Fall-ing for wedding trends

Michael Evans, owner of Helga's Caterers, sent over this post, sharing some favorite catering trends he's seen this Fall wedding season. From bite-sized versions of classic favorites to DIY food & beverage stations, you’ll find trends to fit every style and budget. (All photos courtesy of The Happy Couple Photography). 

helgas 1.jpg

Mini obsession: Goodbye supersize, hello tiny! In the catering world where “mini” everything has taken over, less is more. From miniature crab cakes to mini donuts, the bite-sized possibilities for receptions are endless. Tapas and small plates are also growing in popularity. We’re seeing fewer formal sit-down dinners, and more demand for gourmet food stations and heavy hors d’oeuvres receptions to give more time for mingling. 

A taste of home: Comfort foods are a great way to personalize your wedding and include a piece of home. While traditional comfort foods like barbecue continue to be popular, we’re also seeing modern twists on some of the classic favorites, such as truffled mac 'n' cheese with pancetta and DIY mashed potato bars.

helgas 2.jpg

 Themes: The Great Gatsby emerged as a huge theme in 2013. From art deco dresses with feather and rhinestone fascinators to sparkly tablescapes and plenty of champagne, these vintage-meet-modern details provide a glamorous event. And rustic weddings, with their signature homemade pies, burlap décor and abundance of mason jars, continue to stand strong as a favorite wedding theme. 

Good tasting and good for you: Farm-to-fork has become an important concept in the wedding industry. Utilizing local foods and taking advantage of in-season produce helps ensure the freshest, most nutritious choices. There's also a growing interest in ancient grains such as quinoa and farro. An excellent source of protein and fiber, these grains are very versatile for recipe building and menu planning. Vegetarian, vegan and gluten-free options are becoming more customary, with catering companies adapting menus to meet the demands of these special dietary needs.

Innovative and involved: Lately we have noticed an increased emphasis on keeping guests involved and entertained throughout the course of the reception. While some couples have sought out chef demonstrations such as live oyster shucking right at the raw bar, others have included interactive tasting sessions into their reception (wine and chocolate pairing, anyone?) And of course we can’t forget the never-ending option of DIY bars, allowing guests to customize their plates to fit their own palates. Some of our favorite DIY bars include the ice cream sundae, candy, potato, nacho, pasta, and mimosa, just to name a few.

helgas 5.jpg

Creative cocktails: When it comes to serving refreshments, the beverage menu can vary almost as much as the meal! In addition to traditional full bars, we're seeing signature cocktails, bars with just beer, wine and non-alcoholic drinks, and DIY drink stations with all the fixings, where guests can create their one-of-a-kind mimosa or sangria. Specialty non-alcoholic beverages such as infused teas, homemade flavored waters and unspiked punches are a big hit right now, as well.

Late night munchies: We all know that after a long night of celebrating, nothing's better than a tasty late night snack. Refreshments include cookies served with ice cold shooters of milk, mini sliders and French fries, and pizza. Well after dinner has been served and the cake has been cut, this mouth-watering spin on the “fourth” meal is sure to leave a lasting impression on your guests.

To schedule your consultation with Helga's Caterers, call 703.556.0780 and be sure to like them on Facebook.