Two Days to Go!

I'm sorry for not writing here these past few weeks, but I'm just so excited! We only have two days left before our wedding. Honestly, I'm not nervous about the day.... well, okay, maybe a little. I'm more nervous about tripping during my entrance and our first dance than the whole day itself. Haha!

Still, no matter what will happen, good or bad, I just can't wait to get married. After two years of preparing, we are finally down to two days! Bring it on!

Details, Details, Details!

Aside from our final food tasting, we also had our detailing with Purpledish. Since their office was not yet done, we had our detailing at Coffee Bean and Tea Leaf in Greenbelt 5. I asked Thoffy, our coordinator, to join us on our meeting so he would be able to ask questions that we might have overlooked. However, he was feeling unwell during that day so he assigned his assistant to accompany us instead.

So what exactly happens during your final detailing with your caterer? Honestly, I had no idea, which is why I asked help from my newlywed friends. They were kind enough to send me powerpoint presentations of their own detailing, so I was able to get an idea on the important questions to ask the caterer.

1. What table centerpieces will be used for VIP tables? For guest tables?

During detailing, you must decide how you want your VIP tables and your guest tables to be styled. We had to choose the centerpieces for each table, from the flowers to the vases to be used. We also had to choose the linens (tablecloth, table runner, and table napkins) and even the plates! It's best to bring pegs here so that the caterer will have a better idea on the style that you want. Also, ask your caterer if the pegs you have are included in the basic setup or already considered upgrades.

2. What is the styling for the couple's area?

For the couple's area, we had to choose our wall backdrop, the couch that we will use, and the flowers on the little coffee table in front of us. Again, ask your caterer if your choice of backdrop is included in their basic package or if it is an upgrade.

3. How many tables should we need?

You must have at least an idea on how many guests you'll have on your wedding because you will submit your initial headcount during the detailing. This is so you can determine how many VIP tables and guest tables you will need for the reception. Also, make sure to ask if they will provide the registration table, gift table and cake table, as well as a table for the candy buffet, especially if you decide to get an external supplier for this or if you will DIY this.

4. What is the floor plan?

The floor plan shows the layout of your reception venue. It shows the placement of the couple's area, the buffet tables, the VIP and guest tables, and other elements of your reception. Our AE drew this on the spot, but we made some changes to it after our detailing and just sent the revised floor plan to them.

5. What is the final menu?

You will finalize your menu this time so it's recommended that you have your final food tasting before the detailing. Also, if you have other food items that you wish to endorse (i.e. lechon), then you must inform your caterer about this. Ask if there is any corkage/extra fees for this. Luckily, even though we plan to have Purpledish cut and serve our lechon, there is no additional fee for this, except if we will specifically get their lechon carving station.  

6. How many hours of ingress and egress does the caterer needs?

Purpledish requires five hours of ingress and two hours of egress. Since the rate of our venue only includes three hours of ingress, we had to pay for two extra hours.

7. Who is in charge of the leftover food?

Some caterers have their own containers for the leftovers, while others require you to bring your own, so clarify this with your caterer. Luckily, Purpledish has styro containers for the leftovers. They will just endorse a form to the coordinator and the coordinator will be in charge of distributing the leftovers.

8. What is the ratio of the waiters to guests?

Ask how many waiters will be in your wedding, and how many of them will solely serve your VIPs. The number of waiters is important to know because you need to have an idea how much you need to pay in case they need to extend their hours of service. For example, the duration of Purpledish's catering service is only for five hours, beginning during the cocktail hour. In case of overtime, we have to pay P700 per hour and P50 per waiter. So if we have 10 waiters, we must pay them P500 for the extension of hours. In addition, you can also discuss their uniforms. If your male entourage will wear vests, make sure the waiters do not wear them so that the guests won't mistake your entourage for waiters. Hehe.

9. Other requests

If you have any additional notes/requests, make sure to discuss this with your caterer. I specifically told them how I want our VIPs and guests to be served, especially during cocktail hour. Remember to be as specific as possible. :)

After our detailing, I also made a powerpoint presentation on all the things we discussed and sent them to our caterer and coordinator for reference. It might seem too OC for others, but it's better to be OC than to be sorry. Haha!

Food Tasting # 24: Final Food Tasting with Purpledish

Attending food tasting events was probably my most favorite thing to do during our wedding preparations. In fact, I have attended more than 20 food tastings, even with caterers that weren't part of our shortlist. Ganun ako ka-adik noon. Haha. Now with less than three weeks to go, I won't have any excuse anymore to attend these events. This will probably be my last food tasting entry for this blog, so it's a bittersweet moment for me. Mamimiss ko ito.

