Ritz-Carlton Weddings - July 2012 - (Page 53)

Executive Chef John Coleman often goes to the ends of the earth for his wedding clients. Or rather, he brings flavors from the far-flung reaches of the planet to his kitchen at The Ritz-Carlton, Dallas. Recently he spent a day in the kitchen with a Russian bride’s “baba,” or grandmother, learning how to make Russian classics — house-smoked salmon, sautéed eggplant with dill, golden piroshki — Grandma’s way. The talk of the reception was the delicately crisped chicken skin, stuffed with an impeccably seasoned homemade chicken sausage, which hit the perfect note for a grand dinner à la russe. This Page: Gold Aves fluted dessert plate ($225), teacup ($130) and saucer ($80), by Royal Crown Derby (royalcrownderby.co.uk). Opposite Page: Truro cheese tray in platinum ($118), by Michael Wainwright (michaelwainwright.com). W E D D i n G s b y T h e R i T z - C a R lT O n 53 http://www.royalcrownderby.co.uk http://www.michaelwainwright.com

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