Yummy For All Tummies

Yummy For All Tummies

April 9th, 2007 @ 12:32 pm by Mrs. Pearl
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On Thursday, we had our food tasting at the Ritz Carlton. Food was/is a really important consideration for our wedding — partly because we’re foodies and partly because it’s a major thing that a lot of people notice about your wedding. The hotel used to offer a tasting of all aspects of the dinner menu, excluding hors d’oeuvres and liquor. We did a tasting there last February about a month prior to their rule change…lucky us!

They changed their menus back in June, which meant that we needed to do another tasting of main entrees. Not-so-lucky for me (and you, my faithful readers), I forgot my camera, so there are no pics of the yumminess that sat before us. Also not-so-lucky for me is that I was suffering from what I thought was a pretty bad cold (ended up being bronchitis…yuck), so it dulled my sense of taste a bit.

We had already decided that we were going to have filet mignon as one of the menu options for sure. I am pretty predictable in my eating habits and my favorite out-to-dinner meal is filet. I guess it’s predictable that we’d have it at our wedding. We also tried two different types of fish and one chicken dish. In the end, we decided on the filet, one of the fish dishes, and a vegetarian dinner. Now our menu is as follows:

Hors d’oeuvres (tray passed):

Spanakopita
Crepe and smoked salmon roll with caviar
Curry chicken in roasted new potato
Roasted garlic, tomato, and mozzarella crostini
Curry chicken salad with red grapes and walnut raisin bread
Brie cheese and oven roasted apple chutney on endive
Fried vegetarian potstickers
Sesame hoisin BBQ beef satay

Dinner:

Soup: Cream of Spinach, Potato, and Garlic
Salad: Baby spinach salad with herbs, Granny Smith apples, candied walnuts, and blue cheese (salads with fruit, nuts, and soft cheeses are always my faves)
Choice of
- Gorgonzola and walnut crusted filet mignon with potato and leek gratin and jumbo asparagus
- Maui onion glazed arctic char with soybean and white corn shrimp chowder, roasted potatoes, and asparagus
- Portobello ravioli with fricassee of artichokes, mushrooms, sun dried tomatoes, and asparagus tips with tarragon white wine sauce.

Cake (done in chocolate ganache):

2 tiers - white pound cake with vanilla custard and fresh raspberry filling
2 tiers - marble cake with chocolate custard and fresh strawberry filling

What are you serving for your wedding? Is there any special significance to the food?

Tags: los-angeles, menus |

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4 Responses to “Yummy For All Tummies”

Guest

Miss Bluebell

Mmmm sounds fantastic! I’ve gotta say that’s about the best vegetarian option I’ve heard of for a wedding!! Thanks for going to the trouble of actually getting tasty things for vegetarians too instead of the standard grilled vegetable plate, that whole meal (salad, soup, apps + entree) sounds absolutely delicious!

4/9/07 @ 1:17 pm (reply)

Guest

Pencils

Sounds yummy, Miss Apple! We just had our tasting and set up our menu a week ago. It’s a shocking amount of food. First, at the cocktail hour, there will be eight passed hors d’oeuvres, a big display table of breads, cheeses, fruits and veggies, two pastas and a veggie option (eggplant rollatini) from chafing dishes, and two carving stations. Then, there’s dinner. Chateaubriand, chicken florentine in pastry, and blackened mahi mahi with pineapple salsa and grilled banana as entrees, along with a vegetarian option they’ll whip up on the day, and chicken fingers and fries for the little kids. Plus salad and starters, and three different cakes for dessert. We tried almost all of it–some at the tasting, and when we booked they brought us a bunch of the hors d’oeuvres from a wedding going on that day. The excellence of the food was what sealed the deal. They also had options for a raw bar and other stuff, and all I could think was “why? It’s so much food already!”

4/9/07 @ 1:34 pm (reply)

Guest

girl

I have been addicted to the coast since I was a little girl. One of my favorite memories is from when my mom and sister and I would spend the day at the nearby beach club in the summer. The crowds would start to trickle away and later into the evening, my dad would show up from his job as a delivery man for a local sausage company. We would all sit on the almost empty beach and my dad would get out a hibachi barbeque and make kielbasa while my mom set out plates of warm buns and potato salad.

I now live in Boston, MA with my fianc�� (TF). We are getting married on September 8, 2007 in Newport, RI on the North Lawn of a fort that juts out into the Narragansett Bay. In honor of the wonderful beach-side meals I used to have with my family, and considering that we are the only two of all of our families that now live in the NE, we decided to treat our guests to a traditional New England Clambake as our reception.

The clambake is being provided by a local vendor that is known in Newport for its authentic clambakes. They actually dig a hole early in the day at the site and the clambake goes in the ground and gets covered with lots of seaweed and burlap. After the cocktail hour, they gather everyone around the bake and explain the history of the clam bake and then do a ‘reveal’ where they tear off the burlap and let the steam escape from the hole.

Then everyone will head toward the tent and TF and I will get introduced and have our first dance while they set up a buffet for our guests.

The menu includes New England Clam Chowder, Lobster, Sausage, BBQ Chicken, roasted red potatoes, corn on the cob, cole slaw and wedding cake for dessert.

4/9/07 @ 3:40 pm (reply)

Guest

Sarah

Menu selecting was all FI’s job, and I think he did a great job dealing with all of the allergic (or, in the case of his sister, just plain picky) folks we’re inviting. As far as special significance, we’ll be using an old family recipe for punch at the cocktail hour, and the groom his-own-self is responsible for making a chocolate sauce for the cake. It’s a home wedding, so he’ll have access to a familiar kitchen, and we bought a case of those flat-bottomed Asian spoons for serving the sauce.

4/9/07 @ 5:41 pm (reply)