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Delectable Trends in Wedding Cuisine

Wedding Celebration Cocktail Party Working closely with two cuisine-savvy grooms, Clark Wickersham, Head Chef at Events by Sunset Bay in Accord, Massachusetts, and his design team, created the following menu for the 300 guests invited to the grooms’ five-hour reception.

Served Plates ●

oriental chicken & soba noodle salad, crisp asian vegetables, sesame soy vinaigrette served in chinese “to go”

maine crab, lobster & avocado salad with romaine and lemon infused extra virgin olive oil - served in chinese “to go”

mini burger bites served with well-done shoestring fries and housemade ketchup

grilled flatbread pizza with grilled seasonal vegetables & vermont goat cheese & grilled served with pineapple & balsamic syrup

thai marinated beef and chicken kabobs with miso aioli & asian sweet potato salad

shrimp & sweet pea risotto with chive & chili oils, scallops wrapped in apple-smoked bacon and vine-ripened tomatoes, baby mozzarella, fresh basil & evoo

bbq pulled pork sliders with housemade coleslaw & baked macaroni & cheese

southwestern spice-rubbed chicken quesadilla and avocado aioli

Stationary Hors d’Oeuvres ●

antipasto - selection of marinated vegetables, olives, cheeses and meats with assorted breads

selection of international cheeses & fruit cracker selection

Desserts ●

chocolate mousse martinis

key lime tarts & lemon meringue mini pies in graham cracker crusts

coffee & tea station

38 Rainbowweddingnetwork MAGAZINE

Photo courtesy Events at Sunset Bay & Lorraine Kourafas

But Clark has an underlying philosophy concerning every wedding and cuisine he creates. “I always make sure everyone’s needs are met at any length. After all it is a special day and nothing should be overlooked.”

D essert

One menu item that couples never seem to overlook is dessert, and although there are occasional requests for sugar-free or vegan cakes, Debbie says, “99% of my clients do not ask for what you might consider a healthier choice.” “Everything in moderation!” she adds. “A small indulgence at the end of the meal is still expected.” One new trend in the area of “indulgences” includes cupcakes. Lots of cupcakes. “Cupcakes have become a popular option, using a chocolate monogram or buttercream flowers or just a swirl of buttercream with the wedding color scheme,” Debbie says. She discusses another new dessert trend too. “The individual cake at each table as the centerpiece

is another alternative to the traditional stacked cake. And, the addition of a sweet table with miniature pastries and tortes can also be an option.”

M aking the Economy Work for You

Does the current economy affect wedding planning? It does, and Clark explains. “The economy has had its impact on menu choices. I am seeing more interest in the lesser known cuts of meat, as well as more focus on scrumptious flavor combinations and interesting serving ideas, rather than the old standbys such as lobster and filet mignon.” Clark, Christine, and Nicole add that some items are essential, however, and couples simply won’t give them up. “We do a lot of wedding tastings that include items that couples are not sure about financially,” Clark explains. “A big one this past summer was our lobster and crab ‘martini.’ Lightly poached local lobster tails and claws tossed with Maine crab, zesty shallots and silky, smooth avocado and dressed with a delicate lemon infused evoo,

Volume 5, Issue 2  

Autumn/Winter 2010

Volume 5, Issue 2  

Autumn/Winter 2010