Niagara Event and Wedding Professionals
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Food and Drink

Tasting Bars: Another way that couples like to personalize their wedding is with the food. Instead of compromising on just one typeface of food, they are situations up little stations gift all different options. Cheese , Mash potato and champagne station are constant favorites, as are ethnic and regional fare. If the bride is from Niagara, she might want a tasting bar offering favorites from the Niagara Region, and the groom is from Japan with tasting from his home region, this way, everybody is ecstatic, and the guests are treated to a little bit of the best of everything.

One of the biggest trends is a shorter cocktail hour. In order to avoid keeping guests “on hold” for several hours, while serving hor d'oeuvres, signature cocktails and some music, cocktail hour has been reduced to less than 60 minutes – right before the main course, which now takes the spotlight. The trend for 2010 is more fun in less time. The idea is a shorter, but chic cocktail hour.

Saying "I Do" to Sushi
If you have the budget, the hottest food station trend this season is the sushi station. You will especially be in favor with all your health-conscious guests. The modern raw bar is very popular, which features oysters, sushi rolls, ceviche, shrimp cocktail, crab and avocado salad, etc. But warning a larger budget is needed for this type of food station, and that it's not for every crowd.

The soup bar is picking upsteam for fall and winter weddings, so look at lobster bisques and butternut squash
soups with root vegetables and garlic.  Crab and shrimp bisques are hot. The rule for soup bars is to go with something that people can't get every day, so clam chowders and bean soups are best left to the luncheon cafes. Talk to the caterer about a thick, rich soup." In summer, she says to consider gazpacho, which would also serve as a palate cleanser when other menu items are heavier and spicier.

Incorporating serving ware into food presentation is another big trend. In the fall, serve pumpkin bisque out of hollowed-out miniature pumpkins. Another idea is using cucumber cups for gazpacho shooters or champagne glasses to hold chicken skewers or beef satay. "A final popular trend is serving miniature versions of everyday foods such as mini cheeseburgers, shooters of a favorite soup or bite-sized grape tomatoes stuffed with chicken salad.