The defining theme of weddings in 2026 isn’t centered around opulent decor or celebrity-inspired fashion. This season, intentionality is at the forefront. Couples are disregarding traditional expectations and taking the reins to craft ceremonies that are deeply personal, authentic and true to them.
“It’s all about minimalism these days,” said Renee Rothschild, an event planner now based in Springfield with 25 years of experience and a client resume that includes former presidents, foreign ambassadors and Fortune 500 executives. “The brides and grooms today are not the same as 25 years ago. They’re focused on more intentional, more emotional, and very deeply personal weddings and receptions. Everything has a purpose, from a serious color scheme all the way through to the details of the dessert.”
Rather than surrendering to the expectations of others, Rothschild says an increasing number of couples are being very purposeful with regards to what aspects of the ceremony they want to put money toward and increasingly disregarding expectations that don’t resonate with them.
“In many cases, they’re doing it in ways that honors their family and culture,” she explained. Heirlooms, for example, are increasingly becoming part of the entire reception. “I’m seeing a lot of the brides use their grandmother’s dress, or maybe a portion of the veil in some aspect of a table setting.”
Rothschild said that timelines are also being turned. “A lot of individuals are doing early morning weddings, followed by a brunch, as opposed to an evening wedding. They’re utilizing a weekend morning or afternoon for a small, intimate wedding and then they have the rest of the day to celebrate as they choose.”
That sentiment was echoed by Nicole Gray, owner of Springfield-based Gray Photography Company, who has photographed weddings, elopements and portraits in Illinois and destinations around the globe.
“Get rid of all the things you think you are supposed to do and think about creating the mood you’re after,” she advised. “If you want your wedding to be a raging dance party, then focus on bringing that energy. If you want it to be romantic and slow-paced, then don’t create a crazy timeline that feels like a competitive scavenger hunt rather than a celebration of love.”
The trend toward more intentional, authentic celebrations extends to the meal as well.
“We certainly still do big, formal weddings,” said Jordan Coffey, who owns Luminary Kitchen and Provisions with his wife and fellow chef, Aurora Coffey. “But we also do many that are more casual. Lots of people are really foregoing the traditional meal of a pre-set salad and choice of filet or salmon, finished off with a four-foot wedding cake.”
Coffey explained that by ditching the standard routine of a plated three-course dinner, couples can maximize the value of their meal and still put out a dazzling, delicious spread.
“We did a really fun wedding recently where we started with a giant charcuterie platter and crudites for cocktail hour. Then instead of doing a traditional buffet, we had various stations set up: a cold station with dips and salads, a taco station with barbacoa and carnitas, a Mediterranean station with grilled lamb chops and pasta salad,” he said. “It was really good food, and the client got a lot of bang for their buck. I can give you a better product doing something like stations for less cost than plated, because I don’t need as many staff to execute it.”
Where sweets are concerned, Coffey said that many people steering away from a big wedding cake as the dessert, often opting for a small cake for the couple to cut with the addition of assorted small desserts like profiteroles, tarts and macarons.
Ashley Meyer is a chef and freelance writer in Springfield.
This article appears in February 12-18, 2026.
