Today we are picking out the food for our wedding next month. While I totally trust the venue, I don't have very high hopes. My lack of high hopes was creating by an essay by Julie Powell in this book.
Powell states that: "Hundreds of guests + unreasonable expectations + catering - billions of dollars = rubber chicken. "
She also goes on to say: "Very long names for things should have set off the first alarm bells. The long-name thing is something that works for fancy restaurants. But when caterers employ the trick, it's to try to convince you that they are fancy restaurants rather than what they are, which is caterers. Unlike chefs, caterers do not cook to order. Caterers cook great huge batches of things, then pack them into large tin containers and carry them in vans to church basements or the grounds of local art museums, where they reheat the food on chafing dishes. Many foods can be eaten very satisfactorily this way, but these foods usually have simple names — macaroni and cheese, barbecued brisket. Certainly not Citrus-Scented Wild Rice Salad with Toasted Louisiana Pecans and Fresh Mint."