1. Is it possible for my fiancé and me to sample your proposed dishes? By doing this, you will be assured that his or her eloquently described starter is not simply mushrooms on toast.
2. Can I supply my own drinks? Alcohol is often where the caterer makes their money and they may not allow you to bring your own. However, if they are happy to have you supply the drinks, this should work out far cheaper for you in the end.
3. Can I speak to previous couples that have used you as their wedding caterer? By so doing, you will likely get a first-hand account of the caterer’s service and products.
4. What is included in your total fee? Some caterers and venues include waitrons and kitchen staff, while others only charge for the dishes and require the use of the hotel’s kitchen, for example.
5. Does your final quote include VAT (Value Added Tax)?
6. What is your cancellation policy? Be sure that you understand fully and are happy to agree to these terms and conditions.
7. What happens if one of my guests cancels at the last moment? How far ahead do I need to cancel a place setting with you without being charged?
8. Do you cater for vegetarians, vegans and those with allergies and special requirements? It is of utmost importance that your Kosher and Halaal guests feel comfortable with their meal choice and that anyone with allergies be accommodated. Dietary requirements should be ascertained when the guests RSVP and the caterer needs to be informed of where these guests are sitting.
9. Do you have special meals for children? This, of course, only applies if you are allowing guests to bring their young ones. Usually, children over the age of about 10 years are willing and able to eat the adult food.
10. Are the plates, glasses, cutlery and so on included in your final fee or do I need to hire these from an external provider?
11. Do you make use of organic ingredients?
12. Are your ingredients always fresh? Where do you get them?
13. What is the policy on broken goods? Am I required to pay for these?
14. How many waitrons will be required for my wedding guests?
15. Do the waitrons provide Silver Service or are they only experienced in less formal weddings? Either way is acceptable, depending on the type of wedding you are having, but you need to be happy with their level of expertise and experience.
16. Does the venue I have chosen provide you with the right kitchen equipment and facilities that you require to produce the menu I have selected?
17. Are you catering for any other weddings on the same day as mine? If so, how do you plan to manage both?
18. Do we have to tip the waitrons or is this charge included in my catering bill?
19. Do I have to pay a deposit? If so, what percentage?
20. When do I have to submit the total payment for the wedding catering?

Do not feel shy about asking these questions. Your caterer should be quote accustomed to dealing with these concerns and will likely reassure you. If not, do not feel compelled to sign for his or her services. It is imperative that you are happy with the services that you will receive on this important day.

Your wedding reception is a time to enjoy and celebrate your union with good friends and family. It is characterised by dancing, chatting, mingling and touching speeches. However, the food is also a major part of your reception, creating a very definite expectation in the minds of those planning to attend.

When considering what to include on your wedding menu, it is important to keep the tastes, ages and dietary preferences of your guests in mind. In order to cater to the majority, many couples revert back to the ‘old faithfuls’, such as roast beef and grilled chicken. However, there is plenty of room for innovation while still keeping the menu vibrant and novel. Consider the possibility of including these catering alternatives to make the culinary part of your special day extra memorable:

• Donuts – create a visual spectacle with a tiered cake stand overflowing with glistening, sugary donuts. This can simply be an added feature, or can replace a traditional wedding cake. This is fun, can be eaten with the fingers, and is versatile as a number of colourful toppings can be used.
• Mini burgers – gourmet burgers are a firm favourite amongst young and old. Create platters of mini treats using good quality bread, homemade patties and a tasty dipping sauce. This is fabulous as hors d’oeuvres while guests await your return from your wedding photographs.
• Popcorn – serve salted or candied popcorn in cute homemade cones for a budget-friendly, novel and tasty alternative to finger snacks or a formal dessert.
• Ice cream / Sorbet – there are some amazing ice cream and sorbet flavours available. There are even savoury flavours (such as gorgonzola, red wine and avocado) that are sure to be a pleasant surprise to sceptical guests.
• Regional cuisine – if one or both of you are from another country, consider creating a catering theme around the cuisine from there. This will be great for your friends to sample, and is sure to remind your family of their home favourites.
• Chips – once guests have been dancing for a while, they may start feeling peckish again. Bring out cones of hot chips and make a variety of dipping sauces available for a very welcome snack.
• Sushi bar – hire a professional sushi chef to make sushi on demand for guests that want it. This is a great feature and will attract loads of people that love sushi. Make sure that only a few items are made available on small menus so that the chef is not expected to create very complicated (time-consuming) sushi snacks.
• Cookies and milk – this is a very easy alternative to dessert and is the ultimate in comfort food. Create a milk station at which guests can choose from a range of flavoured milks (vanilla, strawberry, mocha and so on) as well as a variety of biscuits.
• Pies – a well-made pie is a rare treat. Have platters of mini pies made up for hors d’oeuvres or sweet, fruit-filled pies for dessert.
• Soup shooters – let your guests sample a range of tasty soups by serving them in shot glasses. This is a great way to keep them happy while they wait for you to return from the photographs. It also doubles as a starter.
• Champagne bar – for a really glam, sophisticated option, serve dry champagne with oysters, strawberries, smoked mussels, etc… Create a station at which guests can help themselves to tasty morsels and quality bubbly.

