Mmm, I’m so excited about today’s post! Our forecast for the wedding trends in 2013 continues with the latest and greatest in food and desserts! When it comes to your DC area wedding food, the options are endless—so where do you begin? Before you book tasting appointments with local DC area caterers, get a head start on what you’re looking to dine on and draw some inspiration from these top local wedding pros on the dishes that will be taking over your plates in 2013!
Popcorn as Appetizers + Desserts
“Popcorn will be the hot snack of 2013. Not just ‘movie theatre butter,’ but more intriguing flavors and styles. We are experimenting with different flavors and service styles because the demand for this item on bars, buffets, and guest tables is escalating rapidly. Everything from Manchego & Smoked Paprika, to Madras Curry and Furikake Kettle Corn.” –Scott from Main Event Caterers
“The snacking staple is being reinvented this year and seen in appetizers and desserts. You might see salted caramel sundaes with buttered popcorn or a cilantro crab ceviche served with chili popcorn. Popcorn is the perfect vessel for both sweet and savory combinations.” –Averil from Truffles Catering
If you are thinking popcorn, do not miss our post on easy DIY popcorn bar and recipes!
Family Style Dinners
“I think that this year will be big for family style first courses. I think that hummus and dips on the table to share is going to be a new trend instead of salads or soups. I think couples want their weddings to be more interactive for guests and this is a great way to mingle, share, and keep guests talking over food.” – Tabitha owner of Roberts & Co.
“Our team has mentioned that they have seen more emphasis on ‘family style’ again, and we have seen some real ‘foodies’ come our way, wanting to spend more money on food and beverage then decor or floral.” –Brianna from Windows Catering
Multiple Courses for Foodies
“One of the biggest trends we are seeing in the catering world is a shift from standard service styles (read: buffet and plated dinner) to multi-course small plates. Our clients are looking for 4-5 courses with a good balance of items—salad or soup sip to start, then a fish, poultry, red meat and a vegetable course followed with sweet bites.” –Scott from Main Event Caterers
“For our more formal clients, a seated multi-course small plate and wine pairing has been very appealing. Our foodie clients are able to show off their love of food and wine and our less adventurous clients can serve a variety of tastes without picking and choosing and it allows everyone to try a little of something.” –Danielle owner of Magnolia Bluebird design & events
The Return of Food Trucks
“Food trucks continue to be a fun option for late-night munchies, either pulled up to your venue or food truck ‘props’ set up inside.” –Laura owner of Engaging Affairs
“Food trucks are not going anywhere and provide great variety, reasonable costs and often achieve various ethnic styles of cuisine with authenticity. If you aren’t keen on serving your wedding dinner from a curbside truck, think about cocktail nosh as guests arrive or late night snacks while waiting on valet.” –Danielle owner of Magnolia Bluebird design & events
Cross-Culture Fusion Cuisine
“The HOT thing in wedding fare this new year seems to be mixing South Asian, French and African flavors. Cuisine in 2013 features complex spice combinations and non-traditional proteins such as lamb, goat and rabbit, exotic vegetables and new takes on classics. Whereas in the past we have seen a great deal of European and Latin influence, this year the focus shifts to the very sophisticated yet largely unknown palates of Africa and Asia.” –Bobbi Jo from Gala Cuisine
“Another trend that is taking hold is a shift to more South American fare, particularly Brazilian. Action based Churrascaria stations are surging and the popularity of our pão de queijo (cheese bread) is through the roof. An added bonus is the bread is gluten free—made from tapioca starch. It may have something to do with the World Cup being in Brazil next go around, or may be that South American flavors in general pop quite a bit!” –Scott from Main Event Caterers
“Pies is a new dessert trend. We’ve had quite a few couples request them in lieu of cake or cupcakes. An assortment of flavors and sizes of pies is fun alternative especially for couples who already love pie. In DC, Pie Sisters in Georgetown is one option. We will also be serving pies this summer at a picnic-style wedding, featuring the scrumptious pies from the new, Arlington-based, Livin’ the Pie Life. The Pie Gourmet in Vienna is another excellent option. A groom’s pie instead of a groom’s cake would be an appropriate choice for a pie-loving groom.” –Vicky owner of Event Accomplished
And now I’m hungry! What trends do you love? Will you be using any of these ideas in your upcoming wedding? Let us know!
Don’t forget to visit our vendor guide for more fabulous Washington, DC area wedding professionals. And, if you are looking for more inspiration, be sure to check out our local DC area wedding idea galleries.