Planning a culinary union

Sea salt halibut with cherry tomatoes, grilled asparagus, roasted fennel and quinoa salad, and lemon vinaigrette is one of the many elegant dishes on our wedding menu. 

The perfect wedding menu marries taste and service

Wedding food can be exciting, it can be fun, and it can be a challenge. For many couples, the food they serve at their wedding reflects their personal tastes. It is also the one thing party guests often remember—after the couple’s amazing outfits, of course! A great wedding reception often depends on the questions couples ask and answer early in their planning process.

“Ask yourself what kind of food you want, but also remember the size of your party,” WAC Senior Catering Sales Manager Katie Takahashi says. “The number of people is critical. Can your meal be served easily to all your guests?”

If you’ve ever been to a wedding where food service languishes, you know how quickly a delicious meal can get lost in the memory of hunger. “Your wedding guests will be happier if they aren’t starving,” Katie says.

Katie has planned dozens of weddings at the WAC and works closely with Executive Chef Eric Floyd and the kitchen team. The Club’s wedding menus offer everything from full-service dinners to light buffets. The selection is robust, created from scratch, and considerate of all diet types.

“I always tell couples to use the menus as a template,” Katie says. “If there is something you absolutely must have—a family favorite, a first-date meal—we can almost certainly
re-create it.”

That magic falls to Eric, whose experience spans culinary genres and incorporates everything from New American and modernist cuisine to Asian fusion and Latin American classics. Some of his wedding favorites include sea salt halibut with roasted asparagus, filet mignon with risotto, and a vegetarian Niçoise salad.

“The catering team and the kitchen team work in close unison,” Eric says. “Our goal is to create the perfect menu.”

As important as what you serve, Eric says, is how you source. “We use local and sustainable products that are in season and at the peak of freshness,” he says. “I encourage wedding couples to choose a menu that reflects the time of year. That will set a nice tone and give you prime access to great ingredients at their peak.”

Marrying great food with excellent service, Katie says, is where the WAC team thrives. “We offer one of the best urban wedding venues in Seattle,” she says. “But our food and our service are just as good!”

As published in the January/February 2018 issue of WAC Magazine

—Posted January 18, 2018

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