BUILDING YOUR MENU

How to Prep for Your Wedding Tasting

10 PRO TIPS TO CONSIDER

BEFORE YOU DIG IN

1 / START WITH YOUR BUDGET

Knowing what you can (and can’t) afford will save you heartbreak in the long run. You’ll probably end up falling in love with a ton of delicious options at your tastings, but if you’re on a tight budget, you likely can’t serve your guests everything you tasted. Keep a solid number in mind and talk to your partner beforehand about how flexible (or inflexible) it may be.

2 / DO YOUR LEGWORK

You want to start by working with a professional planner to nail down the top caterers in your area. From there, collect sample menus and pricing information from each, and be sure you understand what they offer when it comes to tastings—some may allow you to do a tasting without signing a contract first, while others may only offer a tasting after you’ve booked their services. Either way, you’ll want to have your research done first. Know what the caterer’s or restaurant’s strengths and signature dishes are—read online reviews, check out their website, etc. If, for example, tons of past clients are saying their tuna tartare is to-die-for, you might want to make sure it’s included in your tasting. Knowing a caterer’s background and strengths will help you know what items to focus on as you work to craft the perfect wedding menu.

3 / GET ON THE SAME PAGE

Wedding food tends to get a bad rap (because it’s so often boring and underwhelming), so catering can be a really great place to go all out and wow your guests if your budget allows it. But, this is something you’ll want to talk to your partner about beforehand—are they willing to dip into the entertainment or design fund in order to make some creative catering choices? Having these conversations beforehand, rather than in front of your caterer and wedding planner, is always the way to go.

4 / GO IN HUNGRY

This one‘s pretty straightforward. Though you’ll be tasting smaller options of what will be served on your wedding day, all of those miniature plates add up. Remember to go in a little hungry and save room throughout the tasting—you don’t have to eat everything on every plate.

5 / KEEP THE GROUP SMALL

For your tasting party, stick to you, your partner, your wedding planner, and the person paying for the affair if it isn’t you. No more than four people (max) should go to a tasting, as flavor and food preferences are such personal things—you don’t want to overwhelm the process with opinion after opinion (after opinion). Plus, your caterer may only offer a free tasting for two and charge per person for any additional attendees.

6 / KNOW DIETARY RESTRICTIONS

While you can nail down dietary restrictions and a final guest count as your RSVPs arrive, it’s still a good practice to have a fairly broad idea of dietary restrictions as you head into a tasting—especially if you know a lot of your guests have them. Have a whole slew of gluten-free friends who will be in attendance? It may be a good idea to taste some of your caterer’s gluten-free options, if possible.

7 / KEEP SEASONALITY IN MIND

Tasting a mango salsa in June for your February wedding? Be aware that the mangoes in February on your wedding day may not be as ripe and delicious as you remember them being at your summertime tasting. A great caterer will always build a menu around what produce is available and in season on the

Photos by Stephanie Brazzle

date of your wedding, but it’s also good to have an idea of produce seasonality yourself as you head into your tasting—that way, you can ask the right questions and suggest substitutions if necessary.

8 / DON’T BE AFRAID TO ASK QUESTIONS

Maybe you loved that salmon but weren’t crazy about the sauce. Or maybe you love spicy foods and are wondering if there’s a way to kick up the spice factor a bit on those tacos. Don’t be afraid to ask for changes or solicit advice from the caterer or chef. Caterers love chances to get creative and flex their culinary muscles so, as long as you’re polite and kind about it, chances are they’ll be more than willing to work with you at your tasting to perfect some of those plates. The key is to ask these questions at your tasting, rather than calling them a week before the event to change things.

9 / HAVE A SYSTEM IN PLACE TO RECORD YOUR REACTIONS

Was it the branzino you loved or the sea bass? And which one was sauteed versus grilled? It’s so important you remember to take photos and notes during your tasting. You may think you’ll remember it all, but after a few glasses of champagne and twelve small plates, things may get a little . . . foggy. Snap a photo of each plate and take down some quick notes upon your initial reaction to flavors. This will be a lifesaver when it comes to nailing down your final menu!

10 / KNOW WHAT TO LOOK FOR

There are a few telltale signs when it comes to food quality, and they’re pretty much the same as they would be at a restaurant. Is your produce bright, colorful, and crisp—or is it sad, soggy, and sub-par? Are you noticing discoloration around the edge of hard cheeses (typically, a sign that the cheese was sliced a day prior)? Does the meat taste fresh or like it was previously frozen? If your tasting was a meal at a restaurant, would you go back for more or would it leave you ready to write a poor Yelp review? Knowing what to look for when it comes to food freshness is key in a tasting—this will give you good insight into the chef’s level of experience and attention to detail.