She’s Got Medallions
Brides choosing the appropriate meat selection – or vegetarian meal – still cling to the classics
By Bev Bennett
CTW Features
Couples may swoon over the inspired pairing of smoked eel sushi and wasabi mousse when they’re dining out, but when it comes to selecting a menu for their wedding celebrations, the top choice is chicken.
The bird still rules.
Taking into account the tastes and preferences of their guests as well as their budgets leads a lot of couples to chicken. But there are signs of a fowl rebellion, according to caterers who report on their top five wedding entrees.
Chicken
“It’s because of price and taste,” says Ami Franklin, director of marketing for Blue Plate Weddings in Chicago.
Unfortunately, unless the dish is creatively presented it can look like another serving of “rubber chicken” – the bane of banquets. So caterers are challenged to create a dish that’s eye-catching, sumptuous, acceptable to everyone and reasonably priced.
Blue Plate’s solution is a phyllo purse, chicken wrapped in a phyllo dough crust and served with a sauce.
“It’s very popular,” Franklin says. “Despite the phyllo dough, it’s relatively low in carbohydrates so it appeals to that crowd.
Expect a chicken dinner including salad and dessert (but without service, tableware, linens or gratuity) to run about $20 per person.
Surf and turf
It’s still a classic because it satisfies both hearty and light appetites.
Beef and Texas are as obvious matches as white gowns and brides, but David Gugino, director of catering for the Hotel Derek in Houston, tries to make the beef more elegant for wedding parties.
His solution is beef filet with either stuffed shrimp or crab.
“Couples like this because they don’t have to choose and they have some variety on their plates,” Gugino says.
Expect a three- or four-course beef and shrimp or crab dinner (excluding drinks) to run about $75.
Salmon
“People feel safe with salmon because it’s widely appreciated,” Franklin says.
One of Blue Plate’s specialties is a dish of salmon rolled into a spiral and topped with a raspberry glaze.
Expect either a salmon plate including salad and dessert (but without service, tableware, linens or gratuity) to run about $28 to $50 per person, depending on the seasonal availability of the fish.
Vegetarian
Vegetarian entrees are more commonly served in New York or Los Angeles than in the Midwest, where beef and chicken reign, but Franklin reports seeing more couples doing vegetable entrees, such as stuffed eggplant for the entire guest list, not just the vegetarians.
Don’t eliminate meat to save money, however.
“Depending on the herbs and greens, vegetarian menus can still be expensive,” Franklin says.
Expect a vegetarian dinner including salad and dessert (but without service, tableware, linens or gratuity) to run about $25 to $35 per person.
Ethnic or regional
“I’m getting a lot of requests for ethnically themed menus,” Franklin says. “Couples want to pay homage to their heritage in the menu.”
The accent is more likely to be in the appetizer, featuring an Italian antipasto plate or a Japanese tempura, rather than in an entire menu, according to Franklin.
Prices for an ethnic meal vary greatly depending on the entrée, which could be anything from Wisconsin brats to French foie gras – if it’s still legal in your area.
