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Don’t let their size fool you: These inventive hors d’oeuvres may be little, but they’re big on flavor. Three local caterers serve up their latest creations for fall and winter weddings, plus offer tips for planning your catering.
Catering Tips
Mary Crafts, owner,
Culinary Crafts, SLC
In Good Hands: Select a caterer you can trust. The caterer should be creative and suggest new ideas, but more important, they should listen to the couple’s vision and dreams. Speak with wedding venues and other wedding professionals regarding the reputation of your caterer before signing the dotted line.
Taste Maker: Butler-passed hors d’oeuvres never go out of style. They’re the perfect way to greet guests at a large reception, or help start the conversation hour before a wedding dinner. If a couple is planning a receiving line, passed hors d’oeuvres are a welcome treat for guests waiting to greet the couple.
Lounge Act: Reception “lounges” are one of the newest trends in the wedding world. This is usually a cozy area arranged with sofas, end tables, ottomans, or even jumbo pillows where family and close friends can relax away from the celebration. For years, we have been using highboy tables around the dance floor as a place for guests to gather in the center of the action. Now, we are providing lounge spaces for guests to enjoy intimate conversation and a breath of fresh air.
 | Duck sliders with shiitake mushroom ketchup and Chinese mustard on the side. By Culinary Crafts, SLC | ||||
Mini tacos, including a blackened halibut taco topped with red cabbage and housemade guacamole, a veggie taco topped with grilled pepper and chipotle cream with fresh fennel and smoked jalapeño cheese, and a beef taco with ancho chili beef topped with Cuban black beans, radish and cilantro. By Culinary Crafts, SLC
Pommes frites with sea salt, fried sage and blue cheese aioli. By Culinary Crafts, SLC
Catering Tips
Eileen Dunn, owner,
Done To Your Taste Catering, Park City
Take a Taste: Set aside a plate of sample appetizers for the bride and groom to nibble on while taking photos and between greeting guests. Often, they are so busy they never get to taste the food they ordered for the reception.
Living Color: Add color to your event with food. You can still serve the items you want, just change one ingredient to match your wedding colors. For example, if yellow is one of your colors, serve lemonade mojitos instead of traditional lime mojitos, and jugs of lemonade for kids. Rim the glasses with yellow-colored sanding sugar for a final touch.
For the Kids: Kids are often screaming for food after the ceremony and can’t wait for dinner. Create a kids’ corner where they can hang out. Give them a bag with a small sandwich, carrot and celery sticks, fruit, a juice box and a cookie, plus kid-friendly activities like a coloring book and bubbles to keep them occupied.
 | French Quarter muffaletta with a Cajun shrimp gumbo shooter. By Done To Your Taste Catering, Park City | |
 | Autumn pop tart with caramelized pears and Shepherd’s triple-cream Brie accompanied by pomegranate-Wasatch apple marmalade. By Done To Your Taste Catering, Park City |
Catering Tips
Maxine Turner, Founder, Cuisine Unlimited, SLC
Snack Time: On the day of the wedding, the bride, groom and the wedding party will have a very long day. Be sure a light meal is provided during pre-wedding preparations. Choose foods that will not stain clothing: no berries, soft drinks or punch. Keep it light with things like cheese, crackers, fruit and small sandwiches—and include plenty of water.
Budget Basics: Establish exactly how much money you want to spend, and use this budget as your guide. Be flexible, and know that compromising will be necessary. Choose a caterer who will work within your budget, and listen to their suggestions on how to make menu selections that keep within those parameters.
Good Cheer: Alcohol can be an expensive item at a wedding reception. If alcohol is being served, consider offering a signature beverage to save on the cost of a full bar.
 | Clockwise from top right: Artichoke and golden tomato-stuffed brioche; Seared duck breast with creamy polenta on an Asian spoon topped with dried cherry chutney; Seared sea scallop over sweet potato puree accompanied by pumpkin seed pesto; Curried chicken bisteeya with apricot chutney. By Cuisine Unlimited, SLC |
