Weddings getting glitzy
Brides and grooms are looking for ways to make their weddings completely unforgettable.
"They're crazy for signature colors, surprises at the reception like entertainers, after-parties, and wild cakes — and they're all about showing off their sense of style," said Carley Roney, editor in chief of The Knot, a wedding resource that reaches engaged couples through the Web, newsstands and bookstores.
Roney said the cocktail hour has become one of the night's major events, and couples are abandoning the not-seeing-each-other tradition to take pre-ceremony pictures so they can be there to enjoy it. "Design and foodwise, they're taking this pre-reception party to extremes: awe-inspiring flowers (towering cylinder vases filled with orchids submerged in water); special entertainment (jazz bands, steel-drum players and mariachi bands); and an insane spread of munchies, from full-on raw bars to live sushi chefs and crepe stations," she said.
In addition to the elaborate wedding cake, many brides are asking for a huge dessert buffet, traditionally known as the Viennese table. Tables filled with goodies are rolled onto the dance floor, or sometimes the dessert table takes up a whole reception room on its own, Roney said. Popular items are chocolate buffet stations featuring all types of cocoa creations: mousses, truffles, chocolate fondue and pots du chocolat; cheesecake sampling stations with flavors from Key lime to snickerdoodle; and candy buffets overflowing with sweet surprises, from gourmet pretzels to sweet and sour jelly beans.
Eco-conscious couples, Roney said, are spending a lot of time and money planning weddings that reflect their environmentally friendly lifestyles. They're using recycled paper and minimizing the amount of paper used for invitations, place cards and programs; creating centerpieces with pesticide-free flowers and potted plants (which can be planted in the yard after the wedding); and serving organic and vegetarian menus.
Wedding receptions in places like central Kentucky cost almost as much as the big-city events.Sam Sears, chef/owner of South-Van Events, said brides are spending more money, and the guest lists are growing. "Our average wedding is about 250 to 300 guests, and it's becoming much more of a weekend event," Sears said. Friday-night rehearsal dinners are much more formal and with more guests than in the past.Sears said he's preparing "bridal brunches" for the women as they get ready, and then a Sunday brunch for out-of-town guests.The menus for the meals include more local foods. "Since guests are coming from all over to Kentucky, we're serving lamb, hot Browns, fried green tomatoes, country ham and asparagus," Sears said.A lot of the items are minimally prepared, such as steamed and marinated asparagus — not cooked, sauced, or wrapped. There's an emphasis on cold items, including lightly cooked vegetables; spreads and dips with baguettes and lavash; and fresh-made beverages including lemonades, small-batch bourbons and signature drinks.Donna Potter, chef/owner of Catering by Donna, said weddings are becoming more individualized and personalized. "Brides and grooms of today are wanting less formal and more social events. Amy Vanderbilt and Emily Post would not know what to think."They love some of the traditions, like the wedding cake, but don't necessarily want a receiving line," Potter said."I find rehearsal dinners by and large are less formal too. We still have rehearsal dinners and receptions that are very formal, just not as many as in years past," she said.Some brides are requesting elaborate dessert buffets, and Potter is serving pies, finger desserts, small tarts and other cakes."Finger foods still seem to be the favorite food choice, but with enough quantity and variety to make a meal out of the buffet," Potter said. "They don't necessarily want all traditional foods, but like to throw in something different, too. Instead of country ham biscuits, they might have baby country ham grilled cheeses."
