Many couples include their favorite regional or cultural foods when planning their reception menus.  I’ve been to a reception that hosted a low country seafood boil (in Savannah), a New Orleans high society bash catered by the Restaurant August, an Indian wedding that had some of the most amazing food I’ve ever eaten (and where I tasted my first salted lassi), a Southern wedding where favorites like hush-puppies and fried tomatoes and pecan pralines were served, and a Texas wedding that featured smoked barbecue.

Custom cocktails are more and more popular as well.  Instead of having an open bar, many couples are designing and serving one or two signature drinks at their receptions.  Appletinis and Cosmos were the drink of choice at one wedding where the colors were green and pink.  A southern (spiked) lemonade  was served in mason jart at a Deep South themed wedding.  Champagne cocktails with a perfect raspberry in the glass were served at a brunch reception.