Taste actually matters now

The hottest wedding food trends: And why the wedding cake isn't what it used to be

A big part of wedding planning revolves around what is served at the reception. This raises a whole host of questions for the bride and groom.

Seated dinner or buffet? Wedding cakes or cupcakes? How do you accommodate a vegetarian guest? How do you make it personal?

We went to some wedding experts for some answers: Laura McAdams, event planner for A La Carte Catering in Houston plans several weddings each month, along with the company's executive chef Matt Weber.

CultureMap: What type of menu are couples choosing these days?

Laura McAdams and Matt Weber: Seated dinners are strongly preferred to buffet meals. Brides are willing to trim their guest lists for the more intimate, elegant option of seated, multi-course meals. We suggest starting with elegantly presented passed hors d’ oeuvres right after the ceremony while the wedding party takes photos — (like seared sesame tuna on wontons) then moving into the dining room for a multi-course, seated dinner.

CultureMap: What’s on trend in terms of presentation?

LM & MW: Novel serving dishes are huge – like soup shooters and miniature desserts. Think chilled cantaloupe soup garnished with crispy prosciutto and little chocolate pots de creme with mascarpone whipped cream on top. Totally adorable (and delicious!).

CultureMap: What about those seated courses — what’s being served? How can couples make it personal?

LM: No one wants to serve boring beef or chicken-style banquet food. One of our January brides, who works for the International Quilt Festival and eats more than her fair share of hotel/large production meals, was thrilled that she could create a menu based on where she and her fiance claimed their roots. Chef Matt and I worked with them — and do this for every couple — to create a menu that reflected THEM. In this case the couple was from Texas and Louisiana, so their menu included Venison Tenderloin with Fresh Mango Salsa on Jalapeno Corn Cakes as well as Andouille Dauphinoise Potatoes, Chipotle-Lime Gulf Shrimp and House-Smoked Beef Brisket.

Also, incorporating ethnic/exotic cuisines is a big trend but we see it more on a limited basis, working uncommon spices into familiar dishes. Most often, serving approachable ethnic food like lamb samosas or pad Thai is popular.

CultureMap: Are vegetarian meals becoming more popular?

LM & MW: Absolutely. We’re receiving a good number of requests for 100 percent meat-free menus that leave guests happy and satisfied. Think "meatless Monday" where someone else makes the choice for you in a gentle way.

CultureMap: What about wedding cakes?

LM & MW: Romantic buttercream cakes are in. Bye-bye cupcakes. We’re getting requests for two and three tier wedding cakes, and brides want them to be delicious. In the past, the primary concern has been style (think fondant) over substance, but more and more brides are putting substance (yummy buttercream) first. It’s funny but given a choice, guests will pick a slice of wedding cake over a cupcake every time.

Additional (non-food) trends as noted:

1. Weddings and receptions at the same venue. Savvy brides make the entire wedding experience easy and enjoyable for their guests, and this includes not having to get into vehicles multiple times. It also means guests are greeted with a signature drink before the ceremony and having hot nibbles ready the moment the ceremony is over.
2. Baby’s breath. This florist’s staple is taking center stage as both bridesmaids’ bouquets and centerpieces. It really makes a statement en masse.

From A La Carte Catering & Events, seared sesame tuna on wontons

Photo courtesy of A La Carte Catering & Events

From A La Carte Catering & Events, seared sesame tuna on wontons

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firing up Montrose

New Houston seafood restaurant adds live-fire flair to Japanese flavors

Photo by Becca Wright

Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.

An ambitious new seafood restaurant is coming to Montrose next week. Casa Kenji will open on Tuesday, December 9.

Located in the former Andiron space (3201 Allen Pkwy), Casa Kenji is the first Houston project for New Orleans restaurateur Malachi DuPre, a former LSU standout who played briefly in the NFL before establishing Kenji and Kenji Kazoku restaurants in New Orleans. Together with former LSU teammate John “B-John” Ballis and Houston chef Bigler “Biggie” Cruz, Casa Kenji will blend Latin and Japanese influences while also incorporating live-fire elements into the restaurant’s dishes. Cruz, whose resume includes a lengthy stint at Uchi as well as working at critically acclaimed Houston seafood restaurant Golfstrømmen, tells CultureMap that Casa Kenji’s approach is the first time he can be himself in the kitchen.

“My perfect restaurant was always based on the live fire and sushi combination,” Cruz says. “My mom cooked with wood for my entire life. The live fire creates completely different flavors. The smoky flavors, the sear from the charcoal — they create a different type of memory for me.”

The use of live fire techniques will permeate Casa Kenji’s menus in ways both big and small. For example, diners will be able to feast on prawns grilled directly on charcoal and served with yuzu chili garlic, or savor lightly seared Japanese wagyu tataki paired with mushrooms. Even raw dishes will benefit from the restaurant’s wood-burning grill and stove.

“Every vegetable we peel, we make into an ash that’s a topping for the dishes. It adds a different layer of flavor,” Cruz says. Look for it in the scallop aguachile, among others.

Even vegetables get a smoky component, as in a cabbage dish that’s braised with dashi and soy sauce before being roasted and served with an onion soubise that Cruz says he developed based on techniques he learned from Golfstrømmen chef Christopher Haatuft.

“It’s rich, super savory, with smoky layers, and you get brightness from the shiso gremolata. I think it will be a signature dish for us,” the chef says.

One change to the interior is the addition of a six-seat omakase counter that looks into the kitchen. Cruz promises those diners will have an even more elevated experience than the restaurant’s regular menu, including ingredients such as Japanese wagyu and premium fish flown in from Tokyo’s Toyosu fish market.

Beyond its cuisine, Casa Kenji hopes to stand out with its spacious outdoor patio. Since very few Japanese-inspired restaurants in Houston offer outdoor seating, it should appeal to diners who want a little vitamin D along with their tuna crudo.

“We’re proud to showcase the craft and creativity that defines Casa Kenji,” co-founders Cruz, Ballis, and DuPre said in a statement. “With chef Bigler Cruz at the helm — blending live-fire technique with the discipline of Japanese tradition — we’re equally honored and excited to share a unique concept that is truly rooted in passion, culture, and community.”

Casa Kenji will be open for dinner Tuesday through Sunday beginning at 4 pm. Reservations are available on Resy.

Photo by Becca Wright

Spanish sea bass, scallop crudo, nigiri, bluefin binchotan, and bluefin crudo.