The glorious Gotham Hall in New York City set the stage for this warm winter wedding. The theme was an elegant party that fused traditional elements and touches of Hong Kong, the groom's work base. As a nod to both sides of the globe, Barraud Caterers created a dinner with a distinctive progression of tastes. Then, as dessert was being served, fifteen dynamic Dragon Dancers and drummers heralded the start of the dancing. A party indeed!
Amuse-Gueule
- Scallion-beef kibeh with oregano yoghurt
Cardamom and Beaufort cauliflower lollipuff
Black bean-poblano-chèvre samosas
Duck pot stickers with nuoc cham
Cheddar shortbread with cucumber-pear-cranberry salad
Artichoke, fava and Merguez sausage tortilla with preserved lemon
- Shrimp, oysters and clams with harissa mayonnaise, Mexican chipotle salsa and mignonette sauce
- Iberian Pata Negro ham and Idiazabel cheese with croutons
Dinner
- Carrot-orange broth with ricotta raviolo
- Vermouth-graved halibut with gingered pear salsa
Chateau St. Jean Fume Blanc 2006
- Spiced loin of heirloom Berkshire pork with potato pavé, apple mousse, roasted green beans and Bourbon-butternut squash
Chambolle Musigny 1999
- Endive, arugula and mint salad with dried apricot sorbet — cumin-sherry vinaigrette
Mignardises
- Strawberry Napoleon, Spiced pear crumble, Roast pineapple
- Design and Concept: Elegant Occasions
Photography: Tommy Colbért
Food Photography: Lisa Koenig
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