In the most traditional version, a cocktail hour with hors d’oeuvres is preceded by a seated dinner of three courses: The first course is typically an artfully arranged plate of appetizer-friendly foods. The main entree usually includes a meat or fish, such as filet mignon or grilled salmon (include a separate dish for your vegetarian guests!) accompanied by a starch, such as rice or potatoes, and maybe even quinoa for your holistically fit guests, and a vegetable, like asparagus or broccoli. Dessert may or may not be your wedding cake; some couples serve a separate dessert, something light and refreshing such as a sorbet, and save the wedding cake for later in the reception…during the “dance party.”
Forget the standard menu at weddings that you’re familiar with and go for more distinctive flavors to really give everybody something to remember from the most memorable dinner party of your life. This can be more complicated and challenging, but also exciting. Whether from around the world…Italian pastas & panini sandwiches, Spanish tapas, Japanese finger foods…to a particular part of your favorite country or island (Hawaiian, Southwestern, or Cajun cuisines), or from your own family’s kitchens….choose what you like & GET CREATIVE !
Dare to be Different
Varying your courses is actually a strategically smart thing to do. If you are having seafood as a starter, (say, as a few appetizers in cocktail hour), then avoid it as a main course. If you want a light afternoon tea followed by a formal dinner in the evening…or red wine and cheese during speeches and toasts, then go with it. It’s YOUR day, so YOU choose…and feel free ENTIRELY to choose food that you love and want to eat…to a certain extent, of course.
Just remember that your guests’ culinary tastes might not be as adventurous as your own. For the more conservative palates: limiting more exotic foods in appetizers is one way to do it. And be sure to include kid-friendly foods if children will be at your wedding (chicken fingers, fries, individual pizzas so they can have their own little pizza party).
*SAFETY TIP!: Always arrange for food tastings at your venues of choice first so you are fully confident in the abilities of the chefs to pull off any designed dish that is adventurous as well as the more “safe” ones.
Read Part 3 and Part 4 next
https://aleanasbridal.com/wp-content/uploads/2019/07/COurtney.jpg1024768Svetlana Zakharinahttps://aleanasbridal.com/wp-content/uploads/2020/04/logo-300x138.pngSvetlana Zakharina2014-03-19 15:30:102020-08-01 14:50:37How to choose your wedding menu (Part 2)
How do you choose the right meal menu for your guests to enjoy at your wedding? Some of your guests may not be picky at all, while others may be vegetarians; your cousin is a vegan, your friend a diabetic, and so on. It would be completely overwhelming trying to please everybody 100%, but you can get creative and choose a sensible menu made for all to avoid any complaints amongst guests.
This table guide from HubPages can prove to be very helpful, as it’s an excellent starting point for brainstorming possible considerations:
“Considerations for Planning a Wedding Reception”
Buffet or sit-down dinner
Finger foods or hearty fare
Catered or cooked by relatives or friends
Indoors or outdoors
Any appropriate themes for cuisine, i.e. Polynesian, Southern BBQ, Coastal seafood, etc.
Dietary restrictions (OR ANY FOOD ALLERGIES OF GUESTS)
Mobility of your guests (elderly people may have a harder time at a buffet)
Cultural traditions
Cost
Number of guests
Time of day
Decor (flowers, candles, ice sculptures, or whatever you fancy)
Logistics of serving and/or buffet lines
Beverage options
Wedding cake and/or other dessert
(Found on: http://hubpages.com/hub/Wedding-Food)
A Memorable Mix-up
Between you and your beloved groom, you’ll want to incorporate your favorite dishes that hold a special significance, yet ones that also cater to the diverse appetites of your treasured guests.
Select comfort foods from your own “streams of consciousness” that take you on a stroll down memory lane: tastes that remind you of your most cherished, past dining experiences together. Think of your favorite vacation spot restaurant, your favorite all-time restaurant in general, or a home-cooked meal that you two make together or one that symbolizes your grandmother’s traditional touches, etc. Use these as a sentimental nod to some of your top-of-the-list foods.
Personal touches such as keeping these things in mind may go unnoticed by your guests, but at least you two will know where the inspiration came from…and their taste buds alone will celebrate along with you, since this is an opportunity to share something intimate with all of your guests. Combine your culinary heritage, such as having an Indian-Irish buffet, or a full blown Italian wedding.
