Given our nation’s current love affair with television chefs and all things cooking, “Performance Stations” have replaced traditional buffets as a major reception culinary trend in most markets. Guests love the action of live chef preparation and you will love the variety of cuisines and ability to showcase themes within the food you choose to serve at your wedding.
From freshly tossed pasta to woks of delectable Asian infusion, the chefs of the International Caterers Association are serving up live action drama, as well as themed stations that are both unique and delicious.
Like this dramatic Lobster Mac n cheese station by Puff ‘N Stuff of Orlando.
Or a themed stir fry station created By Word of Mouth of Johannesburg, South Africa.
Photo Credit | A Divine Event of Atlanta
Also fun for guests is an organic salad-tini station with live salad “mixologists” tossing a fresh variety of ingredients in martini shakers.
And the ultimate live action experience…the “chef bar” with a mini menu of selections that are cooked to order while guests sit at the station bar. An excellent example of how stations can become a major part of your décor as well. Here red gerbera daisies are strung from a central truss for a dramatic presentation.
Now that you’ve been inspired by the wide range of options that exist for performance stations to WOW your guests and suit your tastebuds, don’t limit your imagination when consulting with your caterer.
In my next post, I’ll show you another way to take the standard buffet and morph it into a centerpiece for your reception, but let me leave you with this awesome porterhouse grilling performance station by Puff ‘n Stuff!
Like what you see here? Let us know which station would be a hit at your wedding reception by leaving a comment below!
––Jody Wimer is the founder and creative force behind JPC Event Group, an East Coast full-service catering and design company creating spectacular weddings for nearly 15 years. She currently writes and contributes to many industry magazines, blogs and publications, and currently sits on the Board of the International Caterers Association (ICA).