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How to make your own wedding menu

For most guests, the wedding is remembered mainly due to the wedding Banquet. And if the design of the hall, dress and Registry office is quite easy to understand, then make a good, generous, but no-frills menu-a real problem. Mirsovetov shares his readers ‘ personal experience.
When you have estimated the number of guests (specify this figure will be a few days before the wedding), you need to clearly understand how much and what kind of food and drink you need to order. If you go to a meeting with a restaurateur without such training, be prepared that” load ” you in full – you are not something that will not save, and order almost twice as much food.

Let’s start with the guest list. If possible, you need to clarify their preferences. This does not mean that each guest will have a personal menu. It is necessary to know whether among the invited vegetarians, fasting and just people with special preferences. Their wishes will have to be taken into account. Traditionally, the wedding first table consists of salads and cold appetizers. The first three toasts (30-40 minutes) guests eat. Further, having sated, begin to drink and have fun. So, if you manage to invite an active toastmaster, and he will be able to captivate guests with fun contests and rituals, the food you can safely order 30-40% less. During the first hour should serve a hot snack, and the supply of hot dishes and side dishes should be scheduled for the next 3-4 hours. By the way, the time of serving each dish is also desirable to discuss in advance. Otherwise, it may happen that the appetizers and salads will end, and the hot will not be ready yet.

Approximate calculations on the wedding menu
It is logical that none of the guests would like to sit at an empty table. And for those who Banquet suits, surplus food can good whack on pocket. We will try to find a middle ground in the wedding menu and calculate in grams how much and what kind of food on average will have one guest.

Cuts are cheese, meat, fish and vegetables. Meat are formed from 2-3 types of balyk, boiled pork and several types of sausages. On average, a person will have about 130-150 g of meat. Cheese slicing-35 g per person. It is supplemented with olives, olives, grapes. Vegetable slicing-75-80 g per person (cucumbers, tomatoes, radishes, bell peppers, greens). You can order fish cuts (fish balyk, fillet of red fish, smoked fish) – 40 g per person. Only the entire fish, as, however, and per cage, understandably must be in the form of fillet.

Salads should be light! This is the basic rule. No one will be pleased with a fur coat or Olivier. Let it be Caesar salad, Greek salad or tongue salad. On every guest need in General given about 500 g salads. If you have three, then order about 160 g of each salad per person. If you want to order sandwiches with red caviar, then a person should have at least 15-20 grams, decided to order black – 10 grams. You can offer and original snacks-canapés, cheese balls, rolls with red fish, etc. If funds allow, agree-these dishes will perfectly decorate the wedding table and will certainly be eaten.

Hot appetizers are usually served in portions. Like Julien. Wedding organizers do not recommend to include in the wedding menu portion dishes. One person will hesitate to ask for more, the other will not touch at all. Hot dishes are usually ordered meat (often chicken) and fish in the amount of 200-250 g per person. But the weight of side dishes depends on their type. If this rice, then enough and 130 grams, if potatoes, which like all-250 g on rights. Well, where do without a wedding cake – not less than 200 g per person.

How to calculate the amount of alcohol
There are many nuances in this issue. The fact that the guests are different (almost not drinking grandma and grandpa fighting, youth, children), and the goals of all the guests are different (drink and dance, get drunk and forget). Therefore, it is important to count separately non-drinkers, low-drinking guests and ardent fans. If they are about the same number, keep the calculation on the average recommendations, if the latter more-plus margin to the average value.

So, on average, 10 guests purchased: 4 bottles of vodka or cognac (look at the budget), 4 bottles of wine (2 bottles of red and the same white), 2-3 bottles of champagne and a liter of soft drinks for each guest (in the summer – 2 liters). It’s just for the Banquet. Buffet, walk and standard “bandaged” bottles of champagne on the table of the newlyweds consider separately. Do not be afraid to take with a stock – drinks will not spoil and will be useful in the future. Try to negotiate with the institution to alcohol (drinks, fruits, vegetables) you bought. So you can save well. And be guided by the weather. In the heat, few people will drink spirits in the winter-not too popular wine.

Additional recommendation
In addition to ordering in the restaurant it is important to provide drinks and food for a walk and buffet table. For a walk usually go newlyweds and their friends. Therefore, in the car heroes of the occasion must be champagne, spirits to your taste, snacks and fruits. It is very convenient to make cuts at home, wrap in cling film, and on the walk already to enjoy them. Plastic utensils can be used, but ordinary plastic glasses-do not try! In the photo they look terrible, so it is better to buy in any large supermarket plastic glasses. Ringing, unfortunately, will not, but the view will be decent.

What is buffet? This is a small table in the restaurant for waiting guests. Sometimes between painting and the beginning of the Banquet (while the couple walk and take pictures) can take several hours. Guests should spend this time in comfort. To do this, and organized a separate table. It should be alcoholic beverages (in wine glasses and glasses – usually wine and cognac), soft drinks (mineral water, juice, lemonade), fruit slicing, meat and cheese slicing, small sandwiches, candy boxes, tea, coffee. In winter, you can add a list of mulled wine or grog in the summer-to focus on refreshing drinks and snacks. Near this table should stand the waiter and help guests. It is also important to arrange places where guests can sit down. Well, if the toastmaster will arrive in advance and will be able to entertain them with something. Do not be stingy and do not be lazy to organize such a buffet. Believe me, to stand for several hours near the laid tables with an empty stomach is not too pleasant.

And remember, a lot depends on the toastmaster. If the wedding will be boring-guests will drink a lot and eat. But if too much fun – will go almost hungry. Discuss this point with the toastmaster – how he “beat” the supply of dishes and how to make sure that no one has too much (more dances and competitions). Merry wedding!

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