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Wedding Food Trends
What's Being Served at Today's Weddings?
By Donna Smith
For carving stations, Naylor suggests prime rib and ham. "They are moving out of the cocktail party zone since they're often too filling for this party," she says. "Prime rib may be one of your entree options, so if you'll have a meat carving station, look at Australian lamb instead."
Lauren Levine of Festive Foods Catering, Inc. in North Bethesda, Md., says organic foods and "fairly traded foods" are the big thing in the Washington, D.C., area, as well as "anything interactive," like food stations. Some of her specialties include a crepe station featuring applewood grilled chicken, pancetta, gorgonzola, creamy brie and cinnamon poached pears; an omelet station with grilled chicken and shrimp, gourmet cheeses, seared spinach, caramelized onion and smoked tomato salsa; and a veggie chili bar with all the toppings.
Meredith Sellers, a professional wedding consultant at Elegant Engagements in Washington, D.C., says couples are definitely trying to do something besides chicken. "I am seeing a lot of stationed food at weddings that showcase their favorite foods, such as a quesadilla station, taco or mashed potato bar with all the fixings, [and] sushi stations with a chef on hand."
Kemble adds that another favorite is a mac and cheese station. "Have the chef serve up various types of this delicacy complete with toppings and serve it in a martini glass," he says. Levine's creamy four-cheese macaroni station features grilled lobster, smoked andouille sauce, roasted corn and black beans.
