Behind a 120-Guest Wedding Spread

Introduction

Catering a wedding for 120 guests is a different kind of pressure than a normal service day — there's no second seating, no chance to recover from a slow ticket. Everything has to land at once, and it has to land right.We started planning six weeks out, building a menu around dishes that could hold their texture sitting out on a warm afternoon, since the couple wanted an outdoor reception with no reheating stations. That ruled out a few of our usual favourites and pushed us toward heartier grain salads and slow-roasted vegetables that actually improve after resting.On the day, our kitchen team worked in two shifts starting at 5am, prepping everything on-site in a borrowed marquee kitchen. The final plating happened in under twenty minutes, all hands on deck, right as guests were finding their seats.It's the kind of job that reminds us how much of hospitality is really logistics wearing a nice apron. Exhausting, but worth every minute when the bride comes back to the kitchen tent to say thank you.