Wolfgang Pucks Wedding Catering Trends for 2010
World-renowned chef, Wolfgang Puck, in a recent interview reveals his wedding catering trends for 2010:
“The use of organic and sustainable ingredients are more popular than ever, and couples are more knowledgeable about food these days” says Chef Puck, “Caterer’s that shop at the farmers market and think about seasonality are important. Organic and sustainable products are appealing to a lot of wedding couples.”
In the current economy, comfort foods have become even more popular (think burgers, pizza, ribs, pot pie and risotto.) Comfort doesn’t have to mean pedestrian. “At a wedding, you can serve hors d’oeurvres like Kobe beef burgers, wild mushroom risotto, smoked salmon pizzas, braised short-ribs or a single pot pie with lobster." His advice to dazzle your wedding guests – upgrade ingredients and prepare them with great expertise.
“One of the more popular trends now is to serve a small cheese course right before the wedding cake,” says the famed gastronome, “it’s very chic.”
Another popular trend is for your wedding guests to see the food being prepared. “Having the chefs out in front cooking for the guests is the latest thing,” he says. “It’s fun for the guests to see real professional chefs at work making food that is cooked to order. This is especially good for hot appetizers and the main course.”
Personal touches are very important in what you should do. “Heart and love should inspire everything,” says Chef Puck. He likes to ask the bride and groom what they like to eat and then take it and add a twist to everything, giving them something better than what they are used to for their wedding reception.
These are the type of tips that I pass on to my wedding clients when they approach me and ask for something different for food options at their wedding reception. I always let them know all of their trends, however including one or two of these trends into their wedding meal is enough to take it from ordinary to extraordinary.