For the caterer Betty Kalin, there's more to a mouthwatering meal than choosing between filet mignon or mushroom risotto. Here, she dishes on designing a truly memorable feast.
MAKE YOUR MENU MEAN SOMETHINGI'm a huge fan of using food to tell a story. At an initial consultation, I often ask a couple if there's anything in their shared history that could translate to a food item. I once had clients whose first vacation together was to Paris, so we featured a cheese plate with French fromages. Another idea: Use a favorite family recipe or serve a delicacy from your cultural background, like the fragrant rice dish, called javaher polow, that I made for a bride whose family is Persian. Personalizing the menu is such a fun way to make your wedding stand out.
SERVE WHAT YOU LIKESome couples aim to please the largest number of people and are happy going with their caterer's most popular options. But if you fancy yourselves foodies, or love a specific type of cuisine, why not share that with those you love most? I had one couple who served elk stew and whole fish, and they and their guests just couldn't stop raving about the meal - it totally made the day for them. The bride and groom's tastes should be the biggest priority, with a few exceptions. Heavily spiced food is one, since people have wildly different tolerances for it; it's best to set out hot sauce and let everyone add their own heat. And there are a few ingredients that should be used sparingly: nuts and shellfish, because those are common food allergies, and pungent herbs like cilantro, which some people have a huge aversion to.
ACCOMMODATE GUESTS - TO A POINTWhile a menu should reflect personal taste, it's important to be sensitive to the dietary restrictions of others. That doesn't mean surveying everyone on your list, but it is courteous to have options that can be eaten by all of your guests. Offering six appetizers is ideal - though as few as three can still have variety - and of those, about half should be vegetarian or gluten-free.
FOCUS ON LOCAL AND SEASONALThe shorter the distance that produce or meat has to travel, the fresher it will be. In fact, my own cravings change with the seasons. One of my favorite spring pairings is peas and mint, which you can incorporate into a salad and pastas or on crostini. In summer, I'm all about the strawberry-tomato-basil mix. And thick stews, root vegetables and game are perfect for chilly nights. Plus, foods cultivated in their native climates means they're easier to grow, which can result in a better deal for you (that's why berries are so much more expensive in the winter). All in all, sourcing from your area just makes food taste better.+KALIN'S COCKTAIL-HOUR BITESRhubarb Marmalade, Ricotta and Mint on a Corn Cracker"Any creamy cheese topped by fruit preserves, marmalades or chutneys is a winner - and a nice veg option."Scallop Ceviche With Radishes and Tarragon"In spring, you can't go wrong with a rich flavor mixed with radishes and herbs. Plus, it's gluten-free!"Curry Cucumber Finger Sandwiches on Pumpernickel"There's cream cheese in there, too, but we [roll] it in almonds for a little crunch."Duck Confit Salad and Sour Cherry Marmalade on Crostini"Tender duck confit is blended with Dijon, shallots and parsley to balance the marmalade's sweetness."Visit marthastewartweddings.com/appetizers for the recipes.
© 2014 Martha Stewart Living Omnimedia Inc.© 2014 New York Times News Service Photo Source: Thinkstock
MAKE YOUR MENU MEAN SOMETHINGI'm a huge fan of using food to tell a story. At an initial consultation, I often ask a couple if there's anything in their shared history that could translate to a food item. I once had clients whose first vacation together was to Paris, so we featured a cheese plate with French fromages. Another idea: Use a favorite family recipe or serve a delicacy from your cultural background, like the fragrant rice dish, called javaher polow, that I made for a bride whose family is Persian. Personalizing the menu is such a fun way to make your wedding stand out.
SERVE WHAT YOU LIKESome couples aim to please the largest number of people and are happy going with their caterer's most popular options. But if you fancy yourselves foodies, or love a specific type of cuisine, why not share that with those you love most? I had one couple who served elk stew and whole fish, and they and their guests just couldn't stop raving about the meal - it totally made the day for them. The bride and groom's tastes should be the biggest priority, with a few exceptions. Heavily spiced food is one, since people have wildly different tolerances for it; it's best to set out hot sauce and let everyone add their own heat. And there are a few ingredients that should be used sparingly: nuts and shellfish, because those are common food allergies, and pungent herbs like cilantro, which some people have a huge aversion to.
ACCOMMODATE GUESTS - TO A POINTWhile a menu should reflect personal taste, it's important to be sensitive to the dietary restrictions of others. That doesn't mean surveying everyone on your list, but it is courteous to have options that can be eaten by all of your guests. Offering six appetizers is ideal - though as few as three can still have variety - and of those, about half should be vegetarian or gluten-free.
FOCUS ON LOCAL AND SEASONALThe shorter the distance that produce or meat has to travel, the fresher it will be. In fact, my own cravings change with the seasons. One of my favorite spring pairings is peas and mint, which you can incorporate into a salad and pastas or on crostini. In summer, I'm all about the strawberry-tomato-basil mix. And thick stews, root vegetables and game are perfect for chilly nights. Plus, foods cultivated in their native climates means they're easier to grow, which can result in a better deal for you (that's why berries are so much more expensive in the winter). All in all, sourcing from your area just makes food taste better.+KALIN'S COCKTAIL-HOUR BITESRhubarb Marmalade, Ricotta and Mint on a Corn Cracker"Any creamy cheese topped by fruit preserves, marmalades or chutneys is a winner - and a nice veg option."Scallop Ceviche With Radishes and Tarragon"In spring, you can't go wrong with a rich flavor mixed with radishes and herbs. Plus, it's gluten-free!"Curry Cucumber Finger Sandwiches on Pumpernickel"There's cream cheese in there, too, but we [roll] it in almonds for a little crunch."Duck Confit Salad and Sour Cherry Marmalade on Crostini"Tender duck confit is blended with Dijon, shallots and parsley to balance the marmalade's sweetness."Visit marthastewartweddings.com/appetizers for the recipes.
© 2014 Martha Stewart Living Omnimedia Inc.© 2014 New York Times News Service Photo Source: Thinkstock
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