Putting together the perfect wedding menu is one of the most important details of the wedding planning process. Food is something that guests always remember, and you want to choose dishes that are modern and aesthetically pleasing, while still representing who you are as a couple. It can be tempting to go overboard with current food trends (remember when everyone was obsessed with foam?), but classic flavor profiles with the freshest ingredients are more than enough to leave everyone happy. This year, Pacific Rim flavors reign supreme when it comes to food picks, and there’s a way to incorporate regional favorites and Pacific Rim-inspired dishes into any wedding menu.
Catering: 24 Carrots
The Pacific Rim refers to any land bordering the Pacific Ocean. This includes everything from the South Pacific islands, to East Asia, to North America’s west coast. Needless to say, it encompasses a wealth of cultures and flavor profiles to draw inspiration from when designing a wedding menu. In the north, the Alaskan and Pacific Northwest coasts offer decadent signature proteins like king crab and wild Alaskan salmon. Salmon and crab are always popular picks for cocktail hour, as it’s easy to create chic bite-sized appetizers – even some smoked salmon paired with a grilled seafood salad and served in a martini glass can be photo-worthy.
Catering: The Fairmont Orchid, Hawaii
In the South Pacific, it doesn’t get any better than fresh ahi tuna. For weddings in Hawaii and the Polynesian islands, it’s practically a “must” for your wedding menu to include ahi, whether you opt for sushi, sashimi, or thinly sliced over julienned vegetables for a stylish salad course.
Catering: Monarch Beach Resort
Asia is a goldmine of Pacific Rim flavors, with Korean, Vietnamese, Taiwanese, Indonesian, Chinese, Japanese, and Filipino cuisines being perfect options for cocktail hours, plated dinners, and late-night food stations alike. Think spring rolls for passed hors d’oeuvres, elaborate sushi stations with ice carving displays, large platters of shrimp noodle salad served family-style, or pork belly baos served at midnight to fuel your guests on the dance floor.
Catering: Thierry Isambert Culinary & Event Design