A group of wedding bloggers and freelance writers were invited to a special event at the Plaza Hotel last week. The catering company Great Performances hosted a casual cocktail hour and their chef d'cuisine, Mark Spooner, talked to us about new trends in cocktail hour and dessert. the event was held in the historic Grand Ballroom.
Of course, I asked why pigs-in-a-blanket weren't there and I was told that PIBS are not trendy, they're a classic!
When you're planning you're wedding menu, talk to your caterer about what foods you and your fiance love as well as what foods you don't enjoy, but then listen to what your caterer recommends. He or she will be able to tell you what is popular with guests, what the latest trends are, which foods you may not want to serve and why as well as what foods you can afford. You may want a raw seafood bar but your budget may not allow for it.
Remember that your wedding vendors plan and execute weddings every week. They are the experts, are sure to have great ideas and be able to guide you in the right direction.
