyllo sheets into fours and stack, placing and keeping them under a |
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slightly damp paper towel. When mixture is cool take the phyllo squares and
layer four sheets on top of one another in a catty-corner style. Place mixture in the middle of
the squares. Brush butter on all sides of phyllo and cinch dough up around the mixture. Bake 15
minutes or until golden brown. Serves 8 to 10. |
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SUMMER SALAD WITH FRUITS, NUTS & CRANBERRY VINAIGRETTE |
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Danielle Cousler, Thyme Savor Easy to make, Danielle says this super salad is one of her most popular items. Wash and dry greens and lettuce. Mix together in salad bowl. Sprinkle the pecans & Cranraisins on top of the greens; follow with sliced strawberries. Blend the vinaigrette ingredients in b lender or food processor until smooth. Chill. At serving time, pour on the salad. Crumble goat cheese on top right before serving. Serves 10. |
1 large bag mesclun greens 1 head romaine lettuce 1 qt fresh sliced strawberries 1/2 cup pecans (toasted) 1/2 Cranraisins 8 oz goat cheese For cranberry vinaigrette: 3/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/2 cup whole cranberry sauce |
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