Wedding SuperFoods

::AS SEEN IN THE SPRING+SUMMER 2019 ISSUE OF NOW WEDDINGS MAGAZINE::

[vc_row][vc_column width=”1/6″ enable_sticky=”true” sticky_offset=”170″ alignment=”center”][easy-social-share buttons=”facebook,twitter,pinterest,mail” counters=”1″ total_counter_pos=”hidden” style=”vertical” template=”43″ facebook_text=”Share” twitter_text=”Tweet” google_text=”Share” pinterest_text=”Pin It” mail_text=”Send” messenger_text=”Message”][/vc_column][vc_column width=”2/3″ enable_sticky=”true” sticky_offset=”0″][vc_column_text]Incorporate health-conscious food into your wedding menu without compromising flavor

Photos: Jessica Burke for New Orleans Weddings
Written By: Leah Berhanu, Director of Sales and Marketing, Pigèon Catering and Events | Menu + Styling: Geoffrey Rhode, Culinary Director, Pigèon Catering and Events | Tessa Carrington, Event Producer + Designer, Pigèon Catering and Events

A New Orleans wedding menu and “healthy” aren’t concepts that are typically associated, well…ever. That being said, the requests for having SOME healthy food at weddings has become more and more common. Even though it is your wedding, it’s always a good idea to consider your guests’ needs when designing the perfect menu for your perfect day.

This editorial presented by Pigèon Catering and Events focuses on foods that fit pretty much every diet glove.

YOGURT BAR

In the picture: Greek yogurt, chia seeds, grain-free granola, starfruit, blueberries, strawberries, kiwi, raspberries, fig, almonds, honey served with green tea and orange juice

– great for brunch wedding events-

 

SALMON

In the picture: glazed salmon topped with pan roasted pomegranate, roasted brussels sprouts, yellow and red beats on a bed of fresh arugula

 

SALAD:

In the picture: kale, spinach, arugula, fresh avocado, quinoa, red onions, edamame, garbanzo beans, shredded carrots, cherry tomatoes, dried cranberries, and pine nuts tossed in a little lemon juice, fresh pepper, and olive oil.

 

LATE NIGHT PASSED DESSERT OPTION

In the picture: An assortment of Fuji apples dipped in dark chocolate and topped with sliced almonds, chopped hazelnuts and coconut shavings

– a great wedding cake alternative –

 

COCKTAIL: Orange Turmeric Margarita

In the picture: organic sugar, turmeric, gold tequila, fresh orange juice and lemon juice

Rim: ground turmeric, ancho chili powder, coarse salt

If you enjoyed this article, you’ll love our interview with Marie’s Fleur De Lis Catering, where Chef Molly McLaren shares some of her favorite, environmentally friendly, menu items for weddings in Green Never Tasted So Good.

::READ THE 2019 SPRING+SUMMER ISSUE OF NOW WEDDINGS MAGAZINE::

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