Wedding Food Trends
What's Being Served at Today's Weddings?
By Donna Smith
And pay attention to the side dishes. "It's all about presentation, so ask if the asparagus can be wrapped in chive, if you can get crispy onion straws instead of a baked potato," Naylor says. "Make sure you go for a tasting, and – here's a secret most couples don't think of – ask to taste a range of sauces. Chefs love it when their clients are gourmet lovers, so they're more than happy to let you sample terrific sauces for each of your hors d'oeuvres, entrees and sides."
Incorporating serving ware into food presentation is another big trend, Buero says. In the fall, he suggests serving pumpkin bisque out of hollowed-out miniature pumpkins. Another idea is using cucumber cups for gazpacho shooters or champagne glasses to hold chicken skewers or beef satay. "A final popular trend is serving miniature versions of everyday foods such as mini cheeseburgers, shooters of a favorite soup or bite-sized grape tomatoes stuffed with chicken salad," he says.
And when it comes to food, sometimes less is more. Kemble suggests bite-sized hors d'oeuvres, and also recommends staying away from anything containing bleu cheese, onions and seafood. "Remember, guests at weddings engage in lots of conversation, and these items are not good on the breath!" he says.
Are there any trends the couple should avoid? "A wedding is about what is fitting for the bride and groom," Buero says. "If they love mashed potatoes and want the mashed potato martini bar, then bring it on!"
| Diane Forden, editor-in-chief of Bridal Guide magazine, offers the following tips for selecting wedding food menus: - Be sassy about your food. Just for fun, have a junk-food station serving French fries, mac 'n cheese and other comfort food favorites. It will be a hit with guests – but won't take a big bite out of your budget.
- Keep it all in the family (the cooking, that is). There's nothing that evokes a homey, country feeling like real home cooking. Create a dessert table with all your favorite family recipes – pies, cakes and cookies – baked fresh by your relatives. You could even serve sugar cookies iced with each guest's name and table number.
- Serve surprising and stylish starters. Skip the lobster appetizer in favor of a stylish soup and salad. Imagine a watermelon-pomegranate soup presented in a martini glass and placed next to a strawberry-arugula salad. Such pairings are unexpected, and the color combination is stunning.
- Downsize. For hors d'oeuvres, going mini is a must. Pass bite-sized grilled cheese and soup served in shot glasses during the cocktail hour. You'll get extra points for presentation.
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| Considered to be one of the top trendsetters in the bridal industry, Mindy Weiss, owner of Mindy Weiss Party Consultants based in Beverly Hills, Calif., is known for her unique and highly-personalized style. These qualities have made her the top choice among celebrities for wedding planners. She is known for creating weddings and events for clients such as Heidi Klum and Seal, Gwen Stefani and Gavin Rossdale, Jessica Simpson and Nick Lachey, Jackie and Adam Sandler, Shaunie and Shaquille O'Neal, Denise Richards and Charlie Sheen and Kate Beckinsale and Len Weisman. Weiss offers her top tips that she predicts the A-list will be using: - People are eating! With fad diets out, guests are becoming more adventurous. While it is a good idea to offer traditional options, work in something a bit more unexpected such as lamb or veal.
- Small is big. Miniature versions of classic foods continue to grow in popularity. Examples include serving mini chicken pot pies, petite salads or bite-size grilled cheese sandwiches with rich tomato soup in demitasse cups.
- Comfort – it's all relative. While comfort food is still popular, couples can choose dishes that reflect their own versions of comfort, based on ethnic backgrounds, fond memories or favorite treats. Guests close to the couple will appreciate a personalized menu.
- Say cheese. Diners are starting to appreciate the variety of artisanal cheeses produced in America, so artful cheese plates featuring local producers are a great way to personalize receptions. Another option is to include a formal cheese course with the meal.
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