Dreamy Weddings
Dessert, drink and reception trends for the big day
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A roundup of the latest happenings in catering, foodservice and events to help you stay in the loop.
This year’s Florida Restaurant Show was so successful that the event will expand to three days in 2025, explains Glenn Celentano, partner and CEO of Restaurant Events LLC.
In an excerpt from his new book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success, renowned caterer Bill Hansen recounts one of his wildest wedding stories.
CFE chats with celebrity chef Maneet Chauhan.
Take your weddings to the next level with these 15 trends.
Experts reveal the latest dessert and drink trends for wedding receptions.
ON THE COVER: For a wedding Bold Catering & Design catered at Summerour Studio in Atlanta, the team designed this cake made by Gabriel’s Desserts. See p. 28 for 15 wedding trends identified by Bold Catering & Design and other industry pros. For more information, visit bold-events.com.
Photo by Dana Cubbage Weddings
Big Trends for the Big Day
Did you read about the bride who served an all-vegan meal at her wedding reception—only to dissolve in tears after her cousin ordered 20 large pizzas for anyone who wanted “real food”?
This tale—courtesy of Reddit and the Daily Mail—might be tempting clickbait. After all, who doesn’t like reading about family dramas, especially when there’s a debate about who’s at fault? In this case, most commenters seemed to side with the cousin, arguing that the bride shouldn’t have kept it a secret from her guests that vegan fare would be their only dinner option.
Unlike the couple in this story, however, most brides and grooms do consider their guests’ enjoyment when planning their weddings. Read about 15 wedding trends making these celebrations more personalized and guest-centered than ever on p. 28. Couples are also getting more creative with their wedding dessert and drink menus, as you’ll read on p. 36.
Of course, event professionals see it all when it comes to weddings. Turn to p. 18 to read one of Bill Hansen’s wildest wedding stories from his new book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success
If you attended the Florida Restaurant Show in Orlando in early November, you had the chance to see an entertaining, inspiring culinary demo by celebrity chef Maneet Chauhan. Afterward, she sat down for an exclusive interview with CFE, which you can read on p. 22. The Florida Restaurant Show will be even bigger in 2025, explains owner Glenn Celentano on p. 14.
All of us here at CFE wish you a very happy holiday season. We look forward to sharing many more educational and uplifting articles with you in 2025!
Cheers!
Sara Perez Webber, Editor-in-Chief sara@cfe-news.com
Foodservice Events Catering &
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Occasions Caterers Named North America’s Best Catering Company at World Culinary Awards
Washington, D.C.-based Occasions Caterers was named North America’s Best Catering Company 2024 at the prestigious World Culinary Awards. This accolade celebrates the company’s continued commitment to culinary excellence, creativity and unparalleled service.
“We are honored to be recognized for this award,” says Dean Martinus, president of Occasions Caterers. “At Occasions, it’s about delivering a seamless, personalized experience that brings people together in celebration. Winning this award is a reflection of our commitment to delivering service and celebrating life’s most important moments with care, consideration and precision.”
The World Culinary Awards, a sister event to the renowned World Travel Awards, was established to recognize and reward the top performers on the global culinary scene.
Occasions Caterers has built a reputation for creating bespoke culinary experiences for over 38 years, from intimate gatherings to large-scale events, consistently delivering exceptional food and service.
For more information, visit occasionscaterers.com.
Asaad Farag (right), vice president of operations at Occasions Caterers, with Graham Cooke, founder and president of World Travel Awards
Products You Can’t Live Without
just cut meat—it cuts down on labor time while boosting consistency and quality. The electric handheld tool features a unique TwistN-Go head technology, so you can easily switch between blade sizes depending on the application. Perfect for BBQ caterers, butchers and gyro shops, the Whizard Versa can trim fat, silverskin and membrane, and cut meats including gyro, shawarma and al pastor. The ergonomic and dishwasher-safe design enables staff to be quickly trained to operate the tool efficiently, while allowing easy maintenance and cleaning. bettcher.com
TRIM WITH EASE Bettcher’s new Whizard Versa Trimmer doesn’t
The Five Biggest Catering Trends of 2025
In 2025, catering will continue to transcend the traditional concept of just feeding guests—it’s becoming an art form, an immersive experience designed to engage every sense. At the forefront of this evolution is Constellation Culinary Group, a catering company bringing restaurant-quality cuisine with elevated presentations across a wide range of venues, from cultural landmarks like Carnegie Hall and the Philadelphia Museum of Art to intimate weddings and highprofile events.
This year’s catering trends emphasize globally inspired flavors, refined interpretations of quiet luxury and more. Discover what’s on the horizon for 2025 with insights from Constellation’s culinary director, Meg Grasso (pictured right).
Ultra-Luxe Touches
Quiet luxury emerged as a major catering trend in 2024 and continues to grow in popularity. Driven by a demand for refined, upscale food moments that emphasize quality over extravagance, this trend features elevated, interactive event elements such as caviar carts, roaming oyster shuckers and tableside-carved tomahawk steaks, providing guests with a sense of exclusivity and engagement. Live-action culinary stations, like hanging shellfish paella, add a touch of theatrical flair while providing a beautiful visual of premium ingredients. Quiet luxury’s appeal lies in its subtle elegance, catering to discerning clientele who value craftsmanship and a more intimate, immersive dining experience.
Globally Inspired Grazing Tables
In 2025, grazing tables will replace formal dinners, offering guests a chance to explore diverse, international flavors at their leisure. Mediterranean mezze, antipasto boards and sushi stations will create an engaging, dynamic atmosphere. Each table is curated to showcase global cuisines, providing both visual appeal and a social dining experience. This versatile option is perfect for weddings, corporate events or private dinner parties.
The Food Is the Photo Op
Creative food displays have become a popular element of photo opportunities at catered events, with food displays now designed not just to satisfy tastebuds but to capture attention on social media. These visually striking setups serve as both décor and conversation-starters, encouraging guests to snap and share photos. As a result, food presentation has become an integral part of creating a memorable and Instagram-worthy event experience.
Sustainability Is Staying on the Menu
Sustainability will continue to thrive, with zero-waste menus that use every part of an ingredient, from root-to-stem cooking to repurposing food scraps. Chefs are also focusing on sustainable sourcing through local farms, while plant-based and alternative proteins are gaining popularity. Eco-friendly event design, including reusable serviceware and energy-efficient practices, is in high demand, pushing event and foodservice professionals to offer green alternatives at every stage of the process.
Edible Art Displays
Catering in 2025 goes beyond taste with edible art displays that turn food into stunning, artistic presentations. From intricately designed hors d’oeuvres to elaborate dessert tables, these displays captivate guests while showcasing culinary skill. Picture handpainted macarons or a mosaic-style charcuterie board as the event centerpiece. These edible creations add luxury and elegance, leaving a lasting impression. In cultural art venues like Philadelphia’s Barnes Foundation and the Philadelphia Museum of Art, food and beverage displays are inspired by historical collections as well as rotating exhibitions.
