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Here are some things to keep in mind when creating the appetizer, food and dessert spread of your dreams for your Delaware wedding.
By Pam George
Wedding Bake-Off
The wedding cake, which has roots in ancient Rome, has been the sugary confection of choice since the 16th century when refined sugar became affordable. But like bridal dresses, cakes are subject to fashion, and increasingly, they’re sharing the spotlight with other desserts. Here are seven ways to make a tasty impression.
Make it personal: At The Master’s Baker in West Chester, general manager Danielle Zahodski designs custom cakes that showcase the couple’s personality. Indeed, there might be one for each person. However, one couple split the cake right down the middle. One side was white; the other had a football theme. Young grooms are requesting cakes that reflect their favorite movies, such as the Marvel series or the Harry Potter collection, she says.
Go mono: A completely white cake is elegant and, traditionally, stands for purity, says Dana Herbert, of Desserts by Dana in Bear. But all white needn’t be boring. Zahodski uses edible wafer paper to create decorations, such as flowers, and add texture. “It’s a very airy, simplistic design— something a little different,” she says. Sparingly used, metallic designs are a refined accent. Conversely, Herbert has baked cakes that are entirely black—inside and out.
Consider color: Herbert suggests decorating the cake with dusty rose and pale blue florals or piping for more drama.
Get naked: Yes, the naked cake is just barely hanging on. Designers aren’t shedding a tear. “It doesn’t give us a lot of freedom,” Zahodski notes. It’s still the look of choice for those following a rustic or “farmhouse wedding” theme. However, many customers request a barely there layer of icing for a “semi-naked” look. Another option is a naked layer between two traditional tiers, Herbert says.
Pop the cork: Pink Champagne isn’t just for flutes. It’s now a top-selling cake flavor. “It gives it a unique flavor,” Herbert says. Some compare it to strawberries. Other noteworthy sponge flavors: lemon-blueberry for spring, red velvet, and cookies and cream.
Boho bites: Just as the boho movement has now influenced flowers and greenery, they are showing up on tiers.
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Think outside the box: In late 2020 and 2021, couples with downsized weddings also reduced the cake size. While guest lists have expanded, many are still opting for smaller cakes or confections like cannoli, cream puffs, éclairs and mousse cups, Zahodski says. Some pastries also serve as guest favors. Take, for instance, monogrammed cookies or cupcakes in to-go boxes. As Herbert notes, guests can eat and drink all night, but their appetite returns with a vengeance when they leave the reception. A sweet something hits the spot.
Cheers to Signature Drinks
Give your wedding a trademark toast by offering a signature libation. But where to start?
Keep it manageable: Most caterers recommend sticking to two signature drink types—one for each of you.
Choose your favorite beverage: To make it easy, pick your faves. For instance, your go-to cocktail is a French 75 and your fiancé loves Miller Lite. So, go with it. “You want guests to walk in and say, ‘That’s definitely John, and I would expect nothing less,’” says John Serock of Serock Catering in West Chester.
Color it right: Or select a drink that suits your color scheme.
Make it easy: Choose a cocktail that the bartender can make in minutes. Otherwise, the bar line will back up. Ideally, the caterer can batch the cocktail in advance, so it’s ready to pour.
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Create no-brainer names: Many people name their cocktails after their pets, Serock notes. But the bartender may find it challenging to remember what’s in the Fifi or the Slugger. Slip the main spirit into the title to keep the line moving. Or put a spin on the real name. For instance, the “Carr-mopolitan” for the Carr family.
Consider mocktails: Your signature beverage doesn’t need to have alcohol. Another option is to make the recipe versatile—it’s just as good without the alcohol as it is with it.
Hire a one-stop shop: Jamestown Catering in Wilmington once handled a wedding with a horse trailer–turned–bourbon cart. Indeed, several businesses will bring your signature cocktail and even the bar to you—take the Tappy Camper in Philadelphia and Tin Tavern in Clayton, Delaware.
Let Them Eat…Everything
The pandemic changed the size and format of many wedding events. With the opening of society, couples and their caterers are pulling from the old and the new.
Stations are back: Organizers are returning to self-serve, build-your-own and dessert displays, says Ashley Ghione, who handles catering and events for Jamestown Catering. “It keeps the flow going, and it provides a more relaxed feel,” she says of the approach.
Raw bars have returned: After a dip in popularity, raw bars are back in favor, says Serock. He credits the interest in the bivalves’ origin and how it affects flavor. Indeed, oysters grown on opposite sides of the same bay can have differences. There are now more available varieties, which ups the fun. Anything with seafood is in demand, Ghione says.
Short plates are big: Instead of one large dish for a buffet line of disparate items, offer a series of “short plates”—small, composed dishes prepared to order at chef-manned stations.
Old-school appetizer rule: Cocktail wieners and bacon-wrapped scallops are making the rounds again. “At a tasting, I had one dad say to me, ‘It’s not a wedding if you don’t have pigs in a blanket,” Serock says. Since he uses all-beef hot dogs, he calls the appetizer “cows in a comforter.” Cheesesteak eggrolls are also staples.
Can’t-do-this-at-home food: Make it special by opting for apps you love but would rarely make at home. Ceviche or duck quesadillas, anyone?
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Charcuterie is the new cheese board: Technically, charcuterie is a style of French cuisine devoted to preserved meats. In America, however, it includes smoked meats, pickled items, sweets, fruit, nuts and cheese—and it’s all the rage at parties.
Family matters: To salute your heritage, ask relatives to make ethnic foods for a station or a buffet addition. These can be savory items, such as empanadas, or sweets, such as Italian cookies.
Safety counts: Some practices implemented at the start of the pandemic are still in place. For instance, only Jamestown Catering’s staff touch the serving utensils. Along with promoting hygiene, the practice helps with portion control. Along similar lines, plated items should come complete with utensils and the necessary sauces—no need for communal dipping.