15 Celebrity Wedding Dinners (Slideshow)

In 2011, Reese Witherspoon and Jim Toth married, and celebrated with friends and family in a country-themed wedding in Ojai, Calif. Their reception was catered by James Beard Award-winning chef Suzanne Goin of Lucques, a venerable Mediterranean restaurant in Los Angeles. The menu highlighted the night's country theme: two embracing horses topped the printed menu, with the couple's initials, R+J, underneath.

Guests chose between an endive salad served with Meyer lemons, fava beans, and black olives or an avocado appetizer with blood oranges. Entrées included a wild striped bass, a mustard-grilled chicken, and a vegetarian course of haricot vert with hazelnuts. An herb-roasted lamb dish was served with a carrot purée and spring vegetables. For dessert, guests were left to guess what would come next — the menu simply said, "Just you wait!" The night's surprise ended up being a few sweet choices: a four-tiered white buttercream cake that was filled with lemon filling, a chocolate groom's cake, and a s'mores table.

After the celebration ended, guests were gifted burlap sacks filled with local honey to pair with warm pecan-currant scones from local Knead Baking Company. 

In 2012, Justin Timberlake and Jessica Biel exchanged vows in a romantic ceremony at the Borgo Egnazia resort in Fasano, Italy. Their reportedly $6.5 million wedding was nothing short of extravagant, and the dinner was decadent, but tasteful. The evening began with cocktails and hors d'oeuvres like lobster in turnip tops and mini caprese salads, all served outdoors at their gorgeous venue. During the formal dinner, a four-course selection of Italian foods was served, including steak and sea bass. Before guests enjoyed a beautiful wedding cake, they changed gears from main to dessert with traditional Italian affogato — a scoop of vanilla ice cream topped with a shot of espresso.

Donald Trump married model Melania Knauss in 2005, in an unsurprisingly lavish ceremony. Every detail of their luxurious wedding was over the top, from the venue — a Louis XIV-style ballroom in Palm Beach, Fla., — down to the gold-bordered dinner plates. In order to feed their massive guest list, 6,000 appetizers were made by an army overseen by celebrity restaurateur Jean-Georges Vongerichten. To drink, guests were served only the very best: Cristal champagne. The chef from the venue's Mar-a-Lago tended to a fairly simple main course of a salad and filet mignon, while a lavish Cedric Barbaret-orchestrated Grand Marnier chocolate truffle cake (decorated with 3,000 handmade icing roses) ended the evening on an extravagant note. 

For their summer wedding in 2012, Matthew McConaughey and his longtime girlfriend Camila Alves tied the knot during a three-day tropical island and Texas-themed celebration at their estate in Austin, Texas. In honor of the bride's Brazilian heritage, Brazilian meats like top and bottom steak, chicken wrapped in bacon, and pork sausages with cheese bread were all catered by Brazilian steakhouse Estancia Churrascaria. Instead of a wedding cake, the couple chose to serve an array of desserts. The next day, celebrity chef Guy Fieri prepared a Southern feast of classics like brisket, crawfish, and fried okra.

In 2010, Nicole Richie and Joel Madden got married in a winter-themed ceremony in Beverly Hills, Calif. To keep their celebration intimate, the couple held the party at her father Lionel Richie's home. To start off the elaborate night, an elephant was introduced to the guests, and led into the outdoor tented area.

Chef Wes Lieberher was in charge of the night's fancy food menu: the salad included breaded goat cheese patties, treviso radicchio, and roasted red and gold baby beets. The second course was a homemade butternut squash ravioli with a brown butter sage sauce, and for the entrée, guests were given the option of a filet mignon with a truffle mushroom risotto or a seared ahi tuna in a wasabi cream sauce with lentils Le Puy and beets. In addition to an ornate white and gold wedding cake, a dessert buffet was also served. 

Mindy Weiss planned Ellen DeGeneres and Portia de Rossi's intimate backyard wedding in 2008. Since they're both vegans, their personal chef David Silberkleit catered the night's menu. Guests enjoyed vegetable spring rolls to begin, and miniature vegan sliders. Their vegan red velvet wedding cake was created by West Hollywood bakery Sweet Lady Jane. The next day, the couple ventured to a favorite Los Angeles vegan restaurant Real Food Daily.

Chelsea Clinton's 2010 wedding to Marc Mezvinsky featured a vegan-friendly menu, with a meat option for their carnivore guests. While preparations were being made, her menu caused a lot of talk in the media because of her diet: she's both vegan and gluten-intolerant, so the menu would somehow have to be catered to her needs, while keeping her guests satisfied. In the end, guests were offered a menu of farm-fresh salad, risotto, grass-fed organic beef short ribs, and grilled fish. The vanilla and dark chocolate mousse cake by La Tulipe Desserts, though, was prepared gluten-free, so she could enjoy it, too. 

