The Little Library Parties by Kate Young

Author:Kate Young [Young, Kate]
Language: eng
Format: epub
ISBN: 9781803281223
Publisher: Head of Zeus

WEDDING PARTIES

The engraved menu card indicated that it was Giant South Sea Scallop Consommé with Washington State Ginseng Vapors and Black Mushrooms, but Rachel wasn’t sure what to do when the white-gloved waiter at her side lifted the shimmering dome off her plate.

Crazy Rich Asians, Kevin Kwan

If you have spent more than a couple of hours in my company, there is a good chance that I’ve told you the story of the first time I catered a wedding. It was, to put things mildly, a complete fiasco. I blithely proposed and agreed to a menu that now (with years of catering experience under my apron) I would laugh at. We were so green, my team, so green and so hardworking and so optimistic and so drastically out of our depth. The marquee was like a sauna, half of the local waiting staff I’d organized didn’t arrive, and I’d significantly underestimated how long it would take to carve the meat from an 80-kilo pig. Somehow, we pulled it off – the food went out, the guests loved it, and we collapsed in a pile on the floor of the kitchen.

And despite all the panic, the overly-complicated menu, the list of things that went wrong, the food managed to provide a template for the wedding catering my dear friend Olivia Potts and I do now – crisp, colourful salads, slow-roasted meat or charred vegetables rubbed in spices, good bread and butter, abundant canapés, a cake flavoured with herbs and fruit. It’s the sort of food we love, not especially fussy or fancy, equally at home at a wedding breakfast or a Sunday lunch with friends.

The menu in Crazy Rich Asians, all foams and consommés and silver service, is consumed over numerous pages and to the general befuddlement of wedding guest Rachel. She’s visiting her boyfriend Nick’s Singaporean family for the first time and it’s the wedding that the entire country has been talking about – quite literally no expense has been spared. It sounds extraordinary, the sort of tasting menu you’d save up for to try on an extravagant trip. But Rachel’s at a wedding. It’s time for crowd-pleasing food, rather than a menu so fancy you need instructions for it.

As we’ve made more and more wedding breakfasts, we have honed what it is that works, what people remember about their wedding meals in the years to come. Our canapés are generously sized, for that all important post-ceremony pre-dinner fizzy wine soaking up. We put the food down the centre of the tables, encouraging guests to break the ice while passing around a plate of well-dressed carrots. There’s as much love put into vegetables as there is a joint of meat, so that carnivores and vegans can feast alongside each other. We want our food to feel familiar and comforting, just as much as we want it to be delicious.

The dishes that follow in this chapter can all be scaled up, if you ever find yourself in the unlikely situation of catering a large wedding.

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