Today’s brides and her guests have more sophisticated palates than ever before and award-winning catering chefs like Jack McCann – Chef de Cuisine for Merri-Makers – embrace the challenge with open arms. McCann and his peers are ecstatic that the days of chicken dishes and boring buffets are gone. Now let the creativity begin, they say. Receptions are dining experiences that have a star-studded role in the wedding day.
Along with the popularity of cooking shows for people of all ages, are supporting statistics that show that brides today on average are a few years older than they used to be. They exude confidence and are unabashed at creating celebrations centered on their personal preferences and individual styles. Brides are no longer as concerned about conforming to traditional expectations. They understand that the wedding reception is an opportunity to indulge in their individuality. And no element of a wedding day shows this more than the reception. Dining at a catered event is now exciting, delicious and entertaining like never before.
Brides Want A Unique, Personalized Wedding
Chef McCann – winner of the national 2006 Chef of the Year awarded by International Caterers Association – said the recent craze for brides to have their receptions reflect their individual tastes and preferences has changed the culinary trends for the better. Their joie de vivre philosophy allows him to be more creative; and catering chefs love the opportunity to create a reception dinner that leaves guests exclaiming, “!”
Some brides are opting for theme menus that express their personal concerns like environmental. For example, Merri-Makers has devised menus that utilize local food sources emphasizing fresh, fresh, fresh! While others want fun spirited menus that are based on the bride and groom’s favorite foods. These menus feature familiar foods with an upscale twist like macaroni and cheese gone “adult” prepared with semolina pasta, lobster and artisan cheeses.
The static buffet table has hit the road and in its place are more interactive chef-attended culinary kiosks and food bars. These allow for more guest interaction and a more vibrant flow to the room. One example for a food bar is the popular Chips Bar that features several varieties of tasty chips made from sweet potatoes, beets and other non-traditional vegetable roots and tubers. These bars also feature several different types of fresh house made dips. Another example is Merri-Makers’ Seviche Bar featuring a variety of fish served in savory cones. The idea is to create a food event that is delicious and interactive.
Another trend is to feature what chefs call the high-low epicurean creations like a full flavored braised short rib paired with a succulent tenderloin, or fresh Maine lobster with mini Italian meatballs.
Premiere catering chefs like Chef McCann are emphasizing dishes that focus more on flavor and presentation. Gone are “big” dishes and in their place are several tastings stocked with more flavorful choices. “Trios” are one of Merri-Makers flavor sensation specialties. These dishes have one food item that is served three ways like tuna, which on one plate includes individual servings of Tuna Tartare, Tuna Seviche and Porcini Dusted Seared Tuna.
People’s tastes are becoming more sophisticated, said Chef McCann. Food is entertainment and now guests are playing a starring role to help “finish” dishes like deconstructed salads. Instead of pre-mixing salads like a Caesar, Merri-Makers serves salads that are deconstructed with Romaine lettuce, Parmesan cheese, white anchovies, croutons and dressing served in a shot glass and placed in the middle of the salad. It creates a more interesting presentation, keeps the salad fresher and allows the guests to add what they want.
Changes Create More Stylized Table Settings
Many of the cutting edge options also help the bride to create more stylized table settings that are more artful and less cluttered. Mineral water bottle service is replacing the sweating, dripping water pitchers. Thin, long and elegant crostini sticks are replacing bulky bread baskets.
Family style pastas are served for all guests at a table creating a fun sharing experience. China service is more elaborate and now offers plates with several compartments to serve a trio of different versions of one featured item rather than one large plate.
Other vessels offering a fun twist for table presentations that are a Chinese restaurant “To-Go” box with chop sticks for Asian-style dishes, edible spoons and clear cellophane containers.
Culinary Trends Are Hitting Another Stratosphere
Rocket science is literally on the horizon of wedding reception cuisine. The art of molecular gastronomy is the next trend to hit the catering culinary scene. It is the art of applying scientific studies to cooking, which has devised edible menus, foams that are sauces turned into froth and foods that taste similar, but look different like shrimp noodles.
Chef McCann welcomes change and as an award-winning chef known for turning an idea into a dinner for 3,000 he is up for the challenge. Brides bring it on!
“Overall, the wedding industry has grown and options have changed,” said co-owner Rick Bott. “But, one thing has remained the same for us regardless of the evolving trends, we make sure that this special day is the absolute best it can be from start to finish,” he added.
“The name Merri-Makers is synonymous with trust. We are successful and celebrating 30 years in business because couples know that we have delivered perfect memories for 30 years,” said co-owner Andy Bott.
Merri-Makers, was voted one of the best caterers in the nation by “The Knot” magazine’s Best of Wedding Picks 2007 & 2008. Merri-Makers, celebrating its 30th anniversary in 2008, is a premiere catering company and has exclusive catering rights to some of New Jersey’s most prestigious wedding sites. Merri-Makers is well known for the distinctive food service and trusted, professional service for all types of social and corporate events. Merri-Makers, has catered the past three Governor’s Inaugural Balls, as well as President George W. Bush’s political fundraiser in May 2007. Top corporate clients include Lockheed Martin, Sanofi Aventis, Washington Mutual and IBM to name a few.
Merri-Makers Catering Locations:
Merri-Makers at NJ Convention & Expo Center, Edison - MAIN OFFICE – (732-225-0009)
Merri-Makers at Bonnet Island Estate, Manahawkin (609.494.9100);
Merri-Makers at The Chapel on Sandy Hook (732.264.3355);
Merri-Makers at the Reception Center – PNC Arts Center grounds,- Holmdel (732.264.3355);
Merri-Makers at Water’s Edge, Sea Bright (732.842.1714).
M2 Caterers is led by Chef de Cuisine, Jack McCann, a recipient of the industry-acclaimed “Chef of the Year”, awarded by the International Caterers Association. The M2 Catering Division continues the Merri-Makers legacy of providing world-class catered events to notable people and organizations including the NJ RNC’s fundraising dinner, featuring President George W. Bush, the inaugural balls of Governors McGreevy and Corzine, as well as the various food and entertainment needs of a number of Fortune 500 Companies the reside in New Jersey.
