Planning the food for a wedding can be as easy as pie.
January
29, 2004 - Edited from The Jewish Exponent, By Maxine Keyser
So your daughter's getting
married! Mazel Tov! They met in graduate school where they are both
studying architecture, I hear, and he's from Chicago, but they're
not going to live there (thank God). She wants a big, glitzy wedding,
preferably at the Rittenhouse Hotel, and people, not only from Chicago
but your whole family from Texas, will be coming from out of town
to celebrate them on the first Saturday in June. Well, you certainly
have your hands full - not only with planning the wedding, but with
all of the extra events you need to entertain all of those out-of-towners.
Let me make a few suggestions...
The groom is most fortunate to have Jon Weinrott of Peachtree & Ward
Catering, do his thinking for him. 'Both architects!' says Jon. 'I
have the perfect spot. We've done some wonderful dinners at the Louis
Kahn Architectural Archives Room at the Fine Arts Library of the University
of Pennsylvania.' I picture the guests, peering at the archives and
models of this famed architect and nibbling on butlered hors d'oeuvres,
like demitasse spoons with tuna tartare with their Champagne and I
like it very much. More hors d'oeuvres could be:
- Wild mushroom tartlets with creme fraiche
- Beggar's purses with caviar
- Miniature russet latkes with applesauce
- Vegetable samosas with curried yogurt sauces
- Pissaladieres-French tarts with onions, nicoise olives and anchovies
Then, guests would sit down to dinner, starting with:
Valencia orange tower with a small salad of celery and walnuts topped with fresh parsley and basil oil
Homemade breads with sweet butter
Then, says Jon, since the wedding the following evening will probably be a meat meal, he will serve fish as the main course:
Sautˇed Artic char with artichoke sauce, grilled tomatoes and spinach aglio olio and country mashed potatoes
Dessert will be simple as well:
- Blood orange puree
- Red currant sorbetto
- Platters of architectural cookies-pistachio tuiles, ginger shortbreads,
chef's creation.
People will be talking about this wedding for some time to come, and it will serve
as a bellwether for any other weddings planned. While the new couple
is honeymooning in Bali, it will be a good time to relax, and be good
to yourselves. And don't worry about any weight you may have gained
during this eating marathon. You've served lots of hors d'oeuvres,
and you know the old Jewish saying: 'Anything on a toothpick has no
calories.' |
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