Across the United States, a growing number of engaged couples are reimagining their wedding menus as a reflection of their blended backgrounds—using food not just to feed guests, but to tell stories of identity, family, and heritage. For many, the traditional “chicken or fish” is giving way to dishes that merge cultures, honor traditions, and highlight shared memories.
When Zoe Rosenthal and Yifan Lai married in Brooklyn in February 2024, they wanted their Jewish and Chinese roots to be equally represented in the celebration. Their caterer, New York–based Pinch Food Design, helped create a banquet-style dinner featuring Chinese dishes alongside touches of Jewish cuisine, such as matzo balls cooked in Chinese chicken broth and a giant challah baked by Rosenthal’s mother. “They wanted a traditional Chinese banquet with hints of Judaism,” said Carly Katz-Hackman, who helped design the menu.
Wedding planners say this type of fusion dining has surged in popularity. Emily Coyne, a planner in Napa Valley, noted that couples increasingly request subtle nods to their backgrounds rather than overt cultural themes. She recalled creating tamarind gelato for a couple with Italian and Indian heritage, and lobster potpie topped with wasabi powder for a French-Japanese pairing.
For many couples, the process is deeply personal. Lai, who grew up eating fish balls, said he felt a surprising connection when he realized how similar they were to the gefilte fish Rosenthal ate as a child. “There was this moment of: wow, our cultures overlap more than we thought,” he said.
Caterers around the country are dedicating hours of research to crafting dishes that bring together ingredients from different culinary worlds. In New Jersey, chef Juan Hernández often blends traditions to create flavor-forward plates such as branzino with corn croquettes (a Mediterranean-Latin pairing) or Dominican-inspired sofrito meatballs finished with Italian ricotta.
In Los Angeles, L.A. Roots Food Catering has received requests for inventive combinations like “Lebanese-style gyoza”—a hybrid dumpling filled with lamb, pine nuts, and roasted peppers, created for a Lebanese groom and Japanese bride.
For other couples, the wedding meal is a tribute to the foods of their childhoods. Queens residents Tanpreet Saini and Anthony Pacheco served a mix of Punjabi and Puerto Rican favorites at their August wedding: garlic mofongo, bistec con pimientos, samosas, paneer pakora, and chicken tikka. “We wanted it to feel personal, not fancy,” Pacheco said. “This is the food we grew up with.”
Some choose to skip traditional caterers entirely and rely on beloved local restaurants. In New York City, newlyweds Richard Chang and Victoria Abbyaeva curated a cross-continental menu using dishes from Chinatown’s Wu’s Wonton King and an Uzbek-Russian supermarket, including Peking duck, ginger scallion lobster, plov, and shashlik.
Experts say these culinary choices often go beyond flavor—they are a way for families to feel seen and included. “Food is a powerful way to maintain identity,” said Geoffrey Greif, a University of Maryland professor who studies cross-cultural marriage. Sharing dishes from each family’s heritage, he added, helps honor both sides.
That was true for Pacheco and Saini, whose menu became a bridge between their families. Saini’s mother tried mofongo for the first time, while Pacheco’s relatives learned how to enjoy roti. “Now she’s asking to go back to the Hispanic restaurant,” Saini laughed. “It really opened everyone up.”
As wedding celebrations continue to evolve, one trend is clear: today’s couples are embracing the joy and meaning of bringing their worlds together—one plate at a time.
