Ritz-Carlton Weddings - July 2013 - (Page 54)

Creative LiCense Couples seeking last-course options that fall outside the usual confines of trend and tradition find a haven of creativity at the ritz-carlton, Sanya. The hotel’s array of enticing desserts achieves a playful pairing of contrasting yet complementary flavors and textures. Here, an italian-style panna cotta suspends the silken-smooth consistency of local Hainan mangoes, cream, vanilla and gelatin in a perfect sphere. The tranquil consistency of the dessert is flawlessly teamed with the undulating bubbles and the racing acidity of a summery Caribbean, a sigh-inducing cocktail that’s on the tart side of sweet, thanks to fresh pineapple juice, tropical fruit molasses, champagne and a little molecular mixology in the form of foam fashioned from the essence of green pear. Cheers! this page: Langeais champagne flute ($380), by Lalique, available at Crystal Classics (crystalclassics.com). opposite page: Vetro gold wine glass ($90) and dessert plate ($84), by Arte italica (arteitalica.com) and Antique baroque fork ($340 for 80-piece place setting) by wallace silversmiths, available at neiman Marcus (neimanmarcus.com). Food styling by ellen straine. 54 w e d d i n g s b y t h e r i t z - c a r lt o n http://www.crystalclassics.com http://www.arteitalica.com http://www.neimanmarcus.com

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - July 2013

Ritz-Carlton Weddings - July 2013
Contents
Expert Advice
Celebrations
Trends
Gold Rush
Perfect Pairings
All Lit Up
From “Friend Request” to Forever
Dreamy Dubai
Modern Romance
Honeymoons
Traditions

Ritz-Carlton Weddings - July 2013