COCONUT GROVE – With hundreds of “moving parts” in a wedding, it’s important to stage and plan an event that seamlessly and effortlessly falls together, creating a theme through décor, venue, and, of course the menu.

“There are so many components that should combine in the orchestration of a wedding,” said Bill Hansen, CEO and founder of Bill Hansen Luxury Catering & Event Production (www.BillHansenCatering.com). “Nothing should be taken for granted. Every aspect of the event is related.”

And, Hansen should know as one of the area’s premier wedding and event planners. For more than three decades he and his staff have planned many of the area’s most elaborate and tasteful wedding and corporate events.

His staff stresses to clients the importance of the menu and how it can influence the theme and feeling of an event, and how food combines with all other aspects.

“The cuisine definitely influences the event,” he said. “Our staff of professional chefs create meals that match the venue, the theme, and the overall feeling.”

Hansen points out that if the bride and groom prefer a multi-course, plated dinner then it may be too formal for an afternoon reception. They would probably go with a more formal, evening event. So, food preferences can influence the venue, time of day, and attire.

“These are among the many factors that go into the planning process,” added Hansen. “All of the decisions are important and it is our goal to make sure everything meshes into a finely tuned event.”

For example, a buffet menu could be appropriate for both an evening or afternoon event, but the following should be taken into consideration:

1. It is a full menu with choices.

2. Should have large enough plates to accommodate entrees, salads, vegetables, etc.

3. Should have 3-4 entrée selections, including chicken, beef, fish, pasta.

4. There must be enough lines and presentation tables to keep people moving.

5. There must be enough seats to accommodate 100 percent of the guests.

“Others prefer an hor d’ oeuvres menu which calls for an entirely different event,” said Hansen. “These tend to be more casual affairs, usually in the afternoon.”

These types of menus should have the following features:

1. Stations in all four corners of a room or outdoors.

2. Should accommodate seating for about 50 percent of guests so as to encourage mingling.

3. Usually these types of events have more dancing and drinking due to the more casual ambiance.

Hansen points out the the multi-course, sit-down meals are the most elaborate, usually involving up to 5 courses with several choices of entrees, wines, etc. This style will usually influence more formal attire, including suits, black-tie, gowns.

Hansen also points out the relatively new introduction of what are referred to as “comfort foods”. These can be the basis of passing delectables prior to a sit-down event or for an hors d’oevres-centered event.

These comfort foods can include:

1. Duck rolls

2. Vegetarian egg plant meatballs

3. Portobello mushroom steaks

4. Short ribe/vegetarian sliders

5. Macaroni & cheese

“No decision is made in a vacuum,” said Hansen. “Food influences the venue and the venue influences the food.”

And, Hansen’s firm answers all of these needs with more than 100 exclusive and unique venues spanning Palm Beach County to Key West. These locations include a retro warehouse, an art museum, or an ancient monastery, to name a few.

“We have become very good at listening to our clients,” he said. “Once we understand the feeling they want to convey to guests we go to work, devising a plan that involves recommending the perfect venue and then devising a menu that matches.

“We pride ourselves on providing all types of ethnic and American cuisines,” said Hansen. “Our affiliation with one of the finest Kosher caterers in South Florida has also resulted in many opportunities with Orthodox and Conservative Jewish clients.”

Based out of the historic Villa Woodbine historic mansion in Coconut Grove, Hansen and his team of executive chefs and planners consistently deliver on its promise of creating “one-of-a-kind” experiences that eliminate the stress during the preparation and the day of the event.

“We have become the ‘go-to’ caterers and event planners for people seeking non-traditional venues,” said Hansen. “Many people want something unique as opposed to a hotel or a country club. We pride ourselves on offering our clients the most diverse selection of venues in South Florida.

In addition to Villa Woodbine and Vizcaya, Hansen offers other venues including the The Kampong, Fairchild Tropical Garden, Park Place, Palm Court, the DuPont Building, The Moore Building, The Cruz Building, The Charles Deering Estate, 1111 Lincoln Road, The Gallery of Amazing Things, The Versace Mansion, The Rubell Family Collection, The Ice Palace, The Walton House, The Ancient Spanish Monastery, The Bonnet House, The Needham Estate, to name a few. He caterers at over 100 venues throughout South Florida.

About Bill Hansen Luxury Catering & Events Production

In 1983, he discovered the Villa Woodbine mansion in Coconut Grove and began holding weddings and events in this historical venue.  Villa Woodbine is now one of Miami’s most sought-after weddings venues.