Ritz-Carlton Weddings - June - November 2010 - (Page 50)

• The RiTz-CaRlTon, Bachelor GUlch, coloraDo • ◗ The term “chinois” originated years ago in Wolfgang Puck’s kitchen to describe the fusion of Asian ingredients with classic French techniques. Today, at sister restaurant Spago at The Ritz-Carlton, Bachelor Gulch, the technique still draws accolades. Highest-quality lamb from local land, bred to be mild and tender, is marinated in soy, scallion, honey and chili for chinois lamb, which executive chef Mark Ferguson describes as a “perfect balance of sweet and spicy,” whether presented as an elegant rack or as whimsical individual lamb pops. lamb 50 w e d d i n g s b y t h e r i t z - c a r lt o n

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