Lighten Things Up with Brunch

For a daytime fete, go with food that fits that mood

By Bev Bennett
CTW Features

Looking to change up the usual dinner affair? Bring your wedding reception out of the twilight with brunch. It's not just about a midday meal. Brunch can mean big savings.

Your food and beverage costs should be less. Vendors, including musicians and photographers, are more likely to be available and may even offer discounts compared with their evening fees. However, if you think that brunches are stodgy or just plain cheap, wedding caterers can allay your fears.

"The brunch concept has an eye toward budget but can be as sophisticated as anything you can do at night," says Marianne Moore, director of catering at the Four Seasons Hotel in St. Louis.

Elegant food, your favorite cocktails, a jazz trio and lush floral arrangements make brunches delightful yet affordable. You benefit from a shorter celebration, a less expensive menu and minimal bar service. Your guests will appreciate your decision as well. They'll be relieved that they don't have to buy formal eveningwear.

"Black tie isn't even a factor," Moore says.

Brunch times may vary in different parts of the country, but any time before 3 p.m. is appropriate according to Moore. Her suggestion: a noon wedding followed by a 1 p.m. reception.

You also can change the order of the celebration by serving the food, then having the ceremony and finishing with cake and champagne, suggests Mark Vogel, event coordinator at TK & A Custom Catering in San Diego.

Bagels, smoked salmon and croissants, the typical brunch fare, are appropriate, especially if the presentation is stunning.

At the Four Seasons, Moore arranges smoked salmon stations with New York bagels, several cream cheese flavors, chopped eggs and capers.

"You can also have the whole fish, which is gorgeous, and have the chef carve it," Moore says.

Vogel's clients enjoy passed hors d'oeuvres including baby new potatoes filled with smoked bacon, Vermont cheddar cheese, sour cream and snipped chives.

Instead of providing a full bar, set up a Bloody Mary bar. Offer tomato juice, horseradish, hot sauce and baby onions and let guests create their own drinks. Round out the options with champagne, wine and mimosas, suggests Moore.

Fruit-based Bellinis, such as banana and pecan topped with orange zest and whipped cream, star in Vogel's brunches.

"They take away from the breakfast feel," Vogel says.

Brunch desserts also are lighter than what you'd serve at night, say the experts.

Emphasize fruit, not heavy pastries, or tiny croissants drizzled with chocolate, or serve a luscious entrée like banana-stuffed French toast with rum sauce, which doubles as dessert for some guests. Coffee and a little sweet gift, like truffles, make nice finish.

Keep décor in mind, however. Food costs may decrease, but flowers may be the one expense that increases with a brunch.

"A brunch is light and open," says Moore. "You've got a great space using daylight. "I would focus on flower; flowers everywhere."

Bev Bennett, a veteran food writer and editor, is the author of "Dinner for Two: A Cookbook for Couples" and "30-Minute Meals for Dummies"

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