Building a wedding menu around the season instead of fighting it

A menu chosen from a generic catering template rather than the actual season often means paying a premium for ingredients flown in out of season, and getting a noticeably worse result than the same dish made with what's fresh at that time of year.

Spring and summer

Lighter dishes work with the season and the mood: fresh salads, grilled proteins, seasonal fruit in both savory dishes and dessert. Berries, stone fruit, and fresh herbs are at their best and their cheapest during these months.

Fall

Root vegetables, squash, and richer, warmer flavors both taste better and suit the mood of a fall reception. This is also when a lot of couples lean into heartier comfort-food elements without it feeling out of place.

Winter

Braised dishes, hearty grains, and warming spices work with both the season's ingredients and a colder venue's need for a satisfying, warming meal. This is also a good season to lean into a stronger cocktail or mulled drink offering alongside the meal.

Ask your caterer directly what's in season

A good caterer will already be building menus this way, but it's worth asking the direct question rather than assuming a fixed catering package accounts for it. The answer often opens up cheaper, better-tasting options than the default menu.