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Food | Manolo for the Brides - Part 2
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Let There Be Pie!

Happy Pi Day!

(Image via Pie&)

I don’t know about you, but I’m a big fan of pie. I’ll eat it any time of day or night. I love both sweet and savory pies. Blueberry? I’m there! Steak and Kidney? Equally there!

In fact, when Mr. Twistie and I were married, we didn’t have a cake. We had individual fruit tarts. They were delicious and festive and just a little quirky. Very us.

(Image via Achatz Handemade Pie Co.)

Mmmm…pie. Save a slice for me!

Trends to Watch in 2012

2012 is just around the corner, and that means that the experts are lining up to tell us what’s hot and what’s not for the coming year. I’ve browsed a few of these lists. Some of them contradict one another, but after looking over dozens of guesses, I’m seeing some pretty clear clues to what’s coming in the next few months. Let’s take a look at a few of them.

Dessert tables are expected to continue to be a big deal in weddings. Variety is the spice of life, and a wonderful way to end a reception meal.

A further wrinkle on this trend that’s on the rise for parties that last late into the night is a second spread of snacks offered to guests on their way out. Doughnuts, cookies, sliders, coffee and cocoa… this is the chance to offer up a tasty final gift to your guests.

Tarting Things Up

Mmmm… Fruute tarts!

Take a look at this delectable bite of sweet delight. It’s the three berries tart from Fruute, a Los Angeles based patisserie which specializes in these tiny works of culinary art. The three berries features three perfect berries (looks like one black, one red raspberry and one yellow raspberry) nestled in Madagascar vanilla custard in a vanilla crust. Classic and sure to be a hit.

Of course, since their motto is ‘tarts unordinary’ one might expect them to have some slightly more… adventurous offerings. One would be correct in that assumption.

Quickie Question: What Food Would You Ban From Weddings?

So I was looking over the Bon Appetite article on wedding foods they would like to see banned. Some of their choices I can agree with. See above one of my pet peeves: things served randomly in martini glasses. If I want a martini glass, I’ll order a martini. Just put the food in/on an appropriate dish and I’ll be happy. And a fake cake supplemented with sheet cake in the back has always struck me as lacking in imagination. If you can’t afford the fancy cake for everyone, serve a plainer cake or a different dessert. Perhaps even a bevy of tasty homemade treats.

There are some that while I don’t feel as strongly, I can at least see their point. Crab cakes for two hundred is so tricky that the quality almost necessarily suffers when it comes time to serve. And goodness knows that the average steamed vegetable medley served by many a caterer at many a wedding is a sad little blop of uninspired randomness. It needn’t be, but it usually is.

At the other end of the scale, there’s the slider and the crudite platter with dip. Are these the most brilliant of culinary efforts? No, they are not. Are they overdone? Frankly, most of the weddings I’ve been to haven’t featured either. Your mileage may vary, but I have yet to attend a wedding where sliders and fries are passed out shortly before the last dog is hung, and I’d kind of like to be there for one of these midnight treats before the trend quite goes away. And a platter or two of raw veggies and dip may not be the most adventurous dish, but it’s generally been popular at the weddings I’ve been to that had them. Somebody’s eating them. Those people are leaving the party fed and happy. I think that’s more important than whether the dish is precisely what every foodie longs to see.

And for the record? I am so a foodie it isn’t even funny. Dinner at Casa Twistie has been known to feature some pretty darn adventurous stuff. I DVR cooking shows all day long and I regularly watch movies to see the cool scenes of elegant banquets while ignoring the performances of famous actors… or at least considering them less important than the food. My cookbook collection is legendary. I have a recipe for pretty near every dish that’s ever been imagined, and I know which book(s) to find it in. It’s just that making sure there’s something non-threatening for the less-than-adventurous eater strikes me as more important than making certain every dish is the latest and greatest culinary experience.


Martini glasses full of mashed potatoes and dummy cakes get my vote for foods to nix at weddings for all eternity. Bring on the mashed potatoes, absolutely, just don’t put them in a stemmed glass, please. They’re much more at home on a corner of the plate or in a bowl than barware.

What foods would you eliminate from weddings? What famous wedding food trends have entirely managed to pass you by? What’s something you’ve always thought should be served at weddings, but isn’t? Did something unusual you served make a big splash with your guests? Have you come up with something you expect your guests to talk about for a long time to come? Do you think my choices for foods to nix are utter codswallop? Talk to me about menus, folks.

Keeping a Sober Head at Your Reception

You’ve spent the last year arguing with vendors, wrangling wayward bridesmaids, stretching an inadequate budget, tying tiny ribbons on things it’s entirely possible nobody but you will notice, and generally hovering on the precipice of your nineteenth nervous breakdown. Now it’s time to party!

But after all of this effort, you really don’t want to spend your wedding night getting plastered. Well, maybe you do, but if that’s the case, just move along, nothing to see here. If, on the other hand, you have concerns about overdoing the festivities and don’t like that idea, just follow me after the cut for some sage advice on how to have a great time but still keep your head at your wedding.

Sweets for Your Sweet Event

(photo via Glamour)
It’s no secret that my favorite wedding trend of the past few years (and one I would love to see elevated to ‘tradition’ status) is the dessert table. What can I say? I love dessert. I bake. I bake a lot, in fact. And I love things that offer choice to guests.

Just imagine being able to choose whatever flavor of cake you want without regard to anyone else’s preferences because there will be plenty of things for those who don’t like or can’t eat the cake to choose from.

Besides, it’s another fun piece of decor to the room, most of which is provided by the colors, textures, and general delectability of the food on the table top.

But when putting together a dessert table, there are still practical considerations to think about. It’s not just a free for all, and organization matters.

LOVE/HATE: The If It’s Tasty Then You Shoulda Put a Ring On It Edition

And finally, on this, the last day of Wedding Photography Week, a very special multi-image edition of LOVE/HATE. Tell me, what do you think of wedding ring photography that features not fingers, but food…

By Todd Pellowe Weddings

By Choco Studio

By True Love Photo

By Luster Studios

By Cheyenne Shultz Photography

By Erin Langford Photography

By Ryan Brenizer

Love it? Hate it? Think it’s slightly ridiculous but overall okay because, hey, no one’s getting hurt? (That’s my take.)

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