Instead of the standard menu-appetizer, entree, you can serve multiple small plates, the way a tasting menu is done at a restaurant. It’s unexpected, so it builds excitement for the party. And since you’re serving more dishes this way, it’s easy to incorporate your taste and his.
One of our signatures is a trendy version of the traditional beef Wellington: seared tuna in a puff pastry, with a rich red-wine sauce. For dessert, you can dress up something that was significant in your childhood like Ring Dings and Twinkies.
What about drinks?
Granite cocktails! They’re icy, frozen versions of sangria, cosmopolitans or lemon drops just like a slushy. You can serve them in highballs or martini glasses. A bonus: Since they’re pretty thick, they don’t easily spill.
If there’s an expensive item you really want to include, such as sushi or caviar, have it passed during the cocktail hour instead of serving it as a menu course or at a station. Passing trays of sushi or caviar-topped toast points gives your wedding a luxe feel, but the controlled quantity will end up costing you less.
Any other cost-cuffing ideas?
Consider a Thursday night wedding, especially in the summer. It’s a great party night-we’re seeing more and more couples interested in it-and vendors tend to offer reduced prices then.
Get as many photos with guests as possible; everyone loves to have their picture taken with the bride and groom. It’s a nice alternative to the receiving line-you can say hello and connect with everyone. Just be sure to ask your photographer in advance to take these candids.