Ritz-Carlton Weddings - January 2012 - (Page 49)

ice cream bar · New Orleans into every reception a slight lull seems to come, usually — and not surprisingly — just after dinner. At The Ritz-Carlton, New Orleans, Executive Pastry Chef Thomas McGovern finds that a little whimsy in the form of an ice cream station really revitalizes things. Guests can indulge in create-your-own sundaes, smothering ice cream with hot fudge, caramel sauce, strawberries, whipped cream, peanuts, chopped candy bars, even Pop Rocks. Or they can instead sample minicones, showing off a veritable palette of flavors, from the more expected vanilla and chocolate and strawberry to the relatively exotic watermelon and even lemon verbena sorbet. “We tend to see a ‘WOW!’ type of response,” says McGovern. No surprise there. Food styling by EllEn strainE w E d d i n g s b y t h e r i t z - c a r lt o n 49

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - January 2012

Ritz-Carlton Weddings - January 2012
Contents
Inspiration
Jewelry
Beauty
On the Runway
Going to Great Lengths
Let Them Eat ... Cake?
The Beautiful Table
Isle Do
Beach Chic
Princess Brides

Ritz-Carlton Weddings - January 2012