後學 感恩感謝西方主流媒體 鼓勵純素素宴 而非附設素食的婚禮^^
今天 應該練習好 已經成立兩百多年的 美國國歌 很感人的 世界歷史奇蹟
https://www.youtube.com/watch?v=wRva23NV4nI
11-year-old Lexi Walker sings National Anthem amazingly!
Lexi Walker: Let It Go
https://www.youtube.com/watch?v=MhlyvIB3SDs
( YouTube) Lexi Walker - When a Child is Born -
https://www.youtube.com/watch?v=WrxhPC4E6ao
只不過兩百多年 美國的建築奇蹟 創造無數的 世界精神遺產
美利堅合眾國 幫了很多忙 講義氣
為她們的英勇 感到光榮和驕傲
我們才享有言論民主 和平等博愛 公益
可來討論 過去 不能被討論的信仰自由事件
上帝保佑美國 God Bless The U.S.A.
Vogue國際時尚：2017流行趨勢環保素食婚宴
Formal Meals and Towering Cakes: The Top Wedding Food Trends for 2017 - Vogue
AUGUST 18, 2017 1:14 AM
by ARIEL OKIN
From Alexandra Basch and Dylan Wolff’s Palm Springs Wedding
http://www.vogue.com/article/wedding-catering-food-trends
From Alexandra Basch and Dylan Wolff’s Palm Springs
WeddingPhoto: Sarah Falugo
When trying to recall the hazy dinners of weddings past, images
of dreary seared salmon or overcooked steak drenched in a port
wine glaze usually spring to mind. Yet with caterers adopting trends
like tasting menus and interactive activities at meals, brides and
grooms are offered more choices than ever on the food front. Here,
a look at the top trends in wedding food for 2017.
Keep it small
Tiny, composed passed dishes, known as “roaming buffets,”
are popping up all over. “It’s a way for guests to fully integrate
into the event and not be segregated by tables. Roaming buffets
keep the flow of the event moving and energetic,” says Kathleen
Schaffer of the hospitality company Schaffer. “We have done
several weddings recently with interactive stations, where chefs
create small, composed plates served with cocktail forks, as well
as passing them. Rather than tucking into a whole plated entrée,
couples are opting for more choices and variety in menus.”
“Couples are way more educated and adventurous with their
menus,” says Carla Ruben, president and creative director of
Creative Edge Parties. “In past years they would come with tons
of pictures of wedding dresses and flowers. Now they come with
photos and menus from their favorite restaurants and traveling
experiences. This creates a version of tapas or tasting menus
that are specifically curated around their personal experiences
together.”
Formality is back
If you’re thinking about family style—last year’s most popular
wedding service option—think again. “There definitely is
demand for a more tailored and elegant approach to food service
at the actual wedding. Brides are opting for a preselected served
dinner versus a more casual family-style dinner,” says celebrity
wedding planner Colin Cowie. (If you really want the family-style feel,
Cowie suggests doing it for the rehearsal dinner.)
“The rustic presentation is losing its luster. This summer, we
definitely have seen a movement away from mason jars, wood
planks, craft paper, naked cakes, and hair wreaths,” says Schaffer.
“Chic, elegant tablescapes and more refined menus with clean
presentations seem to be the next trend. A return to elegance and
sophistication is always inevitable among trendsetters.”
And while tradition seems to be reigning supreme, traditional
bread service is waning. A movement toward menu-specific
alternatives, such as popovers, Brazilian chewy cheese rolls,
specialty cracker breads, and pretzel rolls, is on the rise,
says Napa-based caterer Paula LeDuc.
Finally, guests aren’t the only ones dressing for the occasion.
Catering staff attire has been elevated as well. “Think beautiful
cognac leather bow ties for an event in Jackson Hole or
coordinated knitted scarves for a winter wedding in Aspen and
vintage chambray aprons for a rustic wood-fired feast in the Hudson
Valley,” says Lisa Vorce, owner and creative director of Lisa Vorce Co.
“The staff are styled to complement the overall aesthetic of the
event and create an even more memorable experience for guests.”
The death of the food truck
“The food truck has certainly seen its day and was fun and novel
while it lasted,” states Cowie. “I am a big believer in keeping
the party moving. Once the dance floor is in high gear, keep it going.
The idea of sending guests to a destination for food will certainly
empty the dance floor and negatively affect the energy of the party.”
Instead, Cowie suggests bringing food carts or trays directly to the
dance floor to pass late-night bites. “We find our brides and
grooms love everything from sliders wrapped in custom papers
to fresh-made pizza in personalized mini pizza boxes. A good
bacon and egg on a mini croissant or french fries are also always
a hit. If you want something down-to-earth, serve gourmet tater t
ots or mac and cheese. Or, if you want to up the style, serve miniature
pairings: a grilled-cheese sandwich with tomato soup or milk
and cookies. Just remember that after a night of drinking
and dancing, the guests’ diet really is not an issue—they will
eat anything decadent at that stage!”
Sustainable, local, raw
The farm-to-table movement taking the restaurant world by storm
has also trickled into the wedding industry. “People are much more
food savvy, eating healthier and desiring local farm–cultivated
ingredients,” LeDuc says. Whereas couples used to insist on
organic ingredients, now they want to know the provenance of
the ingredient, Cowie says. “Which farm does it come from?
Is it local? Is the egg from this morning?”
Vegan and vegetarian options are now elevated to the main event
rather than a substitution option. “Without doubt, we are seeing
more brides and grooms feature vegan options versus vegetarian.
The vegan movement is well on the way, and most top restaurants
today now offer a vegan menu. Vegan used to mean the grilled
portobello mushroom; today’s chefs are preparing exquisite
and delicious vegan options,” Cowie says.
Sometimes couples even go so far as to hand most control over
to the caterer and wait until a week or two before the wedding,
allowing the chef to riff off what’s best in season. “Our clientele
defer to us on a very seasonal menu, leaving a finalized menu till
the last moment so that they can have the best of what’s coming
from our local farms,” says Jamie Schmones Erickson of Poppy’s
Catering in Brooklyn.
Earthy, clean cocktails
Incorporating botanicals like rosemary or sage into cocktails is
“certainly on trend,” says Ruben. “We recently designed a bar
basing each of the classic cocktails around a twist using fresh herbs.
My personal favorite was a chive-infused gin and tonic that we
garnished with the chive blossoms. It was refreshing, herbaceous,
and stunning.”
Pre-ceremony beverages have also become more specialized and
location specific. “For a hot summer wedding in Lake Como, for
example, serve Aperol spritzes or iced espresso macchiatos,”
suggests Vorce.
And consider incorporating herbs in other creative places outside
of the bar as an interactive way to ensure your guests engage with
the food. “Just this summer, we created a centerpiece using hundreds
of stems of fresh herbs. Each guest was given a small pair of scissors
at their place setting and was encouraged to cut off pieces of the
centerpiece and add them to their salads,” says Ruben.
Big is back
As couples shy away from rustic and casual, it seems like elegance is
once again on the rise. “Brides and grooms are looking for a more
polished and refined product. The same thing is happening in the
cake world. No more naked cakes or cupcake towers or even pyramids
of macaroons. The tall, elegant, and imposing iced cake stands tall again,”
Cowie says. Tall cakes also make for the best photo ops, says Schaffer.
