Catering Curated

Enhance your reception with interactive and diverse dining experiences

By Paige Aigret

Diversity and community are at the head of the table when it comes to styling reception plates.

Sherri Williams, event coordinator for Townsend Catering in Santa Rosa Beach, says that couples are prioritizing fun, interactive dining at weddings over traditional dinner service experiences.

“It’s a little bit laid back at the beach,” Williams says. “The trend now is to be more fun, relaxing, and casual but elevated at the same time.”

Couples looking to live it up on their big day have more of an interest in mingling with guests and offering a variety of foods for all to enjoy.

“We are finding clients are having a more casual event,” agrees David Penniman, owner of Coastal City Catering in Pensacola, “where there’s not a seat for every guest but a lot of lounge seating and high-tops, small bites and fork-friendly foods.”

SERVICE WITH STYLE

Catering services offer couples several approaches to their dream dinner.

There’s the classic plated dinner with table service and meal courses, which, Williams says, is timeless but better suited for more traditional-style weddings and larger receptions. Those looking for seated variety can opt for the dual entree, with half portions of two main selections combined for one impressive plate.

Then there are food stations or strolling stations where guests are served by workers manning each table. Here guests have the option to take what they like and pass on the rest.

Small plates, or micro-stations, are an option that enhances variety. For this, the couple would select three or more entree options to be served at stations in smaller portions.

ON THE MENU

Penniman says that interactive stations are a top trend with options like the raw oyster bar with on-site shuckers, make- your-own poke bowls, bananas foster flambé, and pasta bars.

Williams says fun options that divert from the traditional have been popular.

“We’ll do a stir fry, where we actually have somebody out there using a wok to make the dish,” Williams says. “Street tacos have really made their appearance a lot this past year.”

“Global fusion stations offer a variety of culinary flavors from around the world, such as tacos with a Southern twist and Korean barbecue short ribs,” Penniman adds.

Townsend Catering owner Donna Townsend notes that small plates almost always mean seafood to some degree.

“Most of our brides go for more of a coastal theme because we’re on the Gulf, so there’s lots of seafood, crab cakes, grouper,” she says. “We do lots of sushi with No. 1 grade tuna. We’re very coastal oriented as far as our menus go.”

Townsend says about 90 percent of the seafood they serve is sourced locally, from grouper and snapper to triggerfish and Gulf shrimp.

“Shrimp and grits are a staple down here,” Townsend says. And the grouper or snapper plated dinners, served with a roast- ed corn and bacon maque choux or a lemon caper beurre blanc, are popular selections.”

COCKTAIL TAKES

Fun and inventive takes have moved beyond the plate, too.

“There are more trends with bars and cocktails than there are with food,” Williams notes.

Gone is the mundanity of vodka sodas and rum and cokes. Reception bars are moving toward a more curated approach.

Williams says that espresso martinis and old-fashioneds have become notable favorites, and flavored margaritas pair well with the trending street tacos.

“Tequila has definitely made a comeback,” Williams says. “The margarita has been around, but now the trend is going for flavored margaritas like spicy watermelon, mango, strawberry, basil.”

And garnishes are having a moment, too.

“Edible flowers we’ve used a lot this past season,” Williams says. “Flower ice cubes are a huge trend right now.”

Ice with vibrant flowers or fruit frozen within can tie in with the wedding’s theme or color palette. Most flower types can be used, and the catering coordinator will work off the couple’s direction to align with the reception design.

Williams says that monogrammed ice cubes are cool with couples. And fresh fruit popsicles in champagne glasses are becoming popular as a refreshing post ceremony treat to keep guests cool.

THE AFTERS

As dinner options move away from the traditional, so too are desserts.

“I see a trend in cakes kind of going away. We’re providing a lot of little bite- sized desserts lately at weddings.”

Couples, Williams says, are opting to have a smaller cake for the ceremonial cutting and photo op, and adding strolling stations with a variety of sweet treats for guests to indulge in.

“Self-serve and customizable dessert bars allow guests to choose their favorites or build their own plates, providing a fun and personal way to showcase the couple’s unique style,” Penniman adds.

Dessert stations can be filled with a spread of donuts, shot glass desserts, cookies, brownies, cheesecakes, gelato, or even an ice cream sundae bar. Townsend Catering also offers an ice cream cart rental that can be filled with cold treats like Dippin’ Dots, ice cream bars, or popsicles.

It certainly doesn’t hurt to cap the night with sweet treats. And a final mingle at the dessert station is the perfect way to unwind after a night full of dining, imbibing, and dance floor jiving. ▪

Featured Image by Alicia Osborne