Chicago Wedding & Party Resource 2017 Spring / Summer

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B A N Q U E T S , R E C E P T I O N S , S H O W E R S & P A R T I E S
C H I C A G O W E D D I N G & P A R T Y R E S O U R C E
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If you don’t want to bore them with same-old options, stray from the blasé and offer something that will impress your guests, as well as their
palate. The idea is to give guests something that they don’t normally have at a wedding. Here are tips for trendy wedding cuisine:
APPETIZERS
1. Mashed potato bar. Servers fill your martini glass
with your choice of mashed russet or sweet potato,
mixed with your choice of ingredients: guacamole,
mushroom sauce, marinara and bacon bits.
2. Unique seafood, hand-packed on serving trays.
People like the waiter walking around serving them.
3. Artichokes with breadcrumb stuffing and a selection
of dips.
4. Designer sausages.
5. Sushi. Differing varieties, including rolls with brown
rice, appeal to vegetarians and health-conscious
individuals.
6. Palate cleansers. Mandarin oranges, cantaloupe and
pineapple. Very inexpensive.
7. Move away from the cheese tray, as it’s hard to keep
the cheese cold.
MAIN COURSE
8. Combination platters – braised scallops, crab cakes
and beef medallions. You won’t have to buy extra
food for when people change their mind, and save
about 30 to 40 percent.
9. Exotic meats. Australian lamb, buffalo and venison
are increasing in popularity.
10. Pastas. A Florentine stuffed shell, or pasta with a
shrimp sauce is a way to implement seafood into the
main course, and it’s as pleasing to your budget as it
is your guest.
11. Salmon with a jazzed-up presentation, like a crust of
potato flakes.
12. Meat or seafood kabobs.
13. Vegetarian lasagna or cheese quiche.
14. Martini menus with varying levels of strength.
15. Consider whether you will use individual, family or
Russian serving style.
DESSERT
Move away from the large desert table and offer a desert
station with these options, in addition to wedding cake.
16. Ice cream or gelato bars, and mousses.
17. Chocolate fondue fountain. Use unique dippers, such
as rum cake, Oreos and fruits.
18. After-dinner drinks, like Irish or Jamaican coffees.
CHILDREN
19. There should always be a kid’s menu, with favorites
like chicken fingers, pizzas and popcorn shrimp.
Make it fun for them by serving it platter-style like
the adult dishes.
20. Fruit juice mixers. Something that dresses up drinks
and makes them fun.
© CTW Features
20 Tips for Trendy Eats