An increasing number of couples are elevating their wedding celebrations by focusing on sophisticated culinary experiences that merge visual appeal with gourmet flavors. Event planners in New York City report a growing preference for weddings styled more as intimate, high-end dinner parties or supper clubs rather than traditional banquet formats.
Cameron Forbes, founder of Forbes Functions, a boutique event-planning firm based in New York City, noted a shift away from conventional wedding meals, such as plated chicken or fish entrees. Instead, couples are seeking restaurant-quality creativity in their menus, treating food and beverage as integral storytelling elements alongside décor and entertainment. Social media, particularly Instagram, has played a significant role in driving this trend, prompting couples to design dishes and dining experiences that photograph well and engage guests on a more personal level.
Brandon Grimila, co-founder of Promises Kept Events in Esopus, New York, affirmed the impact of social media on event styling. With a culinary background that includes training at the Culinary Institute of America and work at Manhattan restaurants Bar Boulud and The Dutch, Grimila emphasized the importance of presentation, stating that "people eat with their eyes." His company specializes in seasonally inspired, locally sourced family-style meals, often prepared on site over wood fires, a format that gained momentum as social restrictions eased after the COVID-19 pandemic.
The trend toward artisanal wedding dining was exemplified last October by Brooklyn residents Sonya Feinstein and Vic Gainor. Hosting their wedding weekend at Hotel Lilien in Tannersville, New York, the couple aimed for a communal dinner atmosphere with 120 guests. Their menu, curated by Grimila’s team, reflected their Jewish and Italian backgrounds, featuring dishes such as porchetta with orange marmalade and roasted fennel, and potato pancakes paired with fig jam and taleggio espuma. Instead of a traditional wedding cake, dessert was served as an assortment of rainbow cookies, sfogliatelle, and biscotti sourced from Brooklyn bakeries, allowing guests to remain on the dance floor. Unique favors included chocolate-covered pretzels infused with caramel and popcorn, linking back to Gainor’s hometown in New Jersey.
While high-end wedding catering can be costly—Grimila’s offerings start at around $180 per person for events with over 100 guests—Forbes emphasized that achieving memorable culinary moments does not necessarily require a Michelin-star budget. She advised couples to focus resources on one or two standout aspects of the meal instead of trying to elevate every course.
To elevate late-night offerings, the market has seen a rise in thematic food trucks and specialty stations, serving Mediterranean mezze, carved meats, raw oyster bars, and sushi hand roll bars, among others. In parallel, customized mixology is becoming increasingly popular. Noah Cohon, owner of New York City’s catering company Privé, highlighted bespoke drink experiences, including whiskey tastings and heritage-inspired cocktail blends, with carefully crafted garnishes adding to the visual appeal.
Feinstein and Gainor’s wedding menu also featured an oyster bar, grilled broccoli accented with Caesar flavors and lemon zest, and Sicilian arancini filled with pork ragu and topped with Parmigiano-Reggiano and garlic aioli—elements that underscored the couple’s commitment to a genuinely elevated, personalized dining event.