This past weekend, our team was lucky enough to plan a wedding that used the renown local catering company, Occasions Caterers. Not only was the food incredibly delectable, it was all creative, local, and beautiful. Today, Joel Wolke is here to share his expert advice on the ins and outs of wedding catering. This interview will make you hungry just reading it!
How far in advance do you first meet with a couple who is interested in your catering services? When do you usually schedule a tasting and who usually attends?
While we always prefer to have a meeting with the bride and groom, we often do not have the opportunity to meet personally prior to providing a proposal if the client lives out of the immediate area. We can easily establish an email and phone relationship to get things started until we meet for a tasting. Depending on a couple’s needs we sometimes will do a tasting very far out, perhaps 10 months. However, it is preferable that we do a tasting a few weeks prior to the wedding so that you can experience the seasonal produce we will serve at the event.
Do you recommend pairing wine with each course? How do you differentiate the menu of one wedding from another?
Wine pairing depends on the client and the style of the wedding as well as the guests. From small, intimate dinners to large, more lavish parties we work with the client to choose a wine selection fitted for their wedding. Some couples are happy to offer one red and one white wine throughout the evening. While others are more interested in pairing wines to compliment each course of the meal.
Each of our menus is customized based on the couple and their unique vision for their wedding. Wedding meals may range from plated meals for a sit down dinner to ethnic buffet stations to passed tapas style menus for a cocktail reception and more; there are many ways to make your wedding meal memorable and special. Seasonality of the food is also a factor in the design of the menu and we always take this into consideration by recommending different items based on what is freshest at that time of the year.
Photo: Ralph Alswang
Do you recommend that couples request guests’ meal preferences in advance of the wedding on response cards? How much does this affect the cost? What about table-side entree selection?
We recommend that couples decide in advance to serve one entrée, or a dual entrée, based on what they like. If they are going to offer an option, response card selection is the most effective way to tally guests’ choices. With table side choices it can end up being more costly because without knowing what each guest will choose on the wedding day we must prepare significant quantities of each option so that we do not run out. In any scenario, we will always have vegetarian options and can meet dietary restrictions.
When would you suggest having a buffet versus a plated dinner?
This depends on the type and size of venue, the style of the wedding, and time of day. A buffet is great for couples who want a more casual style where guests can choose from a variety of options as well as have the chance to mingle. However, the cost is similar for both options so the decision should be based on the atmosphere you want to create on your wedding day.
Do you ever prepare food-related favors, such as dessert bars, etc.?
Absolutely! We create anything from customized boxed chocolates or cookie favors to dessert buffets where guests can fill their own bags with sweets and take them home at the end of the night.
What trends are you seeing in wedding catering?
Right now we are seeing requests for comfort and home-style foods. Couples want a simple presentation, but with a twist on the family classics. Mini mac & cheese bites, sliders, and short ribs are very popular because they are familiar and always delicious. Also, late-night snacks are a fun addition to the celebration, such as passed desserts like mini ice-cream cones, truffle pops, cupcakes, and milk shakes.
Thank you to Joel and Occasions for stopping by today!
