how sweet it is

Everyone enjoys breakfast for dinner on occasion. So why not dessert for brunch? A morning-after sweets soiree is the perfect way to say goodbye to departing guests AND reduce your event’s eco impact, as desserts make up the bulk of post-nuptial food waste. Just pack up leftovers from the night before (supplemented with new additions, if necessary) and set them out buffet-style for guests to munch on as they reminisce about the fun they had the night before (and gossip about anyone who might have enjoyed himself a little too much on the dance floor). Think about it: toasted breads and cakes, pastries with local fruit, toss in a few bottles of champagne and you’ve got a readymade party. If you don’t live in an area where wedding festivities extend past the main event, don’t fear. This idea works just as well when applied to the actual wedding day meal. What’s more, it’s a stellar way to feed a crowd on the cheap. Enlist the help of the amateur bakers in your family or friend circle, or talk to a local restaurant or bakeshop about low-cost catering options. Heavy hors d'oeuvres and seated dinners can cost anywhere from $25 to $75 per person for food alone; with a dessert buffet, you can save as much as 85% on the cost of food, especially if you keep things homemade. All you’ll need are quality ingredients, a few carafes of white wine, some coffee and tea and maybe a bottle of liquer or sherry, and you’re good to go.

Whether they’re the breakfast or dinner variety, hot foods take a lot of energy to stay fresh and appetizing. Chafing dishes require portable fuel sources, which are often made from petroleum and burn inefficiently. And that’s not including the amount of electricity or gas it takes to cook the meal in the first place. Plus, all of those plates and service pieces have to be washed, either in a dishwasher, which consumes somewhere around 6 or 7 gallons of water per cycle, or by hand, which ends up flushing a whopping 20 gallons of water per load down the drain (really!). Desserts, on the other hand, require smaller plates, fewer utensils and virtually no maintenance, resulting in less cleanup and resource consumption overall. As an added bonus, you’ll also avoid the chicken-fish-steak conundrum that plagues caterers, brides and wedding planners!

These days, an increasing number of brides are forgoing formal affairs in favor of casual parties with comfort food and a lower-key vibe—and that’s no coincidence. With the economy in the tank, people want something manageable, something that seems appropriate for the current state of things. A dessert buffet has just the right mix of eclecticism and familiarity, AND it brings out the kid in everyone. Which is pretty sweet, too.