Expert Insight: Wedding Menu Trends

Hottest Trends and Global Angle to Wedding Menus

Throughout 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.

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 settle for the catered feel of a banquet hall. They can enjoy the hyper-personalization and creativity with more options for guests to choose from.

One of the biggest trends we are seeing in wedding catering is the complete departure from the wedding cake tradition. Wedding cakes are not important to brides and grooms because non-traditional desserts are becoming increasingly common and are easily individualized for a couple’s preferred tastes. A variety of miniature desserts such as cupcake towers and chocolatedipped fruit are more popular.

Wedding menus aren’t just about having unique items. They now require boundary-pushing designs. Technology plays a huge part in wedding menu trends for the execution of Pinterestworthy creations such as the donut wall, the pretzel wall, or the cupcake wall, which are all becoming more popular and important to execute. Chefs are seeing many more requests for sophisticated, out-of-the-box dessert designs and structures that give another photoop to any wedding, giving guests a night to remember and covet.

Q. What inspires your menus?

My menu inspirations come fr the four seasons. My inspiration also comes from my travels and collaborations with different colleagues and what I've seen throughout the world as an executive chef in incredible places like Jordan and Dubai.

Q. What is your favorite part about being a chef?

I get to meet new people almost every day and mentor the next generation of chefs. Additionally, I am constantly learning new things about trends, spices, herbs, cultural experiences and more. Most of all, I get to make our guests happy when they try my dishes and share my passion with them

Q. Based on your experience, how are wedding menus different across the world?

Western wedding events tend to be earlier. But South Asian and Middle Eastern weddings tend to go way into the morning before the food is consumed. Western menus tend to be what the bride and the groom likes. And for Middle

Eastern and South Asian weddings, there must be specific dishes on the menu or the wedding is not a wedding.

Chef Everton Clarke draws his inspiration from his 23 years of experience with Marriott Hotels and Resorts, including serving as Executive Sous Chef of Banqueting at the JW Marriott Marquis Dubai Hotel. Before moving to Minnesota, Chef Clarke worked at the Philadelphia Marriott Downtown, Fort Lauderdale Marriott Harbor Beach Resort & Spa, San Francisco Marriott Marquis, JW Marriott Desert Springs, and more.