Read Part 2, Part 3, and Part 4
https://aleanasbridal.com/wp-content/uploads/2019/07/allen.jpg6831024Svetlana Zakharinahttps://aleanasbridal.com/wp-content/uploads/2020/04/logo-300x138.pngSvetlana Zakharina2014-03-19 14:40:442020-08-01 14:51:16How to choose your wedding menu (Part 1)
This article brought to you by Aleana’s Bridal store, Bergen County, NJ
What’s new for the upcoming season?
Silhouettes:
Regarding the Silhouettes, trends in the bridal industry have taken a more elegant and minimalistic turn. On the runway, minimal wedding gowns with elegant lines that accentuate the figure are becoming quite popular in the Spring 2014 season. These dresses are made of white silk satin and have no embellishments. The cut of the garment is the focus of the dress.
Another trend regarding silhouettes is the column shape. Many designer gowns on the runway for the spring/ summer 2014 season can be seen with this type of silhouette that emphasizes an hourglass figure. With long, form-fitting dresses, there is usually an emphasis on the waist. Lines bellow the knee have been seen to be tapered or have a gentle flare. A-line trains add drama to this sleek silhouette.
Vintage inspired gowns continue to gain popularity. Many dresses on the runway for this upcoming season were designed with lace and vintage inspired feel. Regarding the silhouette of this gown, the vintage trend favors a ladylike silhouette that has found to reference the silhouettes popular in the 1950s. Many of these gowns designed with illusion necklines and deep-v necklines.
The last major silhouette trending in spring/summer 2014 is an ultra-feminine hourglass silhouette. The key to this look is structured bodices, an emphasis on cinched waists, and full bell-shaped skirts. Some of these gowns can be found with skirt overlays or asymmetrical peplums. This look mimics Christian Dior’s 1947 “New Look”.
Length:
For spring/ summer 2014, lengths of the gown seem to be getting increasingly shorter. One popular look seen on the runway is the cocktail length wedding gown. This type of dress is a more casual alternative to the long, elegant wedding gown. Hemlines of this type of gown can range from above the knee to just below the knee. The styles for this cocktail length gown vary from a-line, fit-and-flare, and straight.
High-low hemlines are becoming increasingly popular in the ready-to-wear gown industry. For spring/summer 214, the high-low hemline was seen trending on the runway in Milan.
The mermaid tail has also been trending on the runway. The mermaid tails are flare out at the knee. These type of style balances out the tight body-con silhouette to create a voluminous bottom.
Trains:
In the spring season, we can see variations of the elegant and long train. This variation is called a cascading train. Popular are the waterfall cascades and classical Grecian draping. This kind of train creates a “pooling” effect rather than a sweeping train.
How to choose your wedding menu (Part 2)
/in Articles /by Svetlana ZakharinaThis article brought to you by Aleana’s Bridal.
Read Part 1 first
Selective Servings
In the most traditional version, a cocktail hour with hors d’oeuvres is preceded by a seated dinner of three courses: The first course is typically an artfully arranged plate of appetizer-friendly foods. The main entree usually includes a meat or fish, such as filet mignon or grilled salmon (include a separate dish for your vegetarian guests!) accompanied by a starch, such as rice or potatoes, and maybe even quinoa for your holistically fit guests, and a vegetable, like asparagus or broccoli. Dessert may or may not be your wedding cake; some couples serve a separate dessert, something light and refreshing such as a sorbet, and save the wedding cake for later in the reception…during the “dance party.”
Forget the standard menu at weddings that you’re familiar with and go for more distinctive flavors to really give everybody something to remember from the most memorable dinner party of your life. This can be more complicated and challenging, but also exciting. Whether from around the world…Italian pastas & panini sandwiches, Spanish tapas, Japanese finger foods…to a particular part of your favorite country or island (Hawaiian, Southwestern, or Cajun cuisines), or from your own family’s kitchens….choose what you like & GET CREATIVE !
Dare to be Different
Varying your courses is actually a strategically smart thing to do. If you are having seafood as a starter, (say, as a few appetizers in cocktail hour), then avoid it as a main course. If you want a light afternoon tea followed by a formal dinner in the evening…or red wine and cheese during speeches and toasts, then go with it. It’s YOUR day, so YOU choose…and feel free ENTIRELY to choose food that you love and want to eat…to a certain extent, of course.
