A Fancy Fete
For a big, upscale wedding, Duane Mah, catering director at the Hyatt Century Plaza Hotel in Los Angeles, suggests an elegant first course of spiced poached pear with chilled asparagus soup sip. "We like to customize our menus to what the bride and groom love, and we also suggest what’s in season at the time—what's fresh," says Mah; pears and asparagus are generally in season in spring or summer, depending on region and type.
For the main course, Mah recommends a delicious, much-loved classic: center-cut prime filet mignon. At a large, traditional reception, the wedding cake is, of course, likely to take center stage for dessert; in addition, Mah likes to set out platters of petit-fours in colors that complement the party's palette. Overall, the evening starts with mild, fresh flavors, segues to a rich main course and finishes with small, sweet treats—a stylishly complementary array of flavors.