Continued (page 3 of 3)
All these choices may sound fanciful, but Palmer never loses sight of the practical: "If you choose venison and you're having a wedding for 170 people, do you want your caterer to stop and slice venison for a group that large? Absolutely not! Instead, you serve a venison chop. Pop it on the plate, and out of the kitchen it goes!"
It's details like these that will make this meal memorable. "When you're doing a wedding," says Palmer, "it's not just ordinary cooking—it's in a category all its own."