We are always on the lookout for the latest wedding trends here at The Casual Gourmet. Glitter was all the rage a few years ago, adding an element of flash and fabulous to any event. Fast forward to today and we are seeing a different vision from many of our couples.
Many couples are seeking an understated, simple elegance for their special day. Softer tones, smaller flower arrangements but with the subtle inclusion of upscale accents, like gold rimed goblets, firefly lighting and fresh elegantly prepared foods.
These photos are from a real ‘simply elegant’ wedding we recently catered. Notice the elements that make up the theme, gold glasses like we talked about above, but also textured linens with just a little bit of sheen.
This couple went with very simple china and flatware, keeping the focus of the decoration above the table.
Frosted tea-lights and matching tent lighting provides the perfect ambiance for the wedding reception.
And, of course, the wedding cake matched the color scheme and decor. We added a ruffled look with the frosting and surrounded the cake with flower peddles.
The other element to this wedding we love, and more and more couples are looking for, is a focus on organic, locally grown food.
The trick with locally grown food is finding food that is in season so be sure to take a look at what foods are in-season around the date of your wedding. Here at The Casual Gourmet we are spending a lot of time developing our own network of local food producers from farmers to fisherman. Check out the menu below:
Butlered Hors d’oeuvres:
Passed by uniformed service staff on flower garnished platters
Mini Chive Blini topped with Smoked Salmon & Crème Fraiche
Borscht Soup Sips
Potato Latkes with Apple Sauce & Sour Cream on the side
Mint Marinated Lamb Sates with Tahihi & Honey Dip
Ahi Tuna Tartare with Wasabi Pepper Sauce & Daikon Salad in a Crispy Wonton Cup
Sit Down Dinner:
Served Salad
Eva’s Herb Salad
Locally Raised Boston Lettuce, Pea Shoots & Summer Herbs
From Eva’s Certified Organic Farm in S. Dartmouth
and an Extra Virgin Olive Oil-Sherry Vinaigrette
Choice of Entrée
Harvest Chicken
Boneless Breasts stuffed with a
Dried Apricot, Cranberries and Corn Bread Stuffing
with an Orange-Champagne Sauce
-or-
Panko & Almond Crusted Haddock
with a Lemon Pinot Grigio Beurre Blanc
Heirloom Potato, Thyme & Gruyere Gratin
Steamed AsparagusBasket of Rustic Breads & Rolls
Grande Finale
Wedding Cake
Fresh Brewed Coffee/Decaf
Vegetarian Option:
Butternut Squash Ravioli
With Chanterelle Mushrooms, Apples and
A Brown Butter Sage Sauce
Kid’s Meal:
Chicken Fingers, French Fries & Steamed Carrots
