Ritz-Carlton Weddings - January - June 2011 - (Page 48)

Dinner learly the menu for your reception expresses your personal style. by Renee Schettler photographs by Dan Vermillion yet the manner in which your wedding dinner is presented also serves to distinguish your celebration. drawing on approaches both classic and a little unconventional, ritz-carlton properties around the world create a look that’s memorable and made for you. It’s true what they say about hors d’oeuvres setting the mood at a reception, says Executive Chef Xavier Salomon of The Ritz-Carlton, Half-Moon Bay, in Southern California. “So we’re always trying to find passed hors d’oeuvres that are easy to eat but look really striking,” he says. Salomon’s latest creation — a single bite poised on a fork — not only stands at attention, but also commands quite a lot of it. The warm-weather combinations include mango, arugula and lobster gilded with chili mayonnaise, or a deconstructed salad Nicoise featuring baby tomato, a leaf of basil, fresh mozzarella, and an olive. “But,” Salomon adds, “it really could be anything a bride and groom desires.” HORS D’OUEVRES 48 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 - January - June 2011

Ritz-Carlton Weddings - January 2011
Contents
Jewelry
Style
On the Runway
Bespoke Bride
Love Notes
Dinner Is Served
White Wedding
Trends, Packages, Honeymoons
Ace of Cakes

Ritz-Carlton Weddings - January - June 2011