All food should be a feast for the eyes. That, after all, is how we first determine what we will eat—by the look of it. The smell is the second sensory test. 

"The tongue is the last part when it comes to food," says Mary-Margaret Stepanian, vice president of public relations and marketing for The Classic Catering People in Owings Mills.

One particular hors d'oeuvre that seriously delivers as a sensory sensation: fresh figs with gorgonzola and pancetta.

"You have that beautiful purple of the fig. The gorgonzola is a creamy white, with veining through it that picks up the bluish hue from the fig," explains Stepanian. And a crispy slice of Italian bacon is part of the mix. "Those colors work in harmony." 

Texture is also important, she adds. Chefs combine a salad with arugula, fennel, pieces of Fiji apple, and pomegranate seeds. The salad has different layers of colors and texture.

When caterers plan menus, they work with ideas from the bride and groom. "I think we try to put together a menu for them based on what their overall vision is for the day," Stepanian says.

But caterers also make suggestions based on the season of year, the length of the reception and the time of day.

"We have our classics throughout every season, but each season has new recipes," she explains. "I do think that is the wow factor."

For example, warm weather signals lighter foods.

"In summer you can do lighter meals than in winter months. Cold salads have a lighter taste," explains Nancy Sachs, director of catering for Simply Elegant Catering at Grey Rock Mansion in Pikesville.

But menus change with the first cool breeze.

"In the winter you have the opportunity to explore the freshness of different cheeses and sauces that have a little more richness," says Stepanian. "There is that feeling in the winter of a need to be warm from the inside out."

But when planning food, also consider the length of the reception.

"Some people are trying to be budget conscious. If you are going to have a two-hour reception, the food can be much lighter," says Sachs. "If you are going to have a four-hour reception—and with most weddings that is the minimum—it doesn't translate to serve finger foods and light fare,"

Timing is everything, she says. If a reception starts during a meal hour—noon or 1 p.m.—guests have expectations. "All together, people expect, and they should expect, a meal if they are coming in at a meal hour," Sachs says.

But morning weddings can also be followed by a full meal. "It would be a brunch-oriented meal," Stepanian says. "You are really looking at the old world tradition of the heavy meal in the middle of the day."

No one will leave hungry.

In the Morning Caterer: The Classic Catering People HORS D'OEUVRE Belgium endive with Kalamata olive tapenade and sun-dried tomato pesto crème fraiche. ENTREE Butternut squash tart. Parmesan cheese, herbs, and garam marsala. DESSERT Autumn berry trifle. Pound cake slices layered with vanilla almond custard cream, fresh blackberries, cranberry compote, sliced candied almonds, and topped with strawberries.

In the Afternoon Caterer: Linwoods HORS D'OEUVRE Tuna with pastry scales, sesame spinach, black sesame seeds, and spicy sauce. Mini bistro burgers. HORS D'OEUVRE Spicy tuna tartare with avocado, miso, and cucumber sorbet. ENTREE Lobster cobb salad with lemon oregano emulsion.  DESSERT Individual wedding cakes with sugar-coated fruit and golden spun sugar.

In the Evening Caterer: Charles Levine Caterers HORS D'OEUVRE Artichoke and bruchetta crepe tied purses. HORS D'OEUVRE Maine lobster Norfolk in shell. ENTREE Herb-encrusted filet of mahi mahi with Asian sauce atop  mushroom risotto ovals with asparagus and Holland pepper saute. DESSERT A mini wedding cake with petite wedding tortes.