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The Jewish Chronicle - JC Magazine - - The Food -

F ALL the wed­dings I have at­tended none is more mem­o­rable than the one at which the food ran out. Why? Be­cause noth­ing is more im­por­tant than nosh at a Jewish func­tion.

Fly in your flow­ers from trop­i­cal climes. Com­mis­sion Vera Wang to per­son­ally de­sign your dress. But if Aun­tie Sadie hasn’t been sup­plied with a canapé within five min­utes of ar­riv­ing at the re­cep­tion, your nup­tials are guar­an­teed more air time than the demise of Rakusen’s mini latkes.

So how do you en­sure that what your guests eat on your big day passes muster?

Whether invit­ing 30 or 330, a food theme is a great idea. It helps with the food plan­ning and style of ser­vice. Ex­tend the theme to the flow­ers and dé­cor to re­ally wow your guests and give a pol­ished edge to the day.

And there is are no rules when it comes to ser­vice style. Ditch the for­mu­laic for­mal starter, main course and dessert served at the ta­bles or from a buffet. Why not go for bowl food — larger por­tions of canapé style food — or even some­thing en­tirely dif­fer­ent?

At my own April wed­ding in a his­toric Lon­don build­ing, we had a very English theme. We chose spring flow­ers — tulips and long stems of pussy wil­low. Af­ter a cham­pagne and canapé re­cep­tion we sat down to one of our favourite meals — fish and chips —with huge bowls of salad at each ta­ble for guests to help them­selves; slate tiles bear­ing English cheeses were de­liv­ered to each ta­ble along­side plat­ters of fresh and dried fruit and cheese bis­cuits.

The “fam­ily style” of ser­vice for the sal­ads and cheese cre­ated a friendly at­mos­phere, forced guests to get to know each other and let them choose how much they wanted to eat.

Here are some ideas for wed­ding feasts to tickle your guests’ taste buds and pro­vide many years of happy mem­o­ries:

Moroc­can food has been in vogue for some time and shows no signs of go­ing any­where. Greet your guests with ice-cold Palmyra cock­tails — mint mud­dled with sugar, lime juice and vodka with fresh mint sprigs to gar­nish — or pome­gran­ate juice with soda.

Sus­tain them with teeny-weeny lamb meat­balls sea­soned with cumin and ground co­rian­der, tiny rosti pat­ties of potato, cour­gette, mint and dill, grid­dled cubes of salmon or tuna with a rose

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