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S etting the Stage

In addition to new trends in food, the way in which couples want food presented is changing too, including a trend away from so much formality.

Photo courtesy Events at Sunset Bay

Clark says, “With this I have seen buffets on the rise and plated dinners on the decline. Fun small plates and interactive tapas bars with chef ‘tenders’ have also become quite popular. I would also attribute some of this to the economy.”

served elegantly in a martini glass. Once couples got a taste of this dish, more often than not, they would rework other areas to ensure this appetizer could be featured.”

At Events by Sunset Bay, the group is also seeing what they call an ‘Attitude Adjustment.’ “Couples want to have fun. Many are shying away from place cards and formal seating charts and are selecting open-format timelines, where eating and dancing is up to the guests – not the DJ.” Clark adds that couples are leaning toward more interactive food stations too. “We have seen a move toward cocktail partylike atmospheres. These include large

quantities of passed appetizers and small tastes of appetizers, interactive stations such as a mashed potato bar, and tapas bar. Every guest is able to try the different items at their own leisure. Our clients love this – they can walk around and socialize, eat, drink, and dance when they want to and their event is the talk of the town!”

T hemes and Cuisine

The popularity of themed weddings is on the rise, and perhaps no facet of the wedding cuisine follows a theme more closely than in the cake. Debbie provides an example from among the Sweet and Savory Bake Shop clients, a couple that used “the fig” as the wedding theme. “After much research,” Debbie explains, “I created a cardamom chiffon cake brushed with Pedro Ximenez brandy, filled with handmade dried fig marmalade and white chocolate mousse with delicate pieces of fresh fig folded in.”

Vol. 5 Issue 2 Autumn/Winter 2010 39

Volume 5, Issue 2  

Autumn/Winter 2010

Volume 5, Issue 2  

Autumn/Winter 2010