Events Galore



We’ve had a busy (but fun) Summer, and it’s not even over yet. Rather than go into detail about each of the beautiful Wedding Ceremonies, University Banquets, Company Picnics, Unique Client Tastings,  Anniversaries, and Fun Plate Ups we’ve been a part of over the past few weeks, we decided to just show you what we’ve been up to.
























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Woods Reception



Sweet Endings: Wedding Cake Vs. Dessert Table

Your guests have arrived. They had the honor of witnessing your beautiful union. They’ve enjoyed the delicious food you selected for the reception. They’re ready for something sweet.

Traditionally large multitiered cakes have been served at Weddings, but a new trend has been popping up in recent nuptial celebrations: Desert Tables. Over the years we’ve been able to see it all (or at least most of it), and we have to admit–we love both. Here are reasons for both types of desserts for your big day.

Dessert Table


  • It’s a new and interesting concept, and in some cases your guests won’t have been to a wedding that isn’t featuring a big Wedding Cake
  • A table full of desserts offers more variety, so if you have gluten intolerance or just a picky guest, there is more room for accommodation
  • Some Wedding Cakes can be bland, as the focus is on how it looks and not always on how it tastes.
  • Since you have multiple assets going on your table, there is  opportunity to create a more profound presentation
  • Just because you don’t have the cake doesn’t mean you don’t get the cutting ceremony: sub cup cakes or just a small 1 tired cake, you can still smash the pieces into each others faces
  • While the going price of Wedding Cakes can be roughly $5-$7 per slice, you can make that money stretch further with other types of dessert or candy
  • You can theme the desserts to your wedding (Michigan-based, tropical, vegan, color scheme, etc)
  • Things that can go on a dessert table: Candy (and get fun with it: retro candy, single/dual color candy, all chocolate…), Cupcakes, Dessert Shooters, Flavored Drinks, All Chocolate Theme (cakes, cookies, brownies, dark chocolate tasting, hot chocolate…), Pies, and more!

Wedding Cake


  • Wedding Cakes are the more traditional route, offering great (and fun) photo opportunities
  • Cakes are easier to serve in a sit-down style meal as they are uniform
  • Just because you have one dessert doest mean you can’t get creative. There are many ways to dress up a cake on the outside, utilizing colors, graphic elements, and non-traditional decor (flowers, toys)
  • You can save it (frozen) for over a year
  • Cakes are less complicated to orchestrate on the day-of, so that’s one less thing you have to worry about
  • You can select to have different flavors on different tiers, allowing more versatility for your guests’ tastes
  • Another cool way to bring more flavor is to opt for Bride and Groom’s cake (with different flavors for each)

Spring Weddings: Color and Flower Pairings



The Spring Wedding season has begun and we’re ready for the new colors and decor themes! Here are a few of our favorite pairings for the new (rainy) season of matrimony:









RomanceInterested in more color and flower pairings? Contact any of our Event Planners at (734) 930.4270 for more inspiration

Wedding Food Trends

Jon Curtis, our Operations Manager, had the honor of speaking at a recent National Association for Catering and Events (NACE-Greater Detroit Chapter) meeting on February 20, 2013. The monthly meeting featured wedding trends from industry professionals. Jon spoke about Wedding Food Trends. Other speakers included representatives from Parsonage Events, Top That! Event, Mike Staff Productions, Buttercream Bakeshop, Studio Bridesmaid, and The White Dress. Here are some of his insights for planning out your menu for your big day.
DIY Weddings
  • What is a DIY Wedding? The Bride and Groom are budget conscious, and are still able to have their dream weddings. While a little more work and elbow grease will go into certain aspects of the weddings (creating your own centerpieces, recruiting bridal party/family/friends to put in some extra work), that dream wedding is still attainable on their budget. What it means for their reception is having no servers or catering attendants for their food.
  • What will the food look like? From a menu aspect, it means working with a planner or consultant and getting input on the menu planning (when preparing, it’s always important to ask the professionals, they know things like how long certain foods can stay out, what will be crowd-pleasing, how much of each you will need, where to get a bartender, etc), once the menu is set the food will be delivered/dropped off at the reception site, and set up in a visually appealing manner. From there, it is up to the Bride and Groom how they would their guests to be served. This style of service has become increasingly more and more popular.
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Food Trends
  • Michigan Made. Products made or grown locally in the state of Michigan–or the state where the ceremony will take place–have been very sought after. Not only does this show support for the local economy, it makes the destination of the wedding more personal. These items range from beer to tomatoes to bread, and have an emphasis on seasonal availability.
  • Diverse Menus. There are many special dietary needs that must be taken into account when planning a meal for 10s-100s of people, from vegan to gluten free to nut allergies, and everything in between. While you are inviting guests to your Wedding, you don’t want to make them feel as though they are being needy. After all, it’s a party, and you want everyone to feel welcomed and at home. If you know ahead of time someone will be needing a special menu, make it easy for them to have that option, almost all caterers will be able to provide that with no problem.
  • Going Green. We mean this in two ways: leafy greens and eco-friendly. Iceburg lettuce is no longer the center of salad plates anymore. Many are looking to other greens for their nutritional benefits as of late–kale, collards, spinach, arugula, swiss chard–so why not feature them in your menu? It’s also a fun way to break out of the norm, especially when many guests have a Summer full of weddings to attend. It’s also important to limit your carbon footprint when possible, and almost all vendors have eco-friendly products for your big day that can help with that. The easiest step you can take is making sure you have a compost pile and recycling bins near all the trash cans to sort the food, plastic, bottles, and real trash.



  • Dark and Savory. Have you ever had a bacon-maple cupcake?? We’ll just leave it at that…
  • Dessert and Candy Stations. Rather than having one HUGE cake to serve your guests, you can set up a fun table full of a variety of items to satisfy any sweet tooth. Cupcakes, pies, cakes, candy, and more can all be offered in this Serve-Yourself-style of dessert. When setting up a candy table, why not set out some small bags for your guests to fill up and take home as a souvenir (those are always a big hit with the kids).
  • Small Bites and Shooters. Often guests will be quite full at the end of the meal and ready to dance. Offering smaller bites of desserts in “shooter” form (in small containers resembling shot glasses) allows them to indulge, and even try a variety of items, while still staying light on their feet.