With This Ring: August 05, 2016

104 With This Ring
Food and drink have been synonymous
with wedding celebrations for centuries, but
putting on a feast can literally swallow up
vast chunks of your budget.
So, you can either start culling
the numbers of guests or you can
look at more frugal fare to feed
your chosen number of guests.
If it is possible to reduce the
numbers then it is a first good
option and a substantial saving as
many menus cost up to $100 per
head or more. Reduce your list
by 10 people and there’s up to
$1000 saved.
But if having fewer guests
is non negotiable, a buffet is a
budget friendly option because
you don’t have to pay for waiters
at every table. A sit down menu
has a set portion per person but
a buffet is bulk prepared and
therefore goes further among
guests. Your budget can be
stretched even further if your
wedding reception avoids a
costly dinner and opts instead
for a late lunch, a high tea or
a chic but short canapé and wine
event.
However, if you prefer a sit
down meal, select a set menu that
limits the number of choices per
course which is both time and cost
effective. Keep dishes simple but
tasty. Omitting an expensive garnish
can save dollars and a bowl of salad
or vegetables shared between guests
is more economical than individual
side dishes.
You may wish you could have
luxury foods like lobster on the
menu. You can, but if cost is the
issue, offer it as a canapé or an
entrée but not as a main course!
Don’t over-cater and offer your
guests a bewildering variety of
nibbles when three or four would
be adequate. Avoid overpriced
items, when a similar cheaper
brand is perfectly acceptable.
Be savvy about seasonal fare
because out of season fruit and
vegetable items are often imported
or hot house produced. Choose
what’s local and what’s freshly
available because it will save your
cash and pass the taste test with
your guests.
Elaborate desserts
absolutely EAT up your
money. Have a wedding
cake that doubles as
a dessert and serve
with a fresh fruit salad.
Alternatively have a
large tray of chocolate
brownie or lemon
slice that can be cut
into fashionably small
portions to have with
the fruit and reserve
your wedding cake for
supper time. Wedding
cakes are expensive so
definitely don’t order a
bigger wedding cake than
you need for the number of
guests.
Reduce the number
of beverages you provide
to your guests and you
will reduce your bar bills
substantially. Individually
prepared cocktails will
seriously dent your
dollars, but a “signature”
cocktail punch can be
served to all guests
without breaking the
bank.
For the table, select
reputable red and white
wines that are moderately
priced or available by the
case on special. Reserve
the champagne just for
the toasts. If genuine
champagne is beyond your
budget, choose a good
sparkling wine instead.
Provide a popular brand of
beer for guests who prefer
ale to wine, have a nonalcoholic
juice available and
always provide plenty of
water.