By Heath Goldman, PureWow
At the same time, don’t stress too much about that one
friend who’s always a pain in the butt about everything she eats. It’s
all about balance, people. You deserve a cake full of alllll the gluten.
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Don’t let anyone tell you that the food at your wedding isn’t
important. If you like to eat (same), then it totally does matter. Here
are some pitfalls to keep in mind when you’re menu planning so you and
your guests go home full (and happy).
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Sure, those baby lettuce cups are pretty freakin’ adorable. But
you’ll want to bulk up the apps beyond cute little bites so people
aren’t drinking on empty stomachs. Think: anything with carbs, cheese or
protein. Trust us, no one’s going to complain.
Peaches might be your most favorite fruit ever. And girl, this day is
all about you. But if you’re having a fall wedding, you might want to
reconsider demanding your caterer include them in the salad. Opt for
something that’s in season instead, like pomegranate seeds. You’ll save
money and deliver more flavor. Win-win.
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The coq au vin and pork tenderloin will simply dazzle everyone, we
know it. They’re also both very—er—brown. Remember to think about the
food on the menu visually, just as you’d think about the tablecloths and
flowers. Skip the mashed potatoes and add in some colorful sides.
You always choose the lobster, crab or duck when you go out for
dinner, so why not include them on your special day? Not so fast.
Serving lobster to 200 people will cost you a fortune, not to mention
that high-end ingredients are a lot more polarizing than pasta or
chicken. That doesn’t mean you should avoid them entirely; try
incorporating them into hors d'oeuvres. Hellooo, Peking duck sliders.
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It’s a bad look to invite everyone in the world you care about and
not consider the fact that some of them don’t eat red meat, are lactose
intolerant or are getting their Keto
on. Instead of ignoring your guests’ food restrictions, include a line
about it on the RSVP card. Worried about appeasing too many picky eaters
on a budget? Opt for a buffet or set up fun mini food stations (like a
cheese and charcuterie table).
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Choosing Light Hors D’OEUVRES
Not Thinking Seasonally
Picking Too Many Brown Foods
Jacking Up Your Bill with Expensive Ingredients
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Planning Your Menu For Yourself (Not Your Guests)
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Worrying Too Much About that One Guest Who’s Gluten-Free
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