Food was important at my wedding - I went for quality and not quantity.

I have been to weddings where there is too little food and barely enough to eat at dinner to weddings where so much food goes to waste and doesn't taste that good.

We made sure to go with a venue with their own chef and the tastings were delicious, people raved about the food.

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!)

Anonymous wrote:Susan Gage Catering

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Susan Gage Catering

Anonymous wrote:Amazing food for 180 will not happen if it is being plated and served. I see this working only in a buffet style dinner. And you have to make sure that your spread is amazing!!

I don't think amazing food is possible in a buffet style dinner.

Amazing food for 180 will not happen if it is being plated and served. I see this working only in a buffet style dinner. And you have to make sure that your spread is amazing!!

Anonymous wrote:OP, the food was very important to me at my wedding and we had just slightly fewer people than that. Agree with posters who say it's going to cost you.

You need to work with a high-end caterering team and chef. Be clear to them about what your vision is for the meal and listen to their feedback. Plan tastings. Ask them about how they will staff your reception; getting food out to that many people in a cohesive manner, with the food at the temp its supposed to be, is no small feat. Do not try to skimp on waitstaff, which will also cost you. Listen to the chef about recommendations for dishes that will plate and present well to that many people.

Oh, and get great china and table linens. That will enhance the look of the food a lot.

Perfect. Any recommendations for a high-end catering team and chef?

OP, the food was very important to me at my wedding and we had just slightly fewer people than that. Agree with posters who say it's going to cost you.

You need to work with a high-end caterering team and chef. Be clear to them about what your vision is for the meal and listen to their feedback. Plan tastings. Ask them about how they will staff your reception; getting food out to that many people in a cohesive manner, with the food at the temp its supposed to be, is no small feat. Do not try to skimp on waitstaff, which will also cost you. Listen to the chef about recommendations for dishes that will plate and present well to that many people.

Oh, and get great china and table linens. That will enhance the look of the food a lot.

Anonymous wrote:Absolutely. At $150 a plate, you can get a great spread.

You can pay this for chicken cacciatore.

I can throw money at the problem but I don't understand how that spares you from sous vide steak or rubbery lobster tail, or a long wait for the last people to be served, whatever. Is it more waitstaff, a better kitchen, etc? What must be sacrificed? And does this automatically exclude a Ritz or Four Seasons or any other in-house required food?

Yes possible... you just have to pay for it. Not hotel chicken and a portobello for the vegetarians.

Anonymous wrote:Just throw money at it.

I was just about to post the exact same thing. You can definitely do it. Not on a budget, but it's definitely possible.

Just throw money at it.

Absolutely. At $150 a plate, you can get a great spread.

How to best achieve the great food goal? Possible?