Romantic Red
When's the last time a wedding menu made your heart skip a beat? Just as we thought. So we asked New York chef Geoffrey Zakarian to give chocolate a sophisticated spin, marrying it with savory items like lamb chops and risotto for a showstopping feast. Hot Lady, Hocus Pocus and Raspberry roses meet Chinese peonies and green lady's mantle in silver urns; decorative silver-leafed cocoa pods rest on eucalyptus leaves. Floral design, Dane B. Kalloo, 718-886-4738. Site, Country restaurant, New York, 212-889-7100 or countryinnewyork.com.
The Food of Love
We chose chocolate for several reasons. Romance, for one—ever since the Aztecs, it's been prized as an aphrodisiac. We also considered the feel-good factor: And chocolate brings out the child in everyone. Here, hand-calligraphed menu cards get guests buzzing about the theme. Calligraphed and engraved place card opening to a letterpress-printed menu, Sloane Madureira for Press New York, 212-539-0184.
The Wedding Feast
To get this look, concentrate on color. A combination of brown and white linens sets the stage for the overall chocolate theme; we used raspberry as a delicious accent that doesn't overwhelm the primary scheme. "White Chocolate" linen tablecloths and "Milk Chocolate" linen runners; all, Party Cloths New York, partyclothsnewyork.com.
Drink Up
Gold and white chocolate martinis get the party started on a festive note. Plus, the shiny sliver tray adds sparkle and introduces an extra layer of elegance.
Tasty Chops
Chocolate is an ingredient that can add depth and complexity to a surprising number of dishes. These baby lamb chops are enhanced with ancho chile chocolate rub.
Strawberry Soup
Geoffrey Zakarian, chef-owner of New York restaurants Country (this story's setting) and Town, says that weddings are suited to theme meals. "A wedding is a single event, and guests are willing to be led through an experience they won't encounter every day. And a theme corrals a crowd into a certain vibe." Here, spring strawberry soup with white chocolate marmalade makes a deliciously unexpected appetizer. "Canteen" double-wall espresso/shot glasses, Bodum, bodumusa.com.
Moderate Menu
The secret to this menu's success? Restraint. "It's easy to get too cute," notes Zakarian. Engraved and hand-calligraphed place card/menu card fastened with a silver seal, Sloane Madueira for Press New York, 212-539-0184.
Silver Sparkle
Red wine risotto with porcini and coca nibs is served in a silver dish that beautifully reflects the candlelight.
The Main Event
"It's fun to start with a big chocolate statement like the martinis, but by the main course, you need to tone things down and figure out something people will want to eat," says Zakarian, who says he most enjoyed concocting this striped bass with spiced cream of wheat, cocoa bean flageolet and cardamom.
Eye Candy
Rolls with salty chocolate olive oil glaze are a treat for the eye and the tongue.
Hot Stuff
Versatile as chocolate is, we knew it would rise to its sweetest heights after the meal. It was "good-bye, restraint" and "hello, excess" as we built our chocolate lounge, a decadent update of the dessert buffet. Here, hot chocolate in two variations gets things off to a sweet start.
Cocoa Cabana
This Bon Bon Lounge, opening after the main meal, puts the cha-cha in chocolate. Guests can sip demi-sec champagne like Pol Roger Rich NV—its sweetness pairs well with dessert—then take a hammer and chisel to the block of seriously dark chocolate. Glass bell jars, Jamali Garden Supplies, jamaligarden.com. Glass jars with lids and stainless steel place card holders, all, Crate & Barrell, crateandbarrell.com. Calligraphed cards, Sloane Madueira for Press New York, 212-539-0184.
Delicious Dessert
The center of seduction: confectionary queen Sylvia Weinstock's chocolate wedding cake with chocolate mousse and raspberry confit, wrapped in sugar ribbons and topped with raspberry and cocoa-colored sugar flowers. Wedding cake, Sylvia Weinstock Cakes, sylviaweinstock.com.
Farm Favors
Cookies and milk make a delightful take-home favor. 16-oz. glass bottles of chocolate milk, Ronnybrook Farm Dairy, ronnybrook.com.
Raising the Bar
Among the restaurant's bartop temptations: cupcakes, éclairs, white chocolate truffle lollipops, salted caramel truffles, macaroons, two kinds of hot cocoa (fiery dark chocolate and peanut butter milk chocolate) and chocolate bark done in both dark and white. Kids in a candy store never had it so good.
