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Delectable Trends in Wedding Cuisine entirely different items, which had to flow harmoniously together. For example: one plate was a spicy, thai marinated beef satay with a bold miso aioli and a sweet chili chicken tenderloin skewer with a key west inspired lime-chili dip both served with a delicate Asian sweet potato salad.” Debbie enjoys the new trend in couple involvement too. “Many people bring in pictures of cakes that they have seen in magazines or on the internet. We try to use them as a springboard to design something unique to our clients that fits both their personalities and their budgets.”

T he Old,

Becoming The New

But it appears that the old saying, “Something old, something new . . .” can also be applied to these modern wedding cuisine trends. As Debbie explains,

requests for cupcakes and individual cakes represent only about 20% of her weddings, with most couples ordering traditional cakes. “Out of the hundreds of wedding cakes I create each year, only a few incorporate an unusual theme, such as a huge haunted house for a Halloween wedding.” Rahul explains that couples still bring in their great-grandmother’s recipes too. “Or some food they choose specifically because it will spark the best memories,” he adds. Whether you choose a sit-down plated dinner with prime rib, station dining featuring East Indian curries, or your family’s historically favorite recipe, these chefs’ comments can be summarized in one statement: It’s all good. And will remain so throughout 2011 and beyond. The best

memories will be the new ones created by your own personalized wedding cuisine. Events by Sunset Bay Based in Accord, Massachusetts (781) 740-1170 Sweet and Savory Bake Shop 9 S. Washington Street Oxford, MI 48371 (248) 628-4210 Wolfgang Puck Catering at the Museum of Science 1 Science Park / Boston, MA 02114 (617) 589-3192 Susan Hart Hellman is a freelance writer based in California.

Vol. 5 Issue 2 Autumn/Winter 2010 41

Volume 5, Issue 2  

Autumn/Winter 2010

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