Here are a few trends Fairmont wedding experts predict will be big in 2012:
* Close-knit, But Not On a Shoestring – Intimate weddings give couples more time to spend with the people they care about most, and more money to spend on luxuries, both big and small. A growing number of couples are choosing to limit their guest list to 100 or less, but their nuptials still maintain the budget of a much larger wedding.
* Keep People Dancing with Passed Small Bites – There’s no better way to make a DJ lonely than by rolling out limited food stations that immediately build up long lines – keeping people away from the music and quickly deflating a lively atmosphere. Instead of killing the party on the dance floor, forgo food stations for passed small bites that will keep guests dancing all night long.
* Groom’s Role Grows – While many catering managers used to see grooms only twice – at the first meeting and on their wedding day – many men are becoming more involved in the planning process, particularly when it comes to menus and desserts. Formerly a regional staple in the Southeastern U.S., the groom’s cake has slowly been inching its way north and even as far as the UK and Europe, and taking different forms as it migrates. Whether it’s part of a “cake-scape” of different designs and flavors, a surprise gift from the bride featuring a favorite sports team, or just the classic chocolate treat of the groom’s choice, many couples are forgoing the traditional one size-fits-all confection.
“For the most part, brides still run the show, but we’ve seen a growing level of involvement from men in every aspect of the wedding,” said Ashley Pigott, Conference Services & Catering Manager for The Fairmont Royal York. “As grooms get more and more involved with picking dinner menus, music, and more, desserts have become a prime opportunity for them to show off their own style and preferences.”
* Spicing up the Dessert Table – Having cupcakes instead of a wedding cake has been fashionable for years now, but some couples are getting even more creative with their dessert table by bringing out their inner child. Tiered donut cakes, old fashioned candy bars and huge spreads of cookies have taken over, giving guests an assortment of sweet treats to choose from.
* Decorating from Above – A stunning centerpiece may look great in photos, but many times they end up obscuring views and getting in the way of conversation. So, instead of arranging votives and flowers on tables, some couples are hanging their centerpieces from the ceilings – creating a dramatic effect that finally lets guests sitting across from each other see eye-to-eye.
Of course, all future brides and grooms interested in more information on weddings at Fairmont can visit Fairmont Weddings online.
* Photo by Henry Lin
Suresh Doss, Publisher, Spotlight Toronto
Jamie Drummond, Director of Programs/Senior Editor, Good Food Revolution
Rebecca LeHeup, Executive Director, Ontario Culinary Tourism Alliance