!44: The Three Hottest Trend's For Seasonal Wedding's in 2010

!±8± The Three Hottest Trend's For Seasonal Wedding's in 2010

Farm to table inspired wedding themes, drink and food "bars," and anything mini are today's fads.

#1 Farm to Table Inspired Wedding Themes
Organic and Local are the biggest buzz words in the food industry right now. It's no wonder brides are eager to incorporate this food trend in their wedding menu. Couples who seem to be drawn to this style are well educated, in their early 30's, bohemian, earthy chic types. Many who are true foodies who find caterers that will deal directly with local farmers creating seasonally inspired interesting menus.

The Look: Chic/ Rustic/ Sophisticated
• A rustic farm table with comfortable chairs.
• Casual Provencal style yellow table cloths with lavender flower prints.
• Hanging lanterns.
• Strands of white lights.
• Seasonal Flowers as centerpieces.
• Light, Flowy wedding and bridesmaids dresses.

The Location: Wine Vineyard, Farm, or even your Backyard!
Litchfield County is a mecca of outdoor wedding venues. With small vineyards, grass fed Angus farms, and manicured gardens; there is plethora of locations to choose from. Here are a few examples nearby:

• Sunset Meadow Vineyards, Goshen, CT
• Miranda Vineyards, Litchfield CT
• McGaughlin Vineyards, Newtown, CT
• The Inn at Mount Pleasant, Torrington, CT
• Bellamy-Ferriday House, Bethlehem, CT

The Food:
Both formal seated dinners and small plate style menus can work for a farm to table inspired wedding. Fresh local and organic produce is easy to come by especially in the CT summer season. Farms like October Farms and Mists of Avalon (both in Litchfield) have interesting products to incorporate in summer menus such as: Purple Chinese Eggplant, Tuscan Kale, Yellow Watermelons, and numerous varieties of micro greens. Here are a few unique local and organic inspired dishes:

• Rounds of Purple Fingerling Potatoes, Topped with Crème Fraiche, Black Caviar, and Dill
• Fried Tomatillos, Crab Meat and Goat Cheese
• Squash Blossoms stuffed with Ricotta or Goat Cheese
• Swiss Chard Stuffed Ravioli, White Wine, Herb Butter, Crumbled Farmers Cheese, Yellow Tomato
• Dandelion Salad, Micro Greens, Local Honey Shallot Vinaigrette

There are wonderful choices for people who choose not to go the vegetarian route. Litchfield has two sources for grass fed beef: The White Flower Farm and Laurel Ridge Farm. Salmon and Sole were at one point the most popular choices for fish at weddings. Today many people are concerned with choosing sustainable fish for their menu. Sustainable fish refers to fish whose population can support their catch in a safe and legal manner. Artic Char is the most up and coming fish. Artic Char is a saltwater fish that has the same orange color as Salmon. Artic Char was named number one on the list of the top ten most sustainable fish to eat by the Monterey Bay Aquarium's Seafood Watch program. Halibut and Rainbow Trout are also great choices. Rainbow Trout is an especially a good choice since it is a local CT farmed fish. It is always best to choose local foods. Non-sustainable fish suffer from diminishing populations due to over-fishing. Fish to avoid include Grouper and Chilean Sea Bass.

The Beverages
Many caterers are designing specialty drink bars and signature drinks that incorporate the weddings theme for their clients. Depending on the season local strawberries, blueberries, apples, or pears could be used for alcoholic or non alcoholic drink recipes. Connecticut has an abundance of both red and clear currants that can be used in festive drink recipes. Cranberries are great for a homemade sweetened ice tea at a summer wedding. Finish with a garnish of edible flowers (Nasturtiums are a local variety), for a really special touch.

#2 Anything Mini (Everything eaten in one bite.)
"Mini" is very in right now. This category mostly includes designer comfort foods. These hors d'oeuvres are great for long extended cocktail hours. Or if you are really going all out and throwing a post reception bash mini home-style foods are the perfect late night snack. You might even want to add boxes of mini dounoughts for guests to take home.

