Now that Macy and Ethan have been named the winners of our Dream Day Giveaway, they’ve got a wedding to plan! You’re invited to accompany them as they plan each element of their big day with our partner vendors, leading up to one special celebration on September 10 at The Mason Dallas. If you’re planning your own wedding, be sure to follow along for tips and insight on what to expect with each step, what to know going into every meeting, and how to make sure your path to the altar is a smooth one.
When planning a wedding, choosing what food to serve is one of most exciting parts of the process and an opportunity to share more about who you are as a couple! Whether you want to serve your favorite date-night dish or cultural cuisine, there are many ways to make your day-of menu a unique and memorable experience. Finding a catering team who can execute and elevate your vision can help reduce your stress and ensure that your big day is enjoyable for all your guests. Macy and Ethan recently met with the director of Vestals Catering, Jourdan Meester, for their food tasting to chat about what they hope to serve. While Macy was excited to try Vestals’ famous cookies, Ethan was most looking forward to trying the different appetizers. We spoke with Jourdan as she shared all the details of their meeting, her advice for couples planning their own menu, ways to accommodate guests with dietary restrictions, and ideas on incorporating family favorites or cultural nods into wedding cuisine.
Tell us about your meeting with Macy and Ethan! What is their vision for their wedding food?
Jourdan Meester: Their meeting was so fun, and the tasting was amazing. They are just the best couple! They wanted something that was going to be a crowd pleaser for everyone, so their menu is simple but still elevated with dishes like a great beef tenderloin, mac and cheese, and some yummy seasonal vegetables. We also added in a few late-night snacks and passed appetizers. Overall, they just want a fun and delicious experience for their guests!
What foods did they taste at their meeting?
JM: When they came in, we had our classic cheese and charcuterie board for them to snack on, and then we moved into the passed appetizers. They tried a sample of five different appetizers, specifically our caprese skewers, bacon-wrapped apricots, sushi rolls, mini cheeseburgers, and a few of our other signature appetizers. Then, they moved into the buffet, which is the core part of their dinner. The buffet is something that I had built for them based on what I knew the season was, what I knew they liked, and some of our most popular items. We then wrapped up the tasting with dessert!
Did they decide on any dishes for their wedding menu?
JM: They did decide on an herb-crusted, bistro-filet beef with crispy onions and chimichurri, and I know Ethan really loves that one! Towards the end, we started talking about late-night snacks, and though they haven’t decided what they are doing yet, we talked about options like cookie-and-milk shooters, breakfast tacos, and our version of a honey butter chicken biscuit. There are lots of options, but right now, I think they are leaning toward the shooters.
What are some trends in wedding catering right now?
JM: One thing we have noticed is that people are really starting to bring food to the forefront of their events. We have seen people use food in different activations or branding food in different ways. For example, we have seen people utilize stations or cigarette trays, which is serving different appetizers on a labeled tray that fits the theme of the overall event. Everyone loves an action station, and a carving station is a classic. Usually, a chef attendant stands behind the station and carves a meat, like beef tenderloin. Another popular station is a hot wok station, where a chef attendant makes the noodles and serves them in a mini takeout container.
How do you suggest deciding between different dinner styles (buffet, plated, etc.)?
JM: Think through your main goals of the event, if it is more casual or formal, and how much you are looking to spend overall. Often, if it is more formal, we see people serving a plated dinner or family-style dinner where the guests stay seated at the table and have wine service. However, if the event if more casual or a couple does not want their guests seated the whole time, they might opt for a buffet or action stations. When thinking of cost, a buffet is always the most cost-effective way to feed your guests, and we often find guests are the happiest with this option because they are able to fill their plate with things they have chosen.
What are some ways a couple could incorporate family recipes or nods to their culture in their wedding food?
JM: One of the ways we always like to do this is through cocktail hour. We can do different appetizers that meet all those requirements, and for cultural foods specifically, one way I like to incorporate those is through stations. Stations can be made like mini buffets and set up in different areas around the room. When you do stations, you can serve a variety of foods like pasta, tacos, Thai food, or Chinese food all together, and it still flows well.
What are some ways couples can accommodate dietary restrictions for guests?
JM: The size of your event and how many people have a specific dietary restriction or allergy can really dictate how you handle this. For example, if you are doing a buffet, but let’s say you have five different vegetarian guests, I always suggest letting your caterer know who those people are and where they are sitting, so they can make a separate plate for them that is vegetarian, and we will serve it to them. This option is often easier than adding additional items to the buffet to meet all dietary restrictions. However, if you have half of your guests who are vegetarian, it might be more helpful to add a vegetarian option on to your buffet.
What advice would you give for couples trying to plan their menu?
JM: At the end of the day, this is your wedding, and I think you should serve the food that you love and not get caught up in trying to please every single one of your guests. Obviously, you want the food to be amazing and for everyone to eat, but remember this day is for you. I want you to love the menu you select.
