Meals & Drinks
New Wedding Menu Ideas
Gone are the days of poached salmon and generic cake—today, couples are requesting menus featuring high-quality ingredients and exotic flavors. To meet these demands, caterers are serving up dishes designed to treat guests to a memorable gourmet experience. Here's what top chefs are cooking up for weddings in 2011.
Inventive Hors D'oeuvres
"Vertical" BBQ stations with roasted game (like venison or elk) displayed on cedar planks
—Mattie Mott, Thomas John Events, San Carlos, CA
Smoked meats served tapas style, with imported French cheeses
—Karen Lerner and Rachael Volz, A Fare Extraordinaire, Houston
Falafel burgers on homemade naan
—Michael Steifman, Stuart & Welch Catering & Events, Brooklyn, NY
Deviled quail eggs and mini breakfast sandwiches of prosciutto, cheddar, and an over-easy organic egg
—Jennifer Spiegel and Jonathan Biel, Fork and Spoon Productions, San Francisco
Tray-passed salmon and tuna tartare, plus Bay scallop and striped bass ceviche served with fresh chillies and lime
—Jon Weinrott, Peachtree &Ward Catering, Philadelphia
Three-cheese spaetzle bites
—Kevin Siegrist, Hotel Jerome, A RockResort, Aspen, CO
Sweet hors d'oeuvres such as brie and apricot tartlets with toasted almonds
—Emily Vandevender and Dana Konya, Jewell Events Catering, Chicago
Mushroom bread pudding served in petite cups
—Dawn Meitz, A Spice of Life Catering, Boulder, CO
Fusion tapas such as pizzettas with duck confit and truffled goat cheese mousse
—Shai Tertner, Shiraz Events, New York and Miami
See Ya, Silver Serving Trays, Hello...
Rustic redwood planks accented with wheatgrass
—Mattie Mott
Unique glassware—such as individual rocks glasses, shot glasses, and cosmo glasses—for serving hors d'oeuvres
—Karen Lerner and Rachael Volz
Antique wooden crates, woven baskets, and brown apothecary bottles
—Michael Steifman
Paper cones crafted out of butcher paper or newspaper
—Jennifer Spiegel and Jonathan Biel
Rectangular trays made of ice for serving oyster shooters
—Jon Weinrott
Wheeled carts offering street foods (like tacos) or desserts (such as mini sundaes)
—Kevin Siegrist
"Sabers"—gourmet sliders skewered on long swords
—Emily Vandevender and Dana Konya
Recyclable and compostable dishware such as bamboo plates
—Dawn Meitz
Artist paint palettes used as hors d'oeuvre trays
—Shai Tertner
Cool New Cocktails
Infused vodka shooters: vodka blended with puréed fruits such as green apple lychee
—Mattie Mott
Aromatic cocktails like basil margaritas or gingered pear and brandy
—Karen Lerner and Rachael Volz
Elderflower presses: vodka, St-Germain, ginger-lemongrass syrup, lemon thyme, elderflower water, and club soda
—Michael Steifman
Boozy milkshakes: shot glasses filled with homemade ice cream and Frangelico, Kahlua, or Baileys
—Jennifer Spiegel and Jonathan Biel
Rosé wines from a tasting station with four to six different varieties for sampling
—Jon Weinrott
Blue spruce martinis: pine-and spruce-infused sorbet and
San Nicola prosecco
—Kevin Siegrist
Sweet tea vodka lemonades
—Emily Vandevender and Dana Konya
Miniature cocktails: classic drinks such as gin and tonics served in shooter glasses
—Dawn Meitz
Drinks made with various liquors, fruit purées, and herbs at a mixology station
—Shai Tertner
