In order for the wedding to be successful and remembered by everyone for a long time, you need to carefully think through all aspects of the celebration, including refreshments. Fruits must be present at such a holiday.
They are a delicious, vitamin-packed dish that helps neutralize fat and keep guests comfortable. You can also use them to beautifully decorate the table, hiding certain shortcomings in its setting. And exotic varieties of fruits, among other things, will surprise your guests.
How much fruit to buy for a wedding table - calculation calculator
In order for the wedding to be successful and remembered by everyone for a long time, you need to carefully think through all aspects of the celebration, including refreshments. Fruits must be present at such a holiday.
They are a delicious, vitamin-packed dish that helps neutralize fat and keep guests comfortable. You can also use them to beautifully decorate the table, hiding certain shortcomings in its setting. And exotic varieties of fruits, among other things, will surprise your guests.
Meat serving size
Meat: palm of hand
The portion of meat should be the size of the palm of your hand (not including fingers).
The steak in the photo weighs approximately 100 grams and is about the thickness of a deck of cards. A serving of this size of protein can be taken with every meal, and you need to spread your protein intake throughout the day, as we process it better in small portions. However, you should not consume more than 500 grams of red meat per week, and it is better to choose other sources of protein, such as fish and legumes.
What fruits to buy for the wedding table - list
Before buying fruits, you will need to decide on their varieties.
The following types must be present at any wedding:
If the wedding will be held in the summer, it is advisable to add different varieties of berries, cherries, apricots or peaches and grapes to the above list. Serving chopped melon or watermelon would also be a good idea.
If you are planning a winter wedding, using exotic fruits would be a good solution. These include: coconuts, pineapples, pomelo, grapefruits and others.
There is no point in filling the entire table with such treats. It is necessary to calculate the fruit according to the number of guests so that there is a plate with slices on the table for 4-6 people.
You can put a bunch of grapes on a plate, cut an apple, orange, pear, pineapple or other delicacies. It is better to put small bananas whole, while large ones should be cut and placed along with the rest of the fruit. Exotic delicacies are distributed depending on their quantity.
You can cut lemon, grapefruit, put coconut. When serving watermelon or melon, it is necessary to distribute them in such a way that each guest gets 2 pieces, this will be quite enough.
When slicing apples, it is necessary to take into account that they darken quite quickly and lose their attractiveness. So it's best to serve them whole.
This video shows how to beautifully cut fruits for a holiday table:
Also, for beauty, you can add kernels of walnuts or pine nuts, prunes or raisins to the table. It is better not to serve them in large quantities, since not all guests like such delicacies.
A serving of nuts per day
Pasta: clenched fist
This amount of pasta seems quite small, but the pasta will expand in size as it cooks. This serving contains 75 grams and 219 calories. A serving of uncooked rice should also be the size of your fist.
Carbohydrates, which are important for maintaining energy, and fiber should take up a quarter of your plate (proteins the other quarter and vegetables half the plate).
The sauce will add extra calories.
Nuts: one palm
Nuts and seeds make a good snack, are filling and contain heart-healthy unsaturated fat, although they are high in calories. A good portion is something you can hold in the palm of your hand. Therefore, try to eat nuts and seeds separately, and not several at once.
Butter: tip of thumb
Any serving of fats, including butter, vegetable oil, and peanut butter, should be no larger than a teaspoon or the size of the tip of your thumb from knuckle to nail tip. In total, there should be no more than 2-3 servings of fat per day.
Chocolate: index finger
A piece of chocolate the size of your index finger (20 grams) contains approximately 100 calories and is an adequate treat.
Cheese: two fingers
A 30 gram portion of cheese should be the length and depth of two fingers. It contains about 125 calories and provides you with a third of the recommended dose of calcium. A serving of grated cheese can be the size of your fist.
Cake: two fingers
The cake slice should be the length and width of two fingers (one end may be a little wider if you cut with a wedge). This serving contains about 185 calories and is acceptable as a treat.
Menu for a banquet: approximate calculation per person
The most expensive and lengthy part of a wedding celebration is undoubtedly the banquet. The choice of place for a banquet directly depends on the number of guests, the time of the celebration and the individual wishes of the newlyweds. However, the principle by which tables are filled is approximately the same everywhere. The banquet table should include cold appetizers, salads, fish dishes, hot meat dishes, possibly soup, alcoholic drinks, soft drinks, cake, coffee, tea and fruit.
