The Catering Chronicles: Part 1,004,567th

So the saga to find a flexible, delicious and budget-friendly caterer continues...

I finally received the last proposal I'd been waiting on --- the one that I think would be workable in our budget. As is the running theme here, I was pretty disappointed when the total was higher than what we discussed. The food was a bit on the haughty side, they included a wedding cake (which we're opting not to have), and they had the whole reception timed incorrectly. Ugh.

Luckily, I had the day off of work and was able to put a call into our rep right away to make a few amendments. So, I'm awaiting the "official" proposal, but it should include:

• Passed hors d'oeurves (mini hotdogs, bacon wrapped dates, etc.)
• Cheese & cracker display
• Fresh veggie display
• Carved beef & turkey stations
• Mashed potato bar
• Made to order salad bar (this might be nixed...I can't remember!)
• Dessert table to include assorted brownies (rocky road, peanut butter, cream cheese), cheesecake squares, fresh fruit, and chocolate covered strawberries

And hopefully this quote will fall within (or near) our budget, making it that much easier for us to make our choice.

In other semi-related caterer news, how delicious does this look?

Catering Proposal - Take 2

So even though my mind's quieted down a bit since yesterday, I still can't get over that number. Well, 5 numbers, to be exact. Twice the amount of my student loans. A year of college tuition.

So in a mad rush to distract myself with other numbers, I started frantically contacting all the other caterers on the preferred list. Either the proposals will be more reasonable, or I'll just learn that goat-cheese stuffed cherry tomatoes really do cost $1,000.

While at work today, I received a phone call from one of said caterers. I found the woman to be extremely pleasant and personable. As I began to discuss the nightmare of yesterday, I found her to be extremely professional --- she wasn't trying to pry, but was trying to figure out what our real budget is, and where I felt yesterday's quote went wrong. I give her credit for not laughing when I told her what the actual budget was.

All in all, we had a really pleasant chat about the flow and logistics of cocktail receptions, and she gave me lots of advice on the ins and outs of the Danada House, amounts of food, seating arrangements and bar menus. I'm really crossing my fingers that her proposal will be much closer to our budget, as I really heard an air of confidence in her that I liked.

And above all, I'd rather have knowledgeable, confident vendors that I can trust rather than vendors trying to save a buck and cutting corners.

We even talked about moving the ceremony time up to 1:30, that way it's a bit more clear that we're having an afternoon reception. Fine by me :)

So I guess now I just wait. Next week we should have several more quotes coming in from various caterers, so I should have a good base of comparison.

And this Sunday, Tom and I are meeting with 2 photographers. With any luck, we could have everything signed up and confirmed before the end of the month!!! :)

Happy Weekend Everybody!

Inhale, Exhale, Repeat.

Oh man. Oh jeez. Whooo. Aaaahhh. I can't (gasp) seem to get (gasp) enough air over here (gasp).

I just received the first "official" quote from one of the many (and by many, I mean 8) caterers we're interviewing. And by interviewing, I mean being tortured by.

It seriously just feels like someone has sucked all the air out of the room. Melodramatic...maybe. But really, I'm absolutely shaking right now.

By now, I'm sure you've realized that this was not a good quote. Nope. The quote, not including 15% gratuity, is almost 3 TIMES our budget!!! 3!!!!!!!!!!!!!!!!!

Granted it includes absolutely EVERYTHING we want, including the mashed potato martini bar, the custom groom's cake, the 3 signature cocktails, the made-to-order salad station, the fruit & fresh cream bar, gourmet coffee bar, countless hor d'oeurves, and a wedding coordinator, I just wasn't expecting the final number to be more than a new car. A very expensive new car.

And now comes the fork in the road. Of course we'll be entertaining quotes from the other 7 vendors (well, probably 6 because I might have offended one by calling her "Susan" instead of "Diane" in an email...whoops), but the likelihood is that they'll all be just as expensive.

At first glance, the quote seemed very reasonable. The food and beverages were almost on budget. But as I continued to scroll down, I saw more numbers. $12 for napkins for the bread baskets. $0.50 per fork. And we need a lot of forks. $600 just for table linens. $100 for fresh flower garnishes for the buffet table.

Oh man, here comes the panic attack again. Oh no. Aaargh.

Excuse me while I go hyperventilate into a brown paper bag.

PS - Did I mention the quote was higher than the ENTIRE wedding budget?? Ughhhhhh.

An Unofficial Decision: Timing, Food & Drinks

So though I sort of took a wedding break last week, my unfortunate little brain has been working overtime thinking about all this lately. As I'm a person who can't really handle situations left unsettled, it's not surprising that I'm trying to plan timelines and make decisions 20 months before the wedding.

Gross number, I know.

So, I haven't really consulted Tom about all this yet (mainly because I know his response will be "Umm, yeah, sure." followed by a "Wait, we never talked about this." two months later). BUT, the following are all the thoughts swimming in my pretty little head and I really don't want them up there anymore.

Reception type: Heavy Hors d'ouerves --- Instead of having a separate cocktail hour and "stations" type dinner hour, we'll just combine them. The food will be ready once the ceremony ends, so everyone will gather in the house, grab a drink, we'll walk in, have a toast or two and grace, then everyone can dig in. Meanwhile, we'll sneak out the back for some pictures, then come in when we're finished to kick off the dancing...

Food: Upscale colloquial. Is that even a term? Well, it is now. My thoughts are to stick with some of the foods that we love, but dress them up a bit. For instance, Tom and I spend obscene amounts of time and money at Buffalo Wild Wings. I think it's only appropriate to have buffalo wing bites on skewers, or something similar. And how about those super fun miniature burgers? And of course, my favorite idea ever: the mashed potato bar!!! We'd probably still do the carved prime rib and the fresh fruit and cream station, too.

Drinks: Undecided. Still. Ugh. So I'm still really torn on this whole issue. I love the idea of doing a few signature cocktails, and while I don't think a full bar is necessary (especially at 3:00 in the afternoon), I still feel like that's being a poor host. But when you host a dinner party at your home, how many people have a full bar prepared anyway? Don't you most of the time offer guests their choice of a few beers, wines, and a cocktail or two??? My initial thoughts are an Appletini, Jack & Coke (Tom's favorite), and maybe a mojito. Of course, we'd probably offer a few beers (Rolling Rock --again, Tom's favorite-- and Corona), and a white and red wine, too. Then towards the mid/end of the night, we'd break out the coffee/cocoa bar (more to follow on that later!). Plus, I have another trick up my sleeve for the non-alcoholic beverages.

Reader question: What's the most popular drink to order at bars? Also, what do you usually order???