Issue link: http://www.wacmagazine.com/i/920099
12 WAC Magazine | wac.net Sea salt halibut with cherry tomatoes, grilled asparagus, roasted fennel and quinoa salad, and lemon vinaigrette is one of the many elegant dishes on our wedding menu. u Wedding Planning A Catered Affair Taste Washington Cocktail Corner Taste Planning a culinary union The perfect wedding menu marries taste and service O L I V I A B R E N T Wedding food can be exciting, it can be fun, and it can be a challenge. For many couples, the food they serve at their wedding reflects their personal tastes. It is also the one thing party guests oen remember—aer the couple's amazing outfits, of course! A great wedding re- ception oen depends on the questions couples ask and answer early in their planning process. "Ask yourself what kind of food you want, but also remember the size of your party," WAC Senior Catering Sales Man- ager Katie Takahashi says. "e number of people is critical. Can your meal be served easily to all your guests?" If you've ever been to a wedding where food service languishes, you know how quickly a delicious meal can get lost in the memory of hunger. "Your wed- ding guests will be happier if they aren't starving," Katie says. Katie has planned dozens of wed- dings at the WAC and works closely with Executive Chef Eric Floyd and the kitch- en team. e Club's wedding menus of- fer everything from full-service dinners to light buffets. e selection is robust, created from scratch, and considerate of all diet types. "I always tell couples to use the menus as a template," Katie says. "If there is something you absolutely must have—a family favorite, a first-date meal—we can almost certainly re-create it." at magic falls to Eric, whose experience spans culinary genres and incorporates everything from New American and modernist cuisine to Asian fusion and Latin American classics. Some of his wedding favorites include sea salt halibut with roasted asparagus, filet mignon with risotto, and a vegetarian Niçoise salad.