Weddings are celebrations. And when people get together to celebrate, there’s going to be wonderful food and lots of it. So what’s currently on the menu at big days in our area? We talked to three top wedding caterers in town—The Local, Harvest Moon, and C&O—to get the latest.
Since Central Virginia is popular for destination weddings, the celebration is often a two- or three-day affair. As a result, the traditional rehearsal dinner often leads into a “welcome party.” Dean Maupin, chef and proprietor of C&O Restaurant, says, “We’re seeing a good deal of after-rehearsal-dinner welcome receptions, where the entire guest list is invited to gather and celebrate.”
For the wedding itself, “these days, everyone wants to be original,” says Helen Aker, catering director of The Local. “We see a lot of fusion foods—Filipino, Indian, Hispanic, Ethiopian—depending on the couple’s background or their experiences.” Meredith Jackson, assistant director of sales at Harvest Moon, says that for guidance, she often starts out by asking couples what restaurants they enjoy.
Equally important, however, is accommodating their guests, and Jackson says special dietary requests have become “more common than not.” From gluten- or dairy-free to vegetarian, vegan or allergy-free, caterers have learned to provide options. “We just like to know ahead of time,” notes Aker. “We can work with the couple on food maps—we don’t want guests having to pack granola bars” because they’re concerned there won’t be food they can eat. Whatever the menu, however, “ultimately everyone wants simple, high-quality food that can be executed properly for their guests,” says Maupin.
A new variation is serving the wedding guests at five or six food stations, rather than having a sit-down meal. “It’s not quite a buffet,” explains Jackson. “Having several stations gives people choices in a more targeted way; they can try a few different things, and it’s more interactive.” This is also a popular option for the cocktail hour. “We see clients asking for creative small bite stations, [with] grilled cheese, street tacos, French fries,” says Maupin, which also allows the inclusion of some vegan or vegetarian options, whether at stations or being passed.
Whatever the food options, these days the couple wants to circulate, enjoy their guests, dance, and have as much fun as everyone else. This may mean eating less at the big wedding meal; it may also mean going lighter on the alcohol side. No question that alcohol is still very much on the menu—especially specialty cocktails from classic to contemporary—but then so are mocktails. Some couples may ask for a unique cocktail for their special day that can also be made alcohol-free. Aker has known couples who name their drink after their pets.
Cutting the cake is still an important tradition. But there are newer variations: a desserts table, a custom ice cream bar, or even a cookie table (“a big Philadelphia tradition,” says Jackson).
As the night goes on, couples want to make sure their guests have ways to replenish their energy (and soak up all that alcohol). So later offerings include stations for cheeseburgers and hot dogs, French fries, fried chicken sliders, soft pretzels, even breakfast food like waffles. It’s not uncommon for food trucks to show up with donuts, hot chocolate, or tacos. Maupin says he’s seen clients arrange for delivery of Taco Bell or Chik-fil-A.
After that, guests may go back to the hotel (or maybe to another venue) to continue the party, where the couple often joins them. And then there may well be a gathering the next day—brunch, a wine-tasting, a picnic—before the wedding is over. What’s most important? Nobody leaves hungry.
