I Do Love Wedding Food

One of the most important components of a wedding is the food. The dress may get tongues wagging but a sumptuous and delicious meal will get mouths watering.  It's the meal that's the most memorable - not the bride  -not the groom but what they'll eat.

Karen Stabiner,  author of Generation Chef wrote about it in today's New York Times Food section. Millennials don't want their parents or grandparents' celebratory dinners that usually consisted of filet, mignon , chicken and fish.A fancy baked potato and a sprig of overcooked broccoli rounded out this meal celebrating love. Everything is changing, from hors d'ouevres to the cake. Thanks to Instagram, the wedding is n't about the traditional, it's about one upping other couples with culinary spectacles. The meal doesn't start off with cocktail weinies or mini rounds of Italian bread topped with bruschetta. It's much more artistic and elaborate , especially in the way the food is served. Carla Ruben, founder of Creative Edge parties catered the wedding reception of Serena Williams and Reddit co-founder Alexis Ohanian. One of their nibbles was short ribs inside a latticed pastry dome that seemed to defy gravity. Another planner, T.G.  Girard of Pinch Food  Designs has designed 3-D printed trays with spikes to hold bites and a wall hanging of  pipettes holding just enough wine for a cheese and charcuterie tidbit.

Couples  are also rethinking the main part of the wedding meal,It's no longer a sit down dinner but a movable feast.Pinch Food Designs  throws a roaming dinner in which guests can wander from once specially designed mobile unit to another. The concept is taken one stop further with what designers
call"pop-up"food. Servers appear with enough food for forty lucky guests.it goes on for the next forty , sort of like creating a flash mob or craze.T.G Girard's partner in Pinch Food Designs, Bob Speigel calls it a happening designed to create a buzz in the corner of the room. There are brides and grooms who do want a traditional dinner. It's then up to the chef to bring the wow factor. One, Los Angeles based Phillipe Martin makes a beef tartare, with an egg surrounded by chopped meat.A bouquet of flours tops it off. As for the cake, again tradition goes out the window. Gone are the elaborately frosted and decorated tiers. Naked or exposed cakes are big. This is just having the tiers filled with buttercream but leaving the sides unfrosted.Christine Tosi, pastry chef, of the famed Milk Bar bakery created the Milk ID program which allows customers to mix and match fillings and crumbs. Other alternatives are doughnuts on hooks and mini ice cream cones along with recreating the couple's  favorite child hood candy bars.

There will always be love and marriage. How it's celebrated is changing.Love is love but a wedding feast is now something special