Staying in Season

One of the many things that is wonderful about the locally grown, sustainable agriculture movement is that wedding food tastes so much better.  I am thrilled that my clients are demanding it.

One of the tricks about this is that sometimes wedding menus aren't set until right before the wedding day - in order to truly work with what is local and available that week.  I worked with two wonderful guys from Manhattan who chose one of Boston's top restaurants for their wedding.  But because the menu was seasonally changing and they weren't able to make a final trip, they sent me in the Tuesday prior to choose between their possible entrees.  Yum!

The great thing about seasonal dishes is that they put everyone in a good mood.  Right now strawberries are everywhere and who doesn't love a ripe and juicy strawberry - nothing quite says summer like it.  And I think there's something sexy and mildly suspenseful by seeing a wedding menu that simply says "seasonal vegetables."

Some of the local sources for seasonable veggies include Northeast Family Farms and Verrill Farm.  Verrill Farm has this great chart which tells you what's in season when.  But any great chef - be it at a restaurant, caterer or function facility - will know exactly where to source their produce and create a sexy seasonable menu for you and your guests.



I am grateful to have clients who care about this stuff and have chosen some of the following amazing-sounding dishes from menus this wedding season: Chef's choice grilled seasonable vegetables drizzled with balsamic reduction; asparagus and leek soup; warm butter poached shrimp with curry, asparagus and almonds; green garlic lentil salad with pea tendrils and basil pistou; spring vegetable bouquet; peach and raspberry pie; sour cream crumb cake with fresh berries, raspberry vinegar gastrique and vanilla bean frozen yogurt.

What's your favorite seasonal dish?  Is there a great restaurant you think I should try for fresh, seasonal food?


Sunday, June 14, 2009 | Permalink
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