Deciding how — and what — to serve a large
group, even if they are your closest friends and
family, can be a little intimidating, especially if you focus
too intently on trying to please everyone. So forget your
guest list, remove “should” from your vocabulary, and
disregard what your friends did or are planning to do. Take
the pressure off and, for a moment, just think about what
you like. What is your style?
There is something about a great meal that touches one’s soul. It helps kindle conversation and puts people at ease. But, erase prior notions that a meal has to consist of a salad, an entrée and a dessert. Broaden your defi nition and have some fun with the menu. The only essential element is delicious food; but how, what and when you serve are variable. Your Serving Style really refl ects your tastes and depends on what aspects of a “meal” you value most.
Finding time to slow down, come together and take a seat at a perfectly set dinner table is a simple luxury. What you want to emphasize will determine whether to choose a plated, buffet or family-style meal. Plated dinners focus not only on the food, but the ritual of impeccable service and the habit of anticipating guests’ needs. Each course stands alone, yet sets the stage for the one to follow. Start with an amuse bouche of mint-scented vegetable gazpacho to energize the palate. Next, enjoy olive oil poached Scottish salmon with a salad of fi ngerling potatoes and an Osetra caviar mousse. The luxury of a plated dinner is the chance to pair this sweet and mild dish with a crisp Chardonnay.
Go bold for the next course: prime New York strip and braised boneless short rib, sweet bread and morel mushroom tart with organic white and green asparagus. Not only is the presentation divine, but the short rib is so tender it melts in your mouth. And the oaky, full-bodied Pinot Noir you chose accents the earthy morel and the rich sweet breads perfectly. It is just divine! Save cake for later if you wish and bring dinner to a close with a sweet, robust aged port balanced by a tasting of three artisan cheeses. You have just made dinner a production and allowed your guests to savor each delicious morsel.
Not everyone is a gourmand, so you may enjoy something just a little more comfortable. Some of life’s greatest memories take place around the dining room table as family and friends take the time to savor not just the moment, but cherish those most dear. There is something magical about hearing the cling of platters being passed around the table as good cheer abounds. Imagine the length of a large rectangular tabletop, beautifully dressed with fi ne linens, fresh fl owers and exceptional crystal, peppered with dishes made by classic family recipes. The fi rst platter you are passed holds a caprese salad made with sweet, juicy heirloom tomatoes. Next, you receive a bowl of hand-rolled butternut squash agnolottis with tender chicken francaise touched with sherry cream and fresh-shaved Reggiano.
The dishes are plentiful and varied, but the pan-seared European sea bass with melted tomatoes and caramelized shallots resonates long after dinner is done. Good food speaks to the soul and is the perfect way to share your family’s history with your guests. Dinner lingers on as impromptu toasts surface and the candlelight illuminates hopes and well wishes.
While there is an air of intimacy that comes with seated dinners, some people want to keep the energy high and the focus on the party. If you envision dinner, dancing, mixing and mingling all evening long, a variety of vignettes — a collection of diminutive buffets — sprinkled throughout the space might be enticing. Greet everyone with a fabulous cocktail — just something light and refreshing to help them unwind. So guests can enjoy a quick bite at their leisure, make the hors d’oeuvres plentiful. And scatter the vignettes throughout the space to create movement and heighten the element of surprise. There is hardly anything more impressive than a raw bar made of ice. Florida stone crab claws, scallop carpaccio with apple and Riesling, and Kumamoto oysters freshly shucked. Next you could enjoy classically made risotto with truffles and roasted chicken accompanied by bundles of organic roasted vegetables. Or, venture for something more exotic like green curry-rubbed baby lamb chops with fresh mint chutney on a bed of crispy spinach. The variety is limitless. Yet, unlike your traditional buffet, each vignette stands alone, so embrace the options. You won’t confuse the palate, just tease it and keep guests intrigued. It’s not just about the food itself. It’s about the presentation: flameseared beef, a vodka luge paired with varieties of caviar, floating Lucite tables with individual dessert tasting. A little spectacle goes a long way.
Your wedding affords you the opportunity to have the most divine fete to date. However, it is much more than just an amazing party; it’s a chance to celebrate a momentous occasion with those closest to you and define your style, both individually and as a couple. Gone are the days of pre scripted weddings when your only choice was whether to have a plated or buffet dinner. Embrace the freedom to celebrate as you wish, spoil your expectations and inject your style into every decadent detail.
