How to Avoid the Dreaded Rubber Chicken

Not so long ago, wedding food carried a horrible stigma…just think “rubber chicken.” Guests would gorge themselves on delectable finger food during the cocktail hour and then eat sparingly of the mediocre-at-best main course, consoling themselves with the thought that at least they would have room for cake.
Luckily for all, times are changing, and guests should pause long enough to discover that not only is wedding food these days quite good, but also that a lot of people have spent a lot of time planning the style of service and even the theme of the food.
Two years ago, I attended a tasting with a couple who determined that, cliché as it was to serve chicken at their wedding, they nonetheless had no choice. The chicken they had just sampled was the best chicken they’d ever had!
Competition is tough in culinary circles, and there are many creative catering professionals who help couples craft unique meals to accommodate the sophisticated palates of the Mid-Atlantic region. As I obtain catering proposals for clients, I want them to feel like the menus presented to them are personalized, done up to their tastes and specifications.
The emergence of signature drinks a few years ago allowed couples to put their personal touch and character on that part of the event. Nowadays, the personalities of a couple are reflected in the food as well. Brides and grooms are choosing lamb, duck, and veal as main courses, leaving the rubber chicken for the birds. Weddings are a great time to introduce food that your guests will probably like but may not risk when ordering for themselves in a restaurant. I have tried several things I liked very much at tastings that I would previously have never ordered.
Employing food themes can gratify sophisticated tastes. Recent weddings have featured Asian-inspired cocktail hours, French food and table service, and various types of sushi at every course. I have even seen a resurgence in the good old comfort foods: one-bite spoons of mac and cheese passed with mini reuben sandwiches, tiny grilled cheeses, and shooters of tomato soup.
So what remains of the traditional? The new tradition is whatever you want it to be! I love serving risotto instead of salad for the first course and trading crispy rice treats and caramel apples for wedding cake and chocolate fountains. After all, it’s your wedding: eat what you love!

Sara Muchnick is a wedding consultant with Engaging Affairs, Inc.