Ritz-Carlton Weddings - June - November 2010 - (Page 52)

• The RiTz-CaRlTon, DenVer, coloraDo • ◗ When most diners think of smoked fish, they think of salmon. Not so in Colorado, where the cold mountain streams are teeming with trout. Chef Andrés Jimenez loves the nuanced flavor of trout, lightly smoking it over hickory, then incorporating the lean, flaky fish in countless passed hors d’oeuvres, including potato pancakes topped with crème fraîche and caviar. “Though used as an accent, the trout is the dominant yet nuanced flavor that comes across,” Jimenez says. smoked trout In addition to ref lecting your wedding destination, a menu crafted around local ingredients is good for the planet. 52 w e d d i n g s b y t h e r i t z - c a r lt o n

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - June - November 2010

Ritz-Carlton Weddings - June 2010
Contents
Jewelry
Stationery
Beauty
Photography
And the Bride Wore ... Color
Raise Your Glass
Local Flavors
Seaside in Sanya
Trends, Packages, Honeymoons
Making an Impression

Ritz-Carlton Weddings - June - November 2010