• Mini Kobe Burger sliders with truffle butter and crumbled goat cheese, and paper cones with seasoned fries
• Interesting Mini Sandwiches
Grilled Shrimp, Smoked Salmon, Dill, Sour Cream Horseradish, Soft Knot Roll
Mini Ruben, Pastrami, Caramelized Onion, Melted Swiss, Brown Mustard, Rye
Mini French Dips with Rare Roast Beef and Aus Jusm, Croque Monsieur, Ham & Swiss Served with Spicy Mayo
• Elaborate Mac and Cheese served in Mini Cups with Fancy Cheeses
• Mini Ice-cream Cones or Colorful Sorbets passed on Plexi Glass Trays
• Mini Spiced Grille Cheeses that run the gamut from:
-Fontina, Escarole, and Onion Jam on Sourdough
-Herbed Mayo and Basil Grille Cheese with Italian Mozzarella drizzled with Truffle Oil
-Jalapeño Cheddar and Gruyere Combo with Tomato
• An Adult Twist on the Traditional PB&J: Macadamia Nut Butter, Strawberry-Vanilla Jam, dab of Local Honey, Sliced Apples, on Mini Brioche.
• Mini Lamb Meatballs, Horseradish Mustard
• Chilled specialty soups served in shot glasses with or without alcohol:
-Gazpacho, topped with a small shrimp cocktail
-Chilled Strawberry Mint Vodka Shooters
-Carrot Ginger
-Vichyssoise
• Mini Pigs in a Blanket stuffed with cheddar and served with dipping sauces: grain mustard and garlic mayo. We list these on our catering menu in the section for kids party food but 90% of all adult parties request them. They are so basic and you could make them yourself easily but they are just so good!

#3 Drink and Food "Bars"
First time brides tend to prefer more traditional seated three course dinners. Older/ Second Wedding couples tend to like a more interactive style of wedding with food and drink bars encouraging guests to mingle. Using linear layers in your food and drink bars is very stylish. Anything from boxes, risers, or tiered plate holders to display ingredients makes a food or drink bar more interesting. High bar style tables create an ideal atmosphere for food and drink bars. They can be rented for about the same price as traditional style event tables. Serving a wedding menu featuring food and drink bars as your main dinner as opposed to a seated option will cut back on rental costs for tables, chairs, plates, glassware, and flatware. A chair for each and every person is not necessary for this type of service. Plastic plates can even be used for food bar menus. Food bars should be fork friendly and not require a knife to eat. The key is to make guests as comfortable as possible. No sloppy drippy sauces. One or two bites are ideal. Chef attended food bars not only offer guests diverse choices but they also keep people entertained. Sushi or raw bars are great summer choices but can be expensive. The most cost effective food stations are the mini dessert bar or crostini bar.

White Bar: All stylish white beverages. This is perfect for elegant and traditional style weddings.

• White Cosmos: Your Choice of Vodka, White Cranberry Juice, and Triple Sec. Garnished with Cranberries.
• Sparkling Wine Garnished with Fresh Raspberries
• White Asian Pear Martinis: Absolut Pear Vodka, Fresh Pear Puree, Lemon Juice, Simple Syrup
• White Vanilla Grapefruit Ice Tea, Non Alcoholic

Iced Tea Bar: (Great as a non alcoholic option for guests at a hot summer wedding)

• A Display of Homemade Flavored Ice Teas Including:

Hibiscus, Raspberry, Orange/Cranberry, Mango, Pomegranate,
Plum infused Lavender, and Blackberry Cassis
• Pretty Garnishes:
Mint Sprigs, Cucumber Slices, Lavender Sprigs, Orange, Mango Cubes, Pineapple Wedges, and
Homemade Colored Sugar Cubes: Lemon, Mint, and Orange

Decked out Bloody Marry & Mimosa Bar (Great for a brunch the morning after the wedding)
• Premium Vodka, Homemade Bloody Mary Mix, and Assorted Garnishes:
Radishes, Pickles, Jalapeños, Celery Stalks, Lemon & Lime Wedges, Shrimp Cocktail,
Horseradish, and Hot Sauces.
• Sparkling Wine and Fresh Squeezed Orange Juice

Russian Bar:
• Featuring Assorted Caviars and Top Shelf Vodka Choices Displayed on Ice.
• Also served at this Bar are "Russian Specials" Toast Points Topped with Smoked Salmon, Horseradish Cream, and Black Caviar with a Squeeze of Lemon on Top.

Dessert Bar:
Many couples are opting for the dessert bar instead of a wedding cake while others like the dessert bar later in the evening in addition to the cake. Check out these Cute and Drool worthy ideas:

• Chocolate Dipped Cheesecake "Lollipops"
• Mini Malted Milkshakes Passed in Chilled Shooter Glasses
• French Beignets
• Chocolate Dipped Marshmallow Skewers
• Campfire Smores
• Chocolate Covered Berries
• Crème de Menthe Squares and Chocolate Amaretto Squares

The Crostini Bar
A very contemporary chef attended food bar with a variety of olive oils, purees, breads, fish, and pates. The ingredients are limitless. Today chefs have taken the traditional canapé and given it a modern twist. Crostini offer more room for international variations. Some of my favorites include:

• Smoked Salmon, Capers, Red Onion, Lemon Olive Oil
• Sliced Mission Figs, Prociutto, Balsamic Vinaigrette
• Olive Tapenade, Anchovy Paste, Capers
• Fig, Blue Agave Nectar and Sage
• Halibut Carpaccio, Lime Aioli
• Chickpea Salad

The base for crostini can be anything from toast points, crackers, cucumber rounds, or even sliced eggplant.