The Caterers.

Depending on the theme and your taste buds, you can find a local caterer who will create a wonderful meal for your and your guests.

But not all caterers are alike.

The following ins a list of questions that you should ask when interviewing (yes interviewing the caterer that your interested in and check their references) a potential caterer as take from TheKnot.com

Does the caterer specialize in certain types of food or service? (They should provide you with sample menus to review.)

Can the caterer arrange for a tasting of the specific foods you’re interested in prior to hiring? (They should.) Schedule a tasting if you get a good vibe.

What is the caterer’s average price range? Are costs itemized depending on the foods you choose, or is there an all-inclusive flat rate? What would that include (linens, tax, and gratuity)? Does the caterer have printed price sheets for food selections?

How involved is the caterer in a typical reception — does she work like a wedding coordinator or banquet manager, cueing the band, telling the couple when to cut the cake, adjusting the schedule if guests don’t seem ready to sit down to dinner? (You will need to find someone to fill this role — if your site manager or caterer isn’t going to do this, think about hiring a wedding coordinator.)

Will the caterer provide tables, chairs, plates, table linens, silverware, salt-and-pepper shakers, and more? Ask to see these items to make sure they’re acceptable. Do you have to rent tables, place settings, or other equipment? Or will they arrange for the rentals?

Who is the main contact? Will the same person you work with when planning also oversee meal service on the day of the wedding? (You want this to be the case.)

Will the caterer work any other weddings on the same weekend, the same day, or at the same time as yours? (You want to be sure they will devote sufficient attention to you.) You may want to pass on a smaller outfit who indicates they have another job or two scheduled for that day.

Does the caterer handle all table settings? Will they put out place cards and favors?

Will the caterer provide wait staff? How many would they recommend for the size of your wedding? What will the waitstaff wear? (Top caterers say they always use their own serving personnel, even if the site’s staff is available, because they understand the caterer’s way of doing business.)

Will the caterer be willing to include a recipe you provide, like a special family dish, or an appetizer with some sort of sentimental significance? Can they prepare vegetarian, kosher, kids, or halal meals for just a few of your guests?

Where will the food be prepared? Are there on-site facilities, or do you, the caterer, and the site manager need to make additional arrangements? If the caterer must bring in his own equipment, is there an additional fee?

Does the caterer work with fresh (not frozen) food?

Does the caterer have a license? (This means her business has met health department standards and has liability insurance — make sure this includes a liquor license if you’re having a bar.)

Can the caterer provide alcohol? Or can you handle the bar separately? If you can provide it, is there a corkage fee? How and when will you get the alcohol to the caterer? If the caterer will provide it, do they have an flexible wine list, and can you make special requests? How is this list priced?

How will the caterer arrange the food on the buffet table or on plates? Can you see photos of previous work displays?

Can you speak to previous clients? (Get at least two references that had a similar number of guests and a similar menu style.)

Does the caterer also do wedding cakes? Can you use an outside baker if you desire? Is there a cake-cutting fee?

Once you have found the one that fits your needs, be prepared to put down a non refundable depoist to hold your date.  Many caters only work one major event per day depending on the size of the business.

Hope that you have a wonderful event and the food is divine.

Cheers!

Copyright 2008 LE NewsAll Rights Reserved Lexus Events online LexusEvents

To Cater or Not to Cater – C

A = Appetizers

ap·pe·tiz·er [ áppə tzər ] (plural ap·pe·tiz·ers)
noun

Definition:

1. food served before main course: a small dish of food served at the beginning of a meal to stimulate the appetite
2. stimulating sample: a sample of something that is meant to stimulate an interest

They are a great way to start off a meal or just the right snack when folks are just mingling and chatting away. Are you a DIY kinda person and want to try something new? Check out the recipes on http://www.foodnetwork.com/ or http://www.allrecipes.com/ This picture is of Antipasto Squares…Yummy!

INGREDIENTS (Nutrition)
2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper

DIRECTIONS
Preheat oven to 350 degrees F (175 C).

Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.

In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

What would be your “A”?

Copyright 2008 LE NewsAll Rights Reserved Lexus Events online LexusEvents

The ABC’s of Weddings & Special Events