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[quote=Anonymous]We prioritized food. A lot. We made the schedule so that we had time to sit for a whole meal. Our guests loved it. We worked with a great caterer who got our vision (we were in a big city in the south known for great food).  That involved working with the caterer to have a starter of a chilled gazpacho shooter, followed by a set of four sides that were served family style on tables of 10 guests, with four meats served by a server for each table Fogo de Chao style ?(the servers had platters, served, and came around multiple times to serve more, fresh items off the grill. People raved). We had grilled chicken medallions, rib eye, grilled lamb chops, shrimp skewers, and a grilled fish skewer. The servers brought them to each table. We had extra servers to handle this (one per table). We had 15 tables and 150 guest. We were in the south, and worked with an impeccable caterer who really understood that we wanted to throw a dinner party, not a wedding reception. They loved doing it under those terms. We really drilled into every vendor that hospitality was the goal--we were not doing the routine wedding reception but throwing a dinner party and wanted our guests to be comfortable and well fed. It's been 15 years and friends still make a point to say it was the best food they've had at a wedding.  The absolute key is to think of this as a dinner party where you are trying to provide a warm experience for your guests, and have a caterer who understands that. (congrats and good luck!)[/quote]

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