Post # 1
I’m having a terrible time deciding on a menu, I have a lack of ideas! Thought it would be fun to think up a dream menu that we wish we could have!!!!!!
I would serve caviar. I love it. Not sure of an entire menu though.
Fiance says we shouldn’t serve lots of heavy food b/c nobody will dance after dinner!
Post # 3
- Wedding: March 2005 - Westside Loft, New York
Definitely a raw bar. Sushi, crab legs, shrimp and oysters served atop a pagoda shaped ice sculpture.
Post # 4
Question about a raw bar: Does it stink … like get that fish smell? I know if its amazing quality/ fresh it wouldn’t smell, but in my opinion, it all gives a smell … even when it’s fresh.
Does it give an overpowering smell?
Post # 5
I would have a 50-million course meal catered by Thomas Keller!
Post # 6
I’m not sure what I would have, but I know my fiance would love lobster and filet mingion (can’t remember how to spell)
Post # 8
Haha. OK. This is fun. I second the raw bar and add to it a sushi bar. TONS of seafood. And carpaccio. I up your filet mignon with Kobe beef. Hahaha. Instead of regular coffee and tea we’ll have espressos, cappucinnos, etc. And cucumber water!
On a aside Ms HymanRoth, why don’t you have your caterer send you a couple sample menus to get the juices flowing? Good Luck!
Post # 9
Oooh…love the idea of a raw bar. And then I would add a plate of filet/lobster. 🙂 And of course, an elaborate delicious dessert bar, probably with ice cream, cupcakes, creme brulee…oh yum! 🙂
Post # 10
If money were no object, I’d probably have an entirely organic 6 or 7 course meal. For meat, bison and wild sockeye salmon. And lots of desserts – I love desserts. But I should stop thinking about this as it is making me hungry!
Post # 11
Why did the cucumber water just make me crave some BAD. It soo reminds me of spas..Burke Williams here I come
Post # 12
A couple pigs roasted in the ground with pineapple! Seriously, no joke. If I weren’t getting married in March, this might be an option, but that would have to be a lot of pig to feed all of our guests (about 300 invited). Hopefully we’ll get to do this for the rehearsal, maybe (again, in March).
Post # 13
App – French Onion Soup
Entree – Surf & Turf – Filet Mignon & Sushi
Dessert – NY Cheesecake or Flan
Post # 14
- Wedding: September 2009 - Westwind YWCA camp
roasted rabbit with port and prunes,
wild elk filets braised with a blue-cheese chanterelle cream sauce,
cream of chanterelle soup (or) cream of artichoke soup (a la duarte’s in the bay area)
organic wild greens salad with walnuts, raspberries, & a warm dijon/sherry vinaigrette
mmm… I want to cook dinner, now!!
Post # 15
Mmm now I’m hungry. Is Kobe beef really much better than filet mignon? How so? I really love a ribeye, not so much filet – though I know it’s fancier!
Dessert is also my favorite!!!!!!!!!!!!
Post # 16
Check this out: http://en.wikipedia.org/wiki/Kobe_beef
I’ve honestly never been to a restaurant nice (aka expensive!) enough to carry Kobe Beef. And rumour has it the Kobe Beef in the States is not actually the Kobe Beef as described in that wiki article because we are not in Japan! But I think some restaurants actually fly them in? The reason why it is so rare and expensive is the way the cows are raised. They are raised specifically to create Kobe Beef.
The FI is a huge meat person so he’s always wanted to try Kobe Beef. We went to a restaurant last year for my bday that was suppose to have Kobe Beef but they didn’t that night.
So yeah I’m not saying it’ll be everyone’s cup of tea but I would say in terms of grades of meat it’s probably a step or two up from a filet mignon.