CATERER: Cravings
Peso Value: c/o Summit Ridge Hotel
Ratings: 5/5
Peso Value: c/o Summit Ridge Hotel
Ratings: 5/5
SET A MENU
Soup
Mushroom Duxelle Cream Soup
Freshly-baked Home-made Soft Rolls
Salad
Fresh Garden Vegetable Salad
Herb Garlic Ranch and Sweet Balsamic Vinaigrette
Hot Selections
Slow-braised Pork Mechado with Fried Potato Wedges
Sweet and Sour Fish Fillet Casserole
Teriyaki Chicken Supreme with Toasted Sesame Seeds
Lumpiang Hubad with Soy Garlic Peanut Sauce
Penne Pasta with Classic Pomodoro Sauce, Basil, Chiffonade and Parmesan Cheese
Steamed Jasmine Rice
Desserts
Vanilla Crème Brulee
Chocolate Almond Mousse
***
CREW MEAL
Roast Beef Caldereta
Served with Pandan Steamed Rice and Vegetables
Comes with one (1) round of Iced Tea
Soup
Mushroom Duxelle Cream Soup
Freshly-baked Home-made Soft Rolls
Salad
Fresh Garden Vegetable Salad
Herb Garlic Ranch and Sweet Balsamic Vinaigrette
Hot Selections
Slow-braised Pork Mechado with Fried Potato Wedges
Sweet and Sour Fish Fillet Casserole
Teriyaki Chicken Supreme with Toasted Sesame Seeds
Lumpiang Hubad with Soy Garlic Peanut Sauce
Penne Pasta with Classic Pomodoro Sauce, Basil, Chiffonade and Parmesan Cheese
Steamed Jasmine Rice
Desserts
Vanilla Crème Brulee
Chocolate Almond Mousse
***
CREW MEAL
Roast Beef Caldereta
Served with Pandan Steamed Rice and Vegetables
Comes with one (1) round of Iced Tea
Food Tasting
As I’ve mentioned earlier, we had our initial detailing and food tasting covered on the same day. During food tasting, they only served platters good for five persons. My brother went with us, so we paid for an additional cost (at the same rate as in the package) because only four heads are free of charge. Food tasting went well except that they didn’t (or forgot to) serve the breakfast rolls. Also, we initially chose Roasted Pork Loin with Maple Gravy and Spiced Apple Chutney for our pork viand, but Mom thought its presentation was the same with that of chicken, so we had it changed to Slow-braised Pork Mechado with Fried Potato Wedges instead.
Those were the only concerns/feedback because when it came to the taste and quality, they pretty much nailed it. We emphasized, though, that it has to be consistent on the actual day of our wedding.
Let it be known that the biggest chunk of our wedding budget was invested on food and reception venue. This was another deal-breaker for us. We’ve had bad experiences from previous weddings we attended to, and we took good note of these to avoid on our own wedding. After all, most guests often remember weddings or any other events by how good the food was, and everything else follows.
Wedding Day
We had to get feedback from several guests because the newlyweds don’t really have the time to finish their meal during the program. I, for example, only got to finish my soup, had a few bites of my main course, took a few sips of my juice, and that’s it. Out of the ten random people we consulted, every one of them was very satisfied with the food served at our wedding. Some even had the chance to go for another round because there was more than enough for everybody.
Apart from the buffet for our guests, we got some of our suppliers a crew meal (valued at Php 300/head). Other suppliers were supposed to be given only meal allowance, but because the hotel served bountiful amount of food, they had buffet lunch, too.
Knowing that our guests (and suppliers) left the hotel with smiles on their faces because they were well-fed was rewarding. It was exactly our objective and we were successful.
Contact Details:
Summit Ridge Hotel
Km. 58 Gen.Emilio Aguinaldo Highway, Maharlika West, Tagaytay City
(02) 240 6888
0922 852 6800
www.summitridgehotel.com
As I’ve mentioned earlier, we had our initial detailing and food tasting covered on the same day. During food tasting, they only served platters good for five persons. My brother went with us, so we paid for an additional cost (at the same rate as in the package) because only four heads are free of charge. Food tasting went well except that they didn’t (or forgot to) serve the breakfast rolls. Also, we initially chose Roasted Pork Loin with Maple Gravy and Spiced Apple Chutney for our pork viand, but Mom thought its presentation was the same with that of chicken, so we had it changed to Slow-braised Pork Mechado with Fried Potato Wedges instead.
Those were the only concerns/feedback because when it came to the taste and quality, they pretty much nailed it. We emphasized, though, that it has to be consistent on the actual day of our wedding.
Let it be known that the biggest chunk of our wedding budget was invested on food and reception venue. This was another deal-breaker for us. We’ve had bad experiences from previous weddings we attended to, and we took good note of these to avoid on our own wedding. After all, most guests often remember weddings or any other events by how good the food was, and everything else follows.
Wedding Day
We had to get feedback from several guests because the newlyweds don’t really have the time to finish their meal during the program. I, for example, only got to finish my soup, had a few bites of my main course, took a few sips of my juice, and that’s it. Out of the ten random people we consulted, every one of them was very satisfied with the food served at our wedding. Some even had the chance to go for another round because there was more than enough for everybody.
Apart from the buffet for our guests, we got some of our suppliers a crew meal (valued at Php 300/head). Other suppliers were supposed to be given only meal allowance, but because the hotel served bountiful amount of food, they had buffet lunch, too.
Knowing that our guests (and suppliers) left the hotel with smiles on their faces because they were well-fed was rewarding. It was exactly our objective and we were successful.
Contact Details:
Summit Ridge Hotel
Km. 58 Gen.Emilio Aguinaldo Highway, Maharlika West, Tagaytay City
(02) 240 6888
0922 852 6800
www.summitridgehotel.com