Family-style dinners were a huge trend last year, but they’re actually quite expensive to pull off, and the platters of food require significant table real estate, says Calder Clark of South Carolina-based Calder Clark Designs. So, what’s next? Bar-height tasting stations, where guests receive artfully plated, fork-friendly miniature meals prepared on the spot by stationside chefs. Experts say guests love the variety.
“Today’s couples are serious foodies, and they come bearing recipes and resolute memories from their favorite restaurants,” Clark says. “They want to include them in the reception, and there’s no easier way to do that than with the tasting plate—it’s petite, going back for seconds is totally kosher, and guests are able to be more experimental with unfamiliar foods.”
Pictured: For a wedding designed by Calder Clark, chef Johannes Klapdohr created an elegant tasting plate of Southern fried tomatoes drizzled with aged balsamic vinegar and accented with edible nasturtiums.
