Pl an ning h o w t o g e t i t a l l d o n e b e f o r e t h e b i g d ay
Expert Insight:
Wedding Menu Trends Hottest Trends and Global Angle to Wedding Menus | By Executive Chef Everton Clarke
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hroughout the 20+ years of his career, JW Marriott Minneapolis Mall of America Executive Chef Everton Clarke has traveled the world and created hundreds of menus for weddings big and small. Whether an intimate wedding or a large, religious affair for hundreds of family and friends, Chef Clarke has seen the wedding industry evolve, with the following trends making their way to the top of any bride-to-be’s wish list. 40 | blackbride.com
Hundreds of brides and grooms are opting for more live, interactive stations with global inspiration. Menus now either highlight a specific global style of food or even take guests around the world in a combination of host favorites. Mexican street tacos, chicken tikka masala, pasta stations and more are intriguing happy couples during the planning process. Guests are asking for more unique canapes including mini keema pav, chicken
65, sheik kabab and mini hummus on pita crisps. Appreciation for variety in food is also important, satisfying many preferences across the board. Variety of food doesn’t have to mean buffet style. Many wedding planners and couples alike are opting for a large setting restaurant feel for their big day. With this comes larger menu requests, with more options for the main course and creative plating options are a must. No longer do brides have to
