Page 43 - Indulge February/March 2017

new directions for

By Linda Doell Another internal decoration that’s popular involves
baking ever-larger cake spheres, each containing all the
When it comes to food, if one thing stands out as previous ones. When done, the cake resembles a giant
a trend it’s that wedding food reflects the bride jawbreaker candy.
and groom.
“When it’s done, you get something like a
From custom-created cocktails, to dishes that pay ‘gobstopper,’ ” she says.
homage to families’ heritages, more than ever receptions
and their foods reflect the couple. Gone are the days of a Relax...we’ll make the
standard beef, chicken and seafood or pasta choice of entrée
in favor of items like red beans and rice, barbecue and more. Arrangements

“Everyone wants their weddings to be a little different 2704 Pa Rt 309, Ore?eld, PA 18069
from the next guy,” says Russell Lebkuecher, executive 610-395-5193 | RossPlantsAndFlowers.com
chef of The Meadows Banquet Hall. Lebkuecher works with
couples to develop the menu for the day. “It’s really whatever ?ower shop | green house | gift shop
people can afford.”

Couples in the Lehigh Valley are choosing reception food
that could be called gourmet buffets with food stations —
which also tend to be more affordable options. Lebkuecher
says receptions are generally a little smaller affairs than in
years past, with picnic receptions, barbecues and family
style dinners being more popular now.

“You can get a lot of variety for a good price,” he says.
Couples also are honoring their heritages with ethnic foods
that celebrate their cultures, be it curry from India, mole
from Mexico and halupkies from Eastern Europe. Also
remaining popular with couples is sauté and grilling stations
with the food being cooked in front of the guests.

In general, summer weddings tend to focus more on
lighter fare with grilled food and light sauces, while winter
receptions have heavier, creamy sauce dishes — like
seafood Newburg.

When it comes to the cake, the inside is now decorated.
That’s right, the cake itself is decorated with swirls, zebra
print, squares and more — only to be seen when the cake is
cut and on its slices.

“The internal thing is sort of like a marble cake,” says
Kim Brittenburg, owner of Kyms Creations bakery in
Trexlertown. “People like zebra and cheetah patterns, or
mushrooms and lady bugs, or the American flag. We can also
do rainbow or tie-die, which is mostly a matter of mixing the
batter colors and swirling them.”

PHOTO BY MAGGIE J PHOTOGRAPHY