By Oron Raviv
Choosing what food and wine to serve at one's function can be a difficult task. Undoubtedly the type of food and wine that will be chosen will be influenced by the time of year. One needs to keep in mind that food that is elegant, tasty and easy to handle will invariably be the most successful. Food choices can be a very personal thing and are often influenced by one's cultural background as well as the time of day and place of the function, the formality of the setting, and the method of food service.
It is important to ensure that the beverages served compliment the food. Also aim to match the quality of the food with the quality of the wine. White wines are generally served with entrees. Heavy main courses normally deserve a red wine, however if the main course involves seafood then you may wish to stick with white wine the whole way through the food service. Ensure thought that you do provide a variety of beverages though so that the individual needs of your guests will be met. It is vital to provide soft-drinks for young guests but also for adults who do not drink or have been named the "designated driver". Providing a range of non-alcoholic cocktails is one way to ensure that these guests feel that they have been well catered for. If toasts are to be made during the event ensure that there is champagne on hand.
If you are planning to provide your own drinks then working out appropriate quantities can sometimes appear a daunting task. The general rule is approximately six serves per bottle of wine or champagne using standard size glasses. It is always better to over cater rather than under cater. Try to order drinks from a company who will take back unopened stock if required. Be aware that the labels of wine bottles placed in ice can come off. If a wine bottle label comes off it will not be refunded. Allow two glasses of champagne, three glasses of wine, and two glasses of beer per guest. Add an extra 30 percent to this quantity in order to cover a heavier then expected demand.
Choosing what food and wine to serve at one's function can be a difficult task. Undoubtedly the type of food and wine that will be chosen will be influenced by the time of year. One needs to keep in mind that food that is elegant, tasty and easy to handle will invariably be the most successful. Food choices can be a very personal thing and are often influenced by one's cultural background as well as the time of day and place of the function, the formality of the setting, and the method of food service.
It is important to ensure that the beverages served compliment the food. Also aim to match the quality of the food with the quality of the wine. White wines are generally served with entrees. Heavy main courses normally deserve a red wine, however if the main course involves seafood then you may wish to stick with white wine the whole way through the food service. Ensure thought that you do provide a variety of beverages though so that the individual needs of your guests will be met. It is vital to provide soft-drinks for young guests but also for adults who do not drink or have been named the "designated driver". Providing a range of non-alcoholic cocktails is one way to ensure that these guests feel that they have been well catered for. If toasts are to be made during the event ensure that there is champagne on hand.
If you are planning to provide your own drinks then working out appropriate quantities can sometimes appear a daunting task. The general rule is approximately six serves per bottle of wine or champagne using standard size glasses. It is always better to over cater rather than under cater. Try to order drinks from a company who will take back unopened stock if required. Be aware that the labels of wine bottles placed in ice can come off. If a wine bottle label comes off it will not be refunded. Allow two glasses of champagne, three glasses of wine, and two glasses of beer per guest. Add an extra 30 percent to this quantity in order to cover a heavier then expected demand.
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