When temps drop, food gets heavier, or does it? We’ve rounded up new fall food trends and menu ideas from Director of Event Operations at A’BriTin Catering, Chaz Tichy. Here’s what he had to say about what couples in our area are serving at weddings.
APPS HEAT UP
Tichy tells us, “During the fall we are still seeing a trend to Minnesota classics with a few tweaks. Appetizers are always great for social hour. Butler passed hors d’oeuvres are becoming warmer and heavier. Our two most popular right now are butternut squash soup martinis and tomato soup and mini grilled cheese bites.”
As for a station table, what’s known as a Grazing Table, filled with so many options it’ll make anyone’s mouth water, is very popular, and one of the big new food trends in weddings. “This table features artesian breads, homemade compound butters, jams, relish components, cured meats, and artesian cheeses.”
And as summer turns to autumn Tichy says, “Salads are fickle come fall. We have seen a trend toward more savory flavors. Our Pomegranate Bacon salad has been the delight of many of our fall clients.” So save those sweeter salad ingredients for summer and springtime affairs.
ENTREES REMAIN CLASSICS
There’s almost always the classic meat, potatoes and vegetable combos in Minnesota come the fall, but what changes for the clients at A’BriTin Catering is the way the potatoes are prepared, “The potatoes usually change from roasted to mashed around fall and we are finding that our smoked white cheddar mashed have sold regularly this season.” So think short rib, prosciutto stuffed chicken, or thick-cut chops, paired with hot fall style veggies (Carrots, cauliflower, broccoli, various squashes) with whatever potatoes you prefer.
DESSERTS TURN DECADENT
Probably more than any other category, desserts get more decadent in the Fall. When asked for examples, Tichy could easily tell us about sweet treats from Summer and Fall, “Whereas we were serving Bundt cakes and Wine Poached pears over the summer, heavier choices are made around fall. Two of our popular items are our Mini-Pumpkin Crème Brulee and our Bread Pudding bites with cream cheese frosting.”
RICHER BUT SMALLER
And while the foods might be richer, couples know how to keep them sophisticated, “Foods packed with more savory flavors are very popular. Heavier foods and more dense options seem to be what we are serving up at our weddings this season. The grab and go option seems to be very prevalent during cocktail hours and dessert. Smaller portions for both are what are appealing to the eye, and the stomach!”
All images courtesy of A’BriTin
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