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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). 

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: C
omfort 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.

 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.

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. 

 

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