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Catering
Preferential Treatment
article by Anna Sachse - CTW Features | posted on May 08, 2012 at 7:00am
These days you’d be hard-pressed to find a bride and groom whose friends and family don’t include at least a handful of folks who are, say, gluten or lactose intolerant, vegetarian or vegan, or adhering to a strict protein or low-fat diet. Here, the experts weigh in on ways to cater to these – or any – food concerns. Planning Makes Perfect First off, it isn’t necessary that you offer…
Wedding Planners
Man Up
article by Anna Sachse - CTW Features | posted on March 03, 2012 at 7:00am
So, you want a wedding that’s just as much his as yours, but you don’t exactly relish the notion of all the men off in a dudes-only corner playing Xbox. Nevermind the fact that “man cave” was just included in Lake Superior State University’s annual “List of Words Banished from the Queen’s English for Misuse, Overuse and General Uselessness,” weddings are for celebrating, not…
Catering
Mix it Up
article by Anna Sachse - CTW Features | posted on February 08, 2012 at 9:08am
If you’re looking for a simple way to make your upcoming wedding celebrations a little more eco-chic, think non-alcoholic drinks. And why not? You’ll likely need a selection of juices and sodas anyway, for pairing with spirits, under-21 guests and for those who choose not to imbibe, so why not make them extra special? The best for the environment (but also flavor!) is fresh-squeezed juice…
Catering
Cocktail Time
article by Anna Sachse - CTW Features | posted on December 28, 2011 at 11:57am
From the cocktail hour to the Champagne toast, drinks are a key element of most modern weddings. Some couples even pop corks and bottle caps for guests pre-ceremony, and most keep the beverages going all night long. If a bountiful bar matters to you, you’ll want to quiz potential caterers on the type and brands of wine, beer and spirits they feature in their various packages, including whether…
Catering
Destination: Dinner
article by Anna Sachse - CTW Features | posted on December 16, 2011 at 7:00am
The wedding reception dinner – not only can it help set the mood and serve as a hearty “thank you” to guests who’ve gathered to celebrate your union, it furnishes the kindling to keep your festivities going all night long. The centerpiece of your soirée, it typically starts off slow after the cocktail hour, and can last an hour or two, itself, depending on the style of service. Speaking…
Catering
Dinner is Served
article by Anna Sachse - CTW Features | posted on November 22, 2011 at 8:36am
When it comes to setting a wedding’s tone - and balancing the budget! - how you feed your guests is just as important as what you feed them. Here’s the experts’ take on the four most common styles of full dinner service to help you figure out which one is a perfect fit for your fête. Plated Dinner Each guest is served multiple predetermined courses, table by table, by a squad of servers. The…
Catering
Good Libations
article by Anna Sachse - CTW Features | posted on October 15, 2011 at 8:00am
From the cocktail hour to the Champagne toast, drinks are a key component of most modern weddings. They can make good food great, and they warm strangers both to each other and the dance floor. Overview The key elements of a wedding bar include wine, beer, bubbly, cocktails – plus soda, “mocktails” and other nonalcoholic drinks. Determine which libations you want based on these…
Catering
Late Night Noshes
article by Anna Sachse - CTW Features | posted on September 19, 2011 at 9:25am
From wedges of gourmet grilled cheese to an assortment of fresh donut holes, serving a late-night nosh is both a great way to fuel continued revelry and provide that “wow” factor that guests will really remember and appreciate after hours of drinking. It’s typically best to stick with foods that appeal to most people, such as “guilty pleasures” like mini-sliders with fries, milkshake shooters,…
Catering
Next-Generation Buffets
article by Anna Sachse - CTW Features | posted on September 19, 2011 at 9:21am
When it comes to styles of dinner service, buffets get a bum rap. The prevailing stereotype is that they’re somehow less classy than plated dinners, family style and stations. But not only are buffets more practical, convivial and affordable than those other matrimonial meal plans, these days they can actually amp up the elegance with lavish, visually stunning feasts. Here, the experts weigh…
Catering
Small Plate Style
article by Anna Sachse - CTW Features | posted on September 19, 2011 at 9:16am
From Venetian cichetti to Mediterranean meze, Japanese izakaya to Spanish, French and American “tapas,” serving small plates of delectable tid-bits has taken the nation by storm. Get in on this latest foodie trend by hosting a wedding reception that forgoes the traditional dinner in favor of a few hours of heavy hors d’oeuvres. Whether you opt to have all the trays paraded around the room…
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