- Accessories with their hands
- Love and Relationships
- helpful hints
- Wedding in the style of "Around the World"
- Wedding preparations
- Beauty saloon
- Wedding fashion
- Wedding traditions
Organizers should try to take into account thepreferences of all guests - based on the tastes of the guests and their number, there is drawing up a wedding menu. Speaking at a certain restaurant, about heroes of the occasion should present how they see the future feast. Administrator banquet hall tells about the hot dishes that will look great on the holiday table, will help you choose the required number of snacks. As a rule, they feast on the most: the variety of dishes allows you to please everyone.
We should also think about the drinks: The bride and groom will have to buy alcohol, juices and mineral water. Managing a restaurant can bring your own liquor permit if the couple will buy part of it in the restaurant. Another important step in creating a menu - a choice of dessert, as treats can be a traditional wedding cake or portions of sweets.
Compilers for the wedding menu,consider a few important points: the composition of the guests, the season and the theme of the event. All this has a great influence on the price, the quality of cooking dishes, as well as general satisfaction from eating.
If the bride and groom intimately familiar with allinvited people, you probably know what exactly the list of dishes will please the guests, but if not - it is necessary to ask whether anyone allergies or special preferences. For example, someone may be a vegetarian, in which case there should be several vegetable dishes without the use of animal products.
At various times of the year and availability variesproduct cost. In winter, heroes of the occasion can please all the mandarins and other exotic fruits, snacks from the spins (pickled tomato, pickled cucumbers, mushrooms), and in the summer put on the table fresh berries, apples, pears, watermelons, and choose a variety of dishes using fresh vegetables.
If the wedding is thematic, it should bea harmonious combination of: design, script and menu. For example, an event in a maritime style is best served with seafood dishes, and a celebration of Provence - dishes of French cuisine.
The wedding menu should give up toofatty foods and heavy meals, an abundance of sauces, from acute ingredients. Such meals can not please everyone, if not cause unpleasant consequences for the stomach the next day or during the celebration. Choose more versatile and light meals.