Wedding Planner
Being a Wedding Planner means every day is filled to the brim with meeting new couples, planning and making dreams come true! Here are a few glimpses of how a Wedding Planner pulls together the perfect menu for each couple in any season!
CHAD & ELLE
November 30, 2010
Menu consultation with newly engaged Chad and Elle.... At first blush, I thought that they would want to incorporate menu selections that are very traditional. A short time into our meeting, I learned that they love to travel as we started talking about places they had visited and what type of cuisine they most enjoyed. Turns out that they are absolutely passionate about Thai foods. So the challenge is on! How do we build a menu that reflects their panache for Thai, but subtle enough to suit the palettes of the 250+ guests slated to attend their wedding…. The wedding date is set for mid-January, so I am betting that a great start would be a piping hot soup offered as a first course….
First Course :
Lemongrass Soup
Entrée :
Grilled Tilapia with a Sweet Chili Sauce
Curried Rice, Julienne of Carrots, Red Pepper and Bok Choy
Wedding Cake :
Four-Tiered Spice Cake with Coconut-Laced Buttercream
Signature Cocktail :
Mai Thai (the knot of course!)
JOHN & MELISSA
March 17, 2010
A very busy day it was! Ordered floral and linen selections for our upcoming bridal seminar.... final consultation meeting with Kari and Todd.... meeting downtown..... tasting for new house wines. Last, but not least, my “committee” meeting with my client-couple’s family. Jon and Melissa have been so sweet to include both of their families in each step of the planning process. They are the first children to walk down the aisle on both sides…. bride and groom seemed to be a little frustrated with the bevy of opinions swirling about. I could see Melissa was starting to tear up when I knew it was up to me to negotiate a win-win for everyone. Melissa’s dad had mentioned the “cheaper” chicken more than once in our meetings, so I knew that he wanted the kids to have a great wedding, albeit within budget. Why is that all men remember the “ cheaper” chicken line from Father of the Bride? Jon’s mom, a dedicated cooking show watcher, wants to weigh in on the latest Martha Stewart episode. I suggest….
First Course :
Gourmet Greens with Spring Peas, Red Cabbage, Cherry Tomatoes and Creamy Vinaigrette
Entrée :
Sautéed Chicken Breast?A La Orange Caramelized Brussels Sprout and Vanilla Bean Mashed Fingerlings
Wedding Cake :
Monogrammed Cupcakes with Sugared Lavender (Very Martha)
Signature Cocktail :
(The Perfect) Pear Martini
JILL & BRETT
July 1, 2010
Stopping by before their two-week camping trip out west, Jill and Brett mentioned that they might want to serve buffalo…. as their next month’s wedding reception entrée. They wanted to know what I thought… Knowing our executive chef spent several year’s working in Colorado’s famous resorts, I said, no problem.... have fun.... will have a menu for you to look at when you return! Oh boy, not everyone is going to be thrilled with “wild” buffalo.... especially the buffalo! My thoughts are to make the buffalo an option. I am suggesting that we do passed hors d’oeuvres that include Buffalo Wellingtons with a horseradish sauce. If guest are “game” they can enjoy. If not, there will be other items that can enjoy without offending the happy couple.
First Course :
Cream of Mushroom Soup
Second Course :
Beef Carpaccio with Rocket Greens
Entrée :
Red Snapper, Rustic Red Potatoes and Asparagus Lemon Dill
Wedding Cake :
Dark Chocolate with Raspberry Filling
Signature Cocktail :
Wild, Wild West Sarsaparilla
BROOKE & HARRISON
September 2, 2010
Brooke and Harrison have definitely been on the wedding circuit for a couple of years. Spending each weekend attending weddings for their college friends, they want something different! I would have expected no less from this personably social couple! My suggestion is to do food stations with unique, yet fun, selections!
Station One :
Mac and Cheese Bar
Lobster, Bacon, Chives, Scallions and Blue Cheese served in Martini Glasses
Station Two :
Slider Bar
Mini lamb burgers, Mini pulled pork burgers, Mini chicken salad croissants
Station Three :
Pizza Parlor
Assorted Pizzas to include Gourmet Toppings, Bread Sticks with Cheese
Station Four :
Sundae Bar
Vanilla, Chocolate, Strawberry Ice Cream with assorted toppings: oreo crumbles, sprinkles, hot fudge, caramel sauce, and whipped cream
JESSICA STOUGHTON is a Wedding Planner Extraordinaire for Ritz Charles, Carmel, Indiana. Jessica has been on staff with the Ritz for 15 years. While she has planned many lifetime memories for hundreds and hundreds of couples and their families, she also enjoys doing the same for her hubbie and two wonderful daughters.
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