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Gino Spano

 Tags: Catering Trends

When you reach a certain age, you’ll be swamped with wedding invitations. You and your friends will begin heading to several weddings every season. Although trends change from year to year, you might begin to notice that many of the happy couples are doing the same thing.

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This is especially true when it comes to the menu. If you’re tired of donut walls and naked cakes, chances are your wedding guests are too. What can you do to ensure your wedding guests won’t be bored by your menu? When planning your wedding menu, you could pick one of these five options to keep things fresh and have guests raving.

1. Serve Breakfast for Dinner

Maybe the only time you’ve had breakfast for dinner was Pancake Tuesday. Some people will have cereal for dinner after a long day, and others will contend there’s nothing wrong with a plate of bacon and eggs served at any hour.

Consider using a brunch menu during your dinner-hour meal. Think fresh fried eggs on toast, fruit cups, and avocado eggs benedict. For a dessert option, you can serve crepes or Belgian waffles. Mimosas, Caesars, and other light drinks alongside standard alcoholic fare make great pairings.

Breakfast foods are usually staple favourites for people. There’s a reason many restaurants offer all-day breakfast menus now.

2. Switch up the Presentation

What if you want something more tried and true? Comfort foods and classics are popular for a reason. If you want to stick with a more traditional option for your wedding menu, think about updating the way it’s served. Part of food’s appeal is in its presentation. 

Think about serving roasted vegetables or even your dessert items on a skewer. Gourmet grilled cheese sandwiches can help you achieve a grown-up feel and a new twist on a classic comfort food. Update tacos to include more upscale treats like lobster, or get adventurous and serve your roasted chicken Tandoori style.

3. Take a Walk on the Vegan Side

Many people are changing their diets for health or moral reasons. Some people are sensitive to gluten or have other food allergies. Some people are switching to vegan or vegetarian diets for the good of the planet and the animals who live here.

Almost everyone can enjoy a good vegetarian or vegan dish, even the most steadfast “carnivore” on your guest list. Think about Buffalo cauliflower wings or a meatless meatloaf made of eggplant, tofu, and mushrooms. Vegan dessert options should also be considered. If you really want to, you can make the entire menu vegan or vegetarian and still delight your guests with new twists on classic dishes.

4. Embrace the Taco Trend

Who doesn’t love Taco Tuesday? Although relatively few weddings happen mid-week, you can still embrace the spirit of Taco Tuesday by embracing the trend towards tacos on wedding menus.

Tacos are incredibly versatile, and you can make them as minimalist or as epic as you’d like. Breakfast tacos and dessert tacos also exist. Treat your guests to new varieties and unexpected fillings. Paleo diets, vegans, vegetarians, and picky eaters will all find something to love on a taco-based menu.

5. Put a Twist on the Cake

The wedding cake gets something of a bad rap today, so many couples have been exploring new options. Some have had donut walls, while others have opted for a “cake” made out of cupcakes. This trend is getting a little tired, however, and more couples are getting off the beaten path. Think pies, crepes, and giant macarons stuck together to resemble a cake.

Bite-sized desserts are still popular as well, giving your guests the option to sample more than one sweet treat. 

There are many other ways to keep your wedding menu fresh and interesting for your guests. Talk to your caterer and see what kind of food magic you can devise.


Gino Spano

Starting with roots in a kitchen at 14 years old, he worked his way up the ranks and by the young age of 17 was responsible for daily events of 50 to 600 people. Gino continued to use his talents to work in catering, banquet and restaurant kitchens across the GTA. His love for Italian, French and Asian cuisine paired with his wide variety of knowledge brought him success in his new venture at Seventh Heaven in 2001. Over the past 12 years, he has cooked many meals for social events, corporate events and government officials. His love for new challenges brought him into corporate sales where he and the Seventh Heaven team won Best Catered Event for Canadian Linen’s “The Great White North” – Facility Grand Opening in 2009.
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