For more information, visit constellationculinary.com.
Design CelebratesCuisineBrand Refresh
In June, Design Cuisine hosted an immersive culinary open-house experience at its commissary in Washington, D.C., to celebrate its brand refresh.
A prominent political, corporate and social event caterer in the Washington, D.C., metro area for more than 35 years, Design Cuisine unveiled at the event a dynamic and modernized visual brand refresh that reimagined its colorways, fonts and overall design. This transformation brings a fresh, contemporary aesthetic while paying homage to the tradition and legacy that form the heart of the brand. As part of this refresh, Design Cuisine completely revamped its website, introducing a visually striking and seamless user experience.
Playing off the theme of the event, “Where Tradition Meets Innovation,” guests experienced touches of both the past and present while engaging with the brand’s new look and feel. “Each room had a different theme brought to life,” said Tracy Barlow, catering sales manager, who helped conceptualize the event. “We had a legacy room displaying the regal look and menu items from illustrious inaugural events we’ve participated in over the years. There was also a room to display our continual pursuit with pushing the boundaries on creative presentation. This room, draped in our new gorgeous cognac brand color, featured a play on a traditional carving station with hanging tomahawk steaks, hanging centerpieces and an all-around cutting-edge design.”
In the commissary’s pastry kitchen, everything was rebranded with Design Cuisine, from the flour to the fruit filling to the sugar. “Even the chocolate DC logo was the perfect touch for guests to admire as they walked up to our ‘bakery counter’ to select their take-home goodies in a DC-branded box,” said Barlow.
The event’s menu showcased “the dishes that have stood the test of time, with many still in production today, embodying both the innovation and tradition that have made Design Cuisine a leader in the culinary world for over four decades,” said John Haywood, executive chef.
“Each dish on the menu is a testament to the company’s evolution, paying homage to the iconic moments in its trajectory, including meals served to U.S. presidents at inaugural luncheons, international heads of state and Hollywood stars,” added Andro Franetovic, executive sous chef. For more information, visit designcuisine.com.
Modulite
Versatile, CostEffective F+B Serving Stations Tailored to Fit Your Vision
With the new Modulite modular F+B serving stations from Rosseto Serving Solutions, you’re in charge. No matter the event size, shape or style, you can design the perfect serving setup with ease.
Modulite’s key benefits include:
Flexibility and Versatility
Modulite modular tables can be transformed to meet the needs of any event—from a cocktail reception to a buffet-style dinner to a seated banquet. Whether it’s a small gathering or a large conference, the Modulite system puts you in control of your space.
The system’s two unique geometric shapes allow you to create endless configurations for serving—round, oval, rectangular, square, L-shaped and more. Modulite’s range of accessories include signage, flags, upper shelves and storage options, so you can fully customize your setup. Plus, with stations that adjust to up to three tiers, you can maximize serving space while maintaining complete control over the flow of your event.
Stylish Design
Crafted by a world-renowned designer, Modulite features luxurious finishes typically found in high-end kitchens and cabinetry. The four stylish finishes include Black Marble, Concrete Gray, Natural Wood and Walnut. All finishes work seamlessly with the same table legs, which are interchangeable.
Cost Savings
With Modulite, you don’t need to purchase different serving tables for different events. Since the tables are crafted from innovative HPL highquality materials that are lightweight, water-resistant and heat-resistant, they can be used in both indoor and outdoor spaces. And they’re so easy to assemble, you’ll save on labor costs.
Easy Storage and Transportation
Modulite’s transport cart is designed to make both storage and transportation effortless. It fits up to 12 stations while occupying the same space as just one table, making it perfect for tight storage areas.
Quick Setup and Breakdown
Modulite is so lightweight that one person can set up and break down your serving stations in minutes—no tools required! With Modulite, you can spend more time doing what you love—creating unforgettable experiences for your clients.
Trim Your Prep Time with the Whizard Versa™ Trimmer
Ayou know that time is money. Save precious hours—and increase your profits—by prepping for big events with the new Whizard Versa™ Trimmer from Bettcher, which reduces labor time by up to 67%.
Ideal for BBQ caterers—and restaurant applications including gyro, shawarma, and al pastor slicing—the Whizard Versa™ Trimmer is an electric handheld tool that significantly decreases preparation time for large cuts of meat. The unique Twist-N-Go head technology on the Whizard Versa™ enables it to perform a wide range of tasks, including fat trimming, silverskin trimming, and membrane trimming.
VERSA™ UNIT
Operating Instructions and Parts List for the Bettcher Whizard Versa™
MANUAL #130555, ISSUED: AUGUST 1, 2024
Operators such as TJ from Bullies of BBQ Competition & Catering found the Whizard Versa™ Trimmer invaluable when trimming brisket for weddings and other large events.
“This tool helped our business thrive by being efficient, consistent and just all-around very easy to work with.”
—Eusedio, chef at John & Loreta Family Restaurant
“The Whizard Versa™ cut my trimming time down to about a third of what it used to be with a traditional knife,” says TJ, adding that it saves two to three hours per cook when he’s preparing 10 to 20 briskets. “It’s going to make everybody more consistent and more productive.”
Because the blade rotates, the Whizard Versa™ doesn’t need to be sharpened as frequently as a traditional knife. “I’ve had to sharpen a straight knife maybe two or three times per cook, and with this I just run straight through and I’m good to go,” adds TJ.
Features of the Whizard Versa™ Trimmer include:
• 180° DEGREE ROTATABLE HEAD
Choose the on/off lever placement in the palm or at the fingertips to improve comfort and reduce strain.
• TWIST-N-GO HEAD
Quickly change between different blade sizes depending on the application.
• INTEGRATED SAFETY LEVER
Prevents unintended activation of the tool, reducing the risk of injury.
• LIGHTWEIGHT ERGONOMIC DESIGN
Reduces operator strain and allows for a longer run time with less fatigue.
• DISHWASHER-SAFE HEAD
Waterproof/dishwasher-safe design makes cleaning simple and easy.
• QUICK BLADE RELEASE
Quickly change blades with just a few turns of a screw.
• BUILT-IN ZERK GREASE FITTING
Reduce tool noise and increase part life by quickly and easily adding food-safe grease.
• HIGH-SPEED/ LOW-SPEED BUTTON
Choose the best speed for the application to achieve the highest throughput and appearance.
At John & Loreta Family Restaurant, the Whizard Versa™ Trimmer has been a “gamechanger,” according to the chef, Eusedio.
“I couldn’t imagine our business would be where it is without the Whizard Versa™,” says the chef. “It’s a night-and-day difference compared
“The Versa™ is definitely going to be time-saver for anybody in BBQ.”
—TJ from Bullies of BBQ Competition & Catering
preparation. “With the straight knife, if you had to do 10 sandwiches, for example, the straight knife would get the 10 sandwiches done in an hour or maybe even more,” says Eusedio. “But with this, those 10 sandwiches can go in less than 10 minutes.”
