Food & Drink 2020

05 gen 2020

There’s no question;
Today’s brides and grooms are putting emphasis on serving guests a meal they’ll savor and remember long after the wedding day. Fresh, local ingredients continue to take center stage at the table. Couples are skipping the seated meal, opting for passed mini bites instead. Serving hearty fare like mini croque monsieurs allows guests to mingle freely and still feel satiated.

Restaurant-Style Meals:
“Couples want more of a restaurant vibe for their wedding dinner, giving guests a culinary journey, “For example, in lieu of salad, we might serve a steak tartare with potato chips, fois gras bites, and a raw fish dish like a sashimi.”

Feast for the Senses:
Couples continue to choose fresh, local ingredients to feature in their wedding menus, and many times, they’re having them cooked on full display for guests to see and smell, “Brides are after the simple, natural, ‘farmy’ menus, from hors d’oeuvres through dinner, dessert and even the after-party,”

Interactive Food and Drink:
Couples want their guests to feel involved in the process,” We and our team have created build-your-own crepe, cobbler and salad stations. We say they’ve also taken the same approach to drinks. “The bar carts provide an opportunity for guests to get up close with the bartender and create a customized drink. The bride and groom choose one spirit and then we complement it with a variety of house-made syrups, fresh fruits and herbs, tonics, bitters and vintage ice cubes.”


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