Ritz-Carlton Weddings - June - November 2010 - (Page 48)

• The RITz-CARLTON, JAKARTA, INDONESIA • ◗ A vibrant appearance, a peppery, earthy, almost bitter flavor, and a perfumed fragrance redolent of orange and ginger distinguish fresh turmeric from its powdered counterpart. The healing rhizome figures largely in Indonesia’s strong food culture, explains executive chef Sean MacDougall. MacDougall draws upon classic celebratory dishes for his signature wedding reception buffet, an extravaganza of nasi Bali, or turmeric rice, in clay pots surrounded by braised beef, turmeric-marinated lamb, as well as prawn and turmeric mousse on lemongrass skewers. turmeric local flavors S avory ingredients in wedding cuisine give guests a taste of their destination chefs have long been able to acquire just about any ingredient imaginable. yet they ’re increasingly turning to nearby options for inspiration. the result: foods that reflect the local culture, as well as long-standing traditions. and they ’re now bringing this richness to their restaurants, and to your reception. By Renee Schettler • Photography by Gentl & Hyers FOOD STYLING BY SUSAN SpUNGeN

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - June - November 2010

Ritz-Carlton Weddings - June 2010
Contents
Jewelry
Stationery
Beauty
Photography
And the Bride Wore ... Color
Raise Your Glass
Local Flavors
Seaside in Sanya
Trends, Packages, Honeymoons
Making an Impression

Ritz-Carlton Weddings - June - November 2010