Treasurer's Report for August 2008

This is, of course, a perfectly acceptable menu and a charmingly traditional one at that (not to mention an economical one as well). However, if you asked a Rhode Islander how many times they've had that same dinner at a wedding reception or other gathering they'd answer "almost every time." (And we're not just picking on southern New England. For example, almost three-quarters of all Texas weddings offer a BBQ menu at the their receptions.)

The result is boredom and predictability, two things you certainly don't want associated with your wedding.

Where do we go from here?
The first step to adding some flair to your menu is to "personalize" at least one of your choices. Some examples:

Vary one course. Choose one course you're bored with and try something exciting. For instance, a caesar or mixed greens salad instead of the regular tossed salad (iceberg, tomato, cucumber); French onion soup instead of minestrone or other chicken-based soup; Cornish game hens instead of half a chicken; a fresh whipped-cream wedding cake eliminating the need for an accompanying block of harlequin ice cream.

Add ethnic flair. For one or more of your main courses, select items that reflect the ethnic heritage and traditions of one or both of your families. Good examples recently glimpsed have been Greek stuffed grape leaves or Polish-style cabbage rolls replacing both the salad and pasta courses; Escarole as a vegetable side; Rice Pilaf as a starch side; Lamb or veal parmesan as the main course; and an Irish (or New England) boiled inner (Corned beef or ham with potatoes, onions and carrots) served family style. All of these choices are unusual for wedding fare, but certainly not far out as common fare. The addition of an item like these will lend a unique and personalized flair to your reception and stand out in your guests' memory as a welcome, if different, offering.

Local/Seasonal items. The trend toward offering locally produced, seasonal fare is probably the strongest throughout

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