Paramount Events’ trends in serving creative items at weddings was featured in the story, “Menu Must-Haves,” in the spring issue.
Menu Must Haves
By Michigan Avenue Magazine, Spring Issue 2016
Wedding guests can expect personalized twists on traditional favorites on their on their plates this spring. “Brides and grooms are so focused on what they like and sharing their uniqueness with people,” says Jodi Fyfe of Paramount Events (773-880-8044; paramounteventschicago.com), “so it’s always great to think outside of the box and think of things that you like that can make it more personal.” Among these individual details, Fyfe says her team is seeing a spike in brunch weddings, bar carts, and retro treats like milk and cookies. Although doughnuts are on their way out, she adds, gourmet beignets are big, while craft-beer fans in particular are embracing pretzel bars that pair brews with Bavarian bites and toppings.
Menu can also be sources to honor personal tastes as Heidi Coudal of Big Delicious Planet (312-455-1019; bigdeliciousplanet.com) sees more couples incorporating the kind of urban farming and green practices her company is known for, especially as the spring growing season gets under way. “We know exactly what we’ll be harvesting the day that they’re getting married, se we tailor menus to the day of their wedding,” Coudal says. “We even tell people, “If there’s something we’re not growing and you want it on your menu, we can grow it.’”
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