Wedding menu: tips and tricks

For honeymooners, the period of pre-wedding cares is the most stressful moment in their beginning together life. Choosing clothes, ordering a restaurant, compiling all sorts of lists, visits to experts in the field of celebrations, and making menus can bring even the quietest and most panicky people out of balance.

In fact, it's not worth worrying about how to make a wedding menu correctly. Often, modern couples pay too much attention to this aspect, as a result of which the table is bursting with newfangled culinary delights, which are not appreciated by all guests, as many of them are adherents of traditional design. Therefore, the first thing that you should pay attention to when choosing dishes for a festive table is their satiety and compatibility. You do not need to experiment and put on snacks and salads that you have not tried before. Make a bet on the classics, slightly complement it with modern trends and take care of the beautiful design - and the perfect menu for the wedding table is ready.

The only thing that is really worth paying attention to when compiling a list of dishes is the general taste of the guests. If among them there are people whose tastes you are not familiar with, be sure in advance whether there are among them adherents of Islam, as well as fasting Christians and convinced vegetarians. If those are among your guests, remember that the wedding menu should include several dishes that your "non-standard" relatives and friends will be able to enjoy. In the rest, you do not need to count on pleasing everyone without exception, because the taste preferences of fifty or even hundreds of people combine in one version of the menu is quite difficult.

The standard principle of calculating the amount of food for the wedding table menu is as follows. Every adult should have at least one kilogram of food, maybe even a little more, because if the holiday is long, guests should not feel uncomfortable at the suddenly deserted table. Most should be a lot of snacks and salads - they occupy at least half of the above kilogram, 250 grams. Will have to eat meat, 300 gr. On the garnish to him. Also the wedding menu should include 100-150 gr. Fresh fruit for each guest and the same number of warm appetizers. When choosing ingredients for a salad, consider how long they can remain fresh, because if the feast lasts almost all day, many of them by the end of this period will no longer please guests with their appearance and taste.

Important is the choice of alcoholic beverages, which will be included in the wedding menu. With regard to quality and price, everything depends on the size of the budget, but still you should not take absolutely doubtful alcohol, otherwise the upcoming celebration risks turning into a collective trip to the nearest hospital. As for the varieties of drinks, traditionally for each drinking man at least one bottle of strong alcohol is taken, plus two bottles in excess of this amount for every 10 guests. The number of bottles of wine and champagne, which includes a wedding menu, is usually calculated based on 3-4 bottles of champagne for 10 people, and 1 bottle of wine per woman, plus 2 bottles in excess of this for every 10 guests. But in any case, remember that it's better to take a little more alcohol and take it with you after the celebration than hurry to find a messenger who will run to the nearest store for the missing bottles.

The cake for the wedding table menu should be booked in advance and give preference to the lighter options with low-fat cream, because by the time of its presentation, guests will spend a considerable amount of time at the table. The weight of the cake is calculated according to the formula 2-2.5 kg for every 10 guests.