If you dream of the wedding of a lifetime, one of the most important aspects of your celebration will be the food. To ensure a proper wedding catering experience, you must align your demands and your budget. Boost the likelihood of success and happiness at your wedding by following these catering tips.
When planning a wedding, it’s easy to become so stressed out that you don’t ask questions to your caterer. But to ensure the best catering experience, it’s important to ask as many questions as you can. After all, for many weddings, catering makes up 45 to 50 percent of the total wedding budget. Make a list of questions as they come to your mind, and don’t be shy to ask them to your caterer.
Tailoring the Catering Experience to Your Budget
Some catering companies offer good deals on a buffet during certain times of the year, while others offer a better deal for a sit-down meal. Deciding not to serve hors d’oeuvres or a dessert will save money, as will deciding not to offer an open bar. With that said, spending a little extra on these things can make a big difference in your wedding.
Choose a Caterer with an Eye for Detail
Catering is as much an art as a science. Going with a caterer that has plenty of wedding experience and great attention to detail will make a big difference. A good caterer will be able to juggle multiple demands, including specific food requests, a tight schedule, and temperature-control for food and drinks.
Another huge component of the success of your wedding catering experience is the location you choose. If you want your wedding to be in the Washington DC or Baltimore area, reserve a banquet hall at Turf Valley in the rolling hills of central Maryland. Call us at (410) 465-1500 or visit our website to learn about our catering services and experience hosting weddings.
On Saturday, October 5, 2013, Bryan and Michelle married at Turf Valley! With Fall being the most colorful season of the year, we were very excited to capture our own photographs of their special day.
Bryan and Michelle’s choice in wedding colors, going against a cliché Autumn color scheme, was remarkable and added a graceful touch to their outdoor wedding and indoor reception at Turf Valley. Connect with us on Pinterest, Facebook and Twitter for more Turf Valley wedding photos, ideas, and inspiration!
Turf Valley takes pride in supporting our environment and doing everything we can to continue as an environmentally-friendly hotel and resort. As part of our recent hotel renovation, both energy- and water-efficient elements were implemented to reduce our impact on the environment. From the moment you check in at the Front Desk to the moment you lie down for the night, you have been a part of the green Turf Valley experience.
Recycling is the most common practice both businesses and households use to take care of our environment. To support this initiative, “Mixed Recyclables” bins were placed in every hotel room, allowing guests to recycle a variety of materials, including aluminum cans, newspapers, glass and electronics. In addition to providing our guests with recycling opportunities, we use recycled materials in standard operation. Room service tray liners were replaced with a product made from recycled material. Also, informational materials in hotel rooms are printed on post-consumer recycled content paper.
Our Housekeeping Department offers guests a linen and towel reuse option. Each guest has the option to reuse their towels and bed linens. On average, this program saves about 72,000 gallons of water per year. We have also minimized our use of bleach and chlorinated chemicals to reduce water pollution and negative impacts on wildlife and use eco-friendly cleaning supplies. In continuing our water-efficient efforts, water-saving faucet aerators were installed in hotel room sinks, and 75 percent of our hotel rooms are now equipped with water-saving shower head models.
Turf Valley, a golf and spa resort in Ellicott City, Maryland, is honored to be a Maryland Green Travel Partner and a member of the National Audubon Society. We consistently seek new eco-friendly initiatives to be an advocate and industry leader for energy conservation and environmental practices. Read more about our green practices and connect with us on Facebook, Twitter and Pinterest!
Alexandra’s Restaurant recently hosted a Beer Dinner featuring brews from New Belgium. Over 30 people joined us on the patio for the six-course meal and New Belgium beers. Executive Chef Russell Svoboda displayed his creativity and passion for food through each course, as it was carefully planned and presented to complement New Belgium brews.
Notes by Alexandra’s Restaurant Executive Chef Russell Svoboda
The New Belgium beers have amazing characteristics and bold flavors, making it easy on the imagination. When I tasted the beers they almost asked for the components in these dishes. I might have tasted the beer and written a menu, but I imagined it as if the brew master tried my dishes and drafted up the beer components and procedures.
Foie gras is one of my favorite delicacies in the kitchen. The Monte Cristo is an interesting way to display the duck liver by using the rich brioche and the tart huckleberry as an accompaniment.
First Course complemented by Abbey – Belgian Style Ale
The pretzel is a play on the yeastiness of the beer while the light roasted malt flavors match nicely with the roasted meat. I used the beer in the light barbeque to reinforce the match.
Second Course complemented by Pumpkick - Seasonal
The pumpkin and spice in the ale is easily matched to the pumpkin soup with similar spice accents. The blue cheese adds to the richness while the toasted walnuts are the earthy component.
Third Course complemented by Lips of Faith
I took the apricot component of the beer and built the salad around it. The tropical hints present in the beer make for a perfect match of the chili in the Thai crackers. The goat cheese and toasted pumpkin seeds are the counterbalance to the sweetness and acidity of the dish.
Fourth Course complemented by Rampant – Imperial IPA
The malt’s sweetness and dryness make for a nice match to the venison. The piney note in the beer screamed for the juniper and rosemary accent to the dish. The corn, green chili, quinoa and truffle are my own layers of flavor that I feel pair nicely to the backdrop of bitterness provided by the hops.
Dessert featuring Starbucks Coffee
I tried to bring us back to the simplistic nature of a beer dinner by providing a light-natured, almost humorous dessert. You will leave certainly feeling as though this was not the typical, stuffy, over-complicated menu as you work your spoon through the double fudge brownie and creamy mint chocolate chip ice cream.
Don’t miss this month’s beer dinner featuring and paired with brews from Samuel Adams! Call 410.480.2400 for reservations. Connect with Alexandra’s Restaurant on Facebook, Twitter, and its blog for food recipes, events, and more.