The Association of Bridal Consultants had their monthly meeting at Westgate Lakes Resorts this past week and the topic of the day was “Food Trends.” Corporate Director of Food and Beverage Michael Lodge shared the 2017 trends of the year.
The trends that are showing up for this year include creating a theme with the food selections that are made for the wedding.
Having Brinner( Breakfast for dinner) for example why make a plain waffle, how about adding chicken and turning it into a gourmet dish good enough to serve at a wedding.
The food color for 2017 is purple. You will see a lot of eggplant, purple potatoes and cauliflower to name a few.
Food trucks are still in from 2016, with the different types of foods that they offer, if the wedding venue allows them onsite, this is a great way to do something different at a wedding.
Donuts and donut holes as a give away at the wedding or as the dessert in exotic flavors is an up and coming 2017 trend.
Mini appetizers and dessert shooters, salads in martini glasses and other vegetables such as a cucumber wrap are showing up at weddings.
Food stations are taking a step up from the food already placed out for the guests to serve themselves, now the food stations are becoming interactive with the chef preparing it right there in front of you so that it is fresh instead of pre-cooked. Now you can still have DIY guest stations for instance, a Smores station lends itself to a perfect after party treat as the party is starting to wind down in the last hour of the night.
Edible forks and spoons in appetizers is trending now so that silverware is not needed for appetizers. This goes along with comfort foods for mini appetizers.
Cocktails are at times named after the bride and groom at a wedding. Some of these cocktails are nonalcoholic and contain fruit in them, for example champagne and blueberries. Some cocktails are named after the event instead of a person. These are signature drinks.
With all the trendy chefs coming out of LA, Chicago and New York, they are creating a dining experience that you will never forget. As a wedding and event planner, it behooves the planner to get with the catering management at the venue to discuss the meal for the event. The one thing that makes or breaks a wedding is the kitchen staff. The staff only has one chance to make a memory for that couple.
So as a bride, when you get engaged, after the family is aware, contact your wedding planner so that together you can plan a unique wedding that says “this is your day.”
The Association of Bridal Consultants would like to thank Corporate Director of Food and Beverage Michael Lodge of Westgate Lakes Resort for sharing “Food Trends” with the wedding industry professionals.
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We would also like to Thank
Photography: Captured by Belinda
Videography: Treasured Moments
Flowers: The Flower Studio
Linens: RJ Glamour and Innovation
Cupcake Dessert: Sprinkles
Media Photography: Orlando Style Magazine/Brion Price
Venue: Westgate Lakes Resort
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Please feel free to contact your local ABC Co-Directors with any questions.
Rosie Moore, MBC 407-905-5454
Diane Jenson, PBC 407-927-9245
Sharon Baragona 407-921-7733
Victoria Van Pelt, CWP 407-913-2893
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