Unlock the Tasty Secrets of Wedding Cuisine

Caviar Dreams

Forget about champagne; caviar and toast have become the latest craze at weddings. Jennifer Rebello, the director of catering at Four Seasons Hotel Los Angeles at Beverly Hills, reports that over 50% of weddings at this property this year have included this luxurious delicacy. And weddings happen here nearly every weekend!

At the Four Seasons in LA, a hotspot for trendy weddings, the upgraded caviar bar is a must-have. Couples are getting creative with caviar, from extravagant bar displays during cocktail hour to caviar-topped scallops as a stunning first course. One couple even had a roving caviar attendant offering tableside blinis and caviar bumps throughout the evening. Keith Willard, the owner of Keith Willard Events in Miami, loves caviar bars as salt-cured roe is a luxury item that Americans don't usually eat. Having a full-on caviar bar adds a touch of luxury and excitement to the event.

Shell it out

An oyster shucker is not shy when mingling with the crowd. In addition to longer cocktail hours, couples are choosing interactive food elements like mobile raw bars. Servers with fresh oysters on ice make their way through the crowd, shucking on the spot and sharing stories about different varieties and the best ways to enjoy them. Lia Bancroft of Lia Bancroft Events in Boston, who specializes in seaside weddings, has seen these roving oyster shuckers become a hit. They provide a true sea-to-table experience.

These oyster shuckers with their tool belts and buckets add a unique touch to the wedding atmosphere, engaging guests and creating memorable moments.

Berry Sweet

DeGulis and her team are all about the en vogue large, round berry wedding cakes. Some are Chantilly cakes, and some are Millefoglie, which means "a thousand layers" or "a thousand sheets." These cakes are traditionally made of layers of puff pastry, pastry cream, and whipped cream.

The beauty of these berry cakes lies in their rich flavors and elegant presentation. They add a touch of sweetness and sophistication to wedding celebrations.

Scoop and sway

Locally sourced ice cream companies are in high demand at weddings. Bancroft has noticed an increase in these companies attending weddings to scoop cones and pass them out as guests dance. It's a convenient way to enjoy ice cream without stopping the fun.

For those looking for a more indulgent ice cream experience, booze-infused ice cream is the way to go. Using liquid nitrogen, favorite chocolate ice cream can be infused with bourbon, giving it an alcoholic kick. Unlike flambéed items, the alcohol doesn't burn off, making it a unique and delicious treat.

Fire it up

Open-flame cooking for outdoor receptions is becoming increasingly popular. Bri DeGulis, the sales and marketing manager at KG Events & Design on Martha's Vineyard, shares that this culinary technique allows guests to experience the natural flavors and quality of locally grown, organic produce. Cooking over an open flame brings out the food's smoky, earthy undertones, engaging guests and adding a special touch to the meal.

It's a great way to showcase the local ingredients and create a memorable dining experience.

Midnight munchies

Food stations after dark are getting more creative. While late-night burger or diner options have been popular, we're seeing more savory and sweet options to provide energy and entertainment. One of the favorites is a flaming doughnut station, which combines sweet and savory flavors and adds a dramatic element with the chef lighting it on fire.

These midnight munchies are a fun way to keep the party going and satisfy guests' cravings.