t he hippest aquatically-inclined morsels around, sushi is the ultimate tickler of tastebuds passionate for a salt ‘n’ vinegar aesthetic. Delicately prepared, tantalizingly served, and practically sportish when it comes to maneuvering the little delicious niblets from chopstick to lips, this fishy dish is easily incorporated into a kicker of a trend-driven wedding celebration, whether in the fo

a t the heart of this confection delirium lies la ganache, a creamy cocoa-ful or caramel-esque concoction, rippling with surprise tidbits of berries, nuts, nougat or fudge. The world can thank Chambery, France for producing this lil’delectable, and its doppelgangers of the Swiss and American variety - these gooey, gushy bite-sizers will nestle down anywhere in a wedded-out extravaganza. Incorpora

t his fun-umongous, cuisinary creature, blossoms and fruitifies into tree-hugging, haute couture little bodies. With love, they are sought out and plucked in hopes of turning already cream of the crop dishes into fantastical art pieces. Known as the ‘diamond of the kitchen' by gastronomes spanning the ages – these ‘genus tubers’ are revered in sweeping country side settings such as Northern

k eep one step ahead of so trendy, gosh-darn cute candy bars and create a honey of a reception with off-kilter, in-house sugar shacks. The trick is to give your young-at-heart guests all their unpretentious taste buds ever dreamed of, without encouraging their best pigs at the troth impression. As long as you have an arena of aesthetic finesse up your sleeve, your hallows eve inspired treats will e

y ou can shoot for decadence and scale a spiffy patisserie down to size, stick it in the corner and rock the richest petit fours you can get those eager little paws on – everything from individual pumpkin crème-brulees to bite-size, flourless chocolate cakes. Or, you can go easy on your queasy belly. Indulgence dipped in a cream cheese ganache is a beautiful thing, but if an infinite-course meal