Taste actually matters now

The hottest wedding food trends: And why the wedding cake isn't what it used to be

A big part of wedding planning revolves around what is served at the reception. This raises a whole host of questions for the bride and groom.

Seated dinner or buffet? Wedding cakes or cupcakes? How do you accommodate a vegetarian guest? How do you make it personal?

We went to some wedding experts for some answers: Laura McAdams, event planner for A La Carte Catering, based in Houston, Texas, plans several weddings each month, along with the company's executive chef Matt Weber.

CultureMap: What type of menu are couples choosing these days?

Laura McAdams and Matt Weber: Seated dinners are strongly preferred to buffet meals. Brides are willing to trim their guest lists for the more intimate, elegant option of seated, multi-course meals. We suggest starting with elegantly presented passed hors d’ oeuvres right after the ceremony while the wedding party takes photos — (like seared sesame tuna on wontons) then moving into the dining room for a multi-course, seated dinner.

CultureMap: What’s on trend in terms of presentation?

LM & MW: Novel serving dishes are huge — like soup shooters and miniature desserts. Think chilled cantaloupe soup garnished with crispy prosciutto and little chocolate pots de creme with mascarpone whipped cream on top. Totally adorable (and delicious!).

CultureMap: What about those seated courses — what’s being served? How can couples make it personal?

LM: No one wants to serve boring beef or chicken-style banquet food. One of our January brides, who works for the International Quilt Festival and eats more than her fair share of hotel/large production meals, was thrilled that she could create a menu based on where she and her fiance claimed their roots. Chef Matt and I worked with them — and do this for every couple — to create a menu that reflected THEM. In this case the couple was from Texas and Louisiana, so their menu included Venison Tenderloin with Fresh Mango Salsa on Jalapeno Corn Cakes as well as Andouille Dauphinoise Potatoes, Chipotle-Lime Gulf Shrimp and House-Smoked Beef Brisket.

Also, incorporating ethnic/exotic cuisines is a big trend but we see it more on a limited basis, working uncommon spices into familiar dishes. Most often, serving approachable ethnic food like lamb samosas or pad Thai is popular.

CultureMap: Are vegetarian meals becoming more popular?

LM & MW: Absolutely. We’re receiving a good number of requests for 100 percent meat-free menus that leave guests happy and satisfied. Think "meatless Monday" where someone else makes the choice for you in a gentle way.

CultureMap: What about wedding cakes?

LM & MW: Romantic buttercream cakes are in. Bye-bye cupcakes. We’re getting requests for two and three tier wedding cakes, and brides want them to be delicious. In the past, the primary concern has been style (think fondant) over substance, but more and more brides are putting substance (yummy buttercream) first. It’s funny but given a choice, guests will pick a slice of wedding cake over a cupcake every time.

Additional (non-food) trends as noted:

1. Weddings and receptions at the same venue. Savvy brides make the entire wedding experience easy and enjoyable for their guests, and this includes not having to get into vehicles multiple times. It also means guests are greeted with a signature drink before the ceremony and having hot nibbles ready the moment the ceremony is over.
2. Baby’s breath. This florist’s staple is taking center stage as both bridesmaids’ bouquets and centerpieces. It really makes a statement en masse.

From A La Carte Catering & Events, seared sesame tuna on wontons

Photo courtesy of A La Carte Catering & Events

From A La Carte Catering & Events, seared sesame tuna on wontons

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Near and Deer

Vespaio-trained chef serves venison from trailer at Austin's Sign Bar

Photo courtesy of Sign Bar.

Born and Braised, specializing in native ingredients and braised meats, is now open at Sign Bar.

Born and Braised, a food trailer specializing in native ingredients and braised meats, has just opened for business at Sign Bar. Chef and owner William Woodland, a.k.a. Woody, says so far things are going great.

"They're doing a great job promoting us at Sign Bar. I feel really special," says Woodland.

This is a big change from several years ago when sign bar first opened and Woodland says he "pestered" the folks behind the cool new space.

"I think at that time they wanted to see a couple of years of good experience," says Woodland. "And now my reviews are insanely good — so I think that helped!"

Born and Braised started out at Lustre Pearl back in 2022, and then quickly moved over to Sage Brush where it stayed for more than a year. More recently, Woodland has been operating out of Bastrop and is happy to be closer to town again at Sign Bar, which is located in East Austin. It's still a bit of a drive for many, but not as far south.

Some of the menu items include birria tacos, homemade birria ramen, and multiple venison-based dishes: chili, a smash burger, and bratwurst. There's also grilled cheese, street corn, and other sides.

"I think it's one of only a couple of places in town where you can get venison any time," says Woodland. He adds that the main focus of any foods he prepares is minimal waste and using good, quality, native ingredients. "I'm kind of an ingredient hippie," he laughs.

These cooking roots can be traced back to Woodland's days at his grandparents' out in the country, where his uncles butchering deer in the garage was the norm, and venison was always on the table. As an adult, Woodland got his "formal" education in the kitchen at Vespaio under the tutelage of Ryan Samson.

"He gave me his culinary book from when he went to school and quizzed me everyday; basically took me to culinary school through that job," says Woodland. "I cry thinking about him all the time. Great guy; a really good mentor."

Born and Braised is open Tuesdays through Fridays from 4 pm to 2 am, and Saturdays from 11 am to 2 am, at Sign Bar Austin (9909 FM 969, Bldg. 3). The bar, decorated with more than 75 retired signs from legendary local businesses, offers a variety of beers, wines, and cocktails.

Sign Bar Holiday Tree This miniature Zilker Tree is the newest permanent installation at Sign Bar. Photo courtesy of Sign Bar

As of early December, guests can enjoy all Sign Bar has to offer next to the Sign Bar Holiday Tree. This 64-foot tall tree is an homage to the Zilker Tree, and unlike most holiday displays, this tree will be up year-round. Guests can even spin under this mini-Zilker Tree — but may want to give it a minute after a bowl of venison chili.

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Taste actually matters now

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From A La Carte Catering & Events, seared sesame tuna on wontons

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Near and Deer

Vespaio-trained chef serves venison from trailer at Austin's Sign Bar

Austin cafe Mozart's adds luxe igloos to its sprawling light festival

Famous Austin omakase restaurant moves into bigger space with new bar

These 9 Austin restaurants will be open for Christmas Eve or Day 2024