Some foods feel like the mainstay of a wedding. This could be the filet mion or lobster tail option for dinner, or the three-tier wedding cake for the finale. But weddings are often meant to make a splash, and in recent years, wedding food traditions have started to evolve in a rather unique direction.
“When it comes to wedding food trends, the last few years have changed dramatically,” said Jaye Harrison, owner and founder of Event and Party Planning Service Made Personal. Now, it’s not just about satisfying the taste buds, but creating an immersive experience connected to the couple’s journey. “Can you imagine how enjoyable it is when the menu becomes an extension of the couple’s story?” Harrison said.
Wedding photographer Megan Rei shares that she photographs a variety of very creative and sometimes even weird wedding foods, from waffle cake instead of regular cake for brunch weddings, to cute soft pretzel stations for backyard weddings. “I think couples are choosing unique foods as another way to personalize their day! Whether they choose their favorite food or local dishes from their hometown, this is a great way to make your guests memorable wedding memories. Unlike standard chicken or fish, unique food options offer wedding guests something to talk about and remember for years to come,” says Rei.
8 Bizarre Wedding Food and Drink Trends That Will Be Popular in 2023
1. Scent
The signature scent of a wedding can be a very interesting idea to engage the senses. “Subtlety and coordination between suppliers is key to this good idea,” Goel said. What is less well known is that most of the flavors you taste in your food come from your sense of smell – strong or lingering smells can create a negative experience with your food and wine. “We had a couple who did a very good job at a citrus-themed wedding, with flowers, plants, bowls or fruits in the different rooms, we added fragrances from the peels, we decorated with the peels and, of course, we also infused the dishes with aroma.” With citrus elements,” Goel said.
2. Marinate and Ferment Side Dishes
Guests eat with their eyes, and side dishes are an important element in completing the dish. “The era of going from curly parsley to sliced citrus must be a thing of the past. Consider using pickled vegetables and fermented sauces to add texture and color, and you can also add umami to add flavor. Raj Mistry, founder and owner of District Events & Catering, said.
3. Let Them Eat Cake
Offering cake at a wedding is a formality. In some cases, it is even a ritual”. “In fact, most guests don’t eat cake because they’re bored,” Mistry says. Indeed, we live in an era of love of food, which also includes desserts. So: “Cut down on the portion size of the cake and complement it with dessert displays such as macarons, truffles, and ice cream,” says Mistry. This would be a winner even from an Instagram perspective, and according to Mistry, it would also make it less easy for guests to feel guilty about dessert, which comes in only one or two bites.
4. Culturally Integrated Dishes
When couples bring their families and cultures together, this is often reflected in the wedding menu in incredibly creative ways. “I’ve seen couples incorporate their heritage into menus to create multiple flavors,” Harrison said. I remember a Japanese-American couple who wanted to blend their backgrounds and eventually fuse sushi rolls and burgers together. “You heard it right: Sushi burger!
5. Interactive Food Stations
The purpose of a wedding reception is to have a good time, and this pleasure should also extend to food. Tehsin Rashid, wedding planner, said: “I see a growing demand for interactive food stations that attract and delight guests. Stops offer custom sushi rolls, personalized pasta or custom tortillas so guests can curate their own culinary experiences. These stations create a lively atmosphere that encourages guests to communicate while tasting delicious, freshly prepared food.” Rashid said.
Interactive elements can be extended to various parts of the reception. “One of our couples, who got married in New Mexico in 2023, is considering setting up a chocolate-making station. In the past, we had an on-site burrata cheese-making station to the delight of Crane Estate guests. Lindsey Shaktman, destination planner at Mavinhouse Events, said.
6. Molecular Gastronomy
In recent years, the dishes of Michelin-starred restaurants and celebrity chef restaurants have become more and more scientific, which has also begun to appear on wedding menus. “Couples seeking avant-garde style have embraced molecular cuisine as a wedding food trend,” Rashid said. This scientific cooking method involves transforming traditional dishes using techniques such as spheroidization, foaming, and liquid nitrogen freezing. “From visually stunning encapsulated flavors to edible helium balloons, molecular cuisine is a feast for the senses.” Rashid said.
7. Dry Ice
Paul Kushner, CEO of MyBartender, who has been a bartender for nearly two decades, has spotted a surprising resurgence trend, and that is dry ice. “It felt like the early 2000s, but I received more and more requests for dry ice as part of the cocktail display elements. For safety reasons, it is usually in perforated fountains or elements that are not intended to be consumed. It’s dramatic and fun, but it almost always clashes with any theme that’s been identified in the venue – unless, of course, you have a Halloween-themed wedding!” Kushner said.”I expected eccentric couples to want dramatic dry ice (I’ll never forget the Phantom of the Opera themed wedding I was involved in), but I was amazed at how many elegant, classic weddings need this decoration!”Kushner said.
It’s a trend with a lot of fun. “I would say the most common application is champagne towers because you can add dry ice to the inner glass of some champagne. It melts before people drink it, which is important because ingesting dry ice is extremely dangerous.”
8. The Decline of Traditional Wedding Cakes
Gone are the days of pure vanilla or chocolate. Miller & Lux’s pastry expert chef Karla Marro surprises guests with her seemingly traditional cakes that reveal exotic flavours. “Our favorites are her signature rose water cream and raspberry compote, as well as passion fruit cream matcha cake,” said Giovanna Bowcock, event director at Miller & Lux, chef Tyler Florence’s ultra-luxury steakhouse。 Baucock also saw an increase in demand for small, elegant dessert bars. “A plate of a range of sweets can be as beautiful as a multi-layered dessert,” Bacock said. She said a recent bride loved the apple strudel on their menu so much that she asked Chef Carla to make these lovely mini apples for her special day. Smaller desserts are not only cute and unique, they also offer guests more choice,” Bacock said. Perfectly allocated small desserts reduce waste and make weddings more sustainable.”
Today’s wedding reception is not just food, but a declaration, a narrative and a unique experience. “Couples now see it as a tool to incorporate personality into their wedding, making it an unforgettable event for guests. This exciting trend keeps me alert and eager to stay up to date with what’s going on in the wedding industry,” Harrison said.
