2011 Wedding Food Trends
By: Sheri Wetherell
Published: March 28, 2011

Sushi / Raw Bar Succulent slices of Ahi, oysters on the half shell... Expensive, yes! Gorgeous and super healthy, yes!
Comfort Food
Glam up those homey favorites such as Mac and Cheese and Mashed Potatoes (sweet, wasabi, garlic..) by serving in martini glasses. Or, Tater Tot-filled paper cones sprinkled with a bit of truffle salt.
Soup Bar
You're thinking, "Soup at a wedding?", but a small portion, such as in a shot glass, can be just the thing. Crab Bisque or a more budget-friendly Tomato Bisque would be lovely on a cool evening, or a chilled Gazpacho on a hot day.
Crêpe Station
Who doesn't love a good crêpe?! Offer an assortment of fresh fruits and jams for the sweet tooth and and cheeses for the savory lovers. Sustainable Foods Lessen the carbon footprint of your wedding by including local and in-season foods. This could range from foraged mushrooms and greens to cage-free chickens and grass-fed beef.
Diminutive Food
Downsize everything to mini! Beef Sliders, Petite Crab Cakes, bites on a spoon, Salmon Canapes, soup shots (as mentioned above), mini savory hand pies (chicken, ham and cheese, veggie...)
Family Style
Instead of a buffet opt for serving your meal family style. Passing dishes to your neighbor can be a great conversation starter! Cross-Cultural Cuisine Mix and match cuisines from your heritages.
Regional Fare
In Massachusetts? How about a good ole New England Clam Bake. In Seattle? Try Plank Roasted Salmon with Native American Fry Bread.
Nix the Wedding Cake!
While cupcakes are still popular other individual sweet servings are popular, such as mini pies and crumbles. Or, simply go with a self-serve candy bar. Offer glass jars of your favorite sweets like cinnamon bears, lemon drops, licorice bites, Jordan almonds. Chinese take-out containers make the perfect take-home vessel for your guests!
Party Favors
Editor's Pick: custom wine labels from the bride and groom!
Photos by: FotoosVanRobin, Samdogs