The Whizard Versa™ Trimmer is manufactured by Ohio-based Bettcher Industries. Founded in 1944, Bettcher Industries is a leading manufacturer and supplier of food processing
Double the Opportunity
The co-located Florida Restaurant Show and Pizza Tomorrow Summit are growing, expanding to three days in 2025
BY SARA PEREZ WEBBER
Pineapple on pizza—yea or nay? If you were one of the nearly 4,500 industry professionals who attended the co-located Pizza Tomorrow Summit and Florida Restaurant Show in Orlando on Nov. 6-7, which kicked off the day after the presidential election, you could vote on this burning question. (Just for the record, the “nays” had it.)
After having their say in this playful contest at the show’s entrance in the Orange County Convention Center, attendees could visit the booths of 325 exhibiting companies on the sold-out show floor; hear from a packed lineup of educational speakers; watch competitions in fruit and vegetable carving, cake decorating and rapid-fire cooking; root on competitors in the third annual Galbani Professionale Pizza Cup Competition; and interact with top chefs—including the Food Network’s Maneet Chauhan—as they performed live culinary demonstrations.
The event was so successful that it is being expanded to three days in 2025. “The number-one reason people come to these shows now is to learn,” says Glenn Celentano, partner and CEO of Restaurant Events LLC, owner of the events. “Every restaurant operator has something that’s keeping them up at night, and the education is what really drives people to come. With two days, there’s not enough time to sit down and take in all the education and see the whole exhibit floor. Expanding to three days gives [attendees] that opportunity.”
Educational sessions at this year’s show included a sold-out food and wine pairing event, featuring Sommelier Brian Connors; a pizza dough workshop; and sessions devoted to AI marketing, creating an exceptional guest experience, enhancing QSR efficiency, keys to effective and fun leadership, and much more. A new feature on the show floor was the Operator’s Choice Award, with attendees voting on the show’s best new product. Lilly’s Fresh Pasta won the competition with its Jalapeño Fettucine, Birria Fettucine and Birria-Jalapeño Fettucine.
Restaurant owners and their staff took advantage of the Restaurant Management 201 Workshop led by Darren Denington and Alison Anne, who guided management teams through the process of becoming a cohesive team with strong leadership. In addition, Rev Ciancio from Yeah! Management and Chip Klose from Restaurant Strategy led a new half-day Restaurant Marketing Playbook workshop, which focused on best marketing strategies.
The largest trade show dedicated to the pizza industry on the East Coast, the Pizza Tomorrow Summit was founded by Celentano in 2022. Restaurant Events LLC purchased the Florida Restaurant Show—along with the New York Restaurant Show and the California Restaurant Show—in 2023.
The 2024 Florida Restaurant Show featured (clockwise from opposite top) 325 exhibitors; a fruit-carving competition; Pizza Cup competitions, including the largest dough stretch; and a playful pineapple vs. cheese contest near the show’s entrance.
Glenn Celentano, partner and CEO of Restaurant Events LLC
Attendees could watch culinary demonstrations by chefs Jennifer Hill Booker (right) and Maneet Chauhan (below right) and sample their dishes. Speakers included Roger Beaudoin, founder of Restaurant Rockstars
Co-locating the Florida show with the Pizza Tomorrow Summit has been a boon for both events, says Celentano: “Foodservice is foodservice. So whether you’re a pizzeria, a diner or a McDonald’s, you’re using the same straws, forks, knives, plates…. So it works. The people that attend Pizza Tomorrow Summit find plenty of stuff that they need on the Florida Restaurant side and vice versa.”
In fact, the Pizza Tomorrow Summit was named one of the 50 fastest-growing trade shows of 2024 by Trade Show Executive magazine. For its part, the Florida Restaurant Show—sponsored by the Florida Restaurant & Lodging Association and the Southeast’s leading trade event for restaurant and hospitality professionals—“has been reborn,” says Celentano. “And we’re not done yet.”
The 2025 shows will have an expanded exhibit floor, as well as “more workshops, more competitions and more learning,” says
Celentano. Expect to see more celebrity chefs as well; Chauhan’s appearance at the Florida Restaurant Show—which included a meet-and-greet—attracted a large crowd, as did the culinary demo by Rocco DiSpirito at the California Restaurant Show. “We will continue to do that because it’s fun,” says Celentano. “People think it’s cool to be in the presence of someone who’s so successful.”
Restaurant Events taps into its advisory boards to make sure that its educational lineup is addressing customers’ concerns, notes Celentano: “We uncover what their challenges are so that we can have the content here to address it.”
The next Florida Restaurant Show and Pizza Tomorrow Summit take place Nov. 2-4, 2025, at the Orange County Convention Center in Orlando. For more information, visit flrestaurantandlodgingshow.com and pizzatomorrow.com.
(below).
Restaurant Events CEO Glenn Celentano (center) is joined by the Florida Restaurant & Lodging Association executive team and board members to cut the opening ribbon for the Florida Restaurant Show.
Expect the Unexpected
Bill Hansen shares one of his wildest wedding stories in an excerpt from his new book, Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success
As the founder of Bill Hansen Catering and CEO of Hansen Group, 55-year catering veteran Bill Hansen has seen it all when it comes to catered events. He shares his most memorable stories—and the business lessons learned from them—in Plating Up Profits: Miami’s Catering Icon Dishes Up Lessons for Business Success, co-written with CFE Editor-in-Chief Sara Perez Webber. Following is an excerpt from Plating Up Profits, which will be published on Feb. 20, 2025. To pre-order the e-book version, visit amazon.com.
Icut my off-premise catering teeth working at Vizcaya Museum and Gardens, a waterfront mansion on Miami’s Biscayne Bay overlooking Key Biscayne and a handful of homes called Stiltsville—which are literally built on stilts in the shallow offshore waters.
Catering at Vizcaya is not for the faint-hearted. Built in the early 1900s as the winter home of James Deering, cofounder of International Harvester, the lavish mansion’s kitchens are
PHOTO BY STETTEN WILSON PHOTOGRAPHY
off-limits. You get three hours to build a kitchen some 100 yards from the water’s edge dining area—and set up all the tables, chairs, place settings, bars, and buffets on the terrace.
If dining inside, you only have one hour to set up before guests arrive.
So, the stress level was high as we prepped for a wedding at Vizcaya one Sunday afternoon in December 1992. The wealthy Middle Eastern bride—whose name I’ll remember until I go to my grave—was Fatima, and her wedding ceremony was scheduled to start at 6 p.m. At about 3:30, my team and I were busy kicking open table legs, draping chairs with custom covers, and setting tables, when I noticed a commotion around the bridal planning pioneer of those days, Lois Beinhorn.
Lois was the first planner I ever worked with. Today, anyone who plans their sister’s wedding claims to be a planner. But Lois was a true professional.
Curious, I approached Lois and asked what was going on.
“Bill, you’ll never believe it,” she said. “The bride was getting her final coifs at a downtown Miami hair salon, and when she went to get into her car parked on the street, she discovered a broken window. Her perfectly pressed Vera Wang gown was gone!”
