A Summery Trio
For a summer bride, New York City-based caterer Peter Callahan recommends a warm-weather trio that works for both formal and informal weddings. A first course of caprese salad includes heirloom tomatoes, buffalo mozzarella, and red amaranth—a fuchsia-hued green with a mild beet-like flavor—with chive oil.
For the main course, "halibut is a delicious light, meaty fish for summer," says Callahan. "It's one of the most popular, and reasonable for chefs to cook one hundred or more servings at a time." Served on a bed of sautéed bok choy, his version is seasoned with sea salt, extra-virgin olive oil, and a little fresh cracked black pepper, then seared to caramelize the outside; summery vegetables accompany the fish—artichokes, Brussels-sprout leaves, yellow beats, baby carrots, caramelized shoots, and fresh herbs.
And a pleasingly simple treat comprises the final course. "Donuts remind me of summer," he says, recalling local shops in East Hampton and Nantucket that display homemade ones in the window. Of course, donuts at a wedding should be a bit different than the usual, like chocolate with coarse sugar and chocolate ganache; lemon glazed with lemon curd; and the classic donut flavor with raspberry sauce.