Ritz-Carlton Weddings - January - June 2011 - (Page 66)

- Trends THERE’S AN APP FOR THAT High tech meets high touch at The Ritz-Carlton, Tokyo where prospective brides and grooms are provided a sleek Apple iPad loaded with links to all wedding planning activities, including a master calendar, vendor choices — like photographers’ websites — and the like. Of course, after the nuptials the couple gets to keep the device, gratis. CA K E A ND CO M FO RT Wedding Cupcake Tea Dalllas T HE P E R FECT PAIRING Recently, the sta at The Ritz-Carlton, Orlando had the opportunity to engage in a cross-Caribbean cultural exchange. Seems a prospective bride and groom in Florida loved their stay at The Ritz-Carlton, Jamaica, but couldn’t have all their guests travel to the destination. The solution: bring Jamaica to Orlando. The sta obtained recipes for jerk chicken, rice and peas and steamed cabbage from the executive chef at The Ritz-Carlton, Jamaica and even got the details for an authentic rum punch to further re-create the experience. Want to sample a bit of the tropics? The Ritz-Carlton recipe is below: Jamaican Rum Punch ½ oz. overproof rum 1 oz. dark rum 1 oz. orange juice 1 ½ oz. pineapple juice Splash of lime juice Splash of grenadine Splash of angostura bitters Mix all ingredients and shake with ice. Garnish with a pineapple or lime wedge. At The Ritz-Carlton, Dallas, afternoon tea has taken on new importance for wedding parties, with a custom-booked Wedding Cake Tea a air. Featuring miniature wedding cupcakes o ered during the sweets portion of the afternoon tea service, it has become a hit among bridal parties looking for an elegant buildup to that special day. To prolong wedding reception festivities, comfort food after-parties are growing in popularity. The Ritz-Carlton, Dallas o ers a decidedly different twist on this trend, with guests feasting on short-rib sliders, tru e fries, milkshakes, mini-donuts, french toast and the like. Other trends spotted by the Dallas sta : cocktail pairings matched with food dishes instead of the typical wine pairings and a move toward small plates, where the night’s fare is provided as more of a food tasting, with more entrees and side dishes to sample. 66 W E D D I N G S B Y T H E R I T Z - C A R LT O N ILLUSTRATIONS BY TALITHA SHIPMAN, BOTTOM PHOTOGRAPH BY ANTONIO AMUNZ PALOMARES/DREAMSTIME

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