One entree fits all

California
Auberge250.gif Courtesy of the Auberge du Soleil

Offering a single entree to guests has several benefits: It eliminates the hassle of tracking everyone's entree choices, cuts serving time (great for maximizing dance-floor time), and may save you up to 15 percent off your bill, since your caterer will likely need less prep time and staff. But what to serve to please traditionalists and foodies alike?

Executive chef Robert Curry, of the Auberge du Soleil in Napa Valley, says that their most popular dish among wedding guests is filet mignon served with sauteed spinach, potato gratin and red wine jus.

"This prime beef is a crowd pleaser because people tend to think of filet mignon as a special occasion entree—it's not something most folks enjoy nightly, so it's a real treat to be presented with at a wedding," says Robert. "Plus, here in Wine Country, we're always looking for something that pairs well with red wine, a combination that guests really respond well to."

For more caterers' suggestions for crowd-pleasing entrees, pick up the Spring 2010 issue of Brides Northern California, on newsstands now. —Lauren Matthews, editor, Brides Northern California

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