Wedding Blog
One of the advantages (at least as I see it!) to picking the O’Donnell House as our venue was that we could select our caterer. While this meant we had a lot of research (and phone calls) ahead of us, it also meant that we could find the caterer who suited our needs best.
Harmony (our coordinator at the Venue) gave us a list of their favorite vendors that included three different caterers. In each case, they also could act as a “one stop shop” (i.e. they take care of rentals, valet/parking, flowers, cake, etc…).
A major consideration in looking at caterers was that Mr. Peppermint is vegetarian. While I am not a vegetarian, I’m not a voracious meat-eater either, so I didn’t think this would be much of an issue. Early on there were hot debates amongst our families over how vegetarian-friendly the wedding would be. Mr. Peppermint felt strongly that there be nothing he can’t eat. Certain members of our family were a bit appalled at such an idea–including such statements as, “I wouldn’t go to a wedding if there was no meat on the menu!” or “and you expect me to get you a gift then?!”. Okay, so our families have a flair for the dramatic. In the end we decided that appetizers and hors d’oeuvres would all be vegetarian, and that for the main dish there would be a vegetarian and meat option.
Once we had nailed down those basics, we looked into the three caterers. They each wrote up a proposal, and one invited us to go to their restaurant (Le Vallauris) and sample their food. I was a bit discouraged that the other two had no tastings (they credited that to the fact that they are a full-service catering businesses and not a restaurant–is that standard?) and neither would arrange a meeting.
My family and Mr. Peppermint made the trek out to Palm Springs for the tasting and to go over a basic menu. The food at Le Vallauris was delicious! It’s a shame that we aren’t more avid meat eaters (no one in my family really likes seafood), because they had some impressive seafood options. We got to talk to the chef directly (his wife is actually vegetarian!) and everyone was really kind and accommodating. Also, an added plus is that they are located (literally) across the street from the venue and work there all the time (they even cater the room service for the Willows B&B, of which the O’Donnell House is partnered with). Another advantage is that there isn’t a corking fee!
Here is a sample hors d’oeuvres tray from Le Vallauris (taken from their website):
After a week of discussions with Mr. Peppermint & the fam, we all agreed that Le Vallauris was the perfect fit. I’m so glad we picked them–they’ve been SO responsive to my every question (did I mention I’m neurotic?–yes, folks, I made a spreadsheet comparing the three caterers). I know we’re in good hands and will be taken care of. Along with the catering, they’ll be taking care of rentals, valet & the cake (more on that to come…!). Below is a picture of chef Jean Paul Lair (from their website:
Were you able to have a tasting before selecting a caterer? What were your criteria in picking one?
Also, are either you or your fiance vegetarian or vegan? Has that created a hotbed of conflict with your families, too? 
How have you made compromises?
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My FI and I are not veggies, but my sweet-as-pie stepmom is (along with a few assorted cousins and friends.) We made sure that the veggie options were plentiful and yummy. There hasn’t been much of a fuss about vegetarian food being served. Most of the meat-eaters in our family will happily eat stuffed mushroom caps and spanokopita appetizers, even if they’re technicaly meat free.
Frankly, cost was my #1 issue. Butl, luckily in my area there are a LOT of caterers so competition is fierce. I got a few quotes and went to one tasting. Hired the caterer with the most straightforward pricing and the food we tasted.
I narrowed my caterers down to two and had tastings with both- they were both full service catering business, not restaurants. The caterer that I ended up choosing insisted on it, saying that I should not sign a contract before tasting the food- fortunately, it tasted great! I also had a crazy spreadsheet going, which helped me compare all the little costs- and helped with negotiating. My only problem now is that I need to turn one caterer down even though they laid out a lovely tasting for me…
No veggie/meat issue, but I actually have a gueest (and 10 year long time friend) who said that she wouldn’t attend if I had a buffet dinner instead of a plated dinner.
We booked our wedding at a private country club that comes with the caterer - we have to use the club’s food for the wedding. That’s fine, saves me the trouble of shopping for yet another vendor. I have heard wonderful things about their food but the only thing that is frustrating to me is that if we want a buffet, we don’t get to taste the food ahead of time because the kitchen won’t cook up buffet items for a tasting for 4 people. If we want plated service, we will be able to arrange a tasting though, and plated service is cheaper, so we’re leaning towards that. The funny thing is though that they are really pushing for us to do buffet (it’s easier for the kitchen and requires less service staff) so we’re hoping to use that as a negotiation tool if they want us to pick buffet so badly. Maybe a price discount or a tasting.
I am semi-vegetarian (I eat seafood but no poultry or red meat), but my fiance is a pretty voracious meat eater and basically doesn’t consider his food to be a meal if there’s no meat. Food is really important to him at the wedding so he’s going to pick out the meat dishes that we offer. I’m a pretty easygoing veggie, so I ask only that there be at least 1 tasty veggie appetizer and 1 veggie option for each course at the meal (salad and entree).
I do think it’s a bit unusual to have a vegetarian-only reception, though it’s your wedding and if you don’t believe in supporting the meat industry then you shouldn’t feel you have to for a large event either. But be aware that your guests will probably be surprised (and not in a good way) that there is no meat. I think you have made the right choice by offering one entree option with meat, that should keep them happy.
