Ritz-Carlton Weddings - January - June 2011 - (Page 48)
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.
on approaches both classic and a little unconventional,
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.”
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
On the Runway
Dinner Is Served
Trends, Packages, Honeymoons
Ace of Cakes
Ritz-Carlton Weddings - January - June 2011