Beyond Details’ Bride Requests Perfect Menu for Wedding Reception Mingling
Wednesday, January 23, 2013
As a bride, you have a specific vision for your wedding day and it's your job to know your vision, find vendors that respect your vision and who are also able to execute on that vision. That's exactly what happened with Keegan's Nashville wedding at the Belle Meade Plantation. She contacted Beyond Details to be her wedding caterer and event design team and challenged them to create a diverse menu that would delight her guests but not impede on mingling. Here's how Beyond Details designed Keegan's wedding menu...
All photos: Emma Steinmetz Photography
Keegan described her wedding as comfortable and traditional. How did you work with her to create a menu that reflected her wedding style?
Beyond Details: Keegan wanted to have a very versatile menu. We worked very closely with Keegan to touch on all different types of food from seafood to Italian all the way to the opposite end of the spectrum with having a delicatessen. Most of our clients like to pick one specific theme for their food, which sometimes can get boring on our end, so it was fun working with Keegan to develop her menu.
What was her menu?
Shrimp and Roasted Red Peppers in white Asian cups
Grilled Chicken Caesar Wraps
Tuscan Kabobs
Pasta Italiano Salad
BBQ Pork Sliders with French Fried Onions, Salmon Sliders, and Mini Bacon-bleu Cheeseburgers
BLT Stuffed Tomatoes
New Orleans Shrimp Squares
Sicilian Torte
Water, Sweet Tea, and Home-style Lemonade with colored sugar around the rim
It appears that Keegan's menu consisted of heavy hors d'oeuvres versus a full meal. Is that correct? How was this influenced by the wedding style?
Beyond Details: Keegan's menu was heavy hors d'oeuvres. Keegan wanted to have people interact and walk around, versus feeling like they are stuck at a table. Keegan also wanted her food to be presented with eye appeal. At Beyond Details, we constantly challenge ourselves to think of innovative ways to present food which do not compromise the temperature of the food. We wanted to incorporate her wedding colors into the food - black, white and green. We accomplished this by having green sugar around the rims of the signature drink glasses along with having her signature drink, Lemonade dyed green with black straws. We also incorporated black and green olives into one of her Italian menu items - Tuscan Kabobs.
Where were you challenged to innovate or be extra creative when it came to designing Keegan's menu?
Beyond Details: The hardest part about designing her menu was coming up with menu items that could be served at room temperature or even served cold, without compromising things that she liked.
What did you most enjoy about designing her wedding menu?
Beyond Details: The best part of designing her menu was searching for all the great ways we could display her food. As avid horse lovers with a horse showing background, we wanted to incorporate some type of horse element into her design. Not to mention the fact that she was getting married in a barn, it seemed perfect! Our teams of designers were scouring the streets of Nashville, and even Atlanta to find the right pieces for Keegan's wedding. From the horse head centerpiece to the white modern cups that her shrimp and roasted red peppers were served in, down to the green sugar on the glass rims - it was all came together and exceeded all of our expectations!
About the Author:
Ashley of Ashley's Bride Guide
Hey - I'm Ashley! I started AshleysBrideGuide.com to give Nashville brides, or folks planning a Nashville wedding, a local resource for inspiration and resources. Hope to see you at a bridal show soon! Happy Planning.
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Posted on January 23, 2013 |
Filed under: Cakes & Food