Someone had stolen the bride’s dress just three hours before her walk down the aisle.
Even back then we had large, clunky mobile devices, and Lois’s phone was blowing up with frantic calls from our distressed bride. Where
could she find a new dress at this late hour?
By this time on Sundays, the Miracle Mile boutiques in Coral Gables were closed, but Lois had a solution. She flipped through her Rolodex filled with home phone numbers for her vendors and quickly roused one of the bridal salon owners, who was resting at home. The owner raced 10 miles to her store to outfit the panicky bride with a new dress.
Fatima was a perfect size two, so few alterations were needed, but obviously she was going to be late to her own wedding.
Meanwhile, back at Vizcaya, guests were beginning to arrive—and the pressure was mounting. What should we do? What could we do?
A 2022 wedding catered by Bill Hansen Catering at Vizcaya Museum and Gardens in Miami.
My aim is to delight my guests, not distress them, so my team and I jumped into overdrive, opening the bars an hour earlier than planned.
I directed the kitchen to start passing hors d’oeuvres to the confused guests, who were wondering when the ceremony would start.
“Why are we eating and drinking now?” I heard a few ask.
As word of the stolen dress spread quickly among the guests, my team and I did our best to keep them happy—even though we weren’t scheduled to start serving until after the ceremony. One of my company’s mantras paid off that
day—be ready for an event an hour early.
About an hour later, Fatima arrived in her beautiful new dress, and soon the ceremony began. The guests, fueled by pre-ceremony cocktails, were in great moods.
With the knot tied, we began dinner pretty much on time, with plenty of time left for toasting, cakecutting, and—of course—dancing to the beat of a 10-piece band.
At evening’s end, Lois grabbed the cake top, the cake-cutting utensils, and the toasting goblets as the
happy couple slipped into the back of an awaiting stretch limo to be whisked away to the Grand Bay Hotel some two miles away, where they would spend their wedding night before jetting off on their honeymoon.
Fast-forward to the next morning, when who should show up at my office but the bride’s brother, looking for lost-and-found items like jewelry, disposable cameras, and even a missing shoe or two.
We’re not responsible for lost items, but we retrieve whatever we can at the end of each event, particularly scouting the area for glassware that may have been left out of sight. For every missing item, the rental firm charges three times the original cost, so we search high and low for hidden items. And, yes, we find other things, too—some unmentionable.
I gave the bride’s brother what we found, and then asked, “Did they find the person
who stole your sister’s wedding dress?”
“Yes, Bill, we did.” It was the groom’s former girlfriend.
I thought to myself, How mean can you be? Get over it, girl.
While I’ve never heard of this scenario happening to anyone else, it proves the adage: If it can go wrong, it will.
Not only do successful business teams—like mine and Lois’s—have to expect the unexpected, but we must also go above and beyond what’s expected to make sure our clients are happy. We weren’t responsible for the stolen wedding dress, but we made sure our clients were happy despite the near disaster. Lois took care of the bride while we took care of the waiting guests.
We all only have one chance to get it right.
Clockwise from above: One of the many weddings Bill Hansen has catered at Miami’s Vizcaya; Hansen with happy wedding clients earlier in his career; Hansen (center) and his team catered for President George H.W. and First Lady Barbara Bush in 1988; Hansen with the Popemobile after catering for Pope John Paul II in 1987.
CFE chats with celebrity chef Maneet Chauhan
meet
MANEET
BY SARA PEREZ WEBBER
At the Florida Restaurant Show in Orlando in November, Chef Maneet Chauhan shared this advice to attendees who gathered to watch her prepare Tandoori Shrimp & Grits: “Be as authentic as possible.”
It’s a maxim Chauhan has clearly followed herself as she’s charted a meteoric rise in the culinary world since arriving in the U.S. in 1999 to study at the famed Culinary Institute of America (CIA) in Hyde Park, New York. The native of Punjab found herself “the only Indian on campus,” she recalls. Now on the CIA’s board of trustees, Chauhan is one of the country’s most recognized American-Indian chefs and a popular Food Network personality, notably as a longtime judge on Chopped and the first-ever two-time champion of Guy Fieri’s Tournament of Champions. She helms three restaurants as co-founder of Morph Hospitality Group—Chauhan Ale & Masala House and The Mockingbird in Nashville, Tennessee; and eet by Maneet Chauhan, which opened in December 2023 at the Walt Disney World Resort’s Disney Springs near Orlando (“eet” is a play on her first name). Chauhan’s critically acclaimed cookbooks include Chaat: Recipes from the Kitchens, Markets, and Railways of India
Chauhan also appears often at food shows and festivals, where fans discover that she’s as warm and spirited in person as on the screen—down to her sparkly sneakers that she said she ordered “from the jungle” (or Amazon). “Food is the greatest connector
“ ” Make sure that that one bite that people get is a punch, right? Because that’s when you make your statement.
on this planet, and that’s why it just inspires me and keeps me fired up all the time,” she told the crowd watching her culinary demonstration at the Florida Restaurant Show.
After Chauhan chatted and took photos with the many attendees who lined up to meet her, she sat down with CFE to talk about her career, her newest restaurant and her advice to caterers.
CFE: Do you enjoy attending shows like this and speaking to other professionals in the foodservice industry?
CHAUHAN: I love attending shows. Meeting all of these people, showing your skills, it’s incredible, because this is what grounds you. And that’s why the enthusiasm of doing what I’m doing stays with me perpetually.
CFE: I was sitting next to a female chef, and she said you’re one of her role models. You mentioned in your demo that you were the only female in a kitchen of 80 men when you started your career in a hotel in India, and you’ve seen incredible progress since then. Could you comment more on that?
CHAUHAN: You know, I meant it when I said that the responsibility for the next generation of female chefs is on us, right? We are responsible for making it a more conducive environment. And we know it’s not easy. Not only at times is it not a conducive environment, but also, as soon as we have kids, [it can be] a full stop, right? If we don’t support other mothers, then what are we doing? Then shame on us. And I think it’s very important. It’s critical.
CFE: How has being such a well-known Food Network personality influenced your career?
CHAUHAN: A lot more people know who I am, so I get a lot more opportunities like this. I have gotten to meet incredible people, and I
feed off their need to learn, their need to grow. I think that is absolutely amazing, because I am a lifelong student. If there is a day that goes by that I haven’t learned something new, then it’s a day wasted for me. I was walking around [the show], and I’m like, “Oh, this is interesting. How can we use this to streamline what we are doing at the restaurant?”
CFE: So you pick up ideas for yourself when you speak at shows?
CHAUHAN: Absolutely, constantly. So I think being a celebrity has really helped me grow as a chef, as a human. But the most incredible part is that there is a fearlessness. What’s the most that will happen? You’ll do something wrong. Great. You’ll learn something from there. And I think that also comes with age, right? You’re not so self-conscious, and you’re like, “I want to try this. I want to see how I can make it my own. How can I put my own signature on it?” And I think that is what is exciting.
CFE: Did you ever foresee any of this when you were starting out?
