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Wedding Food Trends
What's Being Served at Today's Weddings?
By Donna Smith
Some traditional weddings foods will never go out of style, such as in-season seafood. "Talk with your caterer about what's market priced well, and look at unique seafoods like tilapia and haddock as an alternative to the 
salmon that everyone else is doing," Naylor says. "Since we've just read about warnings on tuna, some couples are staying away from tuna steaks in the interest of their pregnant guests. Shellfish are always going to be a hot wedding menu option, so look at tiny crab claws, stuffed clams and oysters as opposed to raw, and lobster meat-topped hot hors d'oeuvres."
And yes, that famous trend from the 1970s is still in fashion. Fondues are a big option for the cocktail party as well, Naylor says, "not the oil kind where you cook your own meat, but rather several different crocks of melted cheeses (plain Swiss, jalapeņo-jack, cheddar, gruyere) with different dippers." She suggests serving with gourmet breads and grissinis, an Italian specialty bread.
Gourmet sausages are another favorite for the buffet table or as an hors d' oeuvre. "Check with your caterer about the kinds of gourmet sausages you see at Whole Foods: honey maple, chicken and apple, venison and cranberry, etc.," Naylor says. "These treats are the unexpected, and guests love getting a unique meat to snack on, especially when it's paired with a fabulous dipping sauce. I know a pork and blueberry sausage sounds disgusting, but it's one of the best things I've ever had."
Naylor says the combination platter is one of the top ways to save money on the wedding menu bill. "So look at pairing unique items: crab cakes with grilled flank steak strips, or salmon cakes with grilled shrimp and pork medallions in Madeira sauce," she says. "This arrangement can save you 40 percent because the chef knows exactly how much food to buy, and it comes off more like a five-star restaurant's beautiful presentation than a 'wedding dinner.'"
