A New Season of Food Styling


With a new wedding season comes new trends in food styling for modern South Florida weddings. We recently spoke with Chef Chris Bulgarin from Delicious Catering Services about Fall food styling for South Florida weddings. Chef Chris also gave us some excellent options for your South Florida wedding food stations!

Chef Chris believes food trends resurface with extra flair as time passes. “Mediterranean Flair was it back in 2003-2006, then it kind of died out. I’m seeing a lot of it again but with implementation of more modernist cooking techniques.” Chef Chris mentions Mediterranean Sous-Vide and Herb Crusted Lamb Loin Cho served with Grilled Asparagus on a White Bean Ragout with Lemon Foam Topping. This mouthwatering menu is a very traditional Mediterranean menu with gastronomic modernist cooking techniques.



We asked Chef Chris about popular food dishes for Fall weddings in South Florida. Chef Chris suggests serving squash at a beautiful Fall wedding served alongside game meats such as Squab and Venison. Chef Chris has seen a Butternut Squash Ravioli stuffed with Sous Vide wild Boar and Granna cheese served with Sautéed Rappini as a starter dish. Another great option is Confit Squab on a bed of Sweet Potato Hash with Butter Blanched Haricot Vert. These dishes bring the perfect aromas and flavors of Fall to life.

Chef Chris mentions that food stations are here to stay in modern weddings. “Tweaked up buffets are in – I sell them under the name “Gourmet Tasting Stations.” Chef Chris gave us some wonderful examples of excellent tasting stations for Fall weddings.

Gourmet Tasting Stations


Risotto Station

Wild Mushroom Risotto, Seafood Risotto, Prosciutto, and Asparagus Risotto. The chef prepares Risotto for guests and serves it in a martini glass with choice of toppings.

Ramen Noodle Bar Station

Ramen Noodle bar fresh made to order in triple fortified Ramen broth with choice of toppings including Sliced Pork Shoulder, Poached Organic Egg, Poached Shrimp, Green Onions, Been Sprouts, Enoki Mushrooms, and Konbu served with Chop Sticks.

Cuban Asian Station

Fried Rice made with Moros, Pork, Chorizo, Eggs, Cilantro, Soy Sauce, and vegetables topped with choice of Nebraska Beef Picadillo, Pulled Pork Ropa Vieja, or Seafood Aji in Wine Sauce. This is topped with choice of Plantain Chips, Truffle Oil, Créme Fraiche, Tumble Weed Onions, Cilantro, and Chimichurri

Puerto Rican Mofongo Station

Garlic and Chicharron Mofongo with choice of toppings including Fried Kurobuta, Fried Mojo, or Calco de Pollo topped with Micro Greens, Garlic Mojo, and Créme Fraiche.

Peruvian Station

Peruvian Aji Amarillo Mahi-Mahi Ceviche finished with Corn-Nuts and served with assorted Tortilla, Yuca, and Plantain Chips in a decorate glass display.

Papa a la Huancaina with Chicken served with Peeled Potatoes, Black Olives, and Hard Boiled Eggs served in a Ball Chair cup and finished with Aji Sauce and Rainbow Micro Greens

Mixed Hawaiian Station

Tuna Poke with Root Chips

Hawaiian Pulled Pork with Sweet Brie and Hull BBQ Sauce

Pina Glazed Shrimp on Sugar Cane Skewer with Tropical Slaw


Corresponding Writer | Chef Chris Bulgarin

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