CHAUHAN: No, never…there was a young lady who asked me, “What advice would you give to young chefs?” And I told her, there is no elevator to success. You have to take the stairs, and you have to fall a couple of times. Because what I have learned from my failures—and there have been a lot of them—is so much more valuable than what I will ever learn from my successes.
CFE: What has been the reception to your restaurant at Disney Springs?
CHAUHAN: The reception has been fantastic. People have been really kind. It’s definitely a process for us, because we come from, I won’t call it “fine dining,” I’ll call it “everyday dining.” But to convert it into QSR [quick-service restaurant] was a great eye-opening experience for us. It was really exciting. You know, we’re very proud of the flavors that we present, and I have been very insistent that I don’t want to just give it my name.
Opposite: At the Florida Restaurant Show, CFE Editor-in-Chief Sara Perez Webber interviewed Chauhan, who gave copies of her book Chaat to lucky attendees at her culinary demo.
Above: Chauhan is co-owner and executive chef at Chauhan Ale & Masala House in Nashville, which recently celebrated its tenth anniversary.
I want to be here. So I’m here once a month. We are doing meet-and-greets, and I love it. We serve things completely off the menu. We want to keep it exciting. And it’s such a goosebump moment when Disney invites an Indian concept on Disney property, right? It’s a huge moment.
CFE: Do you feel like it’s introducing Indian food to a new audience?
CHAUHAN: Indian food has come a long way, but it still has a long way to travel, right? It’s not like [people say], “Let’s go and have a curry.” That happens in England, but it doesn’t happen over here. So, we do have the responsibility of doing that. But the big thing is that we are exposing Indian food to audiences who probably are coming from places where they’ve never had Indian food. And we’ve made it fun, we’ve made it accessible, we’ve made it build-yourown-bowl. You have the control over what you are building, but we are putting our flavors on it. So it makes it a lot of fun.
CFE: Is there one dish in particular that’s popular on the menu at eet?
CHAUHAN: Our [tandoori chicken] poutine is really popular. But I think that the hidden gem on the menu is something which is so
quintessentially Indian. They’re called golgappas or pani puris, and they’re these semolina puffs, and we stuff them with black garbanzo and potato and mint cilantro water, and you have it in a bite. It’s a sensory explosion. It’s incredible. People are like, “What is happening right now?” They love it, and it is so fun that we can introduce something which is quintessential Indian street food, which we thought that nobody would like, and it’s one of the favorite and the highest-selling things on the menu.
CFE: Caterers make up a lot of our readership. Have you done much catering in your career?
CHAUHAN: Oh my gosh, so much.
CFE: Do you have any advice for caterers?
CHAUHAN: I think that a lot of people think that with catering, you have to compromise on the flavors and the appearance, because you’re doing it for the masses, and that is not the fact at all, right? I mean, I have catered for 2,000 people. We’ve done pre-plated dishes and stuff. And I think at the end of the day, you realize that to be a caterer, you need to have an extra level of smarts, as opposed to just being a restaurant chef. Because in a restaurant, you have everything around you. I have been catering events out in the field, and the skies have opened, and you’ve got to figure out how to do it, because not to do it is not an option, right? And I think caterers have such an insane level of creativity.
But I also think that my biggest advice is to make a menu which makes your life easy. I am all for semi-prepared food, but I’m not saying to get grilled chicken and put it on the menu. What I’m saying is, get the grilled chicken. Put your signature on it. Spices are your friends. Marinades are your friends. Flavor is your friend. Make sure that that one bite that people get is a punch, right? Because that’s when you make your statement.
CFE: Like what you said in the culinary demo about being authentic to yourself.
CHAUHAN: Yes! And you don’t need to follow. You don’t really need fruit skewers if that is not who you are. And if you want a fruit skewer and you want to put Tajín on it and give it a Mexican flair, do it! Don’t be afraid. When you’re more authentic to who you are and you put your statement on a plate, that’s what people want more of.
For more information on Chauhan’s flagship restaurant in Nashville, visit chauhannashville.com. For more information on the Florida Restaurant Show, visit flrestaurantandlodgingshow.com
What’s In for Going All Out
BY SARA PEREZ WEBBER
Colorful receptions (opposite) are in, with even desserts showing off vibrant hues, such as this macron tower from Atlanta’s Bold Catering & Design.
When it comes to their weddings, couples these days don’t follow the herd. Eschewing cookie-cutter affairs, brides and grooms are letting their personalities shine through in every aspect of their big celebrations, from the cuisine to the décor to the entertainment.
Despite each wedding’s individuality, there are trends that experts are seeing take hold at many events. “These trends all emphasize a more personalized and guest-centered approach to receptions,” says Craig Peterman, owner of Craig Peterman Photography & Videography in Phoenix. “Yes, the wedding is about the couple, but there is more awareness about making it fun for your guests, too. Gone are the days when people disliked going to weddings, as now they are a fun, unique experience unlike anything else.”
CFE has rounded up 15 wedding trends that event professionals are seeing gain traction from coast to coast.
More couples are choosing deep, bold colors for their wedding decor (left). Bows are another popular decor choice, says C&D Events’ Sterling Boulet (bottom).
What’s Old Is New Again
At Bold Catering & Design in Atlanta, event designer Melissa Parsons notes that trends from the ’70s, ’80s and ’90s are back—including color schemes. “We see a lot of salmons and greens. We used to call it avocado; it’s now called sage. That burgundy that your mom painted her dining room in the ’90s? It’s back,” says Parsons. The trend also includes such vintage elements as candle holders, china and glassware, and moody lighting to help set the tone, like vintage chandeliers outfitted with modern bulbs. “We can honor an old-school traditional look while keeping it modern and letting you put your own spin on it,” says Parsons.
Neat Little Bows
Displaying bows at wedding receptions has become a popular trend, says Sterling Boulet, lead planner and designer at C&D Events, based in New Hill, North Carolina: “These symbols of unity and love are a homage to a classical and vintage time period while portraying a playful and modern aesthetic.”
Spreading Wellness
Couples who emphasize health and wellness in their lives are extending that focus to their wedding celebrations. At the new Amrit Ocean Resort in Singer Island, Florida, for example, marrying couples are “looking to create a more meaningful and restorative experience for themselves and their guests,” says Janae Gier, director of sales and marketing. The resort can arrange such group activities for wedding guests as guided meditations, fitness and cycling classes, and beach nature walks. In addition, notes Gier, many couples are choosing to serve nutrient-dense dishes at their receptions as well as delicious mocktails.
Kick Back and Relax
Making the reception feel more intimate and inviting, lounge-style seating areas—like cozy sofas, stylish armchairs and coffee tables—are “creating mini living rooms within the reception,” says Peterman of Craig Peterman Photography & Videography. “This gives guests a comfortable space to relax, mingle and enjoy the night without feeling tied to their dinner tables.”
