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The Cocktail Wedding Reception PDF Print E-mail

All too often newly married couples heave a sigh of relief when the reception is over. The feeling of being on display and the pressure of keeping to a rigid schedule of photographs, toasts, menu courses and speeches can be a stressful and unpleasant experience.

This generation of newlyweds is much less concerned with the “show”. They want to be able to mingle with family and friends, spend time with each other and above all, enjoy their party. As a result, many are opting for alternative and even unconventional ways to celebrate their nuptials.

In keeping with this trend, cocktail wedding receptions are gaining in popularity. The cocktail reception offers many advantages. The atmosphere is more relaxed and provides greater opportunity to circulate and mingle with guests. While the cost of food can be comparable to a dinner reception, rental and staff charges for cocktail parties are considerably less than for a sit-down dinner. There is also greater flexibility and more selection when choosing a venue. Heritage Inns, private homes and flower gardens are popular choices among those preferring the charm and intimacy of these venues to the formal elegance of halls and hotel ballrooms.

A cocktail menu also leaves much more room for creativity. Food can set the tone for the entire event and a selection of interesting and unusual bite-sized morsels and artfully presented platters is always sure to delight. The menu can treat guests to a culinary tour by starting in one corner of the world and ending in another. Or a themed menu can be carried right through to the drinks and decorations. Port glasses filled with fresh oysters, red wine vinegar and shallots, mini crepes stuffed with Thai chicken curry and fresh basil, warm squash dumplings with cranberry syrup - the options are endless and every guest is sure to enjoy something on the menu.

Tiny cupcakes decorated with pastel frosting are another popular item at weddings. Arranged on tiered silver tea trays with white lace doilies, they are a perfect cocktail alternative to a traditional wedding cake. Other ideas could include small chocolate cups filled with mousse and fresh raspberries, mini French pastries or profiteroles stuffed with caramelized bananas.

Clearly the advantages of a cocktail reception are abundant. But overwhelmingly couples report that what they appreciate most is being able to relax and enjoy the party… and each other.

Chef Louis Gervais founded Vancouver catering company Louis Gervais Fine Foods in 1998. He designs custom menus for a broad range of events and is known as a top wedding caterer, no matter how large or small the wedding. He also specializes in everything from corporate catering to intimate informal gatherings. Prior to launching Louis Gervais Fine Foods, Louis worked at many of the top restaurants and hotels in Vancouver including the Wedgewood Hotel, and opened the AAA Five Diamond Sutton Place Hotel where he was Executive Chef from 1990 to 1996. He is a Maitre Saucier – or master of sauces – and either sauces or garnishes every dish he creates.

Article Source: http://EzineArticles.com/?expert=Louis_Gervais

 


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