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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Jonathan's new job

Houston hospitality veteran picked to lead beloved Junior League tea room

Courtesy of the Junior League of Houston

Jonathan Horowitz is the new general manager of the Tea Room at the Junior League.

A Houston hospitality veteran has found a new home at one of the city’s most iconic dining rooms. Jonathan Horowitz is the new general manager of the Tea Room at the Junior League of Houston.

Over the course of his two decade career, Horowitz has held many roles, including being an equity partner in LASCO Enterprises, which operated The Tasting Room and Max’s Wine Dive; spending five years at the CEO of Legacy Restaurants, the company behind The Original Ninfa’s and Antone’s Famous Po’ Boys; serving as the president of the Houston Hospitality Alliance, an organization that fostered relationships across all aspects of Houston's hospitality communities; and operating Convive Hospitality, a consulting firm that helped open several establishments around town.

Most recently, Horowitz has been working in commercial real estate. His responsibilities have included both pleasant aspects such as helping operators find an ideal location to expand their businesses and more negative aspects like helping others sell or close a struggling operation. The highs and lows had him looking for a new opportunity right when the Junior League needed a new general manager.

“I had made contact with a national recruiting firm after their current GM left the job after 41 years,” Horowitz tells CultureMap. “I looked at it from a current life situation and what I wanted to do going forward — the opportunity to get back into operations is very exciting and something I’m familiar with.”

"Jonathan Horowitz stood out from a strong candidate pool for his extensive experience in hospitality, business development, law and leadership, alongside his deep Houston culinary ties and alignment with our mission," the Junior League Tea Room General Manager Search Committee said in a statement. "He respects our traditions while bringing the collaborative leadership needed to enhance staff partnerships and advance our premier food and beverage operations in our newly renovated building. As we enter our next century of service, we are thrilled to welcome Jonathan as the new general manager."

Although he’s only a couple of days into the job, Horowitz already has some ideas how to enhance the Tea Room, which underwent extensive renovations a couple of years ago. Of course, fan favorite dishes such as the taco salad, crepes, and pecan ball aren’t going anywhere, but Horowitz has already heard from members who want more vegetarian options. He’s also gauging interest in themed game nights such as mahjong or bingo.

Behind the scenes, Horowitz is planning on some technological upgrades that will allow the operation to run more smoothly. Knowing his predecessor held the job for more than 40 years has Horowitz feeling optimistic that he’s found a long-term home.

“We’re on day three and you never know what the future hold, but I certainly look at it that way. That’s how I’m approaching it. I ain’t no spring chicken,” he says with a laugh.

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Jonathan's new job

Houston hospitality veteran picked to lead beloved Junior League tea room