Ritz-Carlton Weddings - January - June 2011 - (Page 52)

THE BUFFET Even the most traditional wedding buffet can evoke anticipation. But at The Ritz-Carlton Golf & Spa Resort, Rose Hall, Jamaica, tradition serves as the inspiration. “When people think of Jamaica, they tend to think of jerk,” says Executive Chef Thierry Connault. His approach to wedding fare is more refined yet still casual, with griddle stations at receptions replete with an array of seafood pulled from local waters — think snapper, shrimp, and lobster — sizzled to order and embellished with tropical fruit salsa. “It gives a nice Caribbean flair to the meal,” says Connault, adding that the casual come-when-you-will buffet encourages guests to mingle. And, as a bonus, to be entertained. 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 - 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