Tuesday 5 August 2014

How To Make Your Wedding Reception Stand Out With Grand Rapids Wedding Catering Service

By Carlene Eriksson


Innumerable people want the day they are married to be a memorable one. There are many ways to accomplish this, from getting married on a cruise ship, to asking the bridesmaids to dress in costumes from another era, to ordering incredible food for the reception. People could choose from a wide array of possibilities in wedding catering Grand Rapids guests will think is spectacular.

One possibility is to import the components of the meal from other countries. Individuals who have Chinese ancestors could choose foods imported from China. Couples who love gourmet food may want olives from Spain, chocolate from Belgium, and wine from Paris.

A bride and groom who do not consume meat may wish to provide only vegetarian options at their reception. A vegetarian reception can be implemented in a highly appetizing and memorable way. The main course could be marinated tofu served in a Thai peanut sauce. Pumpkin hummus might be served as an appetizer, and orange and pineapple tarts may be served with vanilla ice cream for dessert.

Cooking shows on television are incredibly popular. A caterer could cook several dishes based on recipes featured on such shows. If the bride and groom appreciate watching a certain chef on television, they may want to utilize some of his recipes at their reception.

Another fun concept is to choose recipes that the groom and bride loved when they were children. This idea can be quite meaningful for family members at the reception. The bride might want the caterer to bake the chocolate cookies her grandmother made decades ago. The mother of the groom may share her popular lasagna recipe for everyone to enjoy.

Couples might do many things to arrange a reception that is unforgettable. Marriage vows could be followed by a meal of memorable cuisine that will impress every guest who is invited. A qualified caterer may assist in making the event as special as it can be.




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