Brides are opting for cocktail-inspired receptions

Dried Mango Today, brides are opting for cocktail-inspired receptions and tapas versus sit-down dinners. "There are more savvy customers," said Ryan Thomas, owner at Portobello Market catering. "A lot of them are asking for demicups, bouillon spoons, hors d'ourves, all items that are individually portioned rather than buffet style." As traditional wedding rules wear away, modern brides are planningthe perfect after-party for their guests. "With the bigger weddings, the trend has been buffet style," saidLaura Dickerson, president at Soire Catering and Events. "Mostpeople want a fun party where they can walk around, mingle and havea relaxed atmosphere." The cocktail-inspired reception is bringing lighter, fresher fareto plates. "We do a variety of pick-up kabobs with shrimp, beef and chicken,"Thomas said. "We have a pineapple mango salsa with jalapeno, mango,pineapple and sun-dried tomato. You just put it on a tortilla chip.We have done a tomato and mozzarella skewer that's marinated inbalsamic vinegar." Different food stations serve the cocktail reception well. Mike DeSorbo, owner of Culinary Productions, says that foodstations change things up. "A carving station with meats that we carve up, pasta stations,tapas stations, we set those up around the reception hall whereguests go from table to table," DeSorbo said. "Typically withdinners, you don't get the opportunity to be creative. They want ameat, a vegetable and a starch. You get the opportunity to do morein a cocktail setting for a large group." Individual portions at receptions fuel culinary creativity.