So, our venue has a list of approved wedding caterers for us to choose from. I met with one of said caterers and had a long discussion about logistics, menus and the inauguration.

Although I thought she shouldn’t be concerned with some of the logistics items, like the dance floor, especially since we’re having a buffet, I did appreciate all the insight she gave me since she works at our venue often.

By the time our meeting had ended I had managed to draw an entire layout of our space complete with tables, dance floor, dj area, and buffet tables. I was even able to decide traffic patterns for our guest before, during and after the reception.

As for the menu, given our budget, she told me that the two things I should stay away from are filet mignon and lamb chops. Pretty much anything else is fair game. We talked about orzo with lamb (chunks, not chops) and asparagus, boneless chicken with the skin on (to keep the moisture in), string beans with red pepper butter sauce, and romaine salad with strawberries and mandarin oranges. These are all just ideas thrown around at this point, but I like the direction she’s headed so far.

We actually lucked out because we’ll get to taste this particualar caterer’s food at an event we were already planning on attending on Valentine’s Day.

I wish I had some pictures of her food to share. Maybe I’ll try to be incognito and take some with my camera phone at the event.

So far, she’s at the top of the list, but I have a feeling she’s not going to be the least expensive, so for now the jury’s still out.

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