Southampton - Pleasing your guests' palates with a varied and (literally) tasteful menu should be at the top of your to-do list. That's because simply put - good food makes for a good party. Of course, there are many options when it comes to wedding cuisine, and the process of selecting a hearty and thoughtful menu can be overwhelming. That's why we asked guidance from Cristina Verger, who heads her own event planning and production company (with offices in New York City, East Hampton and Rome, Italy). Tasty Thoughts is the catering arm of the company.

Cristina Verger's event planning and design firm has offices in New York City, East Hampton and Rome, Italy. (Hechler Photographers)

How should couples narrow down the options in regard to their wedding menu?

Cristina Verger: Consider personal likes and dislikes, but take into consideration that you are planning an evening for many people and you want to make sure that what you select will please the great majority. Let location, season, and the number of guests play a role in your choices, so that the evening will evolve seamlessly and it will all tie in together for a total look, feel, and flavor.

Let's talk about location and season then. How do these come into play when selecting a wedding menu?
CV: A lot depends on where the wedding is being held - if, for instance, it is in the summer at a beach location or in the fall in a winery or in the city at any time of year. It's always a nice touch to incorporate the season in the menu and to enhance the total experience of the location. Here's an example: right now we are working on a wedding in Anguilla and we will definitely have the menu reflect the local seafood with crawfish and lobster as well as incorporate some of the local "folklore" in music and décor. For a wedding we are working on in Tuscany, there will be great wines from the Chianti region and Super Tuscans, as well as a menu which will marry the wines with the wonderful Italian-Tuscan foods.

Cristina Verger says all of the wedding elements should be cohesive - from cuisine to décor. (Hechler Photographers)

Since Chelsea Clinton's wedding there's been a lot of talk about offering a vegetarian menu if the couple does not eat meat. What are your thoughts on this?

CV: There are many interesting menus that can be created using only vegetarian items. This also depends, are we eliminating fish as well? It may be a bit too stringent to limit the guests to a vegan menu. Again, it all depends on how many people are invited. If it is an intimate group of only a few guests (10 to 30) who are very close to the couple and understand, and maybe even share how strongly they feel, it is preferable than if it is a large wedding with 50 people and up. It may seem a bit of an imposition to 200, 300 or more people who may not all share the same view.

What are some new ideas in regard to the cocktail hour?

CV: Fun drinks, perhaps mojito bars, or specialty drinks depending on venue, location, and season. Also, "live" chefs in the cocktail area preparing interesting foods to order in addition to the passed hors devours. We have done Peking duck to order during a cocktail hour and it was a huge hit. Sushi, made to order, is always wonderful. Or, how about a spin on a pasta station: Fettuccine Alfredo tossed in a giant wheel of Parmigiano Reggiano to order? It makes an incredible presentation and is delicious!

What about dessert? Is a Viennese table still O.K., or is that too old-fashioned? What are some new options?

CV: I have a sweet tooth, so to me dessert is very important. In addition to the wedding cake, and in order not to take people away from the dancing and fun that is in full throttle by the time dessert is served, I like to do tiny "passed" desserts so that guests can have a varied selection and don't need to get back to their table and sit to eat their dessert. Passing desserts allows all to continue with their mingling and dancing, yet still have the opportunity to experience the desserts. Of course, a Crepe suzette flambé station is still my favorite and you would find me there and unmovable!

So how much of a couple's budget should be set aside for cuisine?

CV: Typically, the food would probably be around 25 percent to 30 perent of their budget. Again, there are so many variables in all of this that it can vary greatly from event to event.

Any other tips for couples planning their menus right now?

CV: Enjoy the process and have fun tasting away. Hire someone you trust and who has a strong background, let them guide you and relax. It's your wedding, so have a happy time of it!