Chicago Wedding & Party Resource 2017 Spring / Summer

34 / 132

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
32
The Post-Wedding Brunch
By Anna Sachse, CTW Features
Most couples have spent a year or more
planning their wedding, but then the big
day itself ends up passing in a flash. Why
not wrap up the festivities with a day-
after-the-wedding brunch?
According to a recent tudy, 38 percent of
couples now host a morning-after brunch
in addition to the rehearsal and reception.
The nice thing about a brunch is that it
has a more casual, less stressful feel than
these other events. It also gives you time
to have more in-depth conversations than
the whirlwind hellos you typically hand
out at your wedding, and it’s a terrific way
to say thank you to your guests, especially
those who had to travel.
Whether it’s a catered feast or a rustic
picnic in your own backyard, the brid-
al-brunch experts have some tips on how
to handle the most important meal of the
day after the big day.
MAKE IT TASTY
Brunch is ideal for featuring local, sea-
sonal and artisanal foods — muffins with
local flavors such as Hazelnut Banana
and Corn-and-White-Cheddar made
with cheese from local creameries. Serve
personal baguettes from favorite local
bakeries accompanied by local cheese and
other spreads, as well as house-cured ba-
con and gourmet sausages from regional
charcuteries.
Although hearty is good, especially after a
night of drinking, avoid greasy foods that
will be too heavy, messy or unappetizing
if they sit out for very long. Egg dishes like
frittatas or casseroles are great for larger
groups. Lighten things up with seasonal
fruits, such as berries garnished with
mint and accompanied with homemade
granola and local yogurt. Round things
out with a field greens salad.
MAKE IT AFFORDABLE
Fantastic catered buffet brunches can
be hosted at hotels or restaurants or in a
scenic park.
But if cost is an issue, serve a simple open
house-style breakfast either at your own
home or, ideally, at a relative or good
friend’s spacious place. Lay out the food
and beverages in the kitchen and then set
up chairs and blankets in the backyard.
No elaborate décor is necessary – you can
even repurpose your reception flowers.
As to the menu, don’t think that you
have to offer a giant spread. Your tired,
hungry guests will be thrilled even if
you just serve coffee and bagels, pastries
and doughnuts from beloved bakeries,
paired with seasonal (i.e. cheaper) local
fruit. You can also make it a family affair
and have your grandmother bake up a
batch of her famous muffins, or consider
a pancake party if you have a small guest
list and your new father-in-law is willing
to man the pan.
MAKE IT EXTRA SPECIAL
An easy to make your brunch extra fun
is to incorporate alcohol, like a Mimosa
Bar. Serve champagne or prosecco with
strawberries, blueberries, fresh orange
juice, peach juice and a variety of syrups.
Or literally spice things up with a DIY
Bloody Mary Bar. Guests can select from a
variety of spices and condiments to add to
their basic Bloody Mary. Include unique
ingredients like fresh Kaffir lime juice,
pickled fiddlehead fern, peppery edible
nasturtium blooms and fresh horseradish
root with a grater.
Another clever idea is to have the hon-
eymoon destination dictate the brunch
menu. If you’re going to Mexico, feature a
huevos rancheros casserole and authentic
Mexican pastries. Or if you’re headed off
to Italy, serve a frittata filled with seasonal
produce and warm grape focaccia bread.
© CTW Features
Keep the party going with a meet-the-married couple breakfast bash