An Expert Guide to Creating a Flavorful Fall Wedding Menu

From warm color palettes to cozy feelings and rich flavors, fall weddings are all about embracing the season—and that goes for the food served as well. As temperatures drop and leaves begin to fall, the way we eat changes, so it's no surprise that caterers have noticed a difference in what couples are requesting for fall wedding fare.

To break down exactly what's different (and great!) about cocktail hour, dinner, and dessert menus this time of year, we called on top caterers Ryan Carey and Davi Sobotta to chat about everything from what guests want to what's in season. And, well, we learned a lot.

If you're planning a fall wedding, read on for a step-by-step guide to creating a fall wedding menu that's flavorful, creative, and comforting in all the season's best ways.

Think Fewer Stations, More Passed Apps

As the weather changes, weddings tend to start moving inside. There’s still a fair share of outside weddings in the fall, among the trees and the leaves, but the way we dine definitely has the tendency to change. “Cocktail hours traditionally start to drop off in the fall,” says Carey. “People tend to lean toward more small bites and passed apps rather than stations.”   

Consider Comfort Foods

Chillier weather definitely means more comfort food, and there’s nothing wrong with bringing these to the table. To accomplish this at your wedding, start by thinking about the foods you incorporate into your diet once summer is over and how you can serve those in a creative way. “In the fall, we are not serving as light of fare as we see in July," Carey says. "We do less seafood and definitely more comfort food and more hearty foods like rotisserie chicken and smoked pork.”  

Embrace Seasonal Flavors

Using what’s fresh is a great way to set your menu for any season—and, thankfully, fall has a lot of powerful, earthy flavors to incorporate. “We are always farm-to-table, so you want to see what's fresh and available and in season,” says Sobotta. “Fall trends gravitate toward squashes, like your acorn, butternut, and delicata, along with pumpkins and yams. We also start working with more chutneys and deeper, richer sauces.”  

Break Out the Wood Fire

Everyone loves a bonfire on a cool night, so why not incorporate those warm, hearth flavors into your wedding menu? “September and October are our busiest times of the year because of the wood-fired smells and flavors,” Carey says. “It speaks well for a fall dining experience and portrays itself much better in the cooler months.” According to Carey, wood-fired pizza stations are incredibly popular as are smoked meats, such as smoked brisket or doing a pig roast.  

Experiment With New Dishes

To put these ideas into practice, consider serving some of the flavorful dishes below. They're sure to impress every foodie on your guest list.