This beautiful, artist bride was a trained professional in New York City’s highly competitive catering world, and we are thrilled and honoured that she selected Barraud Caterers to cater her wedding. She designed and made all the ‘floral’ components of the day and each individual plate, given as favours, to serve her wedding cupcakes. The degustation luncheon was held at M. Studio, an artist-photographer’s modern, airy and flexible loft in the West Village.
Amuse-Gueule
- Smoked morel French toast with foie gras and chive syrup
Steamed clams in shiitake nage with wasabi-meringue float
Beef vindaloo in apricot — cilantro sauce
Soy-grilled rice cakes with bok choy & pearl onions — Thai coconut sauce
Crab roll with caviar — watermelon-lime vinaigrette
Charbaut Brut NV
Luncheon
- Sake-pickled salmon with mizuna sprouts and spicy cilantro crème fraîche
Sancerre “Dom de la Gemiere” 2001
- Spiced cod with tamarind mayonnaise — mango and pea salad
J.J. Prum Wehlener Sonnenhur Riesling Spaetlese 2001
- Spice-scented roast pork tenderloin with golden beets, morels & fava — citrus emulsion
Marimar Torres Russian River Pinot Noir 1997
- Seared magret with maple-orange sauce, corn cake and mustard greens
Coturi Zinfandel 1998
- Roast filet of beef with foie gras-morel raviolo on watercress and Tokyo White baby turnip salad — spicy red wine sauce
Coturi Cabernet-Sangiovese ‘Red’ 1997
- Royal green oak leaf, diamond gem Bibb & black jack lettuce with apple-green peppercorn dressing
Assorted dinner breads
- Celebration Wedding Cake
Kiwi sorbet with pineapple, papaya and strawberry fruit salad brunoise
Clos de Paulilles Banyuls 1996
- Food Photography: Lisa Koenig
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