THE WEIRS TIMES, Thursday, October 28, 2010
15
FOOD AND WINE: HOW TO CREATE A PERFECT MARRIAGE
fans of foie gras and cavi- ar, now is not the time to serve it.
• Personalize. Consider
displaying menus at each place setting that describe the couple’s food and wine
pairings - and include an- ecdotes for why they were chosen.
• Last all night. It’s a
marathon to make it from the ceremony to the re- ception for the bride and
groom and their guests. Make sure the food is sub- stantial enough to keep everyone filled, yet light enough that they don’t slip into a groggy fog.
See FOOD on 19
Weddings are one of life’s
most celebrated occasions. For brides- and grooms- to-be and their families, an incredible amount of creativity and planning is poured into this all- important day: from the wedding gown to the cer- emony, from the invita- tions and flowers to the wedding cake itself. One of the most-remembered details is what guests are served, so the wedding menu should reflect the couple-to-be’s unique style and personality. Aida Mollenkamp, host
of the popular Food Net- work show “Ask Aida” says, “The food you serve should be like your dress - reflect you and fit you like a glove - so, if you prefer a
cupcake tower to a cake, go for it!”
Tips for a memorable wedding menu
•Find your inspiration.
Couples should think back on their relationship, and choose a meaningful place or a time that will inspire their food and wine choic- es.
• Indulge. This is a cel-
ebration so forget about calories and choose the food and wine that truly reflects the couple.
• But don’t lose your-
self. Remember, the wed- ding day is supposed to reflect who the bride and groom are. If they aren’t
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