Photo: Watson Studios
A sit-down meal is the most traditional wedding serving style, but opting for a more formal menu doesn't mean that you can't include a few unexpected (and delicious) options that will have your guests raving about the food for years to come.
Consider the following options:
Champagne and caviar is “not always for the rich and famous,” says Andrew Gerstel of Windows Catering Company in Alexandria, Virginia. “Using molecular gastronomy techniques, the champagne is transformed into a burst of gelatin accompanied by the sweet and saltiness of fine caviar topped with a colorful, edible flower—a wow factor visually and on your taste buds.”
“This first course offers a beautiful presentation with flavorful seafood that is slightly sweet, salty and crunchy. A full gastronomic experience for seafood lovers,” Gerstel says.
“Talk about a conversation starter,” says Gerstel. “Presented in a round glass jar, this colorful first course is an explosion of flavors and textures in every bite. The sweetness of the lobster and blue crab hold their own against the salty sea beans, seaweed, ham and earthy mushrooms. The texture of the crunchy 'sponges' are juxtaposed by the smooth beet tops and citrus essence. Every bite is something different.”
“This dual entrée is full of flavor in every bite,” says Gerstel. “The medium-rare filet of beef with pinot noir sauce is mouthwateringly savory next to the sweet blue crab and slightly bitter asparagus. The al dente baby vegetables offer a nice crispness to the dish as well.”
“The earthy tones of mushrooms combined with a medium-rare tenderloin set the tone for this dish,” Gerstel says. “However, the buttery smooth sea bass with a lemony fondue will balance out your palate. The plate presentation is further enhanced by the colorful and beautifully
“You wouldn’t always think about putting chocolate and pears together; however, this creation will surprise you with every bite,” Gerstel says. “The soft chocolate cake is the perfect background flavor and texture for the crunch of the tuile and smooth pear sorbet. The silky Tahitian vanilla sauce lingers on your tongue that provides the right amount of sweetness. A truly romantic 'pairing'—pun intended.”
“A coconut lover’s dream come true,” Gerstel says. “The silky smooth coconut mousse is just the start of the burst of flavors with this dish. The coconut slices and pecan add a bit of crunch accompanied by the slight bitterness of the chocolate sauce and pineapple. The finish on your palate is just the right amount of sweetness with the fruit coulis.”
A special thank you to Andrew Gerstel of Windows Catering Company in Alexandria, Virginia for providing this menu.