Brides- and grooms-to-be are advised to visit a wine farm (or several farms) and conduct a wine tour and tasting. This will ensure that you have the right kind of information to begin making a decision and that you are exposed to various flavours before settling on one simply because it is all you know. Ask the owner or guide about what they would suggest for your particular menu and consider their educated opinion.

Wines are often rated according to their ‘weight’, which refers to their alcohol levels:

• Light whites (Pinot Blanc, Riesling, Sauvignon Blanc, Champagne / sparkling wine)
• Medium to heavy whites (Oaked Sauvignon Blanc, White Bordeaux (Semillon), White Burgundy, Chardonnay)
• Light reds (Beaujolais, some Pinot Noir, Cabernet / Merlot blend, Cabernet / Shiraz blend)
• Medium reds (Chianti, Cabernet Franc, Merlot, Zinfandel, some Pinot Noir)
• Heavier reds (Cabernet Sauvignon, Port, Bordeaux, Cabernet Sauvignon / Merlot blend)

The weight of the wine has no bearing on its quality. Light wines are not watery and are not of an inferior quality to medium or heavy wines.

Neither the wine nor the food should overpower the other. They should complement one another, enhancing the taste of the other. This has been compared to a conversation, where both parties listen and then speak, creating a cohesive dialogue. Although it is all about pairing a delicious wine with an equally tasty dish, there are some guidelines that can be followed:

• Lighter wines are usually served before the heavier-bodied ones and dry wines before sweet ones (unless there is a sweet course before a savoury one).
• Light wines usually go with lighter or more delicately-flavoured food and heavier wines with more substantial dishes with complex flavours.
• Think about the basic elements of both the food and the wine logically and try to match them. For instance, lemon tastes great on fish. Therefore, a fish course will be great with a zesty white wine.
• For a total contrast, pair spicy Indian dishes with a sweet dessert wine to balance the spiciness. This does not work for all combinations, though.
• Very strong, smelly cheeses tend to go better with sweet wines, mild to sharp cheeses with dry reds, goats cheeses with dry whites and mild cheeses with fruity reds.

As these ‘rules’ indicate, both the principles of “opposites attract” and “like and like” apply. The safest course of action is to be informed and then make a decision based on what you and your partner enjoy. Do not become stressed out about weights, tannins, regions and so on. Rather, be assured that pairing a good wine with a good dish is almost always a winning combination.

What concerns some bridal couples is the ‘per head’ cost of the meals, which can be quite pricey. If this is your concern, why not provide a ‘staff’ meal to certain vendors (such as a tasty sandwich or a bowl of pasta)? This will abate their hunger and will not cost you a fortune. Other couples have not felt altogether comfortable with this (particularly if staff meals look less than savoury) and prefer to serve their vendors the same food as everyone else. This is your choice and should be based on discussions with your caterer and a careful consideration of your budget.

