The culinary forecast for 2017 in regards to weddings is that there is definitely going to be more attention on: local foods and favorite fresh picked fruit and vegetables, exotic spices and a fondness for food stations instead of plated service.
More conscious meat and seafood sourcing
Wedding catering is now putting the spotlight on couples that are environmentally conscious. There is more of a focus on serving food that produces less waste and is from more sustainable means.
Vegetables are no longer just a side dish and they earn their superstar status. More vegan choices are trending and eating raw.
This year there are more sodas and blended juices infused with muddled herbs such as rosemary, thyme, ginger and basil. There is a new preference for specialty iced teas and flavored lemonades.
The newest reception meals include hip ingredients for 2017 macho tea, beets, Swiss chard, turmeric, purple potatoes, rice cauliflower, watermelon and any type of smoked ingredient.
Gourmet donuts are on trend for this year and any bite-size treats such as petit fours.
2017 will be the year of the crostini, an easy appetizer made with crisp bread and toppings of your choice such as mozzarella and tomato. There is also a rise in popularity for Spanish topless and dim sum.
Street food stations
The midnight option for guests becomes almost standard for a late night reception. These stations have become more gourmet such as a pizza bar, a soup and sandwich station, cheese board or mac & cheese station. Other options would be kebabs, meatballs, tacos, dumplings, chicken and waffles, grilled hot dogs, gyros, sliders and French fries.
Many people have intolerances and this is giving rise to gluten-free menus. Yogurt, flaxseeds fish, pasta made from chickpeas and quinoa our favorite options.
Serving pureed soup and shot glasses is a popular appetizer for wedding guests. One can also serve ceviche this way.