For one person, the average calculation of drinks and food is approximately the following: cold appetizers, vegetable cuts, fish dishes and salads - 350 g, hot dish (meat and side dish) - 350 g. Alcoholic drinks must be purchased at the following rate: champagne – 0.5 l/1 person, wine – 1 bottle/1 person, vodka – 0.5 l/1 person. Buy non-alcoholic refreshing drinks at the rate of approximately: juice - 0.5 l/1 person, mineral water - 0.5 l/1 person. The optimal menu option for a wedding banquet per person.
Piko.by
The main wedding celebration takes place during a multi-hour feast. Many guests will see the young couple as the bride and groom for the first time at the banquet. But, as they say, you won’t be satisfied with beauty alone, so the wedding menu has a great influence on the success of the entire celebration. What is important for guests, first of all, is not competitions and musical accompaniment, but the decoration of the wedding hall and properly selected dishes.
According to primordial Slavic traditions, during a feast, the tables should be “crowded” with a variety of dishes, and every guest should be well-fed. Let's talk about how to create a wedding menu without any shortcomings.
Cold appetizers:
- cold smoked fish (sturgeon, halibut, beluga, etc.) - 50-60 g - red salted fish (trout, salmon) - 50-60 g - sandwiches with red caviar - 1-2 pcs - salted herring - 50 -60 g – sliced cheese from smooth cheeses (“Gouda”, “Dutch”, etc.) – 20-30 g – sliced cheese from raw smoked sausage, boiled sausage, boiled pork – 20-30 g – jellied tongue – 40-50 g - canapés with cheese ("Roquefort") - 4-5 pcs - salad with sausage or meat, baked shrimp or salad with shrimp, "Liver" cake, "Greek" salad - 50 g each - fresh greens - 20-30 g - fresh sliced tomatoes and cucumbers - 40-50 g each - pickled and salted mushrooms - 30 g each - tomatoes, pickled or pickled cucumbers - 40-50 g each - pies with mushrooms, meat - 2 pcs - sauerkraut - 40 -50 g - wild garlic, capers, pickled ginger and pickled garlic - 20 g each - olives, olives - 10-20 g each. – butter – 15 gr.
Buffet
When organizing a buffet, staying within the budget will be the most difficult thing. First of all, set aside a certain time for the feast. Also, during self-service, guests tend to snack more often and put more on their plate than you expect. Therefore, it is preferable to have snacks that are a separate portion: canapés, tartlets, sandwiches, pies, sushi, etc. For the buffet:
- Hot meat or fish: one type - 180-200 grams, two types - 110 grams each, three types - 80 grams per person;
- Side dishes: high-calorie (potatoes) - 140 grams, filling (rice, pasta) - 50 grams, vegetables - 120 grams;
- Burgers, sandwiches, canapés - 3-4 variations, two pieces for each invitee. If you are not serving main dishes and side dishes, provide 6-8 options for appetizers. Expect that each guest will enjoy 10-15 different appetizers throughout the evening;
- Baking - one item for each guest;
- Cake - one piece, if no other desserts are provided - 1.5 pieces per person. If you don’t want cake, serve 3-4 types of mini-desserts (including ice cream and sweet mousses if desired);
- Sweet mousses, parfaits - 120 grams per person;
- Ice cream - 140 grams each.
If you don’t want to deal with the calculations personally, choose ready-made buffet sets
What dishes, in what quantity and how to serve?
Salads can be arranged in tartlets.
The butter is served chilled and cut into 0.5 cm cubes. There is no need to spread the bread with butter in advance.
Appetizers do not need to be served all at once. They need to be divided into several parts and served on the table as they are required. Most of the snacks are consumed at the beginning of the banquet, when hot dishes have not yet been served.
Soups: mixed meat solyanka, meat broth with herbs and crackers, fish soup - 200-250 ml/1 person. Soups, as a rule, are served if at least two hours have passed between registration at the registry office and the start of the banquet, and only after cold appetizers. First courses are usually in demand at winter weddings and should be served hot.
Hot fish dishes: sturgeon baked with vegetables – 150-200 gr.
Hot fish dishes should be ordered for a wedding banquet only when the wedding takes place during the good river fishing season. Then the fish will be really good. A hot fish dish is not mandatory for a banquet, but it can help out if there are people who do not eat meat among the guests.
Hot meat dishes: baked poultry – 200-250 g, roast beef baked with vegetables 100/150 g, fried pig with mushrooms – 200-250 g.
At a wedding feast there are usually two hot meat dishes, one of them is served in the first half of the feast, the other in the second. You can order one meat dish, but it should also be served twice. Let the hot dish be served in small portions, but 2-3 times, rather than once in large portions.
