An Italian-inspired Lineup
Known for his seasonally-appropriate menus and chic presentation, Peter Callahan came up with a European- and Tuscan-inflected menu for brides. His first course: an artichoke tower with artichoke bottoms, wild mushrooms, parmesan, baby celery, and bok choy flowers—which have a hint of the sweet-cabbage taste of baby bok choy—with basil oil.
For the main course, "osso bucco is a classic recipe and a great hearty fall or winter dish," says Callahan, whose take on the Italian dish of veal shank includes a demiglace, lemon fontina polenta, sauteed brocoli rabe, roasted garlic, and caramelized shallots. And topped with chestnut puree and whipped cream, a Monte Bianco—Italian for "white mountain" and made with toasted meringue—offers a rich and decadent end to the evening.