She’s really a good person and I know she will attend even if I served french fries and Micky D, but buffets to carry a stigma for being cheap and somewhat tacky (think Hometown Buffet) even though we know that in many cases, these are $$$, grand and Vegas style.
Basically, in Asian weddings, guests typically give red envelopes (money) as the wedding gift–and that amount is usually enough to cover one’s plate. She doesn’t want to “pay” to have to serve herself. However flawed her reasoning is, I do understand why she thinks this way.
So if I do a buffet one, I’ll just have to blow it out of the water!
hm-wow. i think buffets are the way to go because plating and serving GOOD food for 150 people is difficult.
I totally agree CJ I just have to prove it to the naysayers!
I’m a vegetarian, and my fiance doesn’t eat much meat. We also have quite a few family members that keep Kosher and won’t eat meat out of their home. We’re having vegetarian and fish options only - no meat. It’s an afternoon affair, so people can always get meat for dinner. I have a friend who is doing all vegetarian at her wedding. For the number of weddings that I’ve been to with no vegetarian appetizers and no real vegetarian entree, I think people can get over not having meat at our wedding.
Neither of us are vegetarians, but my fiance doesn’t eat red meat - so, we’re serving salmon, turkey, and a vegetarian entree for the buffet.
We interviewed and did tastings with three caterers (none of whom have restaurants, but each of whom sets up monthly tasting events for potential clients).
We chose our caterer based on 1) the quality of the food (we’re foodies, so this aspect of the reception is wildly important to us - and we firmly believe that your guests won’t remember your centerpieces, but WILL remember a bad meal ; 2) cost; and 3) responsiveness to our specific requests . . . our caterer’s been so great to work with that we’ve hired him to serve a completely different menu to our guests at the welcome party the night before!
Any caterer that wouldn’t let me taste the food lost my business immediately, no questions asked. Sorry, I want to taste the food.
Neither of us are vegetarians, but I keep kosher, and we agreed early on that there wouldn’t be any food there that I couldn’t eat (pork, shellfish, etc). That was never a problem, though. We also chose not to have beef, because we don’t eat a ton of red meat and don’t think it’s worth the cost to serve everyone steak. If they want to come visit us in Seattle some time, we’ll buy them steak - but at our wedding, they’ll eat chicken or ravioli.
We spoke to a few different caterers and visited one. We didn’t have a tasting (which we were kind of expecting), but for our afternoon tea reception, we aren’t too concerned about it. It’s kinda hard to mess up brie and salmon crudites!
I’m a longtime vegetarian but my fiance is an avid carnivore. We’re having a cocktail-style reception with passed hors d’oeuvres and a heavy buffet. Our compromise is that at least 50% of the food must be veggie-friendly.
I’m a vegetarian, but Mr. Bluebell is not. Our compromise was that the wedding itself was 100% vegetarian (like EK said, vegetarians have to deal with incredibly crappy options at gazillions of meat-centric events (oh, how many times I’ve had an entire meal of potato chips), that we figured if we’re giving them a huge free (and gourmet & delicious) meal, they can cope for one day.) Then, the Chinese banquet (traditionally 10 courses none of which are vegetarian) was all meat for the tables with no dietary restrictions, and special vegetarian dishes were brought out to the tables that had veg/kosher/halal guests. This kept his parents happy (who balked at the idea of serving a half-veg banquet to all their distant relatives and family friends), and no one said a peep about the food at the wedding other than how incredibly delicious it was.
You want me to pay you thousands of dollars, outrageous service charges, extra fees for linens, china, and liquor…. and you want me to tip you on top of all of that? Honey, you better fork over some food to prove WITHOUT A DOUBT that you’re the best I can do!
I would not even consider someone that told me I couldn’t taste it first. There are too many things to leave to chance and catering is such an integral part of a reception that bad food can equal bad karma for the rest of the night (do you really want all of your guests to leave early in search of the nearest burger shack because they would rather starve than eat food you paid way too much for?) Even something as simple as spaghetti can be made a million different ways. Why chance something so major?
Mr. Peppermint thought originally that ALL the food should be vegetarian?? I’m glad your family overruled him!
But that picture of the hors d’oeuvres tray looks amazing!
wow. i hope my family doesn’t get too upset that our wedding is going to be all VEGAN too. hey we deserve it right. we are always the ones with the “special diet” and it will be our special day. so why not. i want to be able to eat anything there unlike every other big event.
and i figure it wont kill them if they eat a healthy meat-free meal for one night. and they will get to experience what our food is like.
im sure your food will be great
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Miss Peppermint, LA/Palm Springs
Age and Occupation: 23, Actress
Fiance's Age and Occupation: 24, Web Producer
Engagement Date: October 21, 2006
Wedding Date: December 2007
Blogging Since: July 2, 2007
Venue: historic estate overlooking the heart of Palm Springs
About Me: I am a Southern California native who enjoys cooking, writing, travel and all things in the arts. Mr. Peppermint and I met in college and he proposed on our four year anniversary in one of our most special places, Joshua Tree National Park. We're having a destination wedding in Palms Springs that will incorporate tradition as well as reflect our personalities!
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