Planning a Backyard Wedding Menu in Dallas

A backyard wedding feels relaxed, but the catering logistics are anything but. The kitchen has to come to you, the rentals have to fit through your gate, the dishwasher has to run somewhere, and the meal has to land hot for 80 people in a yard that is not designed to feed 80 people.

Build your menu around what reheats well. Braised meats, stews, gratins, and family-style proteins are forgiving. Anything that needs to be plated to order — risotto, soufflé, a perfectly seared piece of fish — gets harder by a factor of ten in a backyard.

Plan for shade and water. A 92-degree afternoon will wreck a cheese board. Tent at least your beverage station, even if you don't tent the rest of the event.

And finally: feed the vendors. A separate vendor meal isn't optional. Your photographer, planner, DJ, and catering staff are working an 11-hour day. They deserve a hot plate too.