go small
Bite-sized hors d’ oeurves that is! Small is definitely in – something that can be eaten in one bite, no more than two. Tiny trifles, tiny cups, tiny spoons, tiny forks, and food on skewers are what all the rage is in 2014. Most all foods can be served in tiny bites, from mac - n - cheese, crab cakes sliders, and spaghetti & meatballs to desserts like mini pies, tarts, and cake trifles. They’re fun and tasty and lend their selves to wider varieties of plating options for your guests to try.
dessert bars
Customize it! Serve your favorite dessert with an array of yummy toppings like a cheesecake bar or ice cream station. Have do -it-yourself stations of popcorn, nuts and candies that guests can add to cute, personalized little bags to take home. For an outdoor event, think about a S’mores’ Bar. Fire can be an added element to the décor and who doesn’t love a freshly prepared s’more? Dess- erts can also be incorporated as centerpieces for the tables, like a bouquet of cupcakes frosted and decorated to look like flowers.
One hot, new trend is having your ceremony first thing in the morning with a brunch served afterwards. Morning weddings are great for brides on a budget. Generally speaking, breakfast foods are much less expensive and can be tailored to suit any type of wedding whether relaxed or formal. The food possibilities are endless. Think omelet stations, pancake or biscuit bars, and mimosas.
do brunch
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