Seating such vendors is another concern. There might be space limitations, or you are possibly uncomfortable about seating these strangers with your friends and family for the potential awkwardness that everyone may feel. If your only vendor is your photographer, he or she might be quite accustomed to making conversation with guests. Alternatively, find a quiet spot (such as where you had welcoming drinks) and let them enjoy their meal there. If you are unsure, the best course of action is simply to ask your photographer what he or she would prefer. It is important that, wherever they sit, they should still be aware of the action so that they do not miss out on any important shots. Make sure that they eat first so that they do not leave guests waiting for the music to begin or the photos to be taken. If you plan to feed your DJ or band members as well, why not set up a vendor table (whether in your dining venue or just outside) where they can interact and enjoy their meal together?

Seating young children is another matter entirely as it depends very much on their ages.  If they are very young, it is advised that they sit with their parents. These parents should provide the prams and booster seats for babies (and are usually happy to do so). But, children that are slightly older (perhaps between 3 and 6 years of age) will require their own seat. If you are not having a buffet, discuss the possibility of kiddies’ meals with your caterer so that you do not have to pay the full head price for a meal that will be too big for most small tummies. The older children can either sit with their parents or at a “youth table”. It is essential that you have someone older and responsible sitting with them to ensure that they do not get too loud or excited. To keep them occupied during speeches, consider having colouring-in pages and crayons.

Your wedding is your big day. Still, you want your guests to feel comfortable and your vendors to be happy, so that they are able to do their jobs more efficiently. Do not be afraid to communicate your concerns and explore the possibilities.

Photo Courtesy of Nubia Photography

Choosing a menu for your wedding day requires that you take several factors into account. Since you will be catering to a wide range of people, all of whom have their own personal tastes and preferences, it is tempting to opt for a buffet, allowing them to choose their meals. However, if a plated meal is important to you, there are some things to remember and certain factors that will influence your decision:

1.    Time of the wedding – this will be the major determining factor when deciding on the nature of the meal you will be serving. Whether you are having a breakfast, brunch, lunch, tea, dinner or cocktail party will require very different menu items.

2.    Your budget – food can be a very costly part of the wedding, but can also make or break the reception to a large degree. It is worth spending some money on, but it is also imperative to explore the options. The more options you give guests regarding their meal, the more expensive it will become for you, so try and keep it as simple as possible when working according to a specific budget. If you have a very limited budget consider:

• A picnic
• An afternoon tea
• A cocktail party (with snacks)
• A dessert reception
• A beach barbecue

3.    Variety – if possible, offer your guests a variety of foods. If there are only one or two options on your menu, at least include several different vegetables or a mixed variety in the centre of the table.

4.    Get personal – you (as a couple) should enjoy your menu, and it should be meaningful to you. Choose an old family favourite or incorporate little details that are delicious to you. This could incorporate traditional foods that have been passed down to your generation or something from your favourite restaurant.

5.    Taster tester – make sure that you have seen how the meals are presented and have tasted them. This will prevent nasty surprises and will ensure that you can add or take away any extra ingredients or elements.

6.    Dietary requirements – it is vital that you are aware of specific dietary requirements of your different wedding guests. In the case of special requirements, ensure that the food looks just as delicious and attractive on the plate as the other meals. There are some major groups to which you can cater:

1. Vegetarian – this diet includes dairy and egg-products, but sometimes excludes fish and chicken as well as any red meat or organs.
2. Vegan – this diet excludes all animal products, including dairy products and eggs.
3. Kosher – in cases where the origin of food is unknown and it may have had some contact with an animal that is not kosher (such as some of the insects found in the garden), a rabbi is asked to examine and, if necessary, bless the food, making it Kosher and, therefore, safe to eat.
4. Halaal – in a similar way to Kosher foods, Halaal foods need to be sans certain products (such as blood, pork, alcohol, etc…) and needs to be approved by a religious leader.

• Choosing your caterer involves your own personal style and approach to food it is therefore best to set up a meeting with your prospective caterer to get a feel for them and visa versa.
• Allow plenty of time for the caterer to fine- tune your requirements. Also inform the caterer of your décor theme to ensure that the ambience is complimentary to the venue.
• Additional costs to consider are waiter and bar service, hiring of cutlery and crockery linen and furniture etc, all of which will be organised by ourselves according to menu selection.
• Ambrosia Catering has been established since 1997 and has catered for numerous weddings, and is ready and capable of making your special day truly memorable.