25 Foods Professional Caterers and Chefs Would Never Serve at Their Own Weddings

Couples are faced with lots of decisions during wedding planning, but possibly none as important as selecting the foods they’ll be serving at their cocktail hour and reception. “You don’t want to dish up anything you can’t execute perfectly,” advises Analisa Charles, director of catering at the Four Seasons Resort Maui. Many couples have a desire to recreate a restaurant experience, which does not always translate at these kinds of parties. “For instance, pouring soup tableside for 10 people is feasible, but doing so for 300 guests at a wedding in a timely fashion can be pure chaos,” says Katie Dietrich, assistant director of catering, Amway Grand Plaza, Curio Collection by Hilton.

Ahead, top caterers and chefs share the food items they’d never serve at their own wedding along with a substitute that’ll keep everyone smiling and satiated.  

Long Pasta Noodles

Guests don’t want to worry about staining their outfits while eating pasta, especially when standing up at a cocktail hour. “People slurping spaghetti or fettuccini noodles with napkins tucked into their shirts is not what I’d want to see at my wedding!” laughs Charles. 

What to Serve Instead: “Opt for bite-size, shorter pastas like gemelli, lumache, orecchiette, tiny ravioli, or tortellini, which are more elevated and a lot easier to eat,” suggests Jack McCann, executive chef at Merri-Makers Catering. 

Raw Foods

“A wedding is not the best place to serve things such as unpasteurized cheeses and steak tartare,” warns Sue Manzi, catering director at the Fairmont Miramar Hotel & Bungalows. “Leaving these types of items off the menu will ensure food safety.”

What to Serve Instead: “If you’d like to give your guests an elevated ‘raw’ experience, consider a cooked ceviche made with poached shrimp, avocado and marinated in citrus and spices,” says Jolie Oree-Bailey, owner and executive chef, Low Country Quisine.

Game Meats

“Serving wild game like rabbit, elk, boar, or wild duck may be appealing to adventurous eaters, but the majority of guests at a wedding would not see the value and may even find the foods to be inappropriate,” says Keyon Hammond, co-owner and executive chef at Get Plated. 

What to Serve Instead: “As an alternative, I’d recommend bison ribeye or braised lamb shanks served osso buco style to provide a diverse range of steak textures,” says Ben Morse, a banquet chef at The Joule. 

Fried Food

Fried foods only taste good when they’re fresh. “If the timeline is delayed because of photos or long speeches, fried food runs the risk of becoming soggy,” says Ryan Craft, president, Culinary Crafts.

What to Serve Instead: Offer tasty seared or grilled alternatives to fried foods, suggests Susan Wesselhoft, director of catering sales, W South Beach. “Both can be prepared in advance without losing their appeal.” If you have your heart set on a fried dish, opt for a food station where everything is cooked and plated to order. “Or consider having your fried food passed butler style, so it’s made in small batches and served immediately,” adds Craft.

Appetizers That Require Assistance

“I don’t recommend passed hors d’oeuvres that aren’t one-bite items,” says Lisa Wilgus, director of catering at Ashore Resort & Beach Club. “Guests shouldn’t have to worry about where to drop their skewers or plates, plus people are more likely to partake in conversation when the passed hors d’oeuvre is not challenging to eat.” 

What to Serve Instead: Consider handheld or bite-sized passed appetizers that don’t require utensils, such as petite crab cakes with an aioli, seared ahi tuna garnished with seaweed salad, bruschetta and deviled eggs topped with jumbo lump crab. Or serve a few appetizers in edible spoons or wonton cups. “Not only do these vessels eliminate the need for separate plates or utensils, but they add an element of novelty to the dining experience,” suggests Caleb Blackerby, CEO and founder of First Class Catering.

Oversized Tacos

While they may sound like a fun idea, tacos can be messy and difficult to eat gracefully at a formal event. “The risk of sauces dripping and toppings falling make them less than ideal for a wedding reception where elegance is key,” says Sarah Kuhlberg, creative marketing director, Colette's Catering & Events.

What to Serve Instead: Opt for miniature tacos or tiny tostadas, one-bite items that work well with tray passing. “They offer the same savory satisfaction without the mess plus they’re easy to handle,” notes Kuhlberg. 

Popsicles, Granitas and Ice Cream

Sadly, ice and cream-based desserts don’t hold up for long periods of time. “There are too many variables with temperatures that can’t be controlled. And once they starts to get soft, you can't refreeze them,” says Stacy Failing, senior director of events, Bite Catering Couture. 

What to Serve Instead: Consider other dessert options such as cotton candy, sweet or savory foams, fruity popping boba, beautiful edible flowers (such as mini hibiscus), or an on-site snow cone machine.

Carving Stations

“Carving stations at a cocktail hour can fill your guests up, so when it comes time for the dinner entrée, their hunger has subsided and the food doesn't taste as good,” says Failing. Plus, things like a large beef roast are too primal, too large, and can be difficult to cut at a station, adds McCann. 