Just remember that your guests’ culinary tastes might not be as adventurous as your own. For the more conservative palates: limiting more exotic foods in appetizers is one way to do it. And be sure to include kid-friendly foods if children will be at your wedding (chicken fingers, fries, individual pizzas so they can have their own little pizza party).
*SAFETY TIP! : Always arrange for food tastings at your venues of choice first so you are fully confident in the abilities of the chefs to pull off any designed dish that is adventurous as well as the more “safe” ones.
Read Part 3 and Part 4 next
How to choose your wedding menu (Part 1)
/in Articles /by Svetlana ZakharinaBy Jaclyn Ianetti
How do you choose the right meal menu for your guests to enjoy at your wedding? Some of your guests may not be picky at all, while others may be vegetarians; your cousin is a vegan, your friend a diabetic, and so on. It would be completely overwhelming trying to please everybody 100%, but you can get creative and choose a sensible menu made for all to avoid any complaints amongst guests.
This table guide from HubPages can prove to be very helpful, as it’s an excellent starting point for brainstorming possible considerations:
“Considerations for Planning a Wedding Reception”
(Found on: http://hubpages.com/hub/Wedding-Food)
A Memorable Mix-up
Between you and your beloved groom, you’ll want to incorporate your favorite dishes that hold a special significance, yet ones that also cater to the diverse appetites of your treasured guests.
Select comfort foods from your own “streams of consciousness” that take you on a stroll down memory lane: tastes that remind you of your most cherished, past dining experiences together. Think of your favorite vacation spot restaurant, your favorite all-time restaurant in general, or a home-cooked meal that you two make together or one that symbolizes your grandmother’s traditional touches, etc. Use these as a sentimental nod to some of your top-of-the-list foods.
Personal touches such as keeping these things in mind may go unnoticed by your guests, but at least you two will know where the inspiration came from…and their taste buds alone will celebrate along with you, since this is an opportunity to share something intimate with all of your guests. Combine your culinary heritage, such as having an Indian-Irish buffet, or a full blown Italian wedding.
Read Part 2, Part 3, and Part 4
Spring/Summer 2014 Bridal Fashion Trend (Part 1)
/in Articles /by Svetlana ZakharinaThis article brought to you by Aleana’s Bridal store, Bergen County, NJ
What’s new for the upcoming season?
Silhouettes:
Regarding the Silhouettes, trends in the bridal industry have taken a more elegant and minimalistic turn. On the runway, minimal wedding gowns with elegant lines that accentuate the figure are becoming quite popular in the Spring 2014 season. These dresses are made of white silk satin and have no embellishments. The cut of the garment is the focus of the dress.
Another trend regarding silhouettes is the column shape. Many designer gowns on the runway for the spring/ summer 2014 season can be seen with this type of silhouette that emphasizes an hourglass figure. With long, form-fitting dresses, there is usually an emphasis on the waist. Lines bellow the knee have been seen to be tapered or have a gentle flare. A-line trains add drama to this sleek silhouette.
Vintage inspired gowns continue to gain popularity. Many dresses on the runway for this upcoming season were designed with lace and vintage inspired feel. Regarding the silhouette of this gown, the vintage trend favors a ladylike silhouette that has found to reference the silhouettes popular in the 1950s. Many of these gowns designed with illusion necklines and deep-v necklines.
The last major silhouette trending in spring/summer 2014 is an ultra-feminine hourglass silhouette. The key to this look is structured bodices, an emphasis on cinched waists, and full bell-shaped skirts. Some of these gowns can be found with skirt overlays or asymmetrical peplums. This look mimics Christian Dior’s 1947 “New Look”.
Length:
For spring/ summer 2014, lengths of the gown seem to be getting increasingly shorter. One popular look seen on the runway is the cocktail length wedding gown. This type of dress is a more casual alternative to the long, elegant wedding gown. Hemlines of this type of gown can range from above the knee to just below the knee. The styles for this cocktail length gown vary from a-line, fit-and-flare, and straight.
High-low hemlines are becoming increasingly popular in the ready-to-wear gown industry. For spring/summer 214, the high-low hemline was seen trending on the runway in Milan.
The mermaid tail has also been trending on the runway. The mermaid tails are flare out at the knee. These type of style balances out the tight body-con silhouette to create a voluminous bottom.
Trains:
In the spring season, we can see variations of the elegant and long train. This variation is called a cascading train. Popular are the waterfall cascades and classical Grecian draping. This kind of train creates a “pooling” effect rather than a sweeping train.
Continue to read Part 2