Anyway, last February, Mox and I attended another group food tasting session with Purpledish so we could finally create our final menu. This time, the food tasting was held in Columns, Makati. At least it's much nearer to us than Paranaque. Iwas toll fees rin.

I really liked Purpledish's setup during the event. It was elegant and classy, despite having little flowers on the table. I am not really a fan of lush and high centerpieces anyway. I want our guests to see one another during dinnertime, so short centerpieces are the best.

For our cocktail hour, we were given five appetizers: Asparagus Wrapped in Smoked Bacon, Cirkulo Tofu, Eggplant Parmigiana, Sausage Bruschetta and Fresh Veggie Rolls.

Asparagus Wrapped in Smoked Bacon, Cirkulo Tofu, Egpplant Parmegiana, Sausage Bruschetta and Fresh Veggie Rolls (Clockwise)

I won't rate the others anymore as I've already tasted them before. Only the fresh veggie roll was the new appetizer in the bunch. It was the ordinary lumpia, but I thought its peanut sauce was delicious. It didn't have that strong nutty flavor, which I liked as I'm not a fan of peanuts. However, I'm not sure if this would be included in our final menu.

Then we had two choices of soup shots: Broccoli and Cheese and French Onion and Cheese. The french onion soup was our early favorite then, but when we tasted the broccoli and cheese soup, we didn't know which tasted better! It was so delicious. It was creamy, and the hint of broccoli was the perfect complement to the cheese flavor. I actually wanted to get one more soup shot because I couldn't get enough of it. :)

(L-R) Broccoli and Cheese Soup; French Onion and Cheese Soup

We also had two choices for the salad: Mango Salsa and Asian Chicken. Again, the mango salsa was our favorite, and while we thought the Asian chicken tasted okay, it didn't really surpass the mango salsa's yumminess. The mango salsa has that certain sweetness, while the Asian salad has the sourness brought by the oranges in it. Sorry, I don't have any pictures of the Asian chicken salad because my camera's battery died before they served the salad.

Mango Salsa Salad

Now on to our main dishes! Again, we didn't have any pictures of the main dishes as our camera didn't have enough battery life, so please bear with me.

We have a new fish entree for today: the Baked Fish in Lemon Garlic Butter Sauce. It was a welcome change from the Norwegian Salmon that is usually served during the food tastings. The fish is cream dory, which explains why the fish was so soft and tender. In fact it just melted in my mouth as soon as I ate it. I love it!

We also had a new pasta entree: the Creamy Veggie Fusili. Although it has a creamy white sauce, the pasta itself is not so flavorful. Apparently, it's targeted for vegetarians so it has this bland taste. Sorry, I really didn't like it. I rather have the beef and veggie lasagna than this.

For our chicken entree, we had White Chicken in Mascarpone Sauce. I really couldn't remember the taste, but it was at least different from the oil-based chicken dishes that I usually taste from the previous food tastings.

We were served two pork entrees: Herbed Roast Porkloin in Dill Cream Sauce and Pork Bourguignon. Again, I couldn't remember how both dishes tasted like, but the difference of the two is that the former has white cream sauce, while the latter has red cream sauce.

Of course, we had the usual 10 Hour Slow Roast US Beef Belly with Mushroom Wine and Caldereta Sauvignon Sauces. If you booked Purpledish's 2014 package, you get to choose two sauces for the roast beef, but since I booked their 2013 package, I only get to choose one. Better wait for my wedding to see which sauce I chose for the roast beef. Hehe.

Finally, we have the desserts: Macedonia Fruits, Bluer than Blueberry Cheescake, Strawberry Mousse Cheescake, Khamizu Cheesecake, Beco Cheesecake, Pistachio Sansrival, Mango Creme Brulee, Cream Puff, Night and Day Eclair, and Chocolate Truffles. I won't go into details anymore since these are already staples of Purpledish's food tastings. However, I have to let you know that I was very disappointed with the Mango Creme Brulee. During our very first food tasting with Purpledish, I raved about their creme brulee. I even said that it was the best I have ever tasted. But during our last food tasting, the creme brulee was very runny and bland. Mox even said it was disgusting. What a huge letdown. :(

Overall, the food tasting was a success. We were finally able to create our final menu, and we got to take home some leftovers too. Ang saya ko lang. Haha.