Louisville Bride

FAL-WIN 2014

Louisville Bride magazine is Louisville, Kentucky's premier bridal publication, featuring photos of wedding gowns and listings for Louisville reception halls, caterers, wedding planners, photographers, and other wedding service providers.

Issue link: http://louisvillebride.epubxp.com/i/335645

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Page 12 of 100

1 0 Fa l l | W i n t e r B R I DE { ASK z EXPERTS } Q How early should couples plan for catering? "Since most couples want to have their wedding on the weekend, usually nine months to a year out is good to see if the caterer you want is available. Planning the menu can be much closer, usually three to six months out." What should couples consider when deciding what type of food they want to have at their wedding? "I really encourage brides and grooms to pick what they like. After all, this is their special day. You can also take into consideration who is coming to the wedding; do you want to showcase something from Kentucky? I catered a wedding with a person from Russia and another from England. The menu refected the per- sonality of the bride and groom, with lots of Kentucky-themed items. How- ever, if one side of the family is very traditional — if they're not used to eat- ing gourmet-type food — make sure there are some mainstays. Chicken is always a safe bet, along with potatoes and green beans. We try to keep as many of our sides as possible vegan or vegetarian and gluten-free, so if there are people with dietary needs, they're able to eat something. Always remember: It's your day. And, it's one meal. They're not going to starve." What's your best piece of advice when it comes to fnding a caterer? "I think that because it is such an important day and you're spending a lot of money, you really have to have a good rapport and feel good about the working relationship. You want a caterer who will ask you all the right questions to make sure that what they're proposing meets your needs and your budget. They need to know you and what you want, so that the food refects your wishes on that day." Why is it important for a couple to use local vendors and food for their wedding? "It helps with other small busi- nesses and keeps the money in our community. Besides, when you use local ingredients, it really makes a diference; we cook our vegetables as little as possible, to showcase their bright and beautiful color. A lot of our clients share these values as well, and want to share them with their friends and family on their special day." What is the key to catering on a budget? "I think the bride and groom need to have realistic expectations. Do re- search in your market. If your budget is really inexpensive, you shouldn't expect to have three passed appetiz- ers, a plate at dinner — the whole service. Figure out what the most important things are. Also, instead of an afternoon reception, where guests expect a full meal, consider a mid-morning reception with a light brunch, or an evening wedding, with desserts and champagne. Or plan a mid-afternoon reception with light appetizers and plan to go out to dinner after. If you're really set on a dinner bufet, be open to using less- expensive cuts of meat; if you're on a budget, you're not going to be able to have flets, but you might be able to serve fank or even ground beef." What is your favorite dish to serve at a wedding? "Either cheese grits or our biscuits. If you have people coming from out of town, it's fun to share the grits with them, because they're probably never going to try them again. Our biscuits are one of our signature items; people usually freak out about them. As far as our whole mission, I think people like to be able to show of that Kentucky can do really good food. We've been doing a lot of events for people who live in Chicago or New York and come back here to get married. It's really neat to showcase Kentucky's agricultural heritage, and that not everything has to be fried. To show people outside of Kentucky that we can do beautiful, simple, inspired Southern food." Always remember: It's your day. And, it's one meal. Tey're not going to starve. It's really neat to showcase Kentucky's agricultural heritage, and that not every- thing has to be fried. To show people outside of Kentucky that we can do beautiful, simple, inspired Southern food. Sherry Hurley caterer TASTY Hurley is the owner and founder of Farm to Fork Catering, which features locally sourced fresh ingredients and promotes the region's small family farms and producers. Hurley grew up cooking and has worked on and of as a caterer for 14 years 1-45 edit.indd 10 6/16/14 3:47 PM

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