What’s in?
Farm-to-table is big and part of the greening of events overall. Local, sustainable and organic foods. The other interesting twist on this is service style. Family style has been popular for several years, but there is something great about these wholesome foods being served French or Russian style.
What’s hot?
Long tables! People can’t seem to get enough of them, from weddings to nonprofit galas, people like the change up from the rounds of 10. We recently set a 70-foot long table for one of our signature weddings with a seamless custom runner that was the width of the tabletop and ran from the floor, up the table down the 70-foot length of the table and back down to the floor. Ice as decor. We are working on a wedding now that will have a 10-foot-tall ice tree with crystal and flower canopy. It’s not just an ice luge anymore.
What are you getting lots of requests for?
Restaurants as wedding reception venues. With smaller weddings and generally older couples, we are finding many want to consider a restaurant buyout. With more foodie couples than ever we are seeing a trend toward the desire for restaurant-style receptions with on-site ordering from a predetermined menu.
What’s evolving?
Mixed seating. We have seen a push for non-traditional room sets; mixed table sizes, integrating lounge into traditional table-style receptions and even integrating into theater-style sets.
What’s the future?
Look to cosmetic colors next year. Vivid reds, a range of skin tones, bold glossy blacks and whites. In fact, we are basing our fall national tour of UNVEILED -The Ultimate Wedding Planning event on this new trend—our theme for fall 2011 is ‘Lipstick.’ —Matthew Trettel and Bruce Vassar, The Wedding Guys, www.theweddingguys.com
What’s in?
Themed weddings and receptions are in for 2011 and very popular. Brides are focusing on making their events very unique and one-of-a-kind in terms of decor and experience. We are seeing much more of an emphasis on connecting the theme from start to finish on wedding receptions. From linens to floral pieces-our tabletop sets and displays are becoming significantly more elaborate and styled to match the wedding themes. — Julie Broders, director of catering, Westin Edina Galleria
{S N A P S H O T }
This past June, ISES Minneapolis – St.Paul chapter members hopped around Uptown, sampling drinks and dishes at three Parasole restaurants, all of which offer private event spaces.
Matthew Trettel raises a tropical toast at the ISES’ Annual Restaurant Tour.
