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Music – “Wedding March” from A Jazz-Inspired Wedding by Craig Curry. Released: 2013
June has long been associated with weddings. With weddings comes food (usually). Offerings at wedding receptions are about as diverse as are the couple, who just exchanged vows. From traditional (the whole multi-tiered cake slathered in butter frosting, fondant and adorned with colourful flowers, lace, etc.), to the country-style, jazzy, exotic, down-home, the food planning for a wedding reception is wide-open, depending on the tastes of the bride and groom (or bride & bride, groom & groom…you get the picture), and the tastes of their guests.
However, there is one caveat to serving food at a nuptial celebration: practicality and the degree of difficulty in consuming the food without ruining the rented tux, the heirloom bridal gown, the expensive bridesmaid dress that will never be worn again (thankfully), and the reputation of the hosts. In that light, I offer a few suggestions for those wedding planners about what NOT to serve at their upcoming festivities.