Tropical Menu Planning – Tips and Tricks for a Wedding Meal that will Beat the Heat
By Caribbean Catering
While weddings on the beach can be beautiful underneath the tropical sun, they can also get hot and humid! Often, when brides and grooms are planning their wedding day menu, they forget to consider these steamy conditions and choose items that are not appropriate for a very warm beach environment.
The last thing your guests want on an 80 degree evening are heavy entrees with sauces like mashed potatoes and gravy.
To help avoid a culinary flub on your big day, here are some tips for masterful menu planning in the tropics.
1. Choose local fare that is popular in the Keys like mahi mahi, grouper, hog fish, and snapper instead of salmon, halibut, or pollack. Local means fresh!
2. If you want lobster, consider the time of year. Fresh lobster in the Keys is only available August through March.
3. Grilled vegetable platters are an easy side that won’t weigh party guests down.
4. Fresh unique salads can add color to any plate and their cool crunch can be satisfying on a hot day.
5. Fruit salsas provide a tropical flare to main dishes and their mixture of salty and sweet is very refreshing.
6. Don’t forget plenty of hydration with infused waters like pineapple and cucumber! The presentation of your wedding day menu can be a highlight of the evening.
Caribbean Catering of Islamorada has shared some of their creative presentations and unique menu items that lend themselves to the Florida Keys’ beach environment.
If you are planning a wedding in Florida, Florida Weddings Magazine is your luxury go to source for your wedding planning.
