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| MENU AND CATERING IDEAS
 Your Menu

WOLFGANG PUCK'S WEDDING IDEAS

Spago Beverly Hills Celebrity chef opens in Dallas

DALLAS, Texas . . . International celebrity chef Wolfgang Puck of the Spago Beverly Hills, California, the flagship restaurant of the Wolfgang Puck Fine Dining Group, has been providing on-site catering at the historic Dallas buildings, Union Station since December 2008 and Reunion Tower that launched in 2009, both which offer a variety of spaces to host brunches, engagement parties and wedding receptions.

The Union Station and Reunion Tower, right, are nearing completion of a $46-million renovation featuring 48-foot ceilings in the Grand Hall, tall arched windows, original chandeliers and approximately 18,000 square feet for special events. The expert catering team can serve groups from 10 to 2,000 guests, with seated dinners, buffets, pass hors d'oeuvres and cocktails.

Wolfgang Puck knows a wedding is a tradition that never goes out of style. There are decisions and details to attend to regarding the size, theme, or individual requirements. Whether you’re planning a casual barbeque, a sophisticated cocktail reception or an elegant plated dinner, here are some ideas from Puck that will help you create a memorable event that reflects your own personal style.

Your Wedding
The award-winning chefs bring a superior level of creativity and flavor to the table. Wolfgang Puck’s devotion is to use only the freshest, highest quality seasonal ingredients and environmentally-friendly and ethically-produced foods.

Engagement Party
Announce your engagement and welcome your guests with a signature cocktail created just for you. Toast your new life together with a menu of international hors d’oeuvres, designed especially for you.

Rehearsal Dinner
Welcome your friends and unite your families at an elegant, relaxed celebration. Indulge them with delicious butler-passed hors d’oeuvres or treat them to a romantic three-course dinner perfectly matched to the occasion.

Day After Brunch
Say farewell to your treasured guests and family with a final toast and a vivid, lively alfresco menu. Each celebration of your wedding should receive meticulous attention, while you relax and celebrate with your friends and family.

For more information contact Kevin Brant, Director of Sales, Wolfgang Puck Catering 214.741.PUCK (7825) or visit www.wolfgangpuckcatering.com or www.dallascityhall.com/convention_center/union_station.html

www.WeddingsHoneymoons.com | August 22, 2009
CHOOSING YOUR MENU
The particular time for your reception will help you choose the menu. Check with your fiancé for his and his parent's favourite foods. If any of your guests are from ethnic backgrounds, then you'll want to make sure the menu includes dishes that are familiar to them.

• Mid-morning: can be champagne breakfast or buffet brunch with elegant crepes or quiches, berries for dessert, followed by the wedding cake. Often a champagne fountain or rosè champagne with a rose petal and a strawberry in every glass is served

• Noon: can be a brunch, or a sit-down or buffet lunch with presentation of cold delights such as smoked salmon, chicken, light desserts and pieces of the wedding cake served with sparkling wines, champagne, teas and coffees.

• Mid-afternoon: can be a light buffet, tea sandwiches, cheeses, with light beverages such as champagne, punch and exotic teas and coffees; early evening can be cocktail or hot food. Desserts are fruits and cheeses and the wedding cake.

• Early evening: solid foods like seafood and pasta, carving stations, cheese and fruit, wine and champagne and desserts to die for, including the wedding cake!

• Evening: traditionally cocktails and hors d'oeuvres are served the guests after they have gone through the receiving line. The three to seven-course sit-down dinner includes an appetizer, soup or salad, meat, poultry and/or fish entrée, followed by fruit, dessert and the wedding cake.

• Late evening: this is usually a light supper that can be a sit-down or a buffet. The menu is the couple's choice but light entrées are suggested, such as fish, chicken stir-fry or pastas, served with cocktails, wines, champagne, light desserts and pieces of the wonderful wedding cake.

If you are holding your reception at home or at a site where members of your family and friends will be cooking and/or bringing their favorite dishes you can also follow the time lines below. When you are preparing the beverage list for your menu, remember to include non alcoholic drinks such as ginger ale, cider, club soda, cranberry juice to a punch made in your honor. ... read more/ Choosing Wines and Champagnes
SAY CHEESE SCULPTURES
Sarah Kaufmann, a.k.a. "The Cheese Lady!" loves to custom carve unique and exclusive sculptures for weddings such as a flower piece, pictured left, or a church, right.

Working with cheese in a variety of sizes and shapes, from 10-pound blocks to 500-pound mammoths – Kaufmann creates a range of cheese sculptures, from whimsical to charming to sophisticated. Originally a graphic artist, she gained her cheese know-how during her 15 years as creative director for the Wisconsin Milk Marketing Board, when she promoted Wisconsin cheese and dairy products nationwide. Most recently, Kaufmann was head of creative services for Jungle Jim’s International Market near Cincinnati where she created promotional projects to attract and entertain shoppers.

Sarah is now a full-time cheese sculptor, and has received hundreds of commissions for her cheese creations. For information on Sarah Kaufmann Sculptures: www.sarahcheeselady.com.
CATERING REALITY
Shelley Waugh
When you are looking at your catering requirements for your wedding reception and the words "per person" have to be multiplied by the number of guests you quickly discover the difference between 200 of your closest friends and 50!

If you're travelling to or across the United States for your big day and you need to cater your event, there are different catering firms that have many locations, and reasonable rates that you can check out online. To help you compare or create a menu, Boston Market in the Northeastern United States and across the U.S., has launched a catering service, with prices that start at US$12.99 per person (includes gratuities) with entrée choices of roasted sirloin, hand carved turkey, rotisserie chicken, or meatloaf. Also available are gourmet side dishes, Caesar or market chopped salad, iced tea or lemonade and cornbread and the option to choose full linens, china, carving stations, or professional staff. Visit www.bostonmarket.com.

www.WeddingsHoneymoons.com | June 24, 2009
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