Couples often request “Floribbean”-themed menus that combine indigenous Keys seafood with rich, spicy Caribbean and Latin flavors. A Cuban-style pig roast is popular for a casual rehearsal dinner.
“Couples love the idea of interactive food stations, giving more customization to different palates,” said Julie Shreck, owner-planner at Simply You Weddings in Key West.
Boat-to-table seafood — sweet Key West pink shrimp, succulent stone crab claws, fresh ceviche, yellowtail snapper or hogfish — is often requested.
“Custom paella stations, ceviche stations and whole fish carving stations allow our local fare to be prominently displayed,” Shreck said.
Elegant beach menus also are in demand, said Liz Seligman, owner-planner of Island Life Events in Islamorada.
“Farm-to-table is popular, using local ingredients with food cooked on-site. Caterers literally build kitchens at our weddings,” Seligman said.
Dessert trends include melt-in-your-mouth Key lime creations and metallic-gold cakes.
“Our most popular flavors are Key lime cake with Key lime mousse filling, Key lime cake with raspberry filling and coconut cake with Key lime mousse or mango filling,” said Lauren Salter, wedding consultant with Key West Cakes.
Mini–Key lime tarts also are popular, styled after the island chain’s famous signature Key lime pie.
Colorful desserts include hand-rolled, ganache-filled Key lime “cupcake sushi” cakes, served with rolling stations and chopsticks.
“Like sushi, our cakes are elegant, simple, delicious and a bit sexy,” said Lori Shubert, owner of Cupcake Sushi in Key West.
So-called naked cakes, absent an outside layer of frosting, can be decorated with fresh orchids or other indigenous flowers.
“We see a lot of these at outdoor venues such as the Hemingway House, Audubon House and Key West Garden Club,” Salter said.
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