Looking past the aisle to the wedding menu
Monday, May 12, 2008 | 06:42 PM ET
by Jessica Wong, CBCNews.ca
Love 'em or hate 'em, high profile weddings can be fun water cooler fodder. I admit it: I got sucked in and clicked on this story after a handful of photos and a few details were officially released about Jenna Bush's wedding this weekend.
While some go gaga over a celebrity bride's dress, her ring or the picture-perfect setting, I usually skim right on down to specifics about the menu and the cake.
The guests reportedly had Texas BBQ — yum! — for lunch on Saturday. But, unfortunately for me, the veil of secrecy surrounding the wedding seems to extend to the details of the dinner enjoyed by the 200 guests (although one of the photos released looks like a plated app of a colourful salad layered in a ring mold).
A table setting is shown prior to the Bush-Hager wedding reception on Saturday at Prairie Chapel Ranch (Shealah Craighead/The White House/Associated Press).
One of my favourite famous wedding dinners was Bobby Flay's, detailed in an InStyle magazine a few years ago. The boyish, bombastic Food Network star enlisted fellow top chef Daniel Boulud to create a special feast for the big day.
Boulud came up with a four-course, his-and-hers menu: ginger-crusted langoustines, Dover sole rissolée, and rib eye and slow braised ribs for the ladies. For the gents, he offered smoked lobster with lentils and herbs, pancetta-wrapped tuna and Vermont squab stuffed with foie gras.
For a Slate wedding issue last year, Regina Schrambling deplored the wretched state of wedding food in an article that sparked chatter online. While I haven't dined on a wedding meal as extravagant as Flay's, I've been fairly lucky in avoiding the dreaded rubber chicken in recent years. I've been to receptions — including Indian, Italian, Greek and Canadian weddings — that featured great meals, not to mention the dozens of lovely Chinese wedding banquets I've attended.
What was the best wedding meal you've ever had? Do you find that couples are making food a more important focus of their nuptial celebrations?
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From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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