InTents December2022/January 2023 - 22

FOOD STATIONS SURPRISE
AND DELIGHT
On the other hand, when it comes
to food stations, Archbold leans
toward the opposite, encouraging
clients to consider having multiple
stations located throughout the
space. This allows guests to roam
and nosh as they please, trying out
different tastes as the mood strikes.
As for that food, she says that postSome
of the hottest trends currently in
play are bars and food stations matching
the theme of the event that allow
guests to become part of the experience.
Shown here is an immersive taco and
margarita station that also served Bloody
Marys and cold brew. Planning: Victoria
Dubin Events. Designer: Cerka Creative.
Photo courtesy of photographer Michael
Jurick and Victoria Dubin Events.
COVID, inger foods have fallen a bit out
of favor, as have communal snacks, which
are now nearly " nonexistent. "
" There is deinitely a focus on
personal portions, " Archbold says.
" For reception-style events we love to
encourage small, passed plates of menu
items that can easily be eaten in a few
bites with just a fork. "
Although her clients are still leaning toward
plated dinners, Murray says confetti
& co., is receiving more requests for lavish
and robust cheese stations mixed with
charcuterie and plenty of fresh fruits and
veggies, decorated with lowers. And the
company likes to throw some fun stations
into the mix for cocktail hours.
" We most recently did a Greek station,
a hibachi station and an eclectic charcuterie
table at our last tented wedding, which
were all showstoppers in their own right, "
she says.
Dubin likes to use the perimeter of the
tent for various food setups, explaining
these always attract the guests and keep
them interested. If the event doesn't
involve a sit-down dinner, she'll try to
spread out about three or four that the
guests can wander to and discover the
unexpected as they explore.
" We are also experiencing demand for
more interactive or engaging experiences, "
she says. " For example, instead of a big sushi
station, we are seeing high-end omakase 'I
leave it to you' concepts, allowing chefs to
create dishes in front of guests using surprising
preparations and pairing their fashionable
dishes with specialty liquor or sake. "
Clients are also embracing more
elevated cuisine, presented very cleanly
and without fuss. And they're favoring
serving and display that is more modern
and minimalistic, incorporating high-end
serving utensils of the type they might
have at home, Dubin says.
FINE-TUNING TOUCHES
RETHINK SIGNAGE
" Menu signage has been very popular
but often feels overdone at this point.
Guests don't necessarily need to see a
sign at the bar that says 'beverages' or
a sign at an escort table that says 'fi nd
your seat.' Instead, we see a growing
interest in providing guests with insight
to specifi c menu contents, including
locally sourced items and dietary
restrictions. " Emily Archbold, senior
event planner, Evantine Design Inc.
STAFF UP
" The biggest challenge at events is
having the proper staff. No one wants
to wait for a drink, be in a line or not
feel like they are being properly
attended to. Move the lines along;
have multiple servers and bussers. No
mess, no soiled napkins, glasses or
plates around. Keep it all fresh, pristine
and well-attended to throughout the
event. " Victoria Dubin, owner, Victoria
Dubin Events.
CREATE CONSISTENCY
" We like to ensure that the food and
bar areas are unifi ed, so plateware
and server ware all match and feel
consistent with the overall event
experience, along with any signage
and glassware, elevating it all to
the same level and not leaving it
forgotten. " Sara Murray, owner and
creative director, confetti & co.
22 intents dec 2022-jan 2023
InTents December2022/January 2023

Table of Contents for the Digital Edition of InTents December2022/January 2023
