The wedding might be over, but that doesn't mean the fun has to end just yet. A post-wedding brunch is the perfect way to keep the celebration going. While you've probably devoted a great deal of time to planning every element of the wedding, you may not have thought about what comes next. Should you be at a loss for what to serve at your springtime brunch, we're here to help. To that end, we asked David Zlatchin, CEO of Betty Zlatchin Catering & Events, to share his thoughts on the perfect springtime post-wedding brunch menu. "A [post-wedding brunch] is a time to reflect and share thoughts and funny stories about the wedding and to catch up with friends and family," Zlatchin says. "We like to serve things that are not fussy, easy to eat, and provide opportunities for guests to mingle."
The stress of yesterday is over. Just like spring, your newlywed brunch should be easy-breezy. Yes, that goes for the menu, too.
Choose easy food.
Zlatchin recommends serving "fork-friendly" dishes at this post-wedding event. What does that mean? Selections that can be eaten with just one utensil—like waffles, pancakes, scrambled eggs, or yogurt parfaits—as opposed to needing a knife, too. This makes it easy for guests to socialize while balancing their food. The pro also suggests serving an array of one-bite options that guests won't need utensils for at all. He likes a seasonal bruschetta menu, that guests can easily enjoy while mingling. His ideal trio? Fava Bean Bruschetta (made from grilled acme levain, parmesan, meyer lemon, fava purée, and maldon salt), Smoked Tomato Bruschetta (made from grilled acme levain, burrata, herb pesto, and smoked fluer de sel), and Dried Fig and Black Olive Tapenade Bruschetta (made from grilled acme pizza bianca, goat cheese, cara cara orange, espellete pepper, lemon oil).
Bring in seasonal color.
Any event taking place during the spring deserves a bright, seasonal menu to match, and this includes post-wedding parties. "When we think of spring, we think of verdant green vegetables like fava beans, asparagus, snap peas, fennel, spring onions, and ramps, along with the winding down of citrus season," Zlatchin says. He likes using as many of these in-season ingredients as possible. "We often make a salad with navel and cara cara orange medallions and a mix of poached favas, fennel, snap peas and a yummy cheese like burrata, pickled spring onions, and pistachios."
Don't forget the drinks.
You don't need to offer a full bar, but fun brunch cocktails are a must-have. Zlatchin suggests creating a mimosa station, complete with a selection of freshly-squeezed juices. Champagne and orange juice isn't your only option, though. "There are other juices that pair nicely with sparkling wine, like an apricot juice, a sour cherry juice, and pomegranate juice. You can offer seasonal berries as garnishes, too," the pro suggests.