Sensory Delight

Innovation is the single, most important attribute that characterizes the fare chefs are offering at wedding receptions; innovation not only for how food tastes, but also for how it looks. From passed hors d’oeuvres and appetizers to the main course and dessert, chefs are infusing their interpretations of traditional favorites—but new creations alike—with creative approaches and presentations.

The hierarchy of how food appeals to us starts with the way it looks, as it approaches, it entices the sense of smell, and concludes with how successfully it excites the palate. Today’s top chefs take all three sensory stages into consideration to create culinary magic.

While the overlying goal is for food to taste fabulous, finding ways to make good tasting food look appetizing, interesting and enticing elevates the gastronomic experience to a new level—from the expected and the ordinary to the unexpected and the extraordinary.  It promotes what many chefs are striving for and that is to make a statement. Surely, an asymmetrical cluster of julienne-cut fruits and vegetables need not be separated from the salad it intends to accompany.

However, the notion of adding that twist to what would be expected makes it all that more interesting, inviting and different.

A wedding celebration is a great opportunity to serve food that creates excitement, drawing guests into a memorable journey of visual, aromatic and taste-infused delight.

> Written by Yanni Tzoumas