First Coast Register August/September 2015 | Page 16

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One mistake many brides and grooms make when planning
a fall wedding is to think that they’ll be limited to a fall
themed wedding, complete with pumpkins and hay. If this is
your heart’s desire then so be it—but there are no rules when
it comes to theming and planning a wedding in the autumn!
Start with the season as your inspiration, but don’t be afraid
to move past the ubiquitous fall details to include elements
that are personal to you.

Rustic, homey foods

As the season changes, many of us look forward to the relief
of cooler weather and the flavors that we associate with it!
While these traditional flavors are a great starting point, don’t
be tricked into thinking that everything on your menu has to
involve pumpkin spice.
16 August - September 2015 | First Coast Register

A Thanksgiving-inspired menu can be fun, as long as you
put your own modern spin on it. Consider crispy fried green
beans instead of a green bean casserole for fun finger food, or
a sweet potato bar for a sweet and savory side dish with an
interactive twist. Turkey can even make an appearance, but
may be best relegated to items like turkey sliders. Cranberry
cocktails and apple cider margaritas also give a nice (and
adult!) twist to familiar fall flavors.
Because we’re in the South, you may want to think about
home-cooked favorites when you talk to your caterer. Did
your grandmother make the world’s best pot pie? Do you
have fond memories of hearty soups in the fall? There are no
true rules to making a wedding reception menu, and if you’re
planning a sit-down meal, don’t shy away from the traditional
meals that your family has always loved.