Keep it simple. Keep it local. Keep it personal. That's what many couples have been going for when it comes to the meals and desserts they're serving at their weddings.
"People are wanting to know a little more about where their food is coming from," says Kristine Kager, co-owner of local caterer Fools Onion.
"It seems more and more in our community, people are wanting local, fresh, seasonal food.
"People are more open, leaving it up to the caterer to create a meal."
And just because something is local and seasonal, it doesn't mean options are limited.
The Northwest is rich with fresh flavors and ingredients that brides and grooms can incorporate into their menus year-round. Spring and fall offer the earthy taste of mushrooms. During summer, the region's plentiful berries can be used in salads, sauces and desserts. Seafood such as crab and salmon is always a popular menu item, and local farms and gardens offer fresh vegetables for most of the year.
"People are open to whatever is out there," she says.
Often, Kager says, caterers can talk to couples about their budgets and their ideas and work in local ingredients from there. As far as the menus themselves, that's where things get creative and truly personal to the couple. She recently created a Mexican menu for a couple who met in Mexico.
"I guess people aren't so pigeon-holed into the traditional idea of what a wedding should be," Kager says.
"There's more free license out there to personalize what a wedding will be."
Of course, no wedding is complete without something sweet - and the sweets are getting back to basics too.
"I've really felt things have been morphing back to the traditional three- or four-tiered wedding cake, at least that's what we're experiencing," says Andi Vann, owner of Bellingham's Pure Bliss Desserts.
Brides are veering away from the look of fondant-covered cakes and are instead opting for old-fashioned buttercream frosting. Choosing buttercream means brides can go for an elegant, smooth finish with piping details or one that's more artfully homemade, with swirls and luscious texture.
For those who want to go beyond basic white, fresh flowers and ribbons are an easy way to incorporate a wedding's accent color onto cakes. As another pop of color, candy can be a pretty and sweet option.
"People are really incorporating a lot of custom-colored candy that matches their wedding décor," Vann says. "It seems like that's almost replacing favors for their guests."
A candy bar is easy enough to achieve: Just scan candy stores and bulk food aisles for candies in shades that suit your wedding colors, then fill jars of varying sizes and provide scoops, cellophane bags and personalized stickers or small pieces of ribbon to keep the bags closed. Guests will be happy to take home sweet memories and sweet favors from your big day.
"I went to a wedding that offered candies as favors and I was so appreciative because I wanted a little sweet for the ride home," Vann says. "Plus, it was beautiful."
