A Memorable and Exciting Meal

Everyone wants a memorable and exciting meal for their wedding, so new options are always emerging and the trends are always changing. Classic sit-down dinners, casual buffets, eclectic server stations and multiple tasting courses, have each had their moment of peak demand. Today, the hottest movement is, essentially: all of the above.

"Choices, that's the trend," says Wayne Gibson, executive chef of Cornerstone Catering, based at the Providence Biltmore hotel in Rhode Island. "Give the bride as many choices as you possibly can." Weddings in the Biltmore's historical setting tend to feature a more formal presentation, he said, but even a standard, three-course meal is open to creative interpretation. Brides can mix and match their options for side dishes with an assorted menu including chicken, beef, seafood and vegetarian selections.

Dishes change with the season, and Gibson seeks out fresh, flavorful produce from local farms. "We're always experimenting with dramatic new flavors and creative, unexpected sauces," says Gibson. The tendency is to go a little lighter in flavor, texture and color, but even that is not consistent. Gibson recently tested a new bourbon-based steak sauce with a group of brides, and worried that it might be too rich and hearty, "But they loved it," he says. "They said, the more bourbon, the better."

Joe Melanson, executive chef of Blackstone Caterers, also in Rhode Island, agrees that a wide selection is essential for today's brides. "We're also seeing a revival of interest in traditional, comfort foods," he says. "Not so fussy, not so elaborate. One recent wedding was Tuscan-style. Simple, peasant-style food." Some meals are even served family-style and rich, flavorful foods are popular.

Active chef stations continue to be in demand. "It's part of the whole communal trend. People want the reception to be more like a party, so the guests stay active and socialize," says Melanson. Blackstone offers a build-your-own chowder station, with red or white bases that can be combined with mix-ins of seafood, vegetables and spices; make-your-own risotto or nime chow are also popular. Gibson, at the Biltmore, notes sushi is a real favorite, as are sauteed pasta stations and hors d'oeuvres served buffet style.

Serving stations are not only for hors d'oeuvres and desserts. "You can present the whole meal that way, with 'short plates' or 'mini-entrees' so people get more variety," says Melanson; or the meal can comprise of some of each. "Sometimes we'll serve the salad course at the table, and then the rest of the meal at stations," he said. That helps the staff control the flow of the meal and prevent lines from forming.

At Let's Pretend Catering in Burlington, Vt., chef and owner Liane Mendez encourages brides to "try something new and exciting." Her vision extends beyond the food itself to presentation and setting. Brilliant linen colors, long rectangular tables instead of round ones, candles and creative centerpieces all lend ambiance. "At one wedding this summer, two long tables went all the way down the tent with 45 people on each side," she says. "It was a spectacular look; very dramatic."

Many of her clients request fresh, locally produced foods, organic if possible simple, hearty and flavorful. A fall wedding might feature garlic and rosemary-flavored pork loin with chutney made from fresh Vermont apples. Local smoked hams and cheddar cheeses are also in demand. "We look for classic flavors, fresh ingredients, a lot of variety. Guests can graze throughout the event, sampling a variety of foods. That's becoming more popular, though the classic, sit-down meal is definitely not going away either."

With so many approaches, how do you begin to make decisions? Many caterers will hold a tasting event once or twice per year, and turn it into a festive gathering. Gibson says up to 100 brides attend his mid-winter sampler. The tasting is useful not only to the brides, but to the caterers as well. "The feedback is vital to our evolving menu," Gibson said. "The event is a lot of fun, but it's also serious market research for us."

Mendez also holds a tasting event, hosted at a local farm. "The brides can meet not only the chefs, but also the farmer who will produce the food for their menu," she says. "It's a fun way to show them what we can do and they'll see that we can provide the freshest and best ingredients."

As for dessert, it doesn't have to be limited to the cake. Cornerstone Catering also offers Bananas Foster or a flaming mixed-berry dish that is served with great fanfare brought in on parade by the serving crew. "Just like they do on the cruise ships," Gibson says; a fitting way to conclude an exciting day and launch into a new adventure.

Written by Mary Grady