Live Painters
More brides and grooms are hiring artists to capture the magic of their big day in real time. At venues including The Sandestin Golf and Beach Resort in Miramar Beach, Florida, artists such as Maxine Orange entertain guests by creating a personalized painting of the couple that serves as a cherished keepsake.
At Amrit Ocean Resort (left), healthfocused couples can arrange group yoga classes for their wedding guests. Artist Maxine Orange paints portraits of the bride and groom at The Sandestin Golf and Beach Resort (below).
Lounge-style seating invites guests to kick back and relax at wedding receptions (above).
Bounteous Blooms
Floral installations are blooming at receptions, says AGA Hospitality’s Anna Barr: “Hanging arrangements and arches are becoming popular focal points at weddings, adding drama and beauty to the space.”
Additional floral trends identified by Barr include dried and preserved flowers, which add an earthy, bohemian vibe to arrangements; mixing various textures, like velvety petals, spiky thorns and delicate foliage, which add depth and interest to floral designs; and using edible blooms in floral designs or as garnishes in food and drinks, adding a whimsical, interactive touch.
Bold Colors
Windows Catering in Washington, D.C., is noticing more couples choosing bold and cohesive color palettes that define the entire look and feel of their weddings, from the décor to the attire.
Similarly, for clients of Bold Catering & Design in Atlanta, “color is a big trend,” says Parsons, adding that muted tones and neutrals are making way for jewel tones and bold hues. “While clean and white is always a classic, color is back, and it’s more adventurous now.”
Suzanne Reinhard, partner at Bold Catering, notes that the combination of light blue and emerald green is particularly striking and unexpected. “They are popular in their own right, but not always together,” says Reinhard. “Light blue is airy and ethereal, while emerald green is rich and opulent, creating elegance and flair.”
Interactive Food Service
Food being prepared in front of guests—often with their customization— continues to be a big wedding trend. “We’ve done a smashed baked Alaska station—chefs dip an ice cream cookie sandwich into liquid nitrogen and smash it with a wooden mallet, all in front of the guest, and plate it on top of chocolate sauce, finishing it with meringue and torching the top,” says Dustin Ward, executive chef at Atlanta’s Bold Catering & Design. “Our ‘blizzard stop’ has our chefs hollowing out a block of dry ice and building a blizzard with the guest’s choice of ice cream and mix-ins. We’ve also done barbecue ‘sundae’ stations—guests grab a pail and build their ‘sundae’ with bases like mashed potatoes and mac and cheese, topping it with their protein of choice and signature sauces, coleslaw, cheese and more.”
Andrea Correale of New York’s Elegant Affairs notes the increased popularity of tableside presentations, such as bread carts—wait staff wheeling the carts to each table, offering guests a variety of choices.
Round and Round
Move over, classic photo booth. Many of today’s couples are opting to add a 360-degree photo booth to their receptions, creating dynamic videos that capture their guests’ personalities. “They bring an extra level of excitement to wedding receptions,” says C&D Events’ Boulet.
Read All About It
Print is alive and well when it comes to clever ways to spread the news with a meaningful keepsake at wedding receptions, according to C&D Events’ Boulet. “Incorporating newspapers into weddings has become a trendy choice for couples seeking to add a unique, vintage-inspired touch to their celebration,” she says. “Custom wedding newspapers allow couples to share their story, feature fun facts about the wedding party, and include personalized puzzles or anecdotes, creating an interactive and memorable experience for guests.”
Hanging blooms enhance a wedding by Bold Catering & Design (opposite top). Adventurous color schemes are showing up in more weddings (opposite bottom). An oyster shucker at a D’Amico Catering event demonstrates the interactive food service trend (top). For C&D Events clients, customized newspapers (above) and 360-degree photo booths (left) are popular choices.
TOP PHOTO BY PHOTOGEN, INC.
Haute Cuisine
More couples are choosing to serve their guests an elevated finedining meal, like one would find at a high-end restaurant. “Think deep, cozy banquettes, table lamps casting warm light on luxe linens and a multi-course meal served on bespoke china paired perfectly with complementary wines,” says Christie Altendorf, director of marketing and senior event planner at D’Amico Catering in Minneapolis. “This style of service allows couples to work closely with their chef to create a menu that reflects their personalities, with personal touches woven throughout each course.” A recent menu created by D’Amico Catering’s Executive Chef Geoff Lamden-Stout, for example, kicked off with a chicken wing course as a nod to the groom’s love for the perfect dry-rub, crispy wing.
Small Ceremony, Big Party
Miami’s Spuntino Catering has seen more couples opting for an intimate ceremony followed by a larger celebration. The trend has been steadily increasing over the past four years, as couples are opting for smaller guest lists for at least part of their wedding, preferring more meaningful moments with close family before expanding the festivities to a broader group. Spuntino recently catered a 100-guest party for a couple whose ceremony was limited to 10 guests.
Viral-Ready Vows
Whether they’re driven by the desire to create something memorable for their guests, or they’re craving a social media viral sensation, more couples are adding dramatic flair to ceremonies. “We’re seeing production value for ceremony vows and wedding party entrances continue to increase,” says Vijay Goel, COO of Bite Catering Couture in Los Angeles. “At one of our weddings, we even had a magician and special effects tied to a number of the vows as the couple exchanged rings!”
TOP PHOTO BY MARIT WILLIAMS PHOTOGRAPHY; BOTTOM
HEWITT
All for the ’Gram
In fact, more couples want to ensure that each aspect of their big event is Instagrammable. “Clients are increasingly seeking to create entire events that are aesthetically pleasing and interactive,” says Bold Catering’s Parsons. “Staged moments like photo booths or props, which prompt attendees to capture specific snapshots, are becoming less prominent. Instead, there’s a growing trend towards immersive experiences that encourage photography throughout the entire event.”
Branded To-Go Items
At the end of the night, couples are sending guests home with mementos featuring their names and initials, according to Elegant Affairs’ Correale. Whether it’s sliders with branded buns, or hand towels featuring a new family crest, newlyweds are making sure that their fond farewell gift reminds family and friends of the new life they’re embarking on.
AGA HOSPITALITY GROUP
agahospitalitygroup.com
AMRIT OCEAN RESORT
amritocean.com
BITE CATERING COUTURE
bitecatering.net
BOLD CATERING & DESIGN
bold-events.com
C&D EVENTS
canddevents.com
CRAIG PETERMAN PHOTOGRAPHY & VIDEOGRAPHY
petermanphotovideo.com
D’AMICO CATERING
damicocatering.com
ELEGANT AFFAIRS
elegantaffairscaterers.com
THE SANDESTIN GOLF AND BEACH RESORT
sandestin.com
SPUNTINO CATERING
spuntinocatering.com
WINDOWS CATERING
catering.com
D’Amico Catering is creating fine-dining experiences for weddings that rival those found in high-end restaurants (opposite top). Elegant touches including cascading blooms (opposite bottom) and monogrammed napkins (left) help make weddings memorable.
