A Dream Wedding Menu for Each Season
It’s not only the bona fide foodie couple who wants to serve something more imaginative than Chateaubriand and salmon at their wedding. It’s also the average New Yorker whose palate has been pampered by eating in this town (and whose friends—and future wedding guests—are becoming similarly hard to impress). Here, we asked four New York City chefs to design fabulous seasonal wedding menus (and share their insider-cooking tips, including where to source the most delicious ingredients, and how to make each menu more or less extravagant). How do they suggest you rescue your wedding food from catered blahness? Easy: Focus on what’s local and fresh at the time of the wedding (you can get quince only for four weeks in the fall!), choose flavors that befit the season (game and foie gras in winter; lobster in summer), and use the highest-quality ingredients possible. Bon appétit!
From the Winter 2007 New York Wedding Guide