Ahh, the poor reputation of wedding food. Bland, boring, long food waits, and constantly the same menu options. Makes you wonder why venues haven’t tried to improve their food offerings? Or maybe figure out how to serve dinner without creating long lines? Picking our venue narrowed our catering options to two: The Invisible Chef and Aberdeen Catering. I mentioned that we opted for The Invisible Chef because of cost.
In our wedding discussions, Mac mentioned that he isn’t too keen on dinner buffets. He enjoys the fancy feel of sit-down service. Personally, as long as the food is hot (or cold) and chafers are lit, I’m cool with buffets. We flipped through the menus at the Botanical Garden and noticed the price differences between buffets and sit-down service. Like plated service was $15-$20 more per person. For the same meal. Ouch. Mac quickly hopped on board with my buffet idea.
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| Pretty much our chicken entree |
I emailed Keith, the executive chef behind The Invisible Chef. He answered all of my questions, and we set up a meeting for the week after Mac came home from Afghanistan. After some menu flippage and general conversation, we got to picking our wedding food. We opted for a full appetizer package (per person rate instead of per piece cost) and a double-sided dinner buffet.
Our selections:
Appetizers during cocktail hour
Bruschetta Italiano
Petite yeast rolls with chicken salad
Mu Shu pork wonton cups
Red Bliss stuffed potatoes
Pizza bites
Angus beef sliders
Dinner
Salads: Bella key salad (greens) & marinated pasta salad
Entrees: chicken roulade with sage stuffing & Salisbury steak with mushrooms and Madeira
Sides: roasted garlic mashed potatoes & seasonal vegetable medley
I was very pleased with our choices and the overall ease of picking our food. Anyone else have any easy time with your caterer?
