DIY Wedding Catering

DIY Wedding Catering: bearing in mind catering can account for a third of the wedding budget, some couples are opting to do their own catering. It is not an impossible task and although one I chose not to DIY it is becoming an increasing trend to do so. So, the key to prevent becoming totally stressed out is to have a detailed plan and some reliable help to execute it. Did you know that in Mediterranean countries there is a planned break between the wedding ceremony and the wedding reception to allow sufficient time for the final food preparations.

Issues To Be Addressed With DIY Wedding Catering:

- storage of the food, pre and post preparation, pre and post wedding reception
- when re-heating food bringing and keeping it at the correct temperature to prevent outbreaks of food poisoning
- keeping cold dishes at the correct temperature for the reception. Remember if a photographer is running late it is dangerous to leave, for example chicken or seafood, dishes standing at room temperature for too long
- serving guests in a timely manner
- keeping produce fresh and preventing it from “spoiling”
- “laying out”/displaying the food, packing and cleaning up after the reception

Planning Your DIY Wedding Catering:

- keep your menu simple!
- choose a menu that may be prepared a minimum of one day, if not more, in advance. Hot dishes such as curries, stews, casseroles all benefit for “standing” 24 hours plus.
- liaise with your local baker to deliver a fresh batch of breads, pastries, etc. early on the morning of your wedding, or if possible directly to your reception venue. Appoint a person to meet them, store/display the produce, etc.
- to reduce costs you may decide to have your wedding cake as the dessert
- ensure your menu has a vegetarian option. If necessary it could double up as a vegetable dish, e.g. cauliflower cheese, vegetable risotto, mushroom stroganoff, etc.
- gather a team of people who will act as kitchen hands, washing and preparing vegetables, salads, etc. If you do not have any friends who are willing to volunteer, then approach your local catering college, village hall committee, WI ladies, etc.
- enquire of your village hall, or local community center, to see if they may lend you some large cooking pots
- cut the cost of wait staff by having a buffet
- if having a buffet instead of guests forming one queue have two or more starting points (that means dishes will need to be duplicated accordingly)
- to reduce costs you may decide either not to provide alcoholic drinks, or just provide drinks for the toasts/speeches. As an alternative to a cash bar, you may choose to inform your guests (on their wedding invitation) that the reception is BYO.

DIY Catering Tips:

- portion control; allow 6 ounces of meat per person
- allow three medium sized roast potatoes per person, equivalent to 1 baked potato
- allow for one serving spoon of vegetables per person (offer minimum selection of three). Healthy eating guides suggest one cup of vegetables per person.
- allow 10% extra for unexpected or hungry guests
- do not over season your food, give guests the option of adding their own seasoning

Important Measurments For DIY Wedding Catering:

NB: 1 ounce = 25 grams. 6 ounces = 150 grams. 16 ounces (1 lb) = 450 grams.
100 g = 4 oz = 1 cup.
An Australian cup is equivalent to 250 ml, whereas an American cup is equivalent to 300 ml
Australian serving spoons hold 20 ml, 5ml larger than American or European spoons that are equivalent to 15 ml.

Finally, when DIY’ing I always recommend a trial run through. Hold a dinner party 4 – 6 weeks prior to your wedding with a selection of friends who are willing to be your “guinea pigs” and try out your DIY Wedding Catering. If able to accept “critiques” give score cards to your guests so that they can rate the dishes. If you have the time try and serve variations on a dish so they may rate their favourite.