If you read the last installment of The Weekly Chic, it was all about reception seating arrangements. Part of the discussion was explaining how seating guests properly would help inform the caterer to know who has what meal. As a response, I received a few questions from readers asking “Well, what if I don't have a plated/seated meal?” and “What’s better, buffet or plated, and why?” So, I got on the phone and called my new friend Chef Lola Daniels, owner of The Colour of Love. Chef Lola’s slogan, “Unpretentious Food. Unique Perspective!” definitely shines through when she talks with me about how to end the age-old debate and determine what might be the best option for you when it comes to your reception service.

The Chef’s Preference

We started off the conversation with the most asked question from the readers. As a Chef, what does Lola prefer when it comes to reception catering? She prefers the seated/plated option hands down. “It gives me a chance as a chef to be creative, and put art in front of a guest.” It’s also much easier logistically to serve guests because there is much less commotion and movement. Another plus is a much more recent concern due to CoVid. You don’t have to worry about dinnerware being touched by others, or being in a line close behind 10 other people.

When it comes to wedding planning, Chef Lola wants brides and grooms to consider their budget timeline, and understand why placing catering at the top is so important when considering costs. “Brides and grooms always place food at the bottom of the planning list. It’s going to be a long day and people gotta eat, you know!” This was super odd for me to hear, however, I imagine that she gets a ton of clients that come to her on their own without a planner. So, my wonderful readers, I want you to picture a triangle. On each corner see these words: Venue, Catering, Entertainment. This is what I call the “Holy Trinity of Events”, and these options should definitely be locked down first. Remember them for every style event, and even if I am not with you, you’ve got the main 3 things people remember about amazing events and weddings out of the way.

Photo Credit: Lola Daniels/The Colour of Love

Budgeting Matters

Although Chef Lola prefers seated/plated, she sees absolutely nothing wrong with doing a beautiful buffet. It is definitely a budget conscientious option to consider, and it gives your guests several selections to choose from. “Everything doesn’t have to be Filet Mignon. Don’t be afraid to downscale, because even simple foods can have an elegant touch.” Some examples she presented were what she calls her “Backyard BBQ favorites, stepped up a notch”. Serve meatballs at cocktail hour, but instead of plain old ground beef, substitute the protein for succulent ground lamb. Mac and Cheese is always a hit but instead of using cheddar, opt to make it with gruyere or even add lobster. “These can be made at large quantities, and everyone loves them!”

The Pros and Cons of Each Style

There are a few other points Chef Lola wants you to think about when deciding how you will feed your guest at your wedding reception.

Pros of Seated/Plated Dining:

Specialty requests like Vegan/Vegetarian options for a small select group of people can be made for less because items for these meals won’t need to be bought in bulk.
Seated/Plated gives a more luxurious look and feel for your reception. It’s a VIBE!

Cons of Seated/Plated Dining:

It is more costly due to the staff needed to handle the higher guest counts.
Creating some plates can be taxing, as some catering choices may not look the same or as nice as others.

Pros of Buffet Dining:

It’s easier to budget because catering will buy in bulk, and that results in lower costs. It also cuts prep time.
The display table can also be designed to match the theme/decor.

Cons of Buffet Dining:

Food temps can vary due to the steam in chafing dishes. Food can become overcooked or become cold faster because of the consistent lifting of lids.
Waste becomes much more likely because of the amount of food left over. If your guest count drops because of no-shows, then that food is not going to be consumed.

The Heavy Hors d'oeuvres Debacle

It is a common misconception that serving heavy hors d’oeuvres rather than a full meal at your wedding reception is cheaper in cost. A lot of people think that if you have smaller/tiny food options, you’ll have a lower price. This could not be farther from the truth and could cost you more money than serving a typical dinner in the long run. Nobody I know only gets a few chicken wings and mini bruschetta, and only decides to make one trip to the buffet table…NOBODY! Chef Lola couldn’t agree more! “These are typically stackable, one bite options designed to be easy to eat while moving. The more you move [dance] and drink, the more you will want, and that could become costly. Her rule of thumb is this: “If your wedding/event has over 50 guests, is longer than 2 hours, and has a dance floor, just don’t do it!”

What to Avoid

I asked Chef Lola what should our readers watch out for when searching for the right caterer. The first thing she says is “Watch out for the ‘name-dropping’ catering companies. Just because they may know and worked with a celebrity or two, doesn’t mean they know food. I don’t care if the Dalai Lama had it, it’s still nasty!”. Make sure you have a tasting and know what that particular chef specializes in. They should work with your palette, and play with the flavors you love. It’s your day!

The next thing she says to watch out for is the decor up-sale tactics. “I don’t do table decor, I leave it to the planner or decor team to design the tablescapes. Caterers should only focus on the tableware and the food.” Chef Lola typically outsources design with planner partnerships she’s developed over time. The less she has to think about how the table looks, the more time she has to concentrate on amazing flavors for her clients.

To wrap up, I am so excited to share that Chef Lola has just launched a Featured Chef Series! Each week, 12 guests will be invited to take part in a delicious, curated event hosted by a private chef. The featured chef of the evening will select a piece of art, and present 6 stellar courses inspired by that specific piece. Each guest can bid on the art, and all proceeds go toward the LGBT Marriage Club, a nonprofit dedicated to support LGBTQIA+ marriages.

I would like to thank Chef Lola Daniels for joining me on this blog topic because I want all of you to make the best decisions for the best event experiences. I definitely learned a lot about catering, and I got rather hungry talking about all the amazing food! To learn more about Chef Lola and The Colour of Love, follow them on IG @thecolouroflove_atl and on Facebook @TheColourOfLoveATL. If you like what you’ve read, give us a like, and share this blog on your socials. If you’re getting married or have an event to be planned, be sure to contact us today for a free consultation.

Until next time!

Keep it Chic,

XOXO

Amaris T.

Where’s The Beef? Plated/Seated vs. Buffet Battle