Back in early February, Mr. Hammer, my parents, and I braved the snow on Cape Cod and went for our tasting at Wychmere. Six-plus months out is a little early to be doing a tasting, I know (especially since a few of our meal choices depended on tomatoes, which will be ripe and delicious in late August, but tend to be pretty mealy and tasteless in early February), but our super-amazing coordinator at Wychmere recommended that we get it done in the winter, since it’s so hard to find a Friday night without a wedding come spring. Plus, since we’re DIYing our invitations, and I wanted to get our meal choices nailed down sooner rather than later so I could get going on the RSVP cards.
So, February it is! Our venue lets us pick five hors d’oeuvres, two salads, and two entrees to try. However, I knew we were going to do six hors d’oeuvres at the wedding (a little heavy for cocktail hour, but we’re not planning on doing any cheese displays or anything stationary like that, so I wanted to make sure there was plenty of food circulating!), and I am very suspicious of salads (and thus felt that we’d only have to try one to pick our salad course), so we switched out a salad for an extra hors d’oeuvre. Helpful hint: Our venue didn’t tell us we could switch out a tasting course; I just checked with our coordinator to see if it was possible, since they were, after all, only cooking for four people this time around. Never hurts to ask!