Chicken or Beef? Neither, Thank You
Seasonal dream menus—designed by top New York City toques— to inspire you to think beyond the usual wedding-food suspects.
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(Photo: Patrick McMullan)
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SUMMER
By JOEY CAMPANARO of LITTLE OWL
COST OF FOOD:$75 per person
Hors D’oeuvre
Lobster arancini with lemon-basil aïoli.
“Arancini are Italian, beach-style snacks with a sweet, ocean flavor. Put them in large, banana-leaf-lined cups, which will keep them warm—and it’ll look cool.”
First Course
Gravy meatball sliders.
“Combine beef, pork, and veal with freshly ground Pecorino Romano and a gravy of whole field tomatos, fennel seeds, garlic, onion, and fresh basil. We just catered a party where we served over 2,000 meatballs in an hour. They’re not dainty; they look substantial, but aren’t overly filling. You can eat them with your fingers or with a knife and fork.”
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Second Course
Roasted halibut with blue-crab gratin, grilled asparagus, and corn relish.
“Blue crab is sweet, and halibut is such an East Coast thing. The best crabs come from Maryland. Serve in a bamboo-wood bowl. It would also work well in a buffet.”
Third Course
Colorado lamb T-bones with goat-cheese gnocchi and watercress-and-onion salad.
“For a sit-down, put them on long, rectangular platters with the T-bones on the sides, the gnocchi in the middle, and the salad on the top. Broadway Party Rentals has butcher-block cutting boards with built in heat lamps to keep the lamb at the appropriate temperature.”
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(Photo: istockphoto)
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Dessert
Lemon-blueberry bars with lavender crème.
“Do a streusel crumble or a graham-cracker crust. Most of the blueberries come from the Jersey Shore; they thrive in beach towns. Put the lemon bars on five-tier stands from Broadway Party Rentals.”
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PrintFrom the Summer 2008 New York Wedding Guide
