TO DRINK OR NOT TO DRINK 
A few caterers suggest the lighter menus might be related to decreased drinking habits. 
"It's the caterer's challenge to balance light food with nonalcoholic drinks," says Shelley 
Pederson of Beyond Cuisine in Atlanta. John Calihan, of Calihan-Gotoff Catering in Chicago, 
is seeing the same trend. "We are definitely doing more vegetarian foods at weddings and 
people aren't drinking as much," he says. "It's now a must to have sparkling water and fruit 
juices at the bar." Ironically, this makes a full bar more affordable to the wedding client. 
"We provide anything-hard liquor and champagne-because there are so few people drinking 
anymore." Rather than limit the selection , he is ready to serve guest who still wants a 
martini. Today, some drinks, like martinis, are trendy and vodka bars are big with the younger 
crowd. In Denver, Jim O'Connor, owner of Le Petit Gourmet says, "We are doing ice-carved 
racks with flavored vodkas and shot bars. I can't believe how people are putting it down. 
Wedding guests come to party, get loose and have fun."