What to Serve Instead: Serve a selection of smaller-sized meat appetizers such as mini beef wellingtons, chicken ropa vieja empanadas, or chicken and waffles. “I like a bite-sized filet on toast with horseradish sauce or a one-bite mini Cuban or Reuban sandwich,” says McCann. 

Too Many Dessert Options

How much dessert does someone really want after a full dinner, cocktails, and dancing? “Generally, a lot less than you may think,” shares Failing. “Much of it goes to waste, especially when a guest makes up a large sample plate for the table that nobody ends up eating.”

What to Serve Instead: Limit your dessert offerings and consider putting the funds towards a fabulous coffee bar or espresso service or individually wrapping or boxing treats so guests can take them home to enjoy.  

Foods With Common Allergens

It’s not uncommon for chefs to include nuts in salads, shellfish in soups, or eggs in their desserts, ingredients that can wreak havoc with someone who has a severe allergy. “Catering chefs are well-versed in understanding dietary restrictions and are more than happy to accommodate,” notes Kuhlberg.

What to Serve Instead: Opt for variations like a mango curry over a peanut satay sauce for your chicken skewers, or crispy quinoa instead of walnuts on a salad. “You can also omit dairy by choosing things like olive oil roasted potatoes in lieu of creamy mashed potatoes,” says Kuhlberg.

Soup as a First Course

Soup loses its heat quickly, leaves no room for modification when it comes to allergies or dietary restrictions, and is high risk for spills. 

What to Serve Instead: Consider downsizing to individual soup shooters filled with butternut squash or tomato bisque served with mini grilled sandwiches. “They add a touch of sophistication and can be presented without the need for bulky spoons,” says Kuhlberg. 

Tableside à la Minute Service

“I’m all for special touches, such as offering fresh ground pepper, pouring consume over a fish fillet, or a tableside Caesar salad tossing, as I firmly believe guests eat with their eyes first. But unless your wedding timeline includes a two-hour allotment for dinner, don’t offer à la minute service at a wedding reception,” suggests Dietrich. 

What to Serve Instead: There are plenty of creative ways to add a ‘wow’ factor without sacrificing time away from the dance floor. “Rather than trying to impress guests with the plating, use visual colors, textures, or interactive concepts—such as creating a spectacular dessert moment with a chocolate sphere that guests can crack open once the lid is removed—to catch their attention,” says Dietrich. 

Baby Lamb Chops

Many caterers feel the moment for lamb chops has passed. “Eating one with your hands during the cocktail hour isn’t very chic,” says Olivier Cheng, president, Olivier Cheng Catering and Events. 

What to Serve Instead: Cheng suggests an herbed crusted lamb loin or a lamb loin on an organic rosemary skewer with mint sauce, while Carly Katz-Hackman, chief sales officer at Pinch Food Design, likes to substitute lamb with roast duck. “I love to pair duck with a grappa cherry served over a cube of fried polenta,” she says.

Out-of-Season Fruits and Vegetables

Couples need to consider what’s in season when planning for fruits and vegetables. “We have an incredible strawberry and orange salad on our menu, but we don’t like serving it in December as strawberries aren’t prime at that time of the year,” says Missy Holmes, director of catering and conference services at Mountain Shadows Resort Scottsdale.

What to Serve Instead: Check in with your catering manager to discuss produce seasonality. “For example, an heirloom tomato may be best served during the warmer months, while beets are more ideal in the late fall,” notes Holmes.

Messy or Over-Sauced Foods

Unless your wedding is super casual in theme, it’s best to steer clear of things like BBQ ribs, burgers and wings. “Why would you want to put your well-dressed guests in a position where they have to nosh on excessively saucy, greasy finger foods that could ruin their outfits?” asks Wilgus.

Crumpled, sauce-stained napkins can also wreck a tablescape and look terrible in the background of photographs, adds says Eunique Davis, director of catering at the Eaton, DC. “Plus, more napkin waste is generated by these types of dishes.”

What to Serve Instead: Turn wings into lollipops. “Doing so makes for an easy and mess-free experience that can be enjoyed in one bite, with one hand,” shares Alexandra Dettori, executive chef and owner of Alexandra Dettori Catering + Events. Davis suggests swapping wings and ribs out with a chicken tender served with a simple, easy-to-manage dipping sauce. “You can always incorporate interesting presentation elements to elevate the moment,” he says. “My personal favorite is chicken and waffles on a syrup shooter.”

Flambéed Desserts

“Imagine having 200 flaming baked Alaskas around table linens and guests who’ve been drinking,” says Dettori. If your idea requires a fire extinguisher close by, “it’s time to move onto another idea,” says Mac Osborne, a co-founder of Comparti Catering.  

What to Serve Instead: If you crave an interactive dessert, consider a lavender granita with a lemon cream sauce poured on top. “Certain ingredients naturally react to the acidity of citrus by changing color and this will give you the ‘wow’ factor you’re looking for,” explains Dettori. 

