Kowalski's Stretches Classic Wedding Catering Boundaries
White cake doesn't have to be the standard.
When my husband and I married 25 years ago, our wedding reception menu was fairly standard. Our greatest variation from the norm was our choice of wedding cake – carrot with walnut-laced cream cheese icing – which I recall shocked my mother-in-law immensely. Perhaps we were ahead of our time by wishing to go beyond the predictable white wedding cake with white buttercream frosting.
Today’s foodie culture offers so many more options for the bride and groom planning a reception. The variety and choices are endless as is the willingness of wedding guests to sample fare beyond the buffet. Kowalski’s catering director Roxanne Kielbasa says that as more couples choose custom menus reflecting their backgrounds and personalities, wedding receptions are becoming much more creative and memorable. See the February issue of Woodbury Magazine or visit our website starting February 1 to learn more and to view some of Kowalski’s suggestions for wedding reception menus.
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