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DT

Delectable Trends in Wedding Cuisine

Very new, very you!

“Secrets of a Restaurant Chef,” “Behind the Bash,” “Ace of Cakes,” and hundreds of other programs reach out to us from our TV screens every day now, bringing us the latest “foodie” information. That includes weddings, and to explain the new trends in wedding cuisine, we have sought the advice of three cutting-edge companies - Events by Sunset Bay, in Accord Massachusetts, Sweet and Savory Bake Shop, Oxford Michigan, and Boston’s Wolfgang Puck Catering at the Museum of Science.

Because we do attend to the media, one change noted is couples’ increasing involvement in their wedding cuisine. With the names of foods we’ve never even heard of before, such as croque en bouche (French wedding cake), and jargon such as evoo (extra virgin olive oil) now slipping easily off our tongues, the chief ingredient in wedding cuisine planning, now, is you. Clark Wickersham, Head Chef at Events by Sunset Bay, explains, “Couples are definitely becoming more involved in menu planning. “ He, along with wife Christine Bowker-Wickersham, Events Specialist, and Nicole Kelly, owner and Creative Director, believe that given the current culinary exposure, the profession has taken on a more glamorous appearance. “With the added entertainment factor,”

by Susan Hart Hellman contributing writer

Christine says, “more people are tuning in. As a result, people are more aware, educated and informed of food trends, flavors and worldwide cuisine.” Concurring are husband and wife team Debbie Meyers and Scott Eschelbach, owners of Oxford, Michigan’s Sweet and Savory Bake Shop, which has appeared on the “Best of the Knot” list for the past three years. “What most influences our work now,” Debbie says, “would be our clients; their themes and personalities impact each design. The current array of cake programs is hugely entertaining and is great exposure for our industry.” Debbie, whose training includes French pastry classes in Berkeley and San Francisco, and Scott, a graduate of OCC’s culinary program, who found that pastry arts was his passion, believe that cake and wedding “reality” TV programs have definitely affected their business. “Fondant, a sugar dough that envelops the entire cake,” Debbie explains, “is popular now due to the TV shows and magazine photos. So although the majority of our wedding cakes are done with a buttercream finish, we offer a French-style buttercream that we make as smooth as a fondant finish.”

G reen” Cuisine

Along with couples’ increasing input, new trends also involve environmental concerns. Rahul Moolgaonkar, chef at Wolfgang Puck Catering at the Museum of Science, has seen a move toward local produce and sustainability. “There are questions around fish and meat, and low carbon footprint events,” he explains. Clark, with a degree from the New England Culinary Institute in Montpelier, Vermont, has noticed that trend too. “Sustainable agriculture, as well as organic, pesticide-free food sources are becoming much more of a deciding factor in menus these days,” he explains. “Also in the past year or so couples have been leaning towards more local, seasonal ingredients.”

Vol. 5 Issue 2 Autumn/Winter 2010 35

Volume 5, Issue 2  

Autumn/Winter 2010

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