The bride and groom have booked their reception for the "Big Day" and one important aspect of this celebration is obviously the food. At Westfield, we take great pride in our reputation for wedding business. I'd like to share our process to help customers make culinary selections.
Once our wedding coordinator has been contacted for the date chosen, a planning session is held. One integral part of this planning involves a menu tasting from the package options. Our culinary staff prepares select appetizer, salad and entree items to taste for the bride and groom, and often the parents. They choose whick items they prefer within their budget. Often the package structure meets their needs, but if they have something special in mind, a custom menu can be designed.
Many couples choose a more traditional menu with a chicken, pork, or sometimes seafood option. Depending on the budget, more elaborate meals with upscale appetizer and entree options can be chosen. Special dietary requests can be accommodated for those guests who cannot have the meal, and children are offered a special meal.
This is a big celebration for the bride and groom! We strive to make their day and reception truly special and one that they will always remember.
I'd like to hear from you - if you are in the wedding business, how do you package your culinary options and help the bride and groom make their choices?
Chef Helen Merkle is a chef at Westfield Group’s Blair Center and is responsible for kitchen and back of house operations at that facility. With 42 years of experience in the hospitality industry, Helen has built her expertise in cooking and management for restaurants, hotels and catering operations.