During the Queen's reception for Prince William and Kate Middleton's 2011 wedding, a royal luncheon was served featuring favorite classic British foods. The 10,000 canapés were prepared by 21 chefs who used ingredients only from the United Kingdom, and it was all orchestrated by royal chef Mark Flanagan. The appetizers included a Cornish crab salad served on lemon blinis, a pressed duck terrine, goat cheese and caramelized walnut roulades, miniature watercress and asparagus tarts, Scottish langoustines, smoked haddock fishcakes, miniature Yorkshire puddings with roasted fillets of beef, quail eggs with celery salt, and savory baked finger foods like cheese straws. Afterward, the sweets were served: an opera cake, raspberry mini cakes, rhubarb crème brulée tartlets, passion fruit pralines, milk chocolate pralines, and white dark chocolate ganache truffles. To wash it all down in style, guests were poured Pol Roger NV Brut Reserve Champagne. 

For their royal wedding in 2011, Prince Albert and Charlene Wittstock hired celebrity chef Alain Ducasse to cater their celebration. The three-Michelin-starred chef created a local, sustainable, and ethical Mediterranean menu for the night. Ducasse commented on the night's culinary theme, saying, "It's going to be like the essence of the Mediterranean Sea, its tastes, its smells and its colors ... fresh line-caught fish, garden vegetables, and fruits for dessert." When they asked for local, they really meant it: even the honey came from Monaco's beehives, and the fish were all line-caught just hours before the wedding. The tomatoes, peppers, and zucchini were all collected from Prince Albert's farm. The only aspect of the menu that didn't come from Monaco was the alcohol selection: champagne from Northeastern France was served along with South African red wine, to honor the bride's home country. 

Drew Barrymore and Will Kopelman tied the knot in the summer of 2012 in a celebration planned by Yifat Oren, who oversaw the food-centric celebration. Chefs Jon Shook and Vinny Dotolo from Los Angeles haunts Animal and Son of a Gun catered the lobster roll and pork bun appetizers. Naomi Pomeroy, of Top Chef Masters fame, presented guests with foie gras served on pink peppercorn shortbread, and a steak tartare with quail eggs. Ice cubes with pansy flowers decorated drinks, to play with the night's floral theme. Guests were also offered Barrymore's own recently launched Barrymore Wines. The main meal was catered by Lucques restaurant, which presented a country-style family dinner of fried chicken and steak.

Anne Hathaway and Adam Shulman hosted their wedding rehearsal dinner at the Restaurant  at the Ventana Inn, in Big Sur, Calif. Fifty guests joined the couple to enjoy a three-course menu that included organic beets, hand-harvested diver scallops, Colorado grass-fed lamb, a cheese course of Saint-André triple cream served with honey, and a coconut and ginger panna cotta. The picturesque views of the Pacific Ocean and the surrounding mountains made the destination a perfect venue for the rustic-themed wedding the following day. The menu on their eco-friendly wedding day followed a similar theme: guests were presented sustainable food choices including veggie burgers and truffle macaroni and cheese, followed by cupcakes. 

In summer 2012, Alec Baldwin and Hilaria Thomas were wed at the legendary St. Patrick's Cathedral in Manhattan. Although they didn't hire a wedding planner to orchestrate their celebration, they still served a great menu. The guests proceeded from the ceremony  to NYU's Kimmel Center (the alma mater of both the bride and groom), where guests were all fed local strawberries with arugula, then given the option of a pan-seared halibut with truffles, organic mushrooms, and basil oil, or grilled chicken or a vegetable Napoleon. To complete the night, two wedding cakes — one gluten-free — were presented by Deborah Lauren of City Sweets and Confections. 

When Mark Zuckerberg married Priscilla Chan in 2012, many assumed that they would throw a lavish ceremony (à la Sean Parker), but their backyard home wedding was ultimately low-key. Their dinner menu included selections from local restaurants Fuki Sushi, and Mexican eatery, Palo Alto Sol. For dessert, everyone enjoyed Burdick chocolate mice — a romantic touch: the couple had shared the sweets on their first date.

In 2011, Paul McCartney (a noted vegetarian) and Nancy Shevell tied the knot at Old Marylebone Town Hall in London. Afterward, the wedding party proceeded to McCartney's St. John's Wood home, where dinner was served. A vegetarian menu was presented to the guests, which started with an arugula and basil salad, followed by a goat cheese polenta, savory tarts, and dumplings. After plates were cleared, an elderflower crème fraîche with mixed berries was brought out to go along with two Posh Puds Patisserie made wedding cakes: one chocolate cake, and one apple vegan option.

In summer 2012, Sofia Coppola married Phoenix front man Thomas Mars in an intimate ceremony in Coppola's grandparent's Italian hometown of Bernalda. After the exchange of vows, guests sat at their outdoor tables, and dined on a typically gourmet southern Italian meal. Each course featured locally sourced ingredients — local cheeses, figs, salads, pasta, fish, and pork — paired with their family-owned wine label. The meal ended with a vanilla and chantilly wedding cake created by the chef at Magna Grecia hotel.