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BANQUETS, RECEPTIONS, SHOWERS & PARTIES
20 | SPRING 2018
CHICAGO WEDDING & PARTY RESOURCE
CHICAGOWEDDINGRESOURCE.COMThe meal served at your wedding plays a
valuable role in setting the tone for your
event and making it unforgettable, so the
food better be great! And while wedding
buffets often get a bad rep for being too
casual, the serve-yourself dinners can be just
as classy and tasty as a sit-down meal – if
done correctly.
One of the great things about buffets is that
you can offer your guests a wide range of
local favorites and better accommodate
a variety of food preferences. It’s also a
fabulous way to feature different cuisines
for multicultural weddings or when families
come from several regions.
Even couples that choose to serve plated,
sit-down dinners are opting for dessert
buffets. This allows guests the opportunity
to get up from their tables and mingle with
one another, even if they don’t get to do that
during the actual meal.
Guests find that buffet offers more variety
and is less cumbersome than passing platters
of food.
Here are a few expert tips and tricks for
creating a wedding buffet that’s memorable
for all the right reasons.
THE SET UP
One of the biggest downsides of wedding
buffets is the long lines. To avoid crowding,
set up food stations rather than the
traditional long buffet tables.
This will help significantly cut down lines,
but it also allows you to pair items that work
well together, like soup and salad, meat and
veggies, or fruit and cheese.
The table décor can be a statement in and
of itself. The buffet design should reflect the
style of catering, as well as the venue where
the celebration is being hosted.
Instead of using linen drapes for tables, try
using wooden market tables or steel tables if
the event lends itself to that style.
Platters instead of large bowls are another
great way to change up the look. Smaller
bowls and platters allow food to be refreshed
more often so the buffet will look as fresh for
the last ten guests as it did for the first ten.
Don’t forget to label foods for guests with
food allergies and special diets, such as
shellfish, gluten and nuts. These signs can
also be designed to tie in nicely to the overall
décor.
How to
Upgrade
Your
Wedding
Buffet
for designing a modern
– and functional – buffet
for your reception
By Kristen Fischer, CTW Features
THE MENU
Chicken marsala and prime rib may be the
standards at many weddings, but modern
couples are bucking traditional for more
unique meals.
Have fun with the menu and think outside
the box by focusing on foods that are fresh
and local to the area. You should offer
different types of foods such as vegetarian
options, beef and seafood.
If you go with something exotic or
non-traditional, be sure to toss in some
traditional favorites, too. And don’t be
afraid to add a dish or two that guests can
customize to their personal tastes.
NOW TRENDING
Speaking of tailoring the menu to suit your
big day, snack bars are making a huge wave
in the wedding buffet world. After the meal
and the dessert, your guests may still have
room for a little something extra. Why not
serve up some munchies in a way that lets
everyone mingle between dancing or during
an after-party? The bar can be traditional
munchies, like meat and cheese plates or
bruschetta. Or, you can switch it up with
soup shooters or mini desserts.
After a long evening of dancing and
partying, it’s something everyone looks
forward to. It’s a great chance to have fun
with the menu.
© CTW Features
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