Bon Appetit would like to put the kibosh on certain wedding food cliches. Shrimp cocktail, bruschetta, and crudités with Ranch dip are among the offenders. Ouch. Take a look at the full list here. Do you agree with it? What foods do you think should still be served at weddings?
For a modern twist on standard crudités, feast your eyes on these veggie bites with carrot-ginger dipping sauce:
From: Valerie Carlson | 8/13/11 at 2:35 pm
While I think there are some on here that make sense, I think the article takes a snobby approach. The reality is that not everyone is an adventurous eater and you want to please your guests given how much you are spending per person. If your guests and you would like more interesting foods, then by all means go for it. If your money would be better spent purchasing crowd pleasing food, then that will be the less wasteful route (money and food). I purchased some "interesting" appetizers for our wedding and they didn't get eaten by our guests. I'm glad I went more traditional with our main course.
From: Calder Clark | 8/14/11 at 12:02 am
Erin, Lexi Dwyer's article is spot ON. Time for a refresh, people. Towers of lukewarm limp shrimp cocktail should go the way of ice sculptures . . . but I digress. Thanks to MSW, Bon Appetit, and talents like Peter Callahan for keeping us on our toes!
From: John Crouteer | 8/14/11 at 5:56 pm
I agree with this article; well, about 90%. I have been a caterer for over 25 years, and in that time I have never sickened aguest due to a raw bar. I believe it's a huge expense; it makes a statement but only 30% of your guests will enjoy it.
I hate carving stations for the reasons listed.
I do disagree when it comes to shrimp....I do agree when it comes to crab cakes....I would never offer them.....
When you're feeding over 50 people, timing and what you can realy do must come into play.....if you have an unlimited budget...you can serve anything. Those weddings are rare.
Pick a simple menu....does not mean boring....stay away from stations and buffets....
I ask anyone to explain to me, why does chicken have to be boneless? Bad sauces and low flavor are the result......
I have always asked brides, grooms and family to tell me what is their favorite meal. With rare limitations......that is the way to go and damn the current trends. Any caterer can create that with their own twist....and feed 250 people in 12 minutes....