If we talk about choosing between expensive hot dishes and a variety of snacks on the table, then snacks are a priority. Everyone will like the variety of snacks, and the main course can be as ordinary as possible.
Tips for choosing a restaurant for a wedding
A few tips that may help you navigate this difficult matter.
01. In my opinion, the most important thing is the choice of restaurant (cafe) and host. Read reviews on the Internet, ask friends and acquaintances, collect as much information as possible!
02.If you have chosen a restaurant based on a recommendation, but have never been there in person, my advice is: come, spend an evening there, order from the menu, evaluate the quality of the dishes and see how they will serve you. Draw conclusions. Maybe the restaurant will have to change.
03.I worked in a good restaurant, but I saw several holidays that were really ruined by not very qualified presenters. Therefore, if you have the opportunity to see the previous work of the guest presenter (video, for example), then this is also a plus.
04.You have chosen a restaurant. Pay attention to the interior of the hall. Sometimes, in mid-price establishments, the hall requires additional decoration. But in some restaurants the interior design is so respectable that all the structures made of multi-colored balls and other plastic hearts look like foreign objects.
05.Florists will convince you that you need to decorate the room to the maximum, offering fresh flowers on guests' tables and various floral decorations on individual napkins. It's expensive, so see how it's worth it. The only thing I can say about this is that when the tables are fully set, among the abundance of cold appetizers, few people notice the extraordinary floral miniatures. Perhaps only a garland of fresh flowers on the table of the young is noticeable and arouses admiration.
Fruits (from 300 g per person):
— sliced bananas – 0.5 pcs; – apples – 1 pc; – pears – 1 piece; — tangerines – 2 pcs; - oranges - 1 piece; — peeled kiwi – 0.5 pcs; - peeled pomelo - 1 clove; – strawberries – 50 g; – peeled fresh pineapple – 1 slice; - sliced lemon - 2-3 slices; – grapes – 40-50 gr.
Fruits should be placed peeled and cut into vases. You should not cut all the fruits at once, they may become windy and wither. Let some sliced fruit be served at the beginning of the feast, and the second part whole and in wide vases at the end of the banquet.
- white loaf - 1-2 pieces; - rye bread - 2 pieces; — wheat bread – 1-2 pieces; — black “Borodinsky” — 2 pieces.
Budget 100,000 rubles
Nastya and Vadim are an incredibly touching couple, and they timed their celebration to coincide with the beginning of winter, which became the starting point in the search for the style of the holiday. We emphasized the winter theme with cool shades of gray-blue (the bride chose it for her dress).
The newlyweds also wanted to add warmth to their holiday - so a juicy wine shade appeared in the palette, which we softened with cool pink shades. This contrasting combination created an incredibly cozy winter celebration atmosphere. Together with the bride, we carefully selected the floristry (down to each flower!). The result won the hearts of the newlyweds and all the guests of the holiday.
An important part of the preparation was the discussion of the event budget. We proposed a beautiful decor for the presidium area using an original print, and managed to save money by mixing furniture from the banquet hall, while maintaining aesthetics and lightness
Also, the winter season provides a discount on decoration, brides should pay special attention to this!
Project in numbers
Budget: 105,000 rub. Number of tables: 4 Textile rental: YES (tablecloths, velvet) Furniture rental: NO Presidium: YES (table + backdrop) Ceremony: NO Photo zone: YES
Soft drinks:
— carbonated sweet water – 0.5 l; – mineral water – 0.5 l; – fruit juice – 0.5 l; — sparkling water like “Schweppes” — 0.3 l; — coffee – 2 cups (200 ml); – tea – 2 cups (300 ml); – milkshake – 200 ml; – hot chocolate – 200 ml.
If there are children at the banquet, the number of non-alcoholic refreshing drinks should be greater.
As for alcoholic beverages, consider that men usually drink strong alcoholic drinks (vodka, cognac, martini, whiskey), while women prefer light cocktails, red and white wine. The average calculation of alcoholic drinks is approximately 0.5 liters of each per person. Champagne should be served at the beginning of the feast at the rate of 100 ml per person. Good luck!
Fish portion
White fish: whole hand
White fish such as cod, haddock or pollock are low in fat and calories, so a serving can be as large as your hand (about 150 grams and 100 calories).
White fish contains small amounts of omega-3 and is a good source of selenium, important for the immune system, healthy hair and nails.
Oily fish: palm
Like meat, a portion of fatty fish such as salmon, mackerel or sardines should be about the size of your palm. Fatty fish fillets weigh about 100 grams and contain about 200 calories. One serving per week will provide you with enough omega-3 fatty acids.
