passé traditional wedding receptions of
yesteryear. Gone are the days of stuffy
and bland sit-down dinners. Today's
brides want an over-the-top wedding
with flair and unique details to set their
affairs apart from the rest. From black-tie
to semi-formal, today's "I Do" divas have
compiled a laundry list of demands that
give even the most prestigious Hollywood
linen wedding invitation in their mailbox.
For the male guest, this surely meant a
trip to the nearest tuxedo shop. Then it
meant having to spend the wedding day
sipping on a no-named brand vodka
screwdriver while watching guests dance
to the electric slide.
ding guest today. I have been invited to
weddings that have literally knocked my
socks off. Now before you go on thinking
that I am talking about some frat house
party gone formal, let me assure you that
these weddings have been nothing short
of what any savvy American Celebu-
tante would expect to see on the cover of
Vogue.
today's modern affairs. In fact, what you
will find is a culinary experience that will
surely delight your palate! How about a
cocktail hour that includes passed hors-
d'oeuvres consisting of a fresh Ceviche
Tiradito served in a bite-sized lettuce cup,
efeller shooter to wash it all down? Yes,
please! Next up, a crispy Caviar and Crab
Cake Slider accompanied by a Bloody
Mary infused Remoulade compote--all
while a handsome butler passes around
mini Patron tequila sippers, or perhaps
even a freshly rolled tobacco cigar for the
gentleman to enjoy with his cognac cor-
dials. I think the groom would find it easy
to agree on menu options such as these.
without going bankrupt? The key is in
the planning. Wedding planners that can
meet these demands without breaking
the bank are in high-demand. One such
planner is Marina Rieken, of Rieken Wed-
dings. Marina shared with us some of her
catering creations and innovative wed-
ding day ideas.
thinking small." By small, she means in-
stead of serving a full-sized filet prepared
hours in advance to your guests, keep
their mouths watering by serving freshly
prepared bite-sized entrees throughout
the night. "Imagine being able to serve
your guests an eclectic diverse culinary
experience with menu choices from
around the world, without even having to
buy them a plane ticket!" And, being the
semi-professional wedding guest that I
am, I couldn't agree more!
you create a revolving menu, the experi-
ence for the guest is one that is sure to im-
press. Instead of being confined to a set
rotate around the room grabbing seconds
that entices their palate. It creates conver-
sation and allows for an interactive gas-
tronomic experience--one that will surely
be talked about for years to come," she
says. From the first taste to the final bite,
guests are presented with an array of
tongue-pleasing and visually stimulating
portions of food.
sel of food is elegantly served on small-
scaled plates, cups, spoons and glasses.
Marina says that the visual presentation
is just as important as the taste. "Instead
of only serving a wedding cake, I like to
create a dessert station, complete with a
candy bar. I'm talking about bite-sized
cakes, soufflés, custards, candies, choc-
olates, truffles, fondue and even cotton
candy! You have no idea how often I am
complimented for making guests feel like
a kid in a candy store--without the guilt!
The dessert and candy bar is the second
most requested item at my weddings."
The first? I ask. "It's my agreement to help
make their special day the most memo-
rable night of their lives."
to meet with a professional caterer. Only
the experts in the catering industry will
walk you through the process of select-
ing a menu that will satisfy your guests'
palates. For more information on how you
can create the most memorable night of
your life, call Marina at Rieken Weddings.