Anyone who’s eaten at a wedding knows that only most delicious, unique food — or failing that, the worst — is remembered by guests long after the bride’s bouquet is tossed. That’s why choosing the right fare, from passed hors d’oeuvres to main plates to dessert, is one of the most important jobs of soon-to-be-wed couples.
, who have run Darien- and Cheshire-based Jordan Caterers for 32 years, sat down recently to talk about on some of most delicious bites and trends in the world of wedding cuisine. The couple also discussed how they work with brides to pick a caterer and create a one-of-a-kind event. The full exchange follows below.
Q: What makes catering weddings different than other events?
Debra and Jeffrey Rapoport: Weddings are the most magical of events for brides and brides’ mothers. The planning of every detail starts early and must fit into a master scheme that will fulfill the bride’s lifetime fantasies.
Q: What makes Darien, Connecticut, a unique setting for a wedding?
DR & JR: The stately and contemporary venues, scenic shoreline, and quiet countryside combine with ease of access from anywhere in the world to make Darien and its sister towns in Fairfield County unique.
Q: One of the unique things about Jordan Caterers is a focus on using local, seasonal foods. Could you tell us about that?
DR& JR: Local and sustainable foods can fit into any bride’s plans: A fall escort table of perfect pears holding table assignments, a Fourth of July wedding cake featuring fresh-from-the-farm berries, or a down-home, slow-smoked brisket of locally raised, grass-fed beef.
Q: How do you work with a bride and groom and their families to create a unique event?
DR & JR: Building a good working relationship and knowing the family’s expectations are essential to creating a unique event and should be the underlying principle, from the initial "getting to know you" cup of coffee to inspiration meetings to a sample tasting and the final menu. Delivering on our mutually agreed upon details is what produces excellence.
Q: What are some of the biggest food trends in weddings right now?
DR & JR:
a) A local and sustainable interest in the selection of great and plentiful single-bite hors d’oeuvres and composed small plates, such as vanilla-butter poached local lobster, roasted corn pudding, seared asparagus and Long Island Sound steamed clams;
b) Late-night fare including comfort food snacks and even a food truck for when guests are ready to depart;
c) Fun desserts showcasing food as color and design objects such as creme brulee with crimson glass, “bling” berry cobblers, and whoopee pies that dazzle like costume jewelry.
Q: When it comes to picking the right caterer, what is your best advice for a bride and groom or their families?
DR & JR: Engage a caterer that uncovers or understands your and your designer’s vision and incorporates it with their professional expertise. [And] try to understand that special wedding circumstances are often unpredictable and be confident with the caterers ability to roll with the punches.