Sweets Sips Sensational and
BY SARA PEREZ WEBBER
PHOTO BY MARIT WILLIAMS PHOTOGRAPHY
Experts reveal the latest wedding dessert and drink trends
Wedding receptions are a time to indulge. To help you plan your big events accordingly, we’ve rounded up some of the latest trends in scrumptious desserts and celebratory cocktails. Let’s get this party started!
Desserts
Extravagant Cakes
While no-frills cutting cakes were in demand post-COVID, now couples are increasingly requesting intricate, showstopping cakes. “Gone are the days of brides saying, ‘I just want something simple,’” says Lizzy Skelton, executive pastry chef at Design Cuisine in Arlington, Virginia. “In the last few months, we have seen more and more extravagant requests— which we love! It gives our staff something out of the norm to do.” Recent wedding cakes created by Design Cuisine include a three-foot-wide mille-feuille cake built by Skelton in the middle of the dance floor, as well as a three-tier hand-painted beauty featuring cascading gum paste lemons.
D’Amico Catering’s beautifully plated dessert courses for weddings include this Strawberry Rhubarb Bavarois with Elderflower, Orange and Pistachio, created by Executive Pastry Chef Leah Henderson (opposite). Extravagant cakes are in demand at Design Cuisine, such as a mille-feuille cake built by Executive Pastry Chef Lizzy Skelton on the dance floor (left), with help from the bride and groom (above).
Beautifully Plated Courses
Couples who are passionate about food are making sure to serve a beautifully plated dessert as the final course of a sitdown dinner, says Christie Altendorf, director of marketing and senior event planner at D’Amico Catering in Minneapolis. When collaborating with their pastry chef to develop this course, Altendorf suggests that couples share their design aesthetic, overall menu, and favorite flavors or ingredients. “Once the course has been developed, the next step is to ensure that the plating and presentation harmonize with the entirety of the dinner service,” adds Altendorf. “Consider using custom dishes or vibrant garnishes to create a cohesive dining experience.”
Passed desserts (below) and ice cream treats, such as mini cones served by Elegant Affairs (left), are growing trends.
Passed Desserts
Just like hors d’oeuvres, sweet treats are being brought to guests wherever they are at the reception. “After dinner, most people get up and dance or move about and socialize,” says Andrea Correale, founder and president of Elegant Affairs in New York. “Passing the desserts is an elegant touch and allows everyone to taste a variety of sweet bites.”
Design Cuisine’s Skelton notes a similar trend: “We are seeing guests lean towards having desserts passed, especially chilled items like ice cream sandwiches or milkshakes.”
Indeed, according to the experts at Constellation Culinary Group, passed milkshakes are shaking up the wedding dessert scene. These mini shakes, served elegantly in shot glasses, can be customized to fit any wedding theme—and the single-serving portions make them easy to pass around without interrupting the flow of the celebration.
Visually stunning desserts made by Chef Gina Espinoza tempt guests at Windows Catering weddings (below).
Ice Cream Treats
In fact, more and more wedding clients are screaming for ice cream at their receptions. “Couples are getting creative with custom ice cream carts that offer everything from gourmet soft serve to handcrafted gelato with unique toppings like edible flowers, artisanal sauces and fun mixins,” says Craig Peterman, owner of Craig Peterman Photography & Videography in Phoenix. “I also have seen an influx of mobile ice cream trucks catering specifically to wedding needs, arriving on site and offering as much ice cream as guests can eat.”
At The Ritz-Carlton, Chicago, wedding clients are loving the Warm Cookie Skillet Ice Cream Station, with warm, gooey cookies served in skillets, paired with scoops of ice cream and a variety of toppings. The customizable nature of the station makes it a fun and engaging addition to the celebration while giving guests a comforting, nostalgic treat.
Dessert Bars
Windows Catering in Washington, D.C., reports that interactive and visually stunning dessert bars are still going strong. Not only do they provide a variety of sweet options for guests, but the creative displays also serve as a showstopping centerpiece at a reception.
PHOTO BY STEVE LEGATO
Mini Desserts
Driven by the popularity of grazing tables and personalized culinary experiences, the trend toward mini desserts has been growing, notes Miami’s Spuntino Catering and Chef Toni Roberts, the pastry chef at The Ritz-Carlton, Chicago Both have seen a significant number of couples customizing their dessert offerings with mini pastries, sweet displays and bite-sized treats as they cater to different guest preferences without overwhelming portions.
“Bite-sized treats like mini cakes, tarts and cupcakes allow guests to sample a variety of flavors without committing to a full slice,” notes Anna Barr, owner of AGA Hospitality Group in Scottsdale, Arizona.
Cupcake bars in particular have gained traction at venues such as Sandestin Golf and Beach Resort in Miramar Beach, Florida, which offers guests an array of flavors, fillings and toppings. Not only are the bars photogenic, but they can also be more cost-effective than traditional cakes and are easier to serve. Mini bundt cakes are another growing trend at the resort, adding a sophisticated touch to dessert tables.
Themed Desserts
More couples are considering the vibe of the night when choosing their desserts, says Design Cuisine’s Skelton: “We are seeing more themed desserts.”
Examples include mini desserts that evoke a “camp” theme, like mini s’mores or Design Cuisine’s famous baked Alaska brownie sticks; or having all the desserts in the same color scheme, like silver and white, to match the linen choices.
D’Amico Catering created this photoworthy dessert bar (opposite top). Some couples are choosing to serve desserts all in the same color scheme, like these lemony treats from Elegant Affairs (opposite bottom). Additional eye-catching trends include cakes adorned with colorful flowers (right) and thoughtfully packaged individual treats (below).
Dessert As Décor
In the same vein, more caterers are creating photogenic desserts that appeal to the eye as well as the appetite. “Treats that double as décor, like beautifully arranged doughnut walls or cake towers, provide a stunning visual element while satisfying sweet cravings,” says Barr of AGA Hospitality Group
Matcha Moment
Spuntino Catering, a premier Miami caterer, has noticed an increasing demand for matcha-infused desserts at weddings, thanks to the powder’s health benefits and unique flavor profile. With its vibrant green hue and antioxidant properties, matcha appeals to couples who want to offer a less traditional dessert.
Custom Candy Bars
The catering team at Constellation Culinary Group in South Florida says more clients are requesting custom candy bars at their weddings. These playful, vibrant displays offer a variety of candies and treats, allowing guests to mix and match their favorites into personalized goodie bags.
TOP PHOTO BY MANDEE
Drinks
Pairing Menus
As more couples are choosing to serve multi-course seated dinners at their receptions, they’re increasingly opting for a pairing menu that complements each part of the meal, according to D’Amico Catering’s Altendorf: “Petite portions of classic cocktails can provide a fun start to the dining experience— for example, a small martini paired with an amuse-bouche of caviar and crème fraîche-topped blini, setting the stage for a luxurious tableside experience. Moving into the meal, I love to suggest a light, crisp white wine to accompany a salad or starter course, followed by an interesting varietal that pairs beautifully with the entrée course. When dessert is served, a glass of Champagne or a sip of amaro can elevate the final touch at the table, leaving a lasting impression on guests as the culinary experience concludes.”
