BALTIMORE | 113 | WEDDINGS
“All of these things relate to the change
in food,” says Horwitz. “As long as people
can travel and enjoy culture and Google
and research, what it says to them is, ‘I
don’t have to be limited.’ I don’t think
people feel as intimidated to break bound-
aries and mess up the rules.”
DELICIOUSLY EVER AFTER
No matter how or why couples choose to
find ever-more creative ways to wow their
guests, caterers agree that there’s no going
back to the way things were. This requires
the catering staff to have a certain amount
of flexibility, receptiveness, and a willing-
ness to try eight Indian restaurants just to
research one wedding.
“It’s just about the overall feeling of
bringing part of their story to life and
making it a little bit more personalized,”
says Benson, using a word caterers now
wield regularly: story. “We’ve had couples
recreate something from their first date. It
becomes a talking point, just kind of lets
their family and friends get to know them
better as a couple and relive different mo-
ments of their lives coming together and
becoming one family. A good way to do
that is when you have everyone you love in
one room.”
Horwitz points out that people used to
ask what a caterer’s specialty was, and they
expected to hear something like salmon,
Italian, or filet mignon. “I don’t know
how you answer that today as a caterer,”
he says. “There’s no such thing as nar-
rowing it down. For every single caterer
in Baltimore, the specialty has become
everything. Our specialty is listening and
being open-minded.”
For Michael, who says his company
never leaned on prewritten menus, the
genie might be out of the bottle—but he
wouldn’t have it any other way.
“It is the ultimate expression of joy and
love and giving to your extended family
and friends,” he says of feeding wedding
guests. “It should be personal, and we en-
courage that. We want guests to walk away
and say, ‘I’ve never been to a wedding like
that. That felt like the two of you.’”
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