“As an appetizer, we serve what looks to be a giant oyster cracker with a maraca that guests use to smash open the pastry to reveal a beautiful salad inside,” says Katz-Hackman. “You can do this with a dessert by covering a tres leches cake with a meringue cloud, for example.”

Pigs in a Blanket

This classic hors d’oeuvre is too casual for most weddings. “Plus, I don’t like how their flakey pastry can break apart, potentially ruining the guest experience,” says Vincent Cani, an executive chef at Evermore Resort. 

What to Serve Instead: Playing on the same classic ,all-American theme of pigs in blanket, a bite-size lobster corn dog is made with a light batter, so less likely to flake or fall apart. “It’s also more elevated,” says Cani. Or, you could try a more elegant saucisson en croute, which has the same salty flavor and covered pastry, adds Diane Gordon, owner of Diane Gordon Catering.

Charcuterie Boards as the Main Meal

Grazing boards can be great for a cocktail hour, “but we always dissuade couples from offering one as their dinner entrée as they can leave guests feeling hungry,” says Soete. 

What to Serve Instead: Couples can look to diversify and add playfulness to their menu by exploring a variety of stations, especially those featuring live cook such as stir fry, grilling, or hand-rolling sushi. “You still give guests the option to graze and choose the bites that interest them, but in a more fulfilling way,” notes Soete.

Overly Spicy Foods

“Although they can add depth and complexity to a dish, not everyone is tolerant of spice and certain seasonings can easily overpower a dish,” says Soete. “You don’t want people breaking a sweat during the cocktail or dinner hour—that’s what the dance floor is for!”

What to Serve Instead: “If you choose to include peppers in your menu, make sure the seeds and quantities are used sparingly and include nothing hotter than a jalapeño or a thinly sliced or diced serrano pepper,” advises Soete. Or add flavorful heat with milder sauces and spices. “Great examples include Japanese horseradish, yuzu hot sauce, sriracha, curries, or Cajun spices,” says Oree-Bailey. 

Foods With Seeds

“While I appreciate their nutritional benefits, seeds in the teeth aren’t the most appropriate look for a wedding,” says Cheng.

What to Serve Instead: Keep seeds off the menu by offering suitable alternatives such as overnight oats with a wildflower honey. “Consider a non-seeded bread with a ricotta butter spread or a sea salt French butter,” notes Cheng.

Leafy Green Salads

“A first course salad can be expected and cliché and many can’t keep their quality, especially when the timing of a first course needs to be adjusted due to drawn-out speeches and toasts,” says Steve Fortunato, founder and CEO at Roomforty.  

What to Serve Instead: “To elevate the first course, consider a crudo or seasonal vegetable dish, like heirloom tomatoes and burrata cheese,” says Fortunato. “If a couple insists on salad, avoid spring mixed greens or romaine as these lettuces are prone to wilting if the dressing stays on too long and go with little gem lettuces, baby kale, arugula, and endive—leaves that will stay crispy longer.”

Foods With Strong Odors

“I wouldn’t serve foods with powerful aromas like garlic and onions, which can result in bad breath and an aftertaste,” says Meg Walker, president, MBM Hospitality. 

What to Serve Instead: Instead, try dishes that feature ingredients like fresh herbs such as dill, basil, and mint. 

Risky Food Choices

Steer away from anything too unique, like eel, liver patê, or wild boar which may not resonate with everyone’s palate preference. “You’ll risk having hungry guests and wasting food if the crowd isn’t interested,” says Olivia Franklin, event and wedding manager, JW Marriott Grand Rapids. 

What to Serve Instead: You can still implement interesting and underutilized flavors, but make it the supporting actor more than the starring role. “For example, use patê on a charcuterie board as an optional condiment or an octopus salad versus a grilled octopus entrée,” notes Soete. Or you can take a favorite food item and add a unique twist so it becomes more approachable to your guests. “For example, sesame chicken meatballs with a honey sriracha glaze are a great way to spice up a familiar dish, while matcha cake with vanilla buttercream subtly elevates a traditional wedding cake,” notes Franklin.

Chocolate Fountains 

Chocolate fountains can be messy and their smell overwhelming. “The scent can take over the entire venue,” says Reuel Vincent, executive chef for Aspire & One Dine at One World Observatory. “Plus, the quality of the chocolate diminishes quickly if it’s not replenished consistently throughout the evening. And then there’s the fact chocolate can splatter—and you run a high chance of guests double-dipping.” 

What to Serve Instead: Better alternatives to a chocolate fountain include a gelato bar, hot chocolate bar, chocolate truffle bar, and ice cream sandwich bar. “With a hot chocolate bar, you can serve a rich homemade hot chocolate, almost like a liquid ganache, and guests can choose whipped cream or marshmallows as toppings,” says Gordon.

Meals Over 4 Courses

Timetables are always tight at a reception and serving more than four courses means less dancing and time to enjoy your guests. 

What to Serve Instead: Stick to a three- or four-course dinner at the most. “You can bring in more food with late-night snacks, which are a great way to add a personal element to the end of a wedding. For example, if the couple shared a pizza on their first date, they can order and serve pies,” says Charles.