Large format champagne bottles are big again. Colin Cowie Weddings/Liz Von Hoene photo
What are some of the hottest weddings trends for 2015? To find out, we spent a few days at the U.S. Virgin Islands’ Renaissance Carambola Beach Resort & Spa, host of the St. Croix Bridal Symposium, whose slate of speakers was headlined by celebrity wedding planner Colin Cowie. He offered a host of food and drink ideas for couples who want their destination wedding to go beyond the traditional. Here are 10 tips and trends that caught our eye
Rise of the macaron
The variety of color and taste possible with these French meringue-based almond cookies are helping them to rival —even surpass—cupcakes as a favorite wedding desert.
Color-coordinated candy stations
By displaying candy arrangements that highlight the wedding colors, this sweet trend becomes a visual standout.
Cauliflower is the new kale
It’s super healthy, it’s economical, and you can’t substitute kale for mashed potatoes.
Tequila is the new vodka
Tequila is one of the fastest growing categories of spirits in the U.S., with a proliferation of brands, many of whom have labels that are almost as interesting as the contents.
Couture ice cubes
Nothing compliments goblets of the new vodka like jewel-shaped ice cubes.
Caviar is back
For five years, Cowie didn’t see it served once at a wedding. Then, over the past year, it’s appeared 20 times.
Large format champagne bottles, too
Large format bottles, magnums and up, were missing from the scene the last few years, and returned, at the same time as caviar. Sign of an improving economy?
Farm to table
No surprise here. More and more, couples are eager to work with and support locals when planning their menus.
Curated food stations
Buffet lines can be so awkward. Replace them with curated food stations, perhaps for tapas or paella, where a series of gourmet dishes are served, often paired with selected wines.
No more bartender
Nowadays what you want is a master mixologist, somebody who doesn’t just know how to pour drinks but create them. And Cowie’s personal guarantee for how to keep your guests on the dance floor for another two and a half hours? The 120 MPH Shooter: Espresso mixed with tequila, Kahula, Tia Maria. Pour into a shot glass rimmed with chocolate shavings and bring directly to the dance floor.
Curated food stations are so much nicer than the standard buffet. Colin Cowie Weddings/Colin Miller photo
