10 years ago, I went to a party that Peter Callahan catered, and while I left far from hungry, I couldn’t stop thinking about the food! His work is just too creative to be forgotten once the last crumb is gone. One of my favorite ideas of his is something that has inspired countless other caterers: classic American fare in adorably tiny proportions that is as fun as it is tasty. Some brides think a wedding menu needs to be formal. I think it’s important to serve guests what they like to eat, not what you think you should serve. And who doesn’t like a bite-sized cheeseburger with a mini cone of fries?
From: SoireeLaura | 8/16/07 at 7:09 pm
I remember when this photo came out in the MS Weddings magazine. It's still such a cute idea and I think mini burgers would be a perfect midnight snack.
From: Nancy Swiezy | 9/12/07 at 10:40 pm
Its funny when I worked at Tentation Potel and Chabot in NYC as the New Sales and Business Development Director, I interviewed most every wedding planner in NYC. Surprisingly cuisine is not one the top priority categorys for a bride! Most planners really didn’t know food because most American brides really don’t care.
Unless they are Foodies!
Some brides with strong culinary family traditions such as Kosher, East Indian or Mediterranean heritage may differ. But in most cases they were happy with a old-fashioned filet minion cooked properl The trend of more diverse Hors Doves and deserts some times come in to play. I still covet Martha’s original Hors Do’orves cook book as a reference.
Your thoughts….
Nancy Swiezy of
A New York - Newport Affaire