wedding design trends
From color to culinary delights, decor to divine drinks, here's what's hot and what's not, from our wedding trends expert, Joyce Scardina Becker.
A turn in wedding trends
The key words for wedding design are: Clean, Simple & Natural
Opulent pleasure is downplayed
The wedding reception is no longer a generic ballroom
Objects used for decor tell a story and create a relationship with the guests
Ethnic celebrations are big!
Our Society is Going Casual
Groom no longer wearing tux.
Ball gown has become an evening gown
Entertaining has gone casual with formal china out
Wedding Designs Are In Living ColorWedding designers should look to nature, from the garden to the dessert and the beach for inspiration
From the Garden, the trend color is "Vibrant Green"
Hot summer days, gently rolling surf, the beach scene colors are "Blue Turquoise" and "Coral Reef"
Pink was is still hot. For pinks we have "Begonia Pink" and "Cayenne". Hot! Hot! Hot!!!
Slate Gray and Sweet Lavender for color as well
Trends in food
Food presentation is a bit like fashions
Ostentatious weddings are a thing of the past
The traditional martini bars, lavish buffets and pretentious food selections are out.
Hors d'oeuvres "shooters" in cylinder glasses (Tall, sleeks, cylinder shaped glasses or shot glasses)
Butler passed Hot Soup Sips or Cool As Ice Soup Sips
Environmental Consciousness
Culinary responsibility is "in"
Artisan cheeses made in small batches, usually by hand, using traditional methods
Farmstead foods
Organic vegetables
Sustainable fish--refers to fish whose population can support their catch in a safe and legal manner.
Non-sustainable fish suffer from diminishing populations due to over-fishing.
Fish not to eat: Swordfish and Chilean Sea Bass
Tasty Libations
Non-alcoholic drinks such as flavored waters, gourmet coffees, designer teas and fruit smoothies are in.
Wines from California, Chile, Argentina and Australia are must-haves.
4 Wedding Cocktails
Mojito--thanks to the popularity of Latin cuisine, the Mojito remains an "in" cocktail.
Add a twist and serve the "Mango Mojito" in tall frosted glasses, garnished with lots of mint.
Saketini--instead of the traditional martini. With the popularity of Asian cuisine, this can be made with either sake (rice wine) or plum wine.
Sea Breeze--one of the many vodka-based drinks savoring the sea and shore.
Courvoisierpolitan--In the late 1990's, the Cosmopolitan became the drink of choice among hip, savvy wedding guests. Here's a variation on the cosmo: make with Courvoisier instead of the usual vodka.
Nibbles of the World
Indian, Thai, Japanese, Chinese influences
Smaller Hors D'oeurvres Are "In"
One bite, pop them in your mouth, guaranteed not to crumble or dribble
"Individual" is the Word in Presentation
Food items served in miniature mugs or votive holders
Silver spoons or edible spoons for presenting hors d'oeuvres.
Individual servings in glasses, small bowls, unusual containers.
Passing Small Hors D'oeuvre Plates to Guests Is "In"
"Individual" is the word in presentation
Food items served in miniature mugs or votive holders
Instead of stations, food is served to the guests.
The food is all fork friendly--no knives
Menu items are customized to special "small plates"
Food on forks displayed upright as hors d'oeuvres lollipops.
Food Stations
Linear layers on food stations are "in": Use shelves on risers--square, boxy, straight lines and clean edges
Striking architectural displays of ice are "hot" whether it's a raw bar, beautifully carved ice sculptures or a complete bar.
Menus That Rise To The Occasion
Plated sit-down dinners still seem to be the most popular
The trend is to start with an amuse bouche before the meal is served.
Getting away from salads as a first course, and serving soups instead
Beef, lamb and halibut appear to be winners again
Fusion Cuisine--a blend of ethnic influences, usually 2 or 3 cultures combined, such as Asian-Latin.
Foods from North Africa, The Middle East and Southeast Asian cuisine
Communal dishes passed around family style are big hits
Family style dinners with long tables and platters of food placed on the table for every four guests to share.
An intermezzo course such as apple sorbet is a must!
Sweet Inspirations
Wedding dessert sampler and tasting plates with smaller-sized dessert portions.
A "Sweet Endings" Buffet - a dessert buffet can be opened after dinner and before cake.
After-Dinner Beverage Stations
Cappuccino, espresso, Cuban coffee, cordials, cognacs
Hot Cocoa Bars: guests can accent their cocoa with Kahlua whipped cream, shaved Mexican chocolate and mini-marshmallows
What's "Out"
Doilies
Hors d'oeuvre trays with tropical leaves
Pebbles underneath a glass sheet
Luminescent glass marbles
Gold & silver coated almonds
Salads as a first course
Mashed Potatoes in Martini Glasses
Salmon and Sea Bass
Trends in Wedding Cakes: What's "In"
Butter cream has returned as a sophisticated finish, just as smooth as fondant
Fondant is out.
Theme design
Irregular heights of tiers and alternating designs
Painting of floral, geometric and free form shape
Imported white and dark chocolate finishes are "in"
Pastels, especially baby blue and blush
Place cards and table numbers made of white chocolate, dipped stem berries or little pears
Individual cakes uniquely displayed
The cake should be a focal point at the wedding, the entire table needs to be decorated
Cakes: What's "Out"
Overdone sugar floral treatments
Basket weaves
Stenciled designs
Repeating swags
Those generic gold or silver foil boards
Plastic columns, any equipment visible on the cake!
Venue Trends
Hotels and restaurants appear to be less desirable than home-style weddings, destination weddings, mansions and outdoor settings
Destination weddings
Weddings smaller in size, 60-120 guests
Tabletop Trends
Linens: Bold colors, beading and embroidery, multiple-color linens and sheer overlays
Tableware: Colored glass plates and glasses, curvaceous, wavy plates
Individual three-compartment holders for humus, olives, and olive oil and at each place setting
Non-traditional plate shapes - triangles, squares, rectangles
The charger remains popular, left throughout the entire service, and removed only when the entree plate has been removed
48" or 54" squares are in, all 60" rounds are out
Combine squares and rounds
Using glass, metal, ceramic or stone table tops instead of linens...way cool.
Floral Trends
Unique items are being used in bouquets: shells, feathers, crystallized fruit
Transition of color in the wedding is "hot". The color and theme of a wedding is first seen with the save-the-date card. At the ceremony the colors are different than what was seen in the save-the-date card/invitation. At the cocktail reception the colors are different from the ceremony. At the dinner reception the colors are a combination of all colors previously seen. More than just two colors and no matchy-matchy!
Elements of Decor
Different ways to present guests' escort cards: suspended from trees, clothelines or decorated boards
Place candles in the hallways and lanterns on the stairs leading to the door and entryways
What's definitely "out"...ruffles, frills, tulle or floppy bows!
Interactive DesignsCreate vignettes for your guests to engage in
Favors
Something actually worth keeping---soap sachets, theme items
Couples are making donations to their charity in lieu of giving a guest a favor
About Our Wedding Trends Expert
Internationally acclaimed for innovative design and meticulous planning, Joyce Scardina Becker is the President of Events of Distinction in San Francisco, one of the world's most exquisite yet competitive wedding environments. She is a celebrated wedding expert with over 25 years of Event Management experience, strengthened with professional credentials as a Certified Wedding Consultant (CWC) and Certified Meeting Professional (CMP). A cross between an interior designer, floral designer and event designer extraordinaire she has planned and produced hundreds of dazzling weddings and special events.
Look for Joyces new book, "Countdown to Your Perfect Wedding." Available at bookstores.