Customized Catering

Ideas & Inspiration

Butternut bisque shooter with pistachio and brown butter, grilled fall vegetables with saffrom aioli, and polenta cake with roasted tomato, pecorino and fried sage by Chowgirl's Killer Catering.

Customized Catering

Reception dinners have shifted over the years from the standard meat and potatoes to dishes more reflective of a couple’s taste. Brides are looking for culinary variety, and caterers are eager to show off their skills. From a seemingly ordinary entrée with added flair to a table full of finger foods, the options for wedding-day dinners are endless.

Serving Styles
Plated dinners will always remain a classic option, but with different types of food, creative serving styles may be more appropriate. Edible centerpieces are a great way to offer guests a pre-dinner bite. Fabulous Catering in Minneapolis serves up grilled and roasted vegetable appetizers on a beautiful and functional table display. “Decorating with edible centerpieces also saves brides money since they won’t need to buy as many flowers for the tables,” notes owner Dawn Drouillard.

Buffet-style dinners work well when serving multiple side dishes or several entrées, allowing guests to help themselves to the items they prefer. According to Philip Dorwart, executive chef of Create Catering & Consulting, a variety of sides is a good way to make sure everyone finds something they like. He offers fall and winter favorites like root vegetable risotto with reggiano, spice-roasted beets, truffled parsnip purée, farro with fontina and heirloom carrots.

When serving only side dishes, brides should estimate the demand for each dish based on one serving of four sides per person. If offering entrées as well, send a response card requesting an entrée choice with the reception invitation, so the caterer can provide the appropriate amount for each option.