Three Twists on the Classic Wedding Food

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These days so many brides and grooms are going the nontraditional route when selecting food for their wedding. But let’s face it, not all guests are as keen as you are to diversify their palate. Here are a few dishes that put a foodie twist on the classics to meet somewhere in the middle.

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Photograph by Aaron M. Conway

Funky’s Catering Events: The salad before the main course is an opportunity to impress guests by going beyond the classic garden salad, presenting a variety of colors and textures that wow. Here, a traditional beet salad is reinvented by presenting beets three ways—with roasted red beets, pickled yellow beets, and raw candy cane beets—accompanied by shaved fennel, pomegranate seeds, and a smear of goat cheese to add a complementary creamy, tangy element. 1761 Tennessee Ave., Norwood, (513) 841-9999, funkyscatering.com

 

Photograph by Aaron M. Conway

Vonderhaar’s Catering: This hors d’oeuvre packs in just the right amount of sustenance to get your guests from the ceremony to the reception dinner without getting hangry in the process. It packs the meat and potatoes, condensing a full-course dinner into a single bite. A toasted whole crostini is covered with a dollop of red pepper aioli, a layer of chive mashed potatoes, sliced roasted beef tenderloin, and is topped with a ratatouille slaw. 19 W. Pleasant St., Reading, (859) 291-9355, vonderhaars.com

 

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Photograph by Aaron M. Conway

Eat Well Celebrations and Feasts: Sure, you get a lot of bang for your buck with a chicken dish, but who says it has to be boring? This updated version of the classic chicken breast wedding entrée with vegetables and sauce takes influence from Far East flavors in an approachable way. Crispy sesame chicken is dressed with a honey-chili sauce and joined by grilled baby bok choy and soba noodles—thin Japanese buckwheat flour noodles—served alongside Korean-inspired spicy fermented kimchi vegetables. 921 Monmouth St., Newport, (859) 291-9355, eatwellonline.com

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