Capitol File - - WEDDINGS -

Kathy Valen­tine of De­sign Cui­sine (de­sign­cui­ high­lights this sea­son’s hottest menu trends. Frosé! “Frozen rosé is an el­e­gant color with a whim­si­cal twist.” Food as dé­cor. “Hang­ing food and food walls are big right now.” Get in­ter­ac­tive. “We have a mov­ing ta­ble with un­lim­ited uses—french fry wheels, sushi wheels, etc.” Top-notch cock­tails. Don’t make your guests re­sort to vodka so­das if they don’t want to. Valen­tine sug­gests that cou­ples pro­vide a di­versely stocked bar and de­li­cious sig­na­ture drinks with “cock­tail chefs” who can ex­e­cute them. Fu­sion menus. “As two fam­i­lies come to­gether, they want the cui­sine to be a creative rep­re­sen­ta­tion of both the bride’s and groom’s back­grounds, such as In­dian/ South­ern, Cali/New Or­leans, or Ital­ian/Greek.”

De­li­cious drinks are a must.

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