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For most brides and bride grooms to be, by this point you have made your announcement to family and friends, set a wedding date & decided how much money you want to spend on your plans; now the fun begins!

Planning your "dream wedding" can be a joy but it can also be a very stressful time for many couples. There are so many choices and decisions to make. We, at Culinary Art Catering are dedicated to making this a low stress, highly creative experience for you as you sit back and watch your dreams come true!

Your personal Event Coordinator can guide you through each step of the decision making process including:

* Assisting you with designing a menu that suits your tastes, style and budget concerns.
*Coordinate all rentals (china, linens, silver, tables, chairs, tents, etc.)
*Recommending d.j.'s and live entertainment
*Assist with locating a facility for the event.
*Assist with deciding on wedding cake design & flavor
*Provide centerpieces, greenery, plants, trees, and decorations
*Providing valet parkers
*Providing custom made ice sculptures
*Provide a complete agenda for the wedding reception including all special traditions you wish to include.
*Recommending photographers & video-graphers.

Dallas DJ and Event Lighting Design Services	SoundSource Entertainment.com highly recommends this company! Are you using this vendor for your event? They are one of our preferred vendors! Call 877-266-6935 and we will provide you with a $125 voucher to use for your special day.
Weddings of Elegance	This is definately one of the TOP Caterers in Dallas. My clients love Culinary Art Catering. From their first tasting to the creative quotes and their staff is excellent and very professional. I always recommend this catering company for the excellent menu choices and original food presentation. One word Fabulous!

What's the best time of day for my wedding?

• BRUNCH / BREAKFAST – Properly served anytime early morning to around 11 a.m.
Menu ideas include pancake station, waffle stations, omelet station, eggs benedict station, and so forth
• TEA – Properly served between noon and 4 p.m.
Menu ideas include elegant finger sandwiches, assorted hot teas, lemonades, fresh fruits, assorted petit fors and so forth
• LUNCH – Properly served between noon and 2 p.m.
• COCKTAILS – Properly served between five in the evening to seven in the evening.
• DINNER – Properly served anytime in the evening hours, more formal events would begin after seven in the evening.
• DESSERT ONLY – Properly served anytime after 7 p.m. in the evening.

STYLES OF SERVICE AND TYPES OF COURSES

Butlered Hors D’ Oeuvres
An exceptionally gracious way to serve a cocktail party is by passing all the menu items.

Butlered and Stationary Hors D’ Oeuvres
The absolute norm for most cocktail parties. This allows much more food to be presented and eaten.

Served Plated to Each Guest
In the traditional manner - the chefs in the kitchen arrange each plate and it is carried out to your guests and they are served in sequence around each table.

Family Style "Table d' Hôte"
With many items on the table for the guests to share and pass amongst themselves. This is style of service that bespeaks warmth and generosity, encourages chat amongst your guests and offers almost a mini-buffet of choices at each table.

"Russian Service" (white glove)
Waiter presents platters / trays tableside and the server portions and serves each guest a portion of the entrée, starch, and vegetable directly to the guest’s plate.

Traditional Buffet
Depending on the number of our guests, we plan one or several buffets. The look of the buffets, their visual style, is a custom “table-scaped” to match the style and color scheme of your event. Multiple levels of elevation and accents of fresh and silk foliage dress the presentation and add appeal to the bountiful, colorful display. Buffets can be formal by having the food staff served or casual by allowing guests to serve themselves.

Buffet Stations
Here, we set up a variety of small stations with plates at each for the guests to wander to and from at will. This style of service has the option of giving your guest ultimate freedom to pick and choose from the menu items that you have chosen for them.
We would usually suggest to you that the seating be arranged casually, allowing for standup mixing and mingling with the use of small 7 inch plates with small forks, seldom expecting knives to be used at all.
An alternative is to use large plates, full flatware service and treat the buffet as a full dinner buffet.
We would usually design this with you to have many free-standing tables, frequently round, around which and through which your guests can mingle and chat - without feeling that they are standing a "line" - or, having to stand in any "line".

Buffet Action Stations
One or more chefs actually prepare parts of the menus before your guests’ eyes or simply used for “show”. The menu items are enhanced by the exuberance of the chefs in action at the grills. The flavors of the menu are in the air to tease all of the senses.

Courses
The level of formality of you event will assist in determining which courses you will be serving.

• Hors D’ oeuvres
• Soup
• Fruit & Cheese
• Appetizer
• Salad
• Entrée
• Dessert
• Intermezzo

Menu Requirements
• Consider the dietary needs and preferences of your guests (Kosher, Vegetarian, Vegan, etc.)
Determine your preferred main course or, if budget allows select two or more main dishes (Beef, Chicken, Vegetarian, Pork, Seafood, Lamb, Pasta, Duck, and Veal)
• What type of bar service will be offered – this should also be considered when planning the menu
(Open or Limited Full Bar/Beer & Wine Only/Wine with Dinner/ Champagne Toast/ Specialty Cocktail)
• Let your taste buds travel the world over; consider exotic, ethnic, thematic or seasonal items.
• Out of respect for your guests, inform them about what they can expect at the reception by adding a few simple words to the invitation such as :
“Hors D’ Oeuvre Reception to Follow”
“Dinner Reception to Follow Ceremony”
“Dessert Reception to Follow”
And so forth. This is the easiest way to avoid hungry guests arriving at the reception only to find a menu consisting of fruits and cheeses.