There’s probably no busier time for weddings in our area than in the summer. But hotter temps mean serving lighter fare to your guests. So what exactly should you serve? We talked to the pros to find out the food trends for summer weddings.
THE NOSH BOARD
When it comes to appetizers (the most popular food course to some!) couples are loving charcuterie and cheese platters. Heather Asbury, Director of Catering at Deco Catering, says large displays of crackers, crostini, colorful fruits, and pickled vegetables are just some of the offerings on various nosh boards. The possibilities are endless so get creative with your caterer and give a variety of options for guests to, you guessed it, nosh while waiting for other courses.
LIGHT PASS-AROUNDS
Pass-around options are always a favorite and in the summer, they too get lighter. Rachel Bruzek, D’Amico Catering Design and Culinary manager says their cucumber cup with melon caviar is very popular because it’s “light, refreshing and so seasonal. It covers all dietary concerns being vegan and gluten-free. The mini lobster roll is also a big hit and adds a vibe of east coast summer (in the Hamptons or Martha’s Vineyard).”
GO GRILL OR GO HOME
And while everyone appreciates grilled options, the key in the summer is to lighten up on the sauces. Bruzek recommends not having a cream-based sauce in the summer. “Chef-carved meats like beef tenderloin, or our amazing tomahawk chop or bistecca Florentine also reflect the feel of summer on a carving station or buffet.” Heather Asbury of Deco Catering also loves the grilling option of salmon or beef tenderloin on site.
AROUND THE WORLD OPTIONS
With couples becoming more sophisticated travelers every year, they have modern tastes and want that is reflected in their menu choices. Bruzek of D’Amico Catering explains, “Our bridal couples are well-traveled and want their guests to get a taste of what they have experienced during their time abroad. I am creating international menus as well as cuisine styles from around the US. It is all about personalization for your wedding, and food has become such a big part of our couples’ lives.”
SEASIDE CUISINE
A summer affair is also a great time to embrace the outdoors, even if your event is inside. You can reflect your love of the sea no matter where your reception is, with food that is representative of the sea. “We see nautical-themed events in the summer, or when we are catering at private homes on Lake Minnetonka. Most often the nautical theme is brought out in the décor or on the wedding cake design, but we can also capture that east coast feel, which is usually associated with a nautical feel in the lobster rolls, fried clams, or a New England Clambake station of small corn cobs, boiled shrimp, potatoes, clams, mussels, split lobster tails, spread over a large farmhouse table with craft paper under it,” explains Bruzek.
DESSERTS: SEASONAL BUILD-YOUR-OWN BUFFETS
And while wedding cakes will never go out of style, couples are serving up more options than that for their sweet endings. Dessert buffets with everything ranging from cookies to tarts to pies have been on display, and there’s never a better time than the summer to embrace its fresh ingredients. Bruzek loves to play off the seasonal summer sweet options, “This summer we are seeing dessert buffets in addition to wedding cake. We have been doing build-your-own strawberry shortcake buffets for weddings and at rehearsal dinners. This is such a classic summer dessert and now with a twist. You can add toppings to your shortcake biscuit to include chocolate sauce and sprinkles, or caramel and pecans, whatever your personal preference is.”
