In this age of Pinterest weddings, brides and grooms to-be are doing everything they can to out-do blogs and friends. Food is a category in which, the Washington Post points out, weddings' bad reputation is second only to airplanes. This is an easy enough area to improve upon - and many couples are. Gone are the days of overcooked pork, chicken, or salmon served on a bed of something that used to be vegetables. They have been replaced by sous vide chickens, or halibut cooked to order.
An increasing number of couples, it seems, are not looking for a sit down meal at all. Canapes and desert buffets are the new normal - a means of infusing decadence without blowing up the cost (having 30+ appetizers is not uncommon). Gone, too, are the three tiered cakes - replaced by chocolate fondue fountains and flan (although these are harder to save for the first anniversary).
So, too, are the wedding caterers changing. Some boutique chefs will place orders to farms for vegetables to be planted and chicks to be hatched just for the wedding (now that is preparation). It seems the foodie movement has finally made its way to weddings - it is only a matter of time before we will need to re-evaluate the stereotype assigned to their food. Airplane food remains a different story entirely.
Wedding Food: A New Marriage of Sustainability and Trendy from The Washington Post
Get $10 off your first purchase of $50 or more.