Wedding rehearsal and reception fare follow in restaurants’ footsteps. Today, diners often prefer to order and share small bites and sip nonalcoholic beverages. They also want an experience— not just a meal. Here are five fashionable approaches for your wedding.

Against the Grain

Increasingly, clients want “anything other than traditional wedding food,” says Robbie Jester, owner of Newark, Delaware-based In Jest Events. “They are getting rid of all the obligatory pageantry and making the day a celebration of the couple and what they love,” explains Jester, a veteran of three culinary competition shows.

He recently catered a wedding for a couple who asked for fusion hors d’oeuvres. Consider taco and Pan-Asian stations and a barbecue station with mac-and-cheese martinis, brisket or pulled-pork sliders, and pimento cheese on toast.

Many clients want a laid-back, casual cocktail party atmosphere, notes Aaron Gordon, owner of Philadelphia-based 13th Street Cocktails, which also offers mobile wood-fired pizza and oyster bars.

Meals on Wheels

Jester recently hit the pavement with Shore Fire, a food trailer with Eastern Shore-inspired barbecue. (He grew up in Galena, Maryland.) The caterer is part of a convoy. Chef Andrew Cini, formerly of Terrain in Glen Mills, Pennsylvania, says bar and food trucks are a hot trend for wedding receptions.

Some customers hire the truck for the entire event, says Gordon, who’s provided pizza, wood-fired meatballs, oysters, lobster rolls, and other tapas-style dishes.

John Berl from Uncle John’s BBQ, which has several Delaware food trucks, has participated in wedding events with multiple vendors—up to five. “Desserts, food, apps—all from trucks,” he says.

Jody Schiavelli’s clients select items from Wilmington-based Stoked BBQ’s seasonal catering menu, and the team serves guests from the truck. “The guests love the novelty and personal attention they get when ordering,” he says. “Several people are choosing the truck over a traditional catering setup.”

Noshing and Grazing

Food boards and grazing tables are still popular, Gordon maintains.

Indeed, Milford event planner Chelsea Sanguinetti recently started The Delaware Grazing Table to complement her bartending services. Brunch boards are in demand, and she also creates themes, such as the holidays.

Courtesy of In Jest Events

Tales of Mocktails

Sean Norris of Rehoboth Beach-based Limbo Mixology says nonalcoholic cocktails are taking center stage as a sophisticated alternative for guests.

“Reflecting a broader cultural shift toward wellness and inclusivity, these mocktails are not just an afterthought but a highlight of the celebration, crafted with as much care as their alcoholic counterparts,” maintains Norris, who previously worked at Nage and Lewes Oyster House. “Imagine a wedding where guests are greeted with a signature nonalcoholic cocktail—like a virgin mojito or a sparkling elderflower spritz.” Colors and flavors can complement the event theme.

Late-Night Nibbles

Forget party favors. Guests now crave a satisfying post-party bite, Cini says. At Terrain, couples often requested late-night popcorn bars with flavors and toppings.

Many people like to link a snack to the locale. For instance, if you’re at the Delaware beaches, you might order Grotto Pizza. Mini cheesesteaks are a must in Philly.

Whatever the choice, follow the caterer’s advice regarding the count. The secret to success is to leave guests satisfied.