Classic cocktails such as martinis (above) are incorporated into D’Amico Catering’s pairing menus. Couples increasingly honor pets with their signature cocktails (opposite top) and make sure to offer interesting mocktails, like the virgin strawberry mojito at the Pensacola Beach Resort (opposite bottom).
Signature Cocktails
“The world of signature cocktails is still alive and well,” notes Miles Hunter, beverage director at Design Cuisine, who says wedding clients are customizing their signature drinks through ingredients, regional flavors, colors and names.
According to Jodi Joyce, wedding expert at Hotel Effie in Sandestin, Florida, brides and grooms are each serving a signature welcome drink, showcasing their individual tastes and personalities with their choices. At the newly renovated venue at The Sandestin Beach Club in Miramar Beach, Florida, a growing trend is to name the signature cocktail after a beloved pet.
Couples are also showcasing their favorite premium liquors in their signature drinks. “Some of this is incorporating a favorite brand that has more meaning to them,” says Vijay Goel, chief operating officer at Bite Catering Couture in Los Angeles. “Another more prominent aspect appears to be taking a group of their friends to the bar and having them all try this drink together, especially if it’s a brand that’s more boutique or incorporates interesting garnishes or flavor combinations.”
More Mocktails
Also gaining steam is the trend toward no-alcohol drinks. Elegant Affairs’ Correale notes that many of her clients are making sure to offer “some zeroproof options for guests that may not drink or who just want to space out their alcohol intake but still be able to indulge in a fun beverage.”
Guests are gravitating toward mocktails due to “health, pregnancy and driving concerns,” says Bite Catering Couture’s Goel. “Some of it is driven by cultural reasons, as we’re seeing an increasing number of weddings from couples who have a significant Muslim or other non-drinking group attending their wedding. Some of it is also driven by an increase in interesting non-alcoholic drink mixes with vitamins, nootropics and other elements that may enhance energy or experience.”
Popular wedding mocktail options at Florida’s Pensacola Beach Resort include a virgin strawberry mojito with fresh strawberries, mint and lime, topped with Sprite and soda water; and a Winter Gin Fizz with Empress Indigo gin, amaretto, cream, blue matcha and egg whites.
Agave Appeal
As for the types of drinks most likely to cause a stir, according to Design Cuisine’s Hunter, “more clients and guests are looking for agave-based cocktails, whether it be a riff on a margarita or paloma, or a tequila/mezcal adaptation of classic cocktails.”
Espresso Pick-Me-Ups
“The espresso martini is still reigning supreme!” adds Design Cuisine’s Hunter.
According to Meagan Pinney, co-owner of Your Jubilee Weddings in Scottsdale, Arizona, espresso martinis are so popular at weddings that if they aren’t served, “we find guests at the hotel lobby bar ordering them on their own.” To avoid that, Pinney advises clients to make sure bartenders are serving up this guest favorite. “We love having a separate Martini Bar moment or having them served as guests enter the after-party!” she says. “This was a big hit in 2024 that will continue into 2025, thanks to Sabrina Carpenter’s song Espresso.”
At the Arlo Williamsburg in Brooklyn, New York, “espresso martini shots bring a vibrant energy to weddings, serving as both a delicious drink and a little pick-me-up,” says event planner Ivana Andreani. “Their rich, coffee-infused flavor is a hit with guests looking to keep the party going. These shots also photograph beautifully, enhancing the visual appeal of the celebration.”
Espresso shots (bottom left) liven up a reception, while creative garnishes (below) add an interesting twist to cocktails. Meagan Pinney of Your Jubilee Weddings suggests sabering the champagne bottle (below) for a dramatic way to get the party started.
Creative Garnishes
Far from being an after-thought, garnishes are adding ever-more creative touches to wedding cocktails. Spuntino Catering reports a strong demand for smoked lime wheels, for example.
They also add an interesting twist to another growing trend—interactive bar stations. “Instead of just ordering from a bartender, guests can get involved by choosing their own ingredients or garnishes,” says Peterman of Craig Peterman Photography & Videography. At a makeyour-own-mojito bar, for example, guests can pick fresh herbs, fruits and mixers to create a perfect drink for their palate.
Sabering the Bubbly
Sabering the champagne bottle is a dramatic way to get the party started, reports Pinney of Your Jubilee Weddings “Make sure your catering staff has the bottle of champagne kept at a very cold level and that you have the proper, sharp sabering knife,” she advises.
Jello Shots
According to the Arlo Williamsburg’s Andreani, jello shots are trending at weddings because they add a playful and nostalgic twist to the celebration. The vibrantly colored shots can be customized to the wedding theme and they’re easy to serve—no glassware or bartenders necessary.
AGA HOSPITALITY GROUP
agahospitalitygroup.com
ARLO WILLIAMSBURG
arlohotels.com/williamsburg
BITE CATERING COUTURE
bitecatering.net
CONSTELLATION CULINARY GROUP
constellationculinary.com
CRAIG PETERMAN
PHOTOGRAPHY & VIDEOGRAPHY
petermanphotovideo.com
D’AMICO CATERING
damicocatering.com
DESIGN CUISINE
designcuisine.com
ELEGANT AFFAIRS
elegantaffairscaterers.com
HOTEL EFFIE
hoteleffie.com
PENSACOLA BEACH RESORT
thepensacolabeachresort.com
THE RITZ-CARLTON,CHICAGO
ritzcarlton.com
SANDESTIN GOLF AND BEACH RESORT
sandestin.com
SPUNTINO CATERING
spuntinocatering.com
WINDOWS CATERING
catering.com
YOUR JUBILEE WEDDINGS
yourjubilee.com
2025 Industry Shows
Catering, Foodservice & Events recognizes our trade show partners for 2025. Make plans now to attend these informationpacked events.
National Restaurant Association Show
CHICAGO, IL
May 17-20, 2025 nationalrestaurantshow.com
Summer Fancy Food Show
NEW YORK, NY
June 29 - July 1, 2025 specialtyfood.com/fancy-food-shows/ summer
Texas Restaurant Show
HOUSTON, TX
July 20-21, 2025 txrestaurantshow.com
NACE Experience
Winter Fancy Food Show
LAS VEGAS, NV
January 19-21, 2025 specialtyfood.com
New York Restaurant Show
NEW YORK, NY
March 23-25, 2025 newyorkrestaurantshow.com
New England Restaurant & Bar Show
BOSTON, MA
March 30-31, 2025
newenglandrestaurantbarshow.com
Northwest Food Show
PORTLAND, OR
April 13-14, 2025 nwfoodshow.com
MILWAUKEE, WI
July 27-29, 2025 nace.net
California Restaurant Show
ANAHEIM, CA
August 3-5, 2025 westernfoodexpo.com
Plant Based World Expo
North America
NEW YORK, NY
September 24-25, 2025 plantbasedworldexpo.com
Florida Restaurant Show
ORLANDO, FL
November 2-4, 2025
flrestaurantandlodgingshow.com
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