Welcome to the culinary runway, the entire reception dinner, has become a creative artistic way to express your palate to friends and family
Here we explore the choices you have for the type of meal service when you have a sit-down meal. Whether you choose plated service, English service, Russian service, French service, or a buffet, here is a handy list of commonly used food/table styles that can help you when sitting down and meeting with your caterer.
AMERICAN SERVICE: (see ‘PLATED SERVICE’)
ANTIPASTO: (“before the meal”) traditional first course of a formal Italian meal. Unlike hors d’oeuvres, antipasto is served at the table and traditionally consists of cured meats, marinated vegetables and cheeses.
BUFFET: Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn’t work for venues with numerous small rooms.
FAMILY STYLE: Platters of food are placed at each table. Guests help themselves and pass the food around to one another.
FRENCH SERVICE: This individualized and highly skilled type of food service is not very common in the U.S. Rather than being plated in the kitchen; white-gloved waiters prepare food table side from a single large dish or platter held by another waiter. Each guest is served individually.
KOSHER: Menu that follows strict Jewish dietary laws. Three of the requirements are:
- Shellfish, pork and rabbit are forbidden;
- Dairy and meat cannot be eaten together;
- Grape products– For example if you are serving wine it must be produced by someone who follows the Jewish faith.
HORS D’ OEUVRES: (“outside the work” in French). Appetizer typically served before a meal; food that precedes the main course. May be served at the table as part of the sit-down meal or may be served before sitting at the table. (And quite possibly this is one of the THE most difficult words to spell correctly!!)
INTERMEZZO: (“in between”) sorbet course designed to cleanse the palate before the main course of a formal, multi-course dinner (not generally served for less than a four-course meal).
PLATED SERVICE or AMERICAN SERVICE: Each plate is prepared in the kitchen and is covered. Plates full of food are brought from the kitchen and placed in front of guests. The cover is removed at the moment the meal is served.
RUSSIAN SERVICE: This is similar to French service except the extremely coordinated waiters hold trays with platters of food–prepared in the kitchen–in one hand and serves guests with the other.
TRAY/BUTLERED SERVICE: Waiters walk among wedding guests with trays of hors d’ oeuvres or drinks.
Bon Appétit!
______________________________________________________________________
Karen Moore, Senior Creative Director
Re Defining Moments Weddings & Special Events
Email: karen@unbridledimagination.com
http://www.unbridledimagination.com
Telephone: (800) 698-1310
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