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Article: Wedding Fare; Seated Dinner? Light Buffet? Champagne & Dessert? Seven Caterers Share Strategies for the Big Day
- Article from:
- The Washington Post
- Article date:
- May 14, 1997
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Planning a wedding? The thought can be terrifying. A
marriage is momentous enough, but what about the care and feeding of
your guests? Planning for 200 -- or even 20 -- can unsettle the
calmest bride or groom. Not to mention their mothers and fathers.
Two weeks ago the Food section brought seven local caterers
together for two hours of insider talk about wedding styles, menus,
the cake and, oh yes, what it all costs. What follows is an edited
version of that conversation among our experts: Jim Aikin, Catering
by Windows, Alexandria; Deborah Allen, Federal City Caterers,
Kensington; Lori Brubaker, Ridgewells, Bethesda; Gene Hunt, Grand
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