Wedding Trends Beyond Mostaccioli

Back in the day weddings were predictable. The bride wore white, rice was thrown and receptions, depending on how well healed the bride’s family were likely held in country clubs, church basements or VFW halls. And, if the wedding was held in St Louis mostaccioli was a menu must. Today weddings run the gamut from brides dressed in white to multi-colored gowns. Rice is rarely thrown, appearing instead as a pilaf or risotto at the reception dinner. It’s a reflection of how weddings have changed over the last few decades, which in the 21st century include themes and reflect trendy venues and culinary trends.

Driving wedding trends along with the menus are the seasons. June is no longer considered the ultimate wedding month. According to St Louis Best Bride Editor Janice Denham autumn has become a preferred bridal season.

“The fall trend continues to provide a great look for weddings,” said Denham. “Rustic chic, outdoors and anything that is natural will follow on to the table settings. And while people still have sit down meals they like them to have a looser flow - casual but perhaps in a formal setting to create a different look. It’s a softer look.”

 Causal and classic comfort foods served elegantly is a trend Denham noted as has Richard Nix, Jr, owner of Butler’s Pantry who agrees that St Louis wedding menus have evolved beyond mostaccioli. According to Nix, brides today are looking for an event venue that can provide food.  It’s this one-stop shopping concept that makes it easier for brides to plan. As a result, caterers and event planners who can offer a venue for both the ceremony and the reception have an edge.

“It’s all about the dream. And how we can provide that dream for brides,” said Nix expanding on wedding menus.“ Mostaccicoli may not be on the menu but red sauce is. wedding menus have come a long way since the 1960s. Today you’ll see more international influences. You'll also see more speciality stations as dessert towers and food carts. These are among the most popular food trends. All of these new trends have been driven by the Internet, Pinterest and the Food Network. Brides see so many different things that when they come in they have high expectations. Our job is to manage expectations and always try to say yes.”

Caterers such as Nix's manage those expectations by working closely with his event and culinary team headed by Executive Chef Greg Ziegenfuss. Together they help brides and their families realize their wants and needs within their budgets while staying mindful of the trends driving the wedding industry.

“ Seasonal menus are still an element in planning the wedding menu,” said Chef Ziegenfuss noting that menus costs can be better contained when planning items that are in season. “Strawberries in January and pears, a fall fruit isn’t the best are easiest to come by in the middle of summer." 

Chef explained how one recent trend is to take old favorites / comfort foods and turnthem into something unique by giving them a twist.  "We’ve recently done scallop BLT’s and mini Chicken and waffles.”

Taking comfort foods and turning them into interesting, creative dishes are another way to achieve the wow effect on the menu without breaking the bank. For example, If filet mignon isn’t in the budget consider another more affordable cut of beef served a chimichurri sauce.

The biggest food trend at weddings it to add a late night snack before guests depart.  Nix calls this the “ after party”, which one in three brides choose to do. These late night snacks can be almost anything ranging from milk shakes to mini burgers and fries to a candy bar.

“ We’ve done mini food carts with mini tacos and a cupcake station,” said Chef Ziegenfuss. “ Some brides even consider a late night snack that looks like breakfast.”

“ It’s all about creating something different on the menu,” said Nix.  “ Instead of the usual tossed salad we’re done tomatoes three ways; a combo of caprese, gazpacho and a fried green tomato.”

The best tip Nix can offer brides llooking to stay on budget is to be flexible. 

“ Sometimes you can save 20% by moving the day form a Saturday to a Friday," said NIx. "  Or if you can’t afford an open bar consider offering a signature cocktail.”

These small changes can help provide big savings that can still allow for the unique dream weddings brides desire.

 “ I truly believe every budget can be met, which can produce a quality creative wedding,” said Nix. “More than anything people want something different.”

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