Ritz-Carlton Weddings - January - June 2011 - (Page 50)

THE PLATED MEAL Elegance and eco-consciousness align at The Ritz-Carlton, Charlotte, with the Something Green wedding experience featuring plated meals that draw on local purveyors, seasonal abundance, and a simple yet graceful touch in the kitchen. The menu is a classic filet mignon with red wine jus atop carrot purée, with a first course and side dish determined by the season, such as salad greens and asparagus in spring. “As chefs, sometimes we want to add all these other ingredients,” says Executive Chef Jon A. Farace. “But it’s the simple things that make a difference.” Also included are wine pairings and wedding cake, both of which are completely organic, from sugar to farm-fresh eggs. This Page: Green Leaf dinner ($318) and bread and butter plate ($250), by Anna Weatherly from DeVine (devinecorp.net); Kwali tumbler ($200), by Christofle (christofle.com); Twig flatware ($83 setting) and Pomegranate salt and peppershakers ($99), both by Michael Aram (michaelaram.com); and Ca de Oro wine goblet ($162), by Seguso Viro (segusoviro.com). 50 W e D D i n G S b y T h e r i T z - c a r lT o n http://www.devinecorp.net http://www.christofle.com http://www.michaelaram.com http://www.segusoviro.com

Table of Contents for the Digital Edition of Ritz-Carlton Weddings - January - June 2011

Ritz-Carlton Weddings - January 2011
Contents
Jewelry
Style
On the Runway
Bespoke Bride
Love Notes
Dinner Is Served
White Wedding
Trends, Packages, Honeymoons
Ace of Cakes

Ritz-Carlton Weddings - January - June 2011