Wedding menus returning to specialties
Everything old is new again at least as far as the meals served at wedding receptions.
Caterers are reporting their clients are returning to old-fashioned offerings even in this age of “artisanal” ingredients and molecular gastronomy.
Jennifer Daurora, who is the liaison with catering clients at the McGinnis Sisters Special Food Store, 700 Adams Shoppes, Adams Township, said, “They’re seeing a return to more of that old-fashioned casual wedding. They’re seeing brides opting for more rustic locations.
“The farm wedding has become quite popular and so the food has followed suit,” said Daurora.
“Instead of a gourmet plated dinner, we are seeing buffets of home-style quality food,” she said.
Nick Fusca, owner of Mama Rosa’s Restaurant, 263 Old Plank Road, agreed saying a lot of catering clients were asking for the old-fashioned Italian specialty dishes his restaurant specializes in: eggplant parmigiana, manicotti, ravioli and meatballs and sausages.
“People still go for my original authentic dishes,” said Fusca. “They are still the biggest sellers. People kind of want authentic Italian food.”
Daurora said, “One of the owners said it feels like they are going back to future. They are doing sliced turkey and roast beef. More clients like carving stations, more like pastas.”
Daurora said the new preference for comfort food might be as much physical as it is psychological.
“I think it seems like the brides are not spending on the big hotel weddings. They are putting the money toward the future, starting their households,” she said.
“We catered a small, intimate gathering of 10. It was a picnic, and they did fried chicken. It was comfort food that she wanted and that’s what she did. Good for her,” said Daurora.
But there are still a few modern wrinkles to the menus.
Fusca said, “A lot of people are going with Mediterranean stuff. Mediterranean dishes are becoming more popular, things like artichoke hearts and grilled portobellos.”
What is new is an increased emphasis on dietary restrictions.
“The most popular requests are gluten free and dairy free. Dairy is the new gluten,” said Daurora.
She added if prospective couples are willing to be open about their wedding date, if not their meals, they can find some savings when it comes to renting a venue. “I think now to get the venue you want sometimes you have to be more flexible about your wedding date. People will go for weddings in February and March. Anything goes nowadays,” Daurora said.
