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  1. Event Tech & Virtual

17 Ideas for Shaking Up Traditional Wedding Fare

Here's how caterers are meeting the demand for "foodie weddings."

Jenny Berg
March 10, 2016

Foodie weddings are on the rise. Instead of traditional appetizers, plated dinners, and slices of cake for desserts, caterers across North America now are serving dishes such as ramen noodles, black-truffle pasta, and artisan donuts. Here are 17 fresh ideas for what to serve wedding guests.

Artisan Donuts
Artisan Donuts
The couple also had a station—under a "Treat Yo Self" sign—that served artisan donuts. Flavors included passion fruit and triple chocolate.
Photo: Sarah Loarp
Antipasto
Antipasto
In Chicago, Blue Plate Catering handled the catering for a September wedding at Prairie Productions. The food-loving couple wanted to keep presentation clean and simple, and they served appetizers at several stations. One held charcuterie, including spicy salami, speck americano, and prosciutto piccante.
Photo: Sarah Loarp
Locally Produced Cheeses
Locally Produced Cheeses
Another station held local cheeses, including smoked butterkäse from Illinois and a blend of cheddar and Gruyere from Wisconsin.
Photo: Sarah Loarp
Tuna Tartare Under Glass
Tuna Tartare Under Glass
The Four Seasons Hotel Chicago hosted a showcase of wedding trends in September. Menu items included three variations (and presentations) for tuna tartare.
Photo: KingenSmith
Champagne Punch
Champagne Punch
The hotel showcase served "Queen Anne's Punch" in crystal champagne coupes garnished with edible flowers.
Photo: KingenSmith
Petit Fours
Petit Fours
At the Four Seasons Hotel Chicago, takeaway gifts were petit fours shaped like miniature wedding cakes.
Photo: KingenSmith
Scallops and Risotto
Scallops and Risotto
In New York, Naturally Delicious recently catered a fine-dining wedding. Instead of a more typical seafood entrée, guests were presented with scallops atop wild mushroom risotto.
Photo: Karen Wise Photography
Poached Eggs
Poached Eggs
A vegetarian dish was poached eggs served with asparagus.
Photo: Karen Wise Photography
Honey-Blossom Mascarpone
Honey-Blossom Mascarpone
Dishes also included small portions of honey-blossom mascarpone with clementine granita.
Photo: Karen Wise Photography
Tiramisu
Tiramisu
Desserts included tiramisu with a shot of espresso on the side.
Photo: Karen Wise Photography
Branded Cocktails
Branded Cocktails
In Toronto, Eatertainment serves custom bottled cocktails for weddings held at its venue, the One Eighty.
Photo: Courtesy of Eatertainment
Ramen Noodles
Ramen Noodles
Eatertainment has served mini bowls of ramen noodle salad as appetizers at weddings.
Photo: Courtesy of Eatertainment
Jar Cakes
Jar Cakes
As an alternative to traditional wedding cake, Eatertainment offers layered cakes served in jars.
Photo: George Pimentel
Kobe Tartare
Kobe Tartare
Sarah Banasiak, chief creative officer for the Revel Group, recently got married in Chicago. Limelight Catering, the company's catering arm, prepared the dinner. Passed appetizers included Kobe tartare on potato crisps with capers, Dijon mustard, and frisée lettuce.
Photo: Erika Dufour Photography
Oysters
Oysters
Banasiak's dinner began with Kumamoto oysters on the half shell with crème fraîche and caviar.
Photo: Erika Dufour Photography
Grilled Kobe Beef
Grilled Kobe Beef
The couple served grilled Kobe beef with foie gras butter, hedgehog mushrooms, and sauteed spinach. Each course was paired with Cream wines from Sonoma and Sicily.
Photo: Erika Dufour Photography
Black-Truffle Pasta
Black-Truffle Pasta
The pasta course was handmade strignoli with torn Tuscan kale, shaved Parmesan, truffled chive butter, and Meyer lemon cream sauce. After dinner, guests headed to a whiskey and cigar bar replete with bacon swizzle sticks; there were also after-dinner snacks of boozy milkshakes, Patty Melt sliders, and cones of French fries.
Photo: Erika Dufour Photography
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