This past weekend, I was privileged enough to get to eat and drink some of the most delicious food that I’ve tasted in ages. The presentation was amazing, the service wonderful and the flavors perfect. Which hot restaurant did I visit? None what so ever (though, Sunday, I did get some very nice grits at No. 7). I was at two amazing events catered by Creative Edge. The first was an amazing anniversary gala for the company, one of New York’s most innovative caterers. The second was Saturday evening at my clients’ Sara and Trevor’s wedding reception at Studio 450.
As a bride, you spend a lot of time thinking about ways to personalize their guest book, escort card table, floral, attire and stationery. However, one of the things that we like to encourage our clients, (and you, dear reader!) is to personalize the day with food. Food and wine are so tied to moments of celebration (the restaurant you went to when you got engaged, the wine you drank when you had your first date) and cultural ties that it’s a shame that for all of these years wedding food has gotten such a bad rap and, more often been the step child of all the other decisions that couples make when it comes to weddings.
Even if you are working in a venue that seems to offer pretty cookie-cutter cuisine, put some thought into some things that might be easy enough to add or incorporate into your day. Perhaps they can replicate a special bread your grandmother used to bake or try and replicate a dessert from your favorite restaurant. We’ve had restaurants work on making a dad’s jerk chicken recipe or a favorite family dessert. Don’t be afraid to ask. And if you are working with an off-premise caterer, these are the kinds of questions they should be asking. Where do you like to eat? What is your background? What tastes do you love? Your menu is another way to express yourselves, and in some ways, it’s the most profound.. because it’s the one thing that everyone communally gathers around.
I know..Im usually witty, but today, so VERY serious about food! The only thing that I’m more serious about is beverage
To give you an example of what I mean, here is the menu that was created by Creative Edge for our clients Sara and Trevor. Sara is from Hong Kong, and Trevor, while American, is an avid traveler to many regions of Asia for fun and work. They both collect wines. When dining in New York they love Momofuku, but also Craft and various wonderful Italian spots. Here is what we served (along with some great food porn shots courtesy Creative Edge). We ended up with a series of tasting plates, each paired with a fabulous beverage.. And of course ended it with some fabulous sweets passed around the dance floor.
SALMON SASHIMI & BBQ SEA EEL
Hijiki Salad, Enoki Tempura and Wasabi Aioli
Paired with Hinomaru, Manabito Kimoto Junmai Ginjo, Akita
ROAST DUCK CARPACCIO
Micro Cilantro and Basil, Preserved Mandarin Orange and Mustard Oil-Citrus Vinaigrette
Paired with OYSTER BAY, PINOT NOIR 2006, MARLBOROUGH, New Zealand
ROAST MISO COD
Sweet and Sour Glaze, Curried Cauliflower Puree, Crispy Yellow Noodles, Forbidden Rice
Paired with Newton Vineyard, Unfiltered Chardonnay 2006, Napa Valley
BRAISED SHORT RIBS AND NY STRIP STEAK
Hon Shemeji Gnocchi and Soy Glaze, Red Pepper Sauce and Gingered Asparagus
Paired with Soper Legacy, Cabernet Sauvignon, 2001, Sonoma
Wedding cake and Passed Sweets
If this doesn’t inspire the foodie in you, I don’t know what will!