It’s not only the gorgeous setting and the great wine that inspires so many people to get married in the Sonoma Valley. It’s also the exceptional food.
Wine Country caterers say that today’s bride and groom are more aware of fine food and fresh ingredients than ever before. These clients know what they like and they insist on having it. Caterers are meeting these demands by sourcing the best ingredients and serving them with flair. From seasonal berries to organic beef to artisan cheeses, many wedding receptions look more like photo shoots for Bon Appetit than for Modern Bride.
“People are definitely more food-savvy,” says Rolando Mafnas of Alex’s Catering. “Their palates are in tune (with contemporary cuisine) so the menus have become more intense.
“They want good artisan products that have not been heavily manipulated. They’re look for clean, (simple) food with great ingredients.”
Joanne Filipello, who with her husband Keith owns Sonoma’s Wild Thyme, seconds Mafnas’ observations.
“We have noticed increased interest in regional products, with more vegetarian options,” she reports.
For wedding receptions at Moon Mountain Vineyard in Glen Ellen, Sheana Davis of Epicurean Connection likes to serve a Sonoma Valley cheese course, along with locally grown olive oils, nuts and fruits, grilled organic Sonoma County lamb, an Oak Hill Farm salad and roasted or grilled vegetables, along with an organic pasta or rice dish.
“I set out the cheese course first,” she says. “That way the bride doesn’t have to worry if guests arrive early or late. There will be something for them to eat.”
Ann Walker Catering also exploits the availability of artisan cheeses as well as fresh produce. For three upcoming weddings in Sonoma Valley, Walker is already planning what fruit to serve.
“In July, we’ll have peaches, apricots, berries and figs. In September, the figs may be gone so we’ll have some other seasonal fruit,” she said.
Along with seasonal, the big words now are sustainable and organic, Walker says.
“Clients ask for it and they’re willing to pay for it.”
As for sustainable seafood, Walker adheres to the Monterey Bay Aquarium’s Sea Watch guidelines.
“If people ask for a fish that’s not on the list, I tell them it’s a no-no and suggest something else.”
Seafood has become more popular as a main-course choice, says Carlo Cavallo, chef-owner of Sonoma Meritage.
“But steak is always a big hit – especially for dad and grandpa,” he says. “And filet mignon is king.”
Of course, some clients don’t bother with deciding on a single main course; they’ll take one of everything, thank you very much.
For instance, when he catered the July wedding reception for August Sebastiani, Cavallo says, “We started with finger foods and then people sat down for dinner with French service (meaning a waiter serves each diner from a platter).”
The menu: Foie gras ravioli, duck breast with red currant sauce, rack of lamb and filet... for 150 people.
Some brides and grooms opt for simpler fare, often looking to their heritage for menu ideas.
“People are wanting us to prepare foods from their country of origin,“ says Nick Johnson, who, with his wife, Perri, operates Piper Johnson Catering. “Last year we did several ethnic weddings – at least two Indian and one Greek.”
Other couples honor their backgrounds in different ways.
“There’s a trend to comfort foods,” says Mafnas, “and sometimes that means people want foods from their childhoods – but with a gourmet twist.”
In Mafnas’ hands, that might be lobster corn dogs or Carolina pulled pork on petite corn-cheddar biscuits.
When it comes to preferred types of service, Cavallo sees no discernible trend.
“It’s wide open – family-style, sit-down, stations,” he says. Cavallo sometimes creates a variety of stations: a raw bar as well as stations for appetizers, salads, pasta-and-risotto and carved meats such as prime rib, filet or turkey breast — or all three.
Stations are fun because they are interactive and guests get to choose for themselves, but they are also more expensive because each one must be manned. Buffets and family-style meals (in which people serve themselves from platters of food set on each table) are less expensive than French service. Then there is what Joanne Filipello calls the “hybrid buffet”: guests are seated and served the salad or first course, then choose entrees from a buffet table.
Rolando Mafnas notes a clear trend in the way food is presented. “We’re serving a lot of miniature meals on large salvers”, he explains. We use big rectangular or triangular plates. The bigger the plate, the smaller the portion — usually three to four bites of seven courses.”
He adds that modern brides and grooms know how foods should be prepared, and they expect restaurant-quality cuisine.
Wedding receptions have evolved in other ways. Champagne is no longer a given component, and if it is served, the toasts may occur at any time, from sit-down to cake-
cutting.
And there’s not always a traditional cake, either. Sheana Davis, faced with a bride and groom who could not agree on a cake flavor, solved the problem with cupcakes – 20 flavored with Meyer lemon and 20 made with organic chocolate and filled with strawberries.
Another solution, suggests Cavallo, is to use different ingredients — say, cheese cake or tiramisu — for each tier.
Other couples eschew traditional desserts altogether. For a recent commitment ceremony, Ann Walker concocted something called croquembouche, a tower of cream puffs drizzled with light and dark chocolate and festooned with edible flowers.
Now, who wouldn’t want to toast to that?
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Piper Johnson Catering
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