And they dined happily ever after - planning a vegetarian wedding dinner - includes recipes, a sample menu and a list of resources

Vegetarian Times, Feb, 1997 by Jennifer L. Viegas

Wedding Feast Planner

If hiring a caterer, follow this "to do" list for planning your wedding feast:

(1) Do your homework. If it is not possible to directly sample from the caterer's menu, "Get the opinion of a close relative, someone you trust and references," says Rick Jones, general manager of Greens Restaurant.

2) When designing your meal, "Focus on foods that you like, such as favorite dishes from the caterer's restaurant, cookbooks or events," advises Wynelle Stein of Moosewood Restaurant. "A caterer is there as a guide to make sure the menu is properly balanced."

3) Directly face the dreaded "b" word, budget. "Caterers need to know money specifics," says Jones. "We try to work with limited budgets, but we will never cut on our quality or integrity."

4) Ask about serving and preparation methods. Patrick Fahey of Ironwood Terraces, for example, never uses warming boxes. "Everything we do is fresh and made no more than eight hours before the event."

5) Plan ahead. "It is never soon enough," says Jones. Contact a caterer at least six months before the event.

If preparing the dinner yourself:

1) Take time to design a balanced menu. A basic wedding dinner plan consists of two appetizers, soup or salad, the main course and dessert. For the main course, allow guests to choose between a few entrees, perhaps one vegan and one not.

2) Calculate recipe measurements accurately. Ensure that the quantity of food is sufficient to satisfy your number of guests.

3) Visual appeal is almost as important as the food itself. Use attractive centerpieces and garnishes that complement or highlight dish ingredients.

4) Create a time schedule to avoid last minute chaos. If possible, choose dishes that will allow for advance preparation.

5) Enlist the help of family and friends. Too many cooks will not spoil the soup if you have organized the menu plan and work space ahead of time.