Photographing the Wedding Menu
The best wedding catering is as beautiful as it is delicious. Chefs and pastry chefs prepare and present their delectable cocktail party, wedding reception menu, and dessert hour items with painstaking care, creating a breathtaking display of wedding menu treats. Chefs have gone to great lengths to make every dish a work of art, garnished to perfection and arranged so beautifully that guests hesitate before digging in.
From shiny pearls of caviar on top of salmon puffs to tiny martini glasses filled with mango salsa and shrimp, that platter of perfect little petit fours with the tiny little pink rosettes on top. The entire wedding menu features fabulous accent details just like the wedding dress does…which is why photographing the wedding food is a new top trend in wedding photography.
While the bride and groom are dancing or visiting with guests at the start of their celebration, the best professional photographers move through the cocktail party room, snapping fabulous photos of the buffet menu items, in HD close-up, capturing the most sensory elements of the cocktail party and reception with the same spotlight focus given to close-up photos of the bride’s bouquet or her wedding ring.
The result is a collection of magazine cover-worthy images of the gourmet fare at the reception, a capturing of wedding menu details the couple planned together yet didn’t notice fully during the swirl of their wedding celebration. But now, and in the future, they can look at these photos and marvel at the beautiful platters and food displays their wedding venue’s caterers arranged for their big day. Photos of the food become cherished images from the best day of their lives. In fact, many brides and grooms include photos of their food in their professional album collections, and guests have even been spotted photographing impressive cocktail party spreads, texting the images to far-away friends.
Other foodie photographs: close-ups of the wedding cake details, platter shots of dessert bites, monogram-shaped swirls of sauces on dessert plates, and brightly-colored cocktails and champagne glasses at the bar.
Best,
Michael Mahle, Director of Communications, Pleasantdale Château
