Any experienced event planner
should have the answers to all your
culinary questions. And if they
don't, they'll find out.
When it comes to your entree,
remember this - there are five visual
components to your plate presentation: the meat or fish, the starch, the
vegetable, the sauce, and the garnish.
Without all five your entree is not
complete. So, if you are wondering
"Gee, it isn't on the pre-printed banquet menu, do you think my Filet
Mignon will be garnished?"...Ask!
Couples often ask what the best
choice of entree for a group of, say,
150 people, should be. Start eliminating first, and decide what you
This Surf and Turf boasts a grilled filet mignon with a
peppercorn demi-glace and a Maine lobster tail served
with mashed potatoes and grilled asparagus.
salad or sliced fruit to begin the
meal. A sorbet intermezzo before
your entree (typically served after
salad, to refresh and cleanse the
palate and get it ready for a delectable
entree) is a wonderful way to add to
your upscale reception dinner without breaking the budget. Besides
showing class and refinement, an
intermezzo is the perfect 'spring-board' to show off the entree. And
one sorbet scoop will do. Citrus is a
winner - make it lemon or grapefruit, and you will truly cleanse those
palates. And ask if the sorbet will be
garnished - mint, crystallized citrus
peel, or a splash of cassis make for an
attractive topper.
don't want as an entree, and go from
there. For an elegant dinner, we
highly recommend an entree that consists of the pairing of two items
on one plate - whether beef and fish, poultry and beef or poultry and
fish. This negates any 'choice of' option; therefore, you wouldn't need
to ask your guests (in the invitation) which entree they would like,
and then track it (less work for you to have a paired entree for everyone). An entree of paired items is impressive, and a talented Chef de
There's nothing more elegant than
pairing a Filet Mignon with a
Cuisine will choose sauces that complement each other.
Keep things fairly simple before the entree, perhaps a composed
Lobster Tail - a simple Demi-glace with the Filet Mignon and an
Herb Butter with the Lobster. Or how about a Filet Mignon with
Grilled Swordfish, Salmon or Sea Bass, and a simple Lemon Beurre
Blanc. Maybe you don't want to serve fish - how about the Filet
with a Grilled Chicken and Tomato Chutney? Or maybe you would
like to serve Chicken and Grilled Salmon? Whatever you choose,
ensuring the quality meal for your guests will make for happy
guests, an enjoyable time for all, and a wedding to remember.
