Creative Interview | Bold Catering

We have the privilege of working alongside the most talented vendors. We’ve chosen to begin a Creative Interview series highlighting the incredible professionals we’ve come to know and love through our last decade in the wedding and private events industry.

Today, we're chatting with Michelle Segura of Bold Catering & Design, a catering company based in Atlanta, Georgia. If you're even thinking about catering an event in Atlanta, you'll hear Bold all day every day. One of our top and most trusted companies, Bold is more than just a caterer—they are a brand and an experience. From impeccable service to delightful desserts to exciting culinary selections, we trust this company to feed our clients and their most distinguished guests. We asked Michelle to weigh in on family-style vs. stations, late-night snacks, dessert displays, and more! Here's what she dished to us:

 
 

Family Style vs. Stations - what are the pros and cons for each? Which is more creative and what is the ideal guest count for each? 

Family-style is a really fun menu style especially since you don’t see this at most weddings. However, it can get a little tricky when it comes to logistics and table space. Because the dishes/platters used are fairly large, additional table space is needed. We have run into some challenging instances where there was absolutely no room left on the table after the décor/floral items were placed. Clear communication needs to happen between the floral and décor team and the client/planner from the very beginning. Also, because more table space is needed for food, seating less guests at a table is ideal. For example, instead of seating 8-10 guests at a 60” round, you’ll want to seat 6-8 guests. At estate tables, we want to be sure true estate size tables are being utilized vs. traditional banquet tables which are much more narrow than estate size tables. People tend to eat more when it is right in from of them so family-style menus will be a little more expensive to cover the cost of additional food.

Dinner Stations are the most popular menu style with our company. Many couples like to offer their guests multiple options without having their guests make dinner selections months in advance. Stations can also be super creative and interactive which is what many guests remember – the interactions and the experience. The ideal guest count for both menu styles will depend on venue size and kitchen size.

 

What are three tips you can offer couples for curating a delicious, exciting, and cohesive menu?

1. Try not to incorporate too many cuisines into one part of the wedding. And if you do have many cuisines, perhaps you incorporate the majority of them into cocktail hour vs. trying to have 4 stations during dinner ranging from Mexican to Vietnamese to Greek to Southern.

2. If you want to include items that represent the different phases of your life, please include further direction of those geographic locations. There are so many different variations of foods in each region of every country, so when someone says they are from Colombia and ask for our ideas, oftentimes we may come up with items that are not even what the client wants. Instead, provide further direction as far as what dishes come to mind and any favorites.

3. While you want to take your guests’ dining preferences into consideration, I say have fun with your menu! Even if you think not everyone will love a certain item/dish, but you both do, then go for it! This is your wedding and a reflection of the two of you!

 

We know Bold is ahead of the curve on trends. What’s the latest in terms of late night snacks and desserts?

Many people want late night snacks that are personal to them. For example, a couple may want a waffle house station because that’s where they ended up after a long night out or wanting mini corn dogs because their first date was at a fair. Late night snacks are one of those items that don’t cost a fortune and guests go crazy for them when they are served.

Desserts have become quite popular these last 10 years. I’m sad to say that I have seen a drastic decline in traditional tiered wedding cakes and more of a shift towards smaller cakes plus fun dessert displays that include French macarons, pie pops, cheesecake tarts, etc. We have our tried and true flambeed doughnut station where we take a glazed donut, sauté it in butter (we ARE in the South) and Maker’s Mark (giving you a nice flame presentation) and then finish it off with vanilla ice cream, Coca-Cola sauce, and candied pecans. What’s better than that!?

Our newer station is an updated take on the old school Baked Alaska that you saw on many cruise ships years ago. Ours is called the Smashed Alaska where we take traditional ice cream sandwiches, dip them in liquid nitrogen, then using a mallet we smash them on a cutting board, top them with the guest’s choice of flavored meringue which are freshly torched and then finished with the guests choice of toppings such as heath bar, crushed Oreos, pecans etc.

A few favorites…

Here are a few of our favorite photos from events with Bold Catering.

 
Tips & Advice, Creative InterviewsKristine Cookewedding, Atlanta weddings, atlanta wedding venues, swan house, atlanta history center, event venue, southern wedding, creative interview, catering, bold catering