Photos by Coppersmith Photography
The excitement in planning the wedding reception dinner comes together at the menu tasting. We were very excited to participate in the tasting at the Chambers Hotel, host of this year’s Trend Wedding 2009. Prior to setting the date for the tasting, we had met with the culinary staff at the Chambers including Chris Damskey, Executive Chef and Christina Kaelberer, Pastry Chef to reveal our vision of the dinner. We discussed some ideas, likes and dislikes by the couple and the fact that the Katie was allergic to seafood (So seafood was definitely OUT).
We also offered a challenge to the Executive Chef and Pastry Chef, which they were sure to take on. We wanted to feature a Chef’s Tasting Menu for the dinner, but we had a slight twist in mind. We wanted to serve the menu backwards! Something new and different yet to hit the scene in the US; but as we understand is getting great reviews from two restaurants in Toronto – Canada who debuted this as their service style for their restaurant concepts.
What this meant was starting with the heavy entrée first and working back through the two main courses, salad, soup and ending with cake. They accepted the challenge with excitement and they were off and running.
With the groundwork in place, on May 21, 2009 we met the bride and groom: Mike and Katie at the Chambers Hotel, greeted by Becky Lewandowski, Catering Event Manager. Their Executive Chef, speaking to the flavors, ingredients and overall artistic presentation of the plate, presented each course. The final menu below was arrived at for the wedding dinner.
Cocktail Reception Hors D’ Oeuvres
Beef Satay, Thai Basil Dipping Sauce
Crispy Pork Dumplings, Chili and Scallions
His and Her Drinks
Vodka Lemonade and Margarita
Dinner Service
Amuse
Raspberry Meringue Spoom
Thai Chilies
First Course
Petit Beef Tenderloin
Thai Flavors, Creamed Thai Basil
Fave Beans, Chili Syrup
Second Course
Char Grilled Cornish Game Hen
Kumquat Lemongrass Dressing
Sweet Snow Peas
Third Course
Mango and Goat Cheese Salad
Black Olives
Elderflower Nectar Cordial Dressing
Fourth Course
Carrot Consommé
Parsnip Steeped, Olive Oil Foam
Photos by Coppersmith Photography
The Fifth and final course would be the wedding cake. But like a Chef’s Tasting Menu the Pastry Chef also presented us with a “Cake Tasting Menu” Dessert Trio. Instead of trying multiple cakes, fillings and frostings, the Pastry Chef created three different types of miniature cakes for each guest to be served on an oblong dessert plate. But for some brides a wedding would not be a wedding without a wedding cake. So to the delight of Katie and Mike, the Pastry Chef would also include a three-tiered wedding cake stacked on individual acrylic boxes with a fancy dot patterned sugar sculpture displayed inside the acrylic.
Fifth Course
Wedding Cake Dessert Trio
Cherry Biscuit with Chocolate Ganache
Devils Food with Mocha Buttercream
White Velvet with Passion Fruit and Coconut
