BRISTOL —?It’s finally happened. You’ve met your soul mate, the person you will spend the rest of your life with. The date has been set. You’re getting married!
Once your feet have touched the ground and in between the excitement and elation, a million and one decisions must be made. What will you do to make the big day special, unique and memorable? What are today’s couples doing when it comes to weddings?
After deciding the date, the big question is where will the wedding take place?
“Destination weddings are very popular these days," stated professional caterer and wedding planner C. Lynne Turnbull, owner of 195 Franklin in Bristol. Destination weddings allow the couple to take the whole party to the location of the couple’s choice.
Dennis Labossiere, Director of Catering at Pinelli- Marra Fine Catering in East Greenwich agrees.
“Destination weddings have become very popular all over. People who grew up in Rhode Island and moved away, come back to get married,” he remarked. Today many couples, especially those from other states, choose a church located in a popular destination, or have celebrated their wedding in the bride’s parish church and travel for an hour or more for the reception.
And it’s not just the native born, but also people who have fallen in love with the picturesque spots that dot the Rhode Island landscape.
Noted Turnbull, “Half the brides I work with are from New York, Connecticut and California. Bristol has become a lovely place to have a wedding with locations like Blithewold and Linden Place.”
When couples return to be married, they bring the party with them. Family and friends from around the globe accompany the blissful couple. Wedding activities can take place over several days and may include pre-wedding parties, luncheons and brunches. “Brunch the day after the wedding is very popular” said Turnbull.
And when it comes to dining, traditional weddings are still popular.
“We are seeing a return to daytime weddings," Turnbull continued
However, menu choices are changing. “Today’s brides are more aware of good food. They have developed sophisticated palates and have an appreciation for natural, fresh foods,” she said.
Labossiere agreed. “Brides today are more sophisticated and have more knowledge of foods and wines.”
As Turnbull emphasized, when it comes to weddings, “you remember the food.”
The noted caterer added that there’s also a trend nowadays toward scaling down events from big parties to more of a “warm or European-type wedding with great food, great wine and good music with a more casual, relaxed atmosphere".
Both caterers agree that Filet of Beef is one of the more popular choices for today’s weddings. Turnbull noted that couples usually shy away from fried foods, but are looking for “natural, organic foods made with the freshest ingredients.”
A current trend in wedding catering is setting up stations strategically placed throughout a tent or hall to allow guests to choose from different foods. “Station style serving is very popular,” stated Turnbull. Choices for stations include beef, salads, seafood and of course, the cake, dessert and coffee station.
Labossiere concurred. “Couples are incorporating design elements, including lots of height on the edible stations, floral accents and decorative touches such as platters and bamboo steamers.”
Along with the emphasis on fresh, natural foods is an increasing awareness of healthy food choices incorporating fresh fruits and vegetables. Labossiere notes that the general public is shying away from breads. “Rather than putting baskets of breads on the table, servers will ask guests if they would like a basket of rolls. People are more health conscious today.”
He has also seen an increase in vegetarian requests and specialized menus.
“There is more awareness and sensitivity to specific diet requests because of certain health restrictions and allergies,” Labossiere acknowledged.
Sit-down dinners, Turnbull observed, are still the most popular dining choice, but Labossiere noted that many brides are not looking for guests to be sitting for two or three hours. The trend is towards more interaction and mingling.
“Lounge seating with decorated ottomans are very popular and there is a trend toward the more intimate sweetheart tables for the bride and groom,” Labossiere noted.
These two person tables provide the couple the opportunity to have their first meal together as a married couple and also allows for better seating arrangements for the wedding party and families.
Turnbull said that the wedding cake continues to be popular. “It’s the one tradition that hasn’t died, nor should it,” she said. “The wedding cake is an important tradition and it is a great way to symbolize the end of the wedding reception.”
The emphasis tends to be on a delicious cake and fresh fruit arrangements.
“Tables have homemade cookies and fresh berries, and of course chocolate truffles,” she added.
Labossiere noted that alternative desserts are also popular, such as “Italian cookies, miniature petit fours and signature desserts like Tiramisu."
Wedding magazines, Turnbull emphasized, will drive you crazy. “Stay away from the books,” she advised.
She said that the bride and groom should “respect what they have and honor what they want — and not worry about what everyone else is doing.”
Trust the professionals, she added. “Find a caterer you trust, and let them guide you. They know what they are doing. Don’t try to micromanage. Relax and let someone coordinate.”
