Ritz-Carlton Weddings - July 2012 - (Page 52)

CHAnneling THe CulinAry FAvoriTeS oF BrideS And groomS, THe wedding meAl BeComeS A THrilling new memory oF iTS own. At The Ritz-Carlton, Millenia Singapore, chefs are accustomed to fashioning menus that reflect not just one cultural story, but two. Here it’s common for brides and grooms with differing backgrounds to request menus that draw on both their native countries. For a reception meal that married French cuisine with an Asian touch, the culinary team melded ingredients, techniques and sensibilities with expert grace and a dash of whimsy. Creations took the form of chicken consommé with dumplings of seaweed and scallop, tart yuzu fruit tempering sweet layers of stacked mille-feuille, and a supple, slow-cooked salmon bedecked with house-made preserves, fancifully dubbed Sun Blast Tomato and Ponzu Jelly.

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

Ritz-Carlton Weddings - July 2012
Contents
Expert Advice
Beauty
Trends
Double Vision
Heirloom Cuisine
Love in Bloom
Heaven on Earth
Luck of the Irish
Honeymoons
Traditions

Ritz-Carlton Weddings - July 2012