As sure as your single bridesmaids will spot potential wedding candidates, the rest of your guests will be ready to go straight from wedding to dinner at your reception. After a health break, the pasture
“Surely there is a romantic comedy that begins with two wedding guests who find themselves at the same shrimp cocktail spread over the course of a night,” shares Emmeline Johnston, concept director for Bonfire Events + Catering, who has seen concepts in New Orleans. like interactive seafood and very well rotating raw bars. “Nothing brings people together like food – it’s a great conversation starter.” Johnston recommends pasture tables offering “personal bites” like blackberry and blue cheese canapes served over lavash with fig jam and pickled onions, and “BLT” duck pastrami as quick grabs for guests between laps on the dance floor.
“Conviviality is back,” said Johnston, “and the return of the communal dining experience is something, in itself, to celebrate! Feasting tables at social gatherings encourage guests to mingle and mingle. linger, and keep them satisfied.She also encourages couples to incorporate sentimental concepts into their food selection to tell their dating story.
“Especially at larger weddings, some guests may not know the couple has had an affection for poboys since their first date at Parkway Bakery. Something like a mini poboy setup allows the couple to share this fun detail with their guests in a thoughtful way. Katie Morris, owner of Black Pearl Catering, has seen an increase in couples featuring hometown favorites in their fare displays.
“At a recent wedding, the groom was from the south, the bride from the west coast, and we had a pasture table for every style,” she recalled, noting that the southern table was topped with fried chicken, waffle bites and sweet cornbread. while the West Coast table offered options like chili-grilled artichokes and small tuna tacos. “Guests absolutely loved the representation and juxtaposition of what was on offer,” said Morris, who reveals that some of the best photos she’s received from receptions include picturesque shots of the feasting stations.
Sarah Hall, president of Joel Catering, agrees that setups like these offer eye-catching visual opportunities, as well as a variety of flavor profiles.
“Displaying individual bites gives your guests a visually lush presentation and allows people to create their own dining experience,” Hall said, highlighting popular concepts like elaborate cheese and charcuterie displays outfitted with your wedding flowers.
Not just for the tasty food, Hall sees the grazing tables as an opportunity to give customers a wealth of dessert options. “Imagine stacked, brightly colored macarons with multiple tiers of truffles and individual cremes brulee,” Hall said. “These little thumbnails are a great bite to eat for guests and an Instagram-ready photo to perform.”
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