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TO FEAST OR NOT TO FEAST
While many trends seem to transcend locale, food and how it is served at weddings is still
marked by regional differences, the largest being between the North and South. Patrick
Cuccaro of Affairs to Remember in Atlanta says the South is being influenced more and more by the North. "Trends to us are already well-established traditions in the North," he says. "A served
dinner at a wedding reception
is traditional in the North but
we are just beginning to do
those here, as opposed to the Southern tradition of cocktails and hors d'oeuvres only." Southern ways have also made it to the North, however. David Buck,
account executive at Great Performances in New York, says he sees fewer sit-down formal dinners and more buffet and cocktail stations. "People just nosh all night," he comments. Tracey Amemick, director of
catering at The Westin Mission Hills Resort in Rancho Mirage, California, has also noticed a more casual approach to dining. "There aren't as many plated and seated dinners as before," she says. Whether it's eaten while sitting or standing, the food at weddings seems to be more unusual. But that also depends on where you live. As Rebecca Wallace, co-owner of Word of Mouth Catering in Austin, Texas, points out,what is theme food in other areas is standard in Texas. "It's normal here to serve a Southwestern menu of tacos and burritos for a wedding," she says. One common denominator in wedding menus is a lighter, or more vegetarian, selection. Wallace says some variations she has seen are eggplant caviar, hummus and more salads. "People want more adventurous foods, like a Middle Eastern menu or other ethnic choices," she adds.
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