When Maggie Lowther and Robbie Kelly got married, they wanted a truly Southern meal to match their casual Southern vibe. Jimmy Fitts Catering delivered just that, wowing the crowd at their September wedding at Honey Horn with fried chicken made on-site, baked chicken, mac and cheese and collard greens.
When planning a wedding, one area you won’t want to overlook is the food. Next to how the bride looked or how great the entertainment was (or wasn’t), the food that is served at weddings is one of the top talked-about topics among guests.
If you have ever attended a wedding, or a formal affair, the meal is always that one aspect that will be remembered for being a hit or a flop. Wedding food could and should be amazing; it should be something to remember when you and your guests look back on your wedding day. In the overall wedding budget, the largest amount of the couple’s money will be spent in this category, so plan with care when selecting the caterer, the menu, and style of service for your wedding.
When selecting a venue (see March column), you’ll notice some venues have their own exclusive caterer or in-house food and beverage department. Otherwise, a couple must research off-premises caterers to fulfill this position.
Wedding receptions just aren’t what they used to be. While you may occasionally encounter traditional sit-down or buffet-style dinners, many caterers are offering the option of small plates and mini samples instead.
More often than not, the alluring landscape of the Lowcountry sets the stage for outdoor a airs, where guests would rather walk around and mingle than be stuck behind a table. It makes sense, then, that couples are planning menus that allow guests to pick and choose from a multitude of bite-size morsels.