Bonnie Glassco, Senior Director of Special Events for Patina Restaurant Group, was kind enough to share with us some of the latest wedding tips and trends.
Q:What are the emerging trends in wedding food and beverages this year?
A: The trend is for couples to veer away from signature cocktails and go with quality wines and champagne, or a wine that has special personal meaning to them. For example, the bride and groom know their guests' palettes may be more sophisticated than "house wine" so they are asking for wine tastings in addition to their food tasting. They are picking a red wine and a white wine that accentuate their food choices.
I also expect a trend towards wines that have personal meaning as more and more couples travel to the California wine regions such as Napa, Sonoma and Santa Barbara. If a bride and groom fell in love on a weekend trip, or got engaged at a winery, then it is very personal and special to serve that wine at their wedding.
Q: What things can brides do in regards to wedding catering to remain under budget without sacrificing quality?
A: This biggest tip I can give to couples is to get married on a Friday or Sunday night. it's just a simple fact of supply and demand that Saturday nights are more expensive because of the high demand.
Venues can negotiate and offer added value on a Friday or Sunday, for example give you a better price on wines or offer hors d'oeuvre at little or no additional cost. I am also a big believer in having a fully stocked bar at a wedding (it's just so classy!), but you can serve well liquor to save on costs and then have 1 or 2 hand-picked premium liquors that are representative of your tastes as a couple.
A joint venture of restaurateur Nick Valenti and renowned chef Joachim Splichal, Patina Restaurant Group and Patina Catering offer amazing cuisine, outstanding service and unbelievable locations to help you celebrate your wedding. Visit patinawedding.com to learn more about their services.
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