Wedding menu, otherwise – Victorita Axinescu Wedding Planner

The wedding menu is one of the most boring topics I can deal with right now. Ok, it’s almost winter already here (you can’t call that autumn), I still have to talk about some projects I worked on this summer, I’m looking for beautiful places for some of the weddings I’ll organize in 2014, I’m already thinking about supplier combinations, a new service, in the meantime I’m preparing the stations, the boring wedding menus…

Yes, I’m boring. With small, very small exceptions, wedding menus are like this the samethat one gets the impression that all the kitchens have died and been left alone, employed to prepare recipes for all the restaurants, all the ballrooms and all the wedding tents in and around Bucharest. They are so boring, we all know their variations too: we choose either a salaus board, or a pasta or a trout, if the budget allows us; Sarmaluti with cabbage, beef or a mixture of the two (the most inappropriate version, from my point of view); Toss grilled or baked ribs with grated vegetables or shoulder. Ok, every restaurant gives a name to its preparations, adds a sauce that will remove the steak from anonymity, two or three more scams on the starter and the result… fixed at common menucompletely unoriginal, uninteresting and boring, who only prays to be the cook of good and fresh food, because other demands are not enough.

In the numerous conversations I have with various suppliers, but also with our customers, we always come to the conclusion that this menu with 4 Same dishes, with a cake served at 4pm (or in the morning, as you prefer), with a cold and anemic starter is not good, so it is not the best solution for a wedding that wants a big party, with loved ones, with such great feelings and emotional investments. I will try to discuss this in a separate article, then I will make an effort and return to the main topic. The menu.

Everyone knows that even the wedding menu is too much traditional (I mean outside) but when we are faced with choices, we hesitate to take the plunge and get rid of what our grandparents ate at their wedding, because, no, there will be our grandparents (or other older relatives) at the wedding who may not be good, or for example, for example, for example, What will you like to eat instead of… whatever is on an inflexible or imaginative menu. I know, it’s a vicious circle. Neither the restaurants have alternative variations, nor do we have the courage to ask for something else.

What to do? First we must learn to express our preferences. When we go to a restaurant, we usually look at the menu and CHOOSE What do we like from a longer or more challenging list of dishes. We will never choose a product that we know (already) causes indigestion. We won’t choose the preparations we ate the day before (or, at least, we will only do it if it rains in our mouth after something we ate in exactly the same place, prepared by the same chef). We don’t want to eat boring things at restaurants, right? Because whatever we order, a payment note eventually arrives and, every time, even if he didn’t give you anything, we have to pay it. So now multiply this equation by an average of 80-100 guests. So let’s express our preferences when thinking about the wedding menu!

It will probably surprise you to discover that the kitchens of the restaurants that organize weddings, even those of the ballrooms, know how to cook something different from what is on paper. You just need to ask or clearly express a preference for something else. Pfuai, how simple things are 🙂

What can you change? In my opinion anything. Sense Anyone. How will you like it? If you still have guests of the inevitable ones who don’t feel at ease if it’s not the menu they ate and at the wedding they celebrated a week before, they try to juggle the preparations and create a mix. For example, in the appetizers, you can introduce the products you like, whether they are Asian, Italian or Hungarian culinary inspired. You can give up the rontanele on the table (i.e. peanuts, donuts and, in the best case scenario, pistachios or almonds) and put in their place homemade cake, cozonac, shanghai, mini-pizza, tarts with whatever you like, bowls with aromatic noodles, sushi or whatever you like best.

And if you are really daring, choose another protein preparation instead of steak that will delight you, but also your guests, your taste buds and your culinary memory. All this in a context in which I assume that you are not so radical as to think that the wedding can take place without four courses or even a buffet with various dishes, from which everyone tastes.

If the menu takes up half or better of your wedding budget, why not deserve every penny? Why thank you with a menu that I told you from the beginning that is so boring that even the pork comes to what I hear in my ear? I suggest you think about it well and maybe the year This year we will have weddings with an exotic, fantasy, fusion, molecular flavor or perhaps a little more daring!

And so I forget to find (justified) the dress and accessories created specifically to «announce» to the guests what will arrive at the table, such as table paintings (or even paper/cardboard menus)

Source (and other cool menu templates): Martha Stewart Weddings