We know that summer wedding season is now upon us and many catering options have already been set. You know that your reception is limited by budget, tastes and availability.
We've chatted about what choices would make buffets and plated dinners better choices for your wedding but what does availability and seasonality mean? It pretty much means, what is being grown close during the time of your wedding. Having a wedding in BC pretty much means we have access to fresh seafood and produce year-round. However, people are in the mood for different foods during the summer and the colder months.

Fall and Winter Weddings

Vancouver doesn't have winters as harsh as those of Toronto but it still gets cold. When the weather gets cold, guests are opting for soups and earthier ingredients like root vegetables or mushrooms. Soup makes serving easy and it has a greater chance of staying hot for the guests. A great cocktail appetizer is shots of soup. Great for adding a touch of warmth and care for the guests. Roasting also becomes more common fare for the main course. Think of roasting chicken or beef, pork could be a less expensive option. Turkey ... is possible, but I find it a bit awkward if I can confuse Thanksgiving dinner with a wedding reception. Pasta dishes are also an obvious choice. For dessert, it's apple season = use them. Baking apple holds up extremely well in a chafing dish. Offer apple crumble with ice cream. Dessert is great, no one even cares if your third uncle gave a really boring toast. These options are cost-efficient and filling and it won't look like you're trying to fill everyone up with mashed potatoes. My favourite  vegetable option has always been ratatouille. No, not simply because of the heartwarming movie. But because it’s freaking delicious. It’s a bunch of sliced veggies with a great tomato sauce. Eggplant parmesan is  also amazing. Never hesitate to put cheese into something. Have mashed sweet potatoes, people usually miss that it was still just a whole lot of starchy goodness.

Summer Weddings

are a bit trickier. It's wedding season, so your venue or caterer is already not tripping over for your business. As well, people are less likely to be tricked into filling up on breads and potatoes. People expect seafood and salads and when I say salad they don't want a Caesar. They're hoping for something with bay scallops tossed in. I know. Geez. Wedding guests are picky. Aren't they just supposed to be happy for you? Dress salads up with citrus fruits and candied nuts (side note, pecans baked with maple syrup). Trick the average guest with tons of colour. People eat with their eyes first and if they're being negative about the food spread while they're waiting in line for it - that's depressing and consequently ... no good. Strawberries have gotten really inexpensive and beautiful in the recent years. Use it in the salads and the desserts. For the main course, because people are looking to eat lighter, they are more hungry for fish and shellfish. Head to Granville Island and chat up the seafood experts. Find out what is cheaper  and then speak with your caterer about what is better and more appropriate in bulk. Throw a few chicken dishes and cold pasta options.

Relax, it’s wedding season, people will be full of wedding food already. Pick your battles, forget trying to score points with the food. Just splurge on the dress.