DIY on Catering a Wedding
Now that you're in the process of planning your wedding, chances are you're looking for ways to cut costs and stay within your budget. One way to do this is to cater your own wedding, which will give you more control over the amount of food served and the price to feed each guest.
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Instructions
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Think of a theme for your wedding and plan your menu around the theme. Consider the season you'll be holding your ceremony (i.e., grilled foods are best for spring and summer; hearty soups and red meat dishes work well in fall and winter). If you want to serve foods that celebrate your ethnicity, list some of those dishes that are season-appropriate. Refer to your guest list throughout the catering planning, so that you'll always be aware of the number of people for whom you and your helpers will cook. This will give you an idea of how long it will take you to prepare the appetizers and main course, and how far in advance you should start purchasing food.
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Evaluate the kitchen that you'll be using to prepare the wedding food, if you're not going to be cooking at home. Find out how much refrigerator and freezer space you are afforded, and ask the person renting the kitchen about their utensils, as you may need to use some of your own. Test all appliances, particularly the oven, before you start preparing the food—this will ensure that your meals are cooked properly.
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Hire a waitstaff for the day of the reception if your party is fairly large, or if you simply want to add a more formal touch to the event. Contact area temp agencies that can provide you with professional waiters and waitresses, and compare prices. If the main course will be a buffet, you can hire the staff to simply serve the appetizers and drinks. Be sure to factor service costs into the budget—you can expect to pay each server about $20 per hour.
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Practice making appetizers that are quick to prepare and will feed lots of guests. Vegetable platters are a good choice, along with trays of deli meats and cheeses—these can be assembled the day before the ceremony. Prepare any salads that you want to serve the day before as well; incorporate fruits with vegetables for unexpected tastes your guests will love (e.g, spinach and strawberry salad; romaine lettuce salad with tangerine slices). If you're baking or cooking the appetizers at the reception, ask friends and family to taste them in advance so that you can get a number of opinions and make adjustments to your recipe(s) as needed.
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Make a sample of your main course, and have your volunteers or members of your wedding party taste it. Take notes on the areas that may need improvement, then prepare enough food for the people on your guest list a few days before the wedding, and store the food in the kitchen you've rented. To save money, prepare a buffet-style meal for guests to enjoy, such as fajitas, or an assortment of Asian fare including different types of noodles, meats and seasoned vegetables. Store the food in airtight containers to preserve freshness.
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Purchase the drinks and any additional supplies you'll need for the food at the reception—such as plates, plasticware or silverware, and additional plates and cups—at least three days before the wedding. For every 50 people attending the reception, six bottles of white wine and three bottles of red wine should be purchased, according to Do It Yourself Weddings. If you want to serve liquor at the reception as well, Do It Yourself Weddings suggests purchasing 1.75 liter bottles: Two or three bottles of vodka, a bottle each of scotch and gin, and two bottles of whiskey are acceptable for 50 guests. Adding more whiskey or vodka will accommodate slightly larger crowds. Three cases of beer should be sufficient for 50 guests if liquor and wine are being served. Three or four bottles of champagne can also be purchased to use for the wedding toast(s). Be sure to have a few coolers filled with bottled water and juice for guests as well.
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