The Farm
Familiarity, Fun Come in Small Bites
By Jennifer Fulford
Flavorful ethnic street food, revamped comfort dishes, and old favorites are popping up on local wedding menus for couples who prefer socializing with a cocktail and a tasty bite.
“Couples are moving toward a more social event for their weddings,” says Liz Brown, marketing director for Larkin’s Restaurants (larkinscatering.com) in Greenville. “A strolling reception versus a plated meal is super trendy right now.”
Move over, prime rib dinner. Hello, mini-grilled cheese sandwiches and sliders. Mini-versions of food are making the rounds. “This allows the menu to be a bit more fun rather than formal,” Liz says. “One of the reoccurring trends seems to be build-your-own. Guests love the personalization.”
Larkin’s caters a hundred or more weddings a year, serving parties at its restaurants in Greenville and off site. Lately, couples want food that tells something about them. “Most recently, we sold a doughnut bar for an upcoming wedding,” Liz says. “The bride and groom met at a homemade doughnut bar in their hometown and wanted to share this with their guests. The menu will roll out the doughnuts as a late night dessert.”
Larkin’s Catering
The Farm (thefarmevents.com) events center in Candler is also seeing a similar shift. Chef Mike Ferrari says couples request small bites, tapas, and spread-out buffets that offer “refined comfort food and fun interactive stations.”
“I have many clients requesting different international menus—Indian, Spanish, Latin,” Mike says. “I can accommodate just about any theme and type of service.”
Indian street food might be served alongside a petite taco at The Farm. Farm-to-table food is also often requested. “It’s about fifty-fifty,” Mike says. “I’d say half of the clients are interested in organic farm-to-table.”
Farm-to-table cuisine is also important at the Orchard Inn (orchardinn.com) in Saluda. Fresh local food is prepared at its on-site Newman’s Restaurant. A large garden on the property is a trove of seasonal produce and is a unique feature of the small venue. For instance, your menu could include roasted Clemson okra. “We are very flexible in providing the guests’ favorite foods to make them beautiful and outstanding,” says owner Marc Blazar.
But this is the South, and guests aren’t being deprived of their comfort foods. The dishes are just jazzed up, according to Amy Ramsey, events manager at Table 301 Catering (table301catering.com) in Greenville.
“Considering that we are doing more hors d’oeuvres style events, some of our most popular items are our charcuterie and cheese displays, our shrimp and grits action station, where everything is cooked on site by a chef, and signature dishes from our restaurants like crab cakes and white chocolate banana cream pie minis,” says Amy. Recently, she’s been customizing a menu for an “elevated barbeque.” Table 301 has recently purchased its own food truck and wants to use it for weddings.
Although small is in, big isn’t necessarily out. Sit-down meals are moving toward family-style service, in which guests share food served at the table. Plated meals, assigned seating, and formal tableware are falling away, as are other traditions, says Liz Brown, of Larkin’s.
“Traditionally, there would be a bridal table for the entire bridal party that faced the rest of the guests. Now most couples allow the bridal party to be seated among the guests,” she says, especially if spouses and dates are invited. Liz encourages couples to take some chances. “The more creative, the better!”
