Wedding Season: The Best Ideas - The Hungry Bride

A mound of lobster. Photo: Sarah De Heer.

By the end of November, I will have attended six weddings (including my own) in less than five months. I happen to really enjoy these celebrations, though I know others begrudge them as obligations. While some affairs were more simple, others more extravagant, the food at all of them blew me away -- so much so, that if I had more time before my own, I would have swiped some of their ideas!

Let's start from the beginning: I know I've written about Josie and Adam's wedding in numerous posts, but I just can't help it, it was a night to remember. From that wedding, I would have ''borrowed'' the main course. It's true what comfort food does for the soul -- it just makes people happier. In place of their tapas station, I might have added fried chicken and shrimp and grits.

If it were in my budget, I probably would have taken all of Jaimee and Charles' (Jon's college friend) cocktail hour stations. That's right, the convention of passed hors d'oeuvres has somehow transformed into food stations, along with a few passed items. Where should I begin? Unlimited lobster tails and jumbo shrimp, sushi made to order, grilled scallops, caviar, french fries, thin-crust pizzas and pastrami were just a few of the amazing cocktail-hour bites they served.
Now that I have successfully (theoretically) combined the appetizers from one wedding and the main course from another, there's no doubt in my mind that I'd finish up with dessert stations from Danielle and Mitch's (Jon's childhood friend) wedding.

Pies, cakes, ice cream and my favorite -- the flambé station -- got everyone out of their seats and interacting with food again, just like at their cocktail hour. To be honest, I don't even know what their wedding cake tasted like because I was too busy stuffing my face with fondue and cheesecake.

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