Sure, you can feel the love in a marriage, but can you taste it? With these hot food trends, it’s safe to say you’re going to have some of the tastiest weddings around.
Dreams about caviar
Forget champagne – caviar and toast have become the ultimate wedding day must-have indulgence. Jennifer Rebello, director of catering at the Four Seasons Hotel Los Angeles in Beverly Hills, reports that over 50% of weddings at the property this year have included this delicacy (and weddings take place here almost every weekend of the year).
“Beyond classic blinis and chips, couples are adding caviar in creative ways, from extravagant caviar bar displays at cocktail hours to caviar-topped scallops as a stunning first course,” said Rebello, noting that a couple recently even pleased their guests with. a roving caviar attendant offering tableside blinis and caviar lumps throughout the evening.
Keith Willard, owner of Keith Willard Events in Miami, likes caviar bars because salt-cured venison is something Americans don’t usually eat but see as a luxury item. “Having a full, tall caviar bar would provide a moment of luxury and … add to the excitement of the event,” he said.
Share it
“In addition to the rise of extended, 90-minute cocktail hours, we’ve also seen couples opt for interactive food elements like the mobile raw bar,” said Jilian Becker, founder of Hastings-on-Hudson-based We Do Events. , NY.
That setup includes servers with fresh oysters on ice that move through the crowd and shuffle on the spot, Becker said, as they share stories about the different varieties and the best ways to enjoy them.
Lia Bancroft of Boston, Mass.-based Lia Bancroft Events, which specializes in seaside weddings, has seen these party gems take off, too. “They get that real sea-to-table experience,” she said of these strolling oystermen with their tool belts and buckets, mingling with the crowd.
Sweet berry
DeGulis and her team are running in circles for big, round, trendy wedding cakes. “Some are Chantilly cakes, and some are Millefoglie,” otherwise known as Mille-Feuille, DeGulis said. The name means “a thousand layers” or “a thousand sheets”.
Both types of cakes are traditionally made from layers of pastry, pastry cream and whipped cream, DeGulis added.
Spoon and shake
Recently, Bancroft has noticed an increase in locally sourced and buzzing ice cream companies attending weddings to collect cones and hand them out while guests are on the dance floor. “No need to stop the fun to enjoy – they can do both!” said Bancroft.
Or, for ice cream that really gives you some sweet moves, make way for booze-infused ice cream. This is usually done using liquid nitrogen, Willard said.
“Unlike something flaming, alcohol doesn’t burn,” he explained, noting that this means a scoop of your favorite bourbon-infused chocolate ice cream is the equivalent of one shot.
Good luck tomorrow.
Turn it on
Bri DeGulis, sales and marketing manager, KG Events & Design in Martha’s Vineyard, Mass., says open flame cooking for outdoor receptions has been a popular request lately.
“Open flame cooking in a location rich in locally grown organic produce is the perfect way to bring out the natural flavors and quality of the ingredients,” DeGulis said of this culinary technique “that seems to really appeal to guests “. Plus, cooking over an open flame brings out the smoky, earthy undertones of the food, she added.
Midnight songs
Vijay Goel, chief operating officer at Bite Catering Couture in Los Angeles, California, said late-night food stations are getting a lot more creative.
“While a burger or late-night diner option has been popular for a while, we’re seeing more creativity in the savory and sweet options available to energize and put on a show,” Goel said. “One of our favorites is a flaming donut station, which really does have it all—sweet, savory, and a chef who sets it all on fire.”
Moon bites never looked better, did they?
#Spice #wedding #partyworthy #food #trends
Image Source : nypost.com