Baltimore Bride – July 2019

WHEELY GOOD

Some of the best post-dinner treats

come with their own set of wheels.

ILLUSTRATIONS BY DANIELLE DERNOGA

Coffee

PARK & PERK CAFE

Cotton Candy

B’MORE FLUFF

Ice Cream

SCOOP & PADDLE

Champagne

TOASTWORTHY

Grab a Late-Night Bite

Signal the end of the night with tasty treats to-go.

Dancing all night and the allure of an open bar will likely leave your guests with a power-

ful hunger as the DJ starts to wind things down. By that time, folks will likely be craving

something starchy, comforting, and fun, like the options served by some of the city’s

most beloved food trucks or local restaurants. Mobile kitchens such as The Local Fry,

Kooper’s Chowhound Burger Wagon, and Cocina Luchadoras can roll up and serve

anything from fries to burgers to tacos. This is yet another popular way for couples to

customize their weddings by perhaps choosing a favorite bar food or something they

consumed right before he (or she!) popped the question. Caterers are also seeing an

increase in requests for a second meal and take-home sweet treats—a signal that break-

fast isn’t that many hours away—like donuts and cinnamon buns. - Rina Rapuano

BALTIMORE | 71 | WEDDINGS

BY RINA RAPUANO

SWEET ENDINGS

Cake Walk

Laura Salierno of Batch

Bake Shop says that for

couples who opt for the

traditional tiered cake, the

barely frosted “naked”

cakes continue to dominate.

Dreamy watercolor-inspired

buttercreams and rich, deep

hues such as navy blue,

wine, and gold are also in, as

are floral accents and gold

laser-cut cursive signs with

the couple’s name. Bride-

and-groom ceramic cake

toppers, on the other hand,

are downright endangered.

Cherry On Top

The trends of having des-

sert stations—an alterna-

tive to a traditional tiered

cake—or even passed

desserts while everyone’s

on the dance floor, are

still going strong. Salierno

says these tap into the

movement toward per-

sonalization, like serving

childhood favorites such

as brownies and ice cream.

Other options include Rice

Krispies treats, macarons,

whoopie pies, and small-

format tarts or pies.

The Dough-Not

Many caterers point to

dietary restrictions as

greatly influencing the

offerings at modern wed-

dings. Neill Howell, chef

and co-owner of The

Corner Pantry, who also

happens to be gluten-free,

makes a gluten-free flour

mix used in such desserts

such as his tres leches cake.

“Pretty much anything you

see on our menu, we can

do gluten-free,” says How-

ell’s wife and Corner Pantry

co-owner, Emily.

OPPOSITE PAGE:

KATE GREWAL;

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STACY ZARIN GOLDBERG (2)

Chicken Sandwich

EKIBEN

Blue Moon Cafe oversized

cinnamon roll. Aegean

dessert plate from Something

Vintage Rentals. Black matte fork

from White Glove Rentals.

Ekiben “The Neighborhood Bird” Taiwanese curry

fried chicken sandwich topped with spicy sambal

mayo, pickles, and fresh herbs. Luna plate in

charcoal from Pretty Little Wedding Co.

Popsicles

PICNIC POPS

Cinnamon Roll

BLUE MOON CAFE