Tired of the tried and true? Join the club. When it comes to reception fare, today’s couples are stepping way outside the box with creative new approaches to the conventional catered affair, incorporating everything from cake pops to food trucks. Here are a few fun ideas for the big event.
Imagine going to a wedding and being handed a cocktail the moment you arrive. That’s the idea behind the “pre-social,” a relatively new trend, says Lora Ward, wedding planner and owner of A Day to Remember in Sacramento. A signature beverage—mint juleps for a Southern-style wedding, for example—is a fun way to go, she says.
You wouldn’t do this in a church, of course. But if you’re exchanging vows in a garden or a private home, it may be the perfect way to add a splash of panache. Invite your guests to arrive about a half-hour before the wedding ceremony, suggests Ward, to allow time for them to sip their libations and mingle a bit.
THE MAIN EVENT
After shopping around for a caterer and encountering sticker shock, Seabelo “Sabs” Silitshena and his bride-to-be, Paula Wells, were running out of hope. “Then one day Paula’s dad said, ‘Why don’t you have the Mini Burger Truck cater the wedding?’” remembers Silitshena. It was an obvious solution: Silitshena is a friend of Davin Vculek, who owns and operates the popular local food truck. “We’d been bragging about the truck to everyone,” Silitshena says. “But for some reason we didn’t think of it for the wedding.”
The couple wanted to go beyond beyond burgers, so they special-ordered a spinach salad with strawberries, feta cheese and pomegranate vinaigrette. Sliders were beef and chicken. And the burgers were something special: One had bacon, pepper jack cheese, grilled onion and barbecue sauce; another was topped with Asian slaw, pea shoots, lotus chip and Sriracha aioli. The price? About $10 a plate. “We would have had to pay two to three times more with traditional catering,” Silitshena says. “Val-uewise, we couldn’t have done better.” The reception was held at his new in-laws’ home, which also helped cut costs. Silitshena says he couldn’t have been more pleased. “The food was delicious, and it made our wedding so different. I would highly recommend it.”
A few more angles:
Not a cake person? Try pie.
“Some couples just don’t like cake,” says Carissa Jones, pastry chef and owner of Sugar and Spice Specialty Desserts in Sacramento. “I’ve done several pie weddings this year.” An elaborate wedding pie, plus mini-pies for each guest, is one way to approach it, suggests Jones. A dazzling array of fruit pies was featured during one summer wedding, she recalls—“everything from nectarine/raspberry to lattice-top apple, peach and jumbleberry.”
Other alternatives to the classic tiered white wedding cake:
Did you like what you read here? Click here to request a free copy of the latest OUR WEDDING magazine.