The Tasting Is Where Your Wedding Menu Gets Real
You've had the initial meeting. You've looked at menus on paper. You've talked about styles and budgets. Now comes the part that actually matters: tasting the food. This is where most couples either make their best decision or their biggest mistake. Let's make sure it's the first one.
What a Tasting Actually Is
A wedding menu tasting is a private session where you sit down and eat the dishes you're considering for your wedding. At Mordi's, we set up a proper table for you — white tablecloth, real dishes, wine glasses, the whole thing. Because we want you to experience the food the way your guests will.
Typically, you'll taste:
- 3-5 appetizer options
- 2-3 soup or first course options
- 3-4 main course proteins with sides
- 2-3 dessert options
That's about 12-15 dishes. It's a lot of food. Come hungry.
The tasting usually lasts 60-90 minutes. It's not just eating — we walk you through each dish, explain the preparation, discuss how it'll be presented at the event, and talk about pairing and flow.
Who Should Come
This is important. Bring yourselves (obviously). Beyond that, be selective. Too many opinions in the room creates chaos. We've had tastings with 8 people where every dish got a split vote and nobody could decide anything.
Our recommendation: The couple, plus one to two additional people — a parent, a close friend who has good food instincts, or a wedding planner. That's it. Four people maximum. You need input, not a committee.
One thing we see a lot: the bride brings her mother, the groom brings his mother, and the two mothers disagree on everything. It's a comedy movie in the making, but it's not productive. If both mothers are coming, set expectations in advance: the couple makes the final call.
How to Prepare (Most People Don't)
Coming to a tasting without preparation is like going to a car dealership without knowing what you need. You'll get overwhelmed and make emotional decisions. Here's how to come ready:
- Know your guest profile. Are most of your guests Ashkenazi? Sephardi? Mixed? Older crowd? Young professionals? This affects what food will land well. Don't pick the lamb kubeh because YOU love it if 70% of your guests are Ashkenazi and have never had kubeh in their lives.
- Know your format. Plated or buffet? Decided already? The tasting experience is different for each — plated tastings focus on individual dish perfection, buffet tastings focus on variety and how dishes work together.
- Eat light beforehand. Seriously. Have a light breakfast or skip it entirely. You're about to eat 12+ dishes. If you come full, everything will taste "fine" instead of helping you identify the standouts.
- Bring a notebook or use your phone. Rate each dish on the spot. By dish 10, you will not remember what dish 3 tasted like. Write it down. Take photos of each plate. You'll thank us later.
- Know your dietary restrictions in advance. If you need gluten-free options or vegan alternatives for some guests, tell us before the tasting so we can include those.
What to Actually Evaluate
Taste is obvious. But there's more to evaluating wedding food than "does this taste good?"
Temperature resilience: Ask your caterer: "How does this dish hold up after 10 minutes?" Because at a wedding, food doesn't go straight from kitchen to mouth. There's the walk from the kitchen, the serving, the speeches. A dish that's incredible at 75°C but awful at 55°C is a bad wedding dish. We always plate tasting dishes at realistic serving temperature, not straight-from-the-stove perfect.
Visual appeal: Does the plate look appetizing? Remember, your guests eat with their eyes first. A brown protein on brown rice with brown gravy might taste amazing, but it looks like sadness on a plate. Color matters.
Portion size: At a tasting, portions are sometimes different from actual wedding portions. Ask: "Is this the actual portion size my guests will get?" If it's smaller or larger, adjust expectations.
Balance across the meal: Don't pick your five favorite dishes. Pick dishes that flow well together. If your appetizer is heavy (lamb cigars, stuffed mushrooms), your main should be lighter, or your guests will be asleep on the dance floor. If your soup is rich and creamy, your appetizer should be light and fresh.
Guest-friendliness: Is this something your 85-year-old grandmother can eat? Is this something your 8-year-old niece will touch? The best wedding menus have something for everyone without being bland.
Questions to Ask at the Tasting
- "Can you adjust the seasoning on this dish?" — Maybe the chicken is great but needs less salt. A good caterer will customize.
- "What would you recommend pairing with this main?" — Let the chef guide you. We do this for a living.
- "How will this be presented at the actual event?" — A tasting plate and a wedding plate can look very different.
- "Can I substitute a side?" — The lamb is perfect but you don't love the mashed potatoes? Swap them for roasted root vegetables. Easy.
- "What's your most popular combination?" — Not because you should follow the crowd, but because there's usually a reason certain combos work.
Common Tasting Mistakes
Choosing based on what YOU love, not what works for the crowd. You're a foodie who loves lamb tartare. But will your uncle from Bnei Brak eat that? Build a menu that has one or two "wow" dishes for the adventurous eaters and solid, universally appealing options for everyone else.
Overeating at the tasting. Pace yourself. Take two bites of each dish, cleanse your palate (water, plain bread), then move on. You need to taste everything, not fill up on the first three dishes.
Ignoring the caterer's advice. If your caterer says "that combination doesn't flow well" or "this dish doesn't hold up at outdoor events," listen. We're not trying to upsell you. We're trying to prevent problems on your wedding night.
Making the decision at the tasting. Don't. Go home, look at your notes and photos, think about it for a day or two. The excitement of the moment can cloud judgment. We always tell couples: "Take 48 hours, then call us."
Do You Have to Pay for a Tasting?
This varies by caterer. Some charge 200-500 ILS for a tasting, which gets credited to your final bill if you book. Some only offer tastings after you've signed a contract. We offer a complimentary tasting for all couples who've had an initial consultation — no strings attached. We believe the food should sell itself.