It's a Matter of Taste
Choose the meal to add flavor to your reception

By Carolyn Gibbs/Tribune Correspondent

A carefully planned reception gives family and friends a time to celebrate the occasion.

Heartland Catering, owned by Sharon Janovsky of Elkhorn and managed by Becky Wieneke, encourages brides to plan their reception dinners one year ahead.

"It depends on the season, but typically about a year ahead, most brides start planning their catering service," Wieneke said. "Sometimes, if they call and say they are getting married in three months, we might have that weekend open."

Normally, lining up the caterer and food are among the first things brides do, Wieneke said.

Lauren Johnson at Hy-Vee Food Store said they prefer brides start planning as soon as they can, but they like at least a week notice. Planning much further ahead is preferable. Heartland Catering and Hy-Vee encourage brides and grooms to come in so the caterers can help them plan the menu.

"We always welcome everyone to come in, so we can talk to them to make sure we're the right place for them," Johnson said.

Food choices are varied to appeal to most appetites and budgets. Among Heartland's choices for entrees are baked ham glazed with a fruit sauce, baked pork loin with barbecue sauce or mushroom sauce or baked chicken breast with a cream sauce.

They also offer a six-ounce beef tenderloin. Johnson said Hy-Vee offers anything from prime rib to barbecue beef or pork and ham. Most brides and grooms choose a buffet, but both Hy-Vee and Heartland can also do a more formal sit-down dinner.

Both caterers provide the china, silver and water goblets. The buffet is more flexible and usually gives several choices of entrees.

"If they choose two entrees, we don't split it half and half. The last person in line will have the same choice as the first," Wieneke said.

Hy-Vee typically includes two sides and a dinner roll with their buffet entrees.

"Anything additional can be provided including desserts and drinks," Johnson said. "We can also do two entrees and threes sides if that's what they want."

Wieneke said buffets are also more popular because they tend to be a little less expensive. She said their buffet includes a vegetable, potato, salad and homemade bread. Some of their choices are California medley of vegetables, green bean amandine, honey glazed carrots, au gratin potatoes, or rice pilaf. Salads range from oriental coleslaw, garden pasta or Caesar salad.

Presentation is important to the caterers.

Hy-Vee serves food in chafing dishes with a flame under it to keep the food hot and fresh.

"The cold things are also in their own trays, and that all gives it a little more elegance," Johnson said.

Heartland has taken presentation to another level.

"We have an executive chef, Paul Sachs, and he does great preparing the food and doing the presentation which is one thing we're striving for," Wieneke said.

Both caterers offer these services to Fremont and the surrounding area.

"Anywhere they would like a reception, we will go," Wieneke said.

Prices for Heartland and Hy-Vee range anywhere from $5.99 up to $14.99 per person. It all depends on the foods chosen. Johnson said they are sometimes asked to duplicate favorite family recipes.

"We are glad to follow the recipe for them," she said.

Catering for Heartland and Hy-Vee is foremost about the bride and groom, so the details are very important.

"It's all about them so we want to make their day as easy as possible with the food end, where they don't have to worry about it," Wieneke said. "We want to make it as nice for them as possible."

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