03-10-2024 Capital Style - Flipbook - Page 30
Daumit prepared rockfish,
above, with asparagus
and Dauphinoise potato
dish with beurre blanc
sauce as a sample dish for
a wedding party tasting
at the company’s office
in Annapolis. PHOTOS BY
BARBARA HADDOCK TAYLOR
Jennifer Nyland, of 2Hands
Studios Events, said:
“A lot of our couples are
real foodies. We work with
caterers who are good at
making it personal.”
WENDY HICKOK
PHOTOGRAPHY
knows what works. He encourages his clients
to choose sit-down dinners over buffets,
raw bars over charcuterie boards, and round
tables over rectangular ones.
Family-style meals, with platters that get
passed around, require too-large tables that
get in the way of conversation, he says. And
don’t get him started on sweetheart tables.
The bride and groom will have more fun –
and will get time to eat – if they sit with other
people, he says.
A wedding catered by Ken’s Creative
Kitchen might start with a sophisticated
cocktail hour. Drinks like martinis and
Manhattans will be favored, and appetizers
will be passed around on trays, so people
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| CAPITAL STYLE | Spring 2024
don’t have to wait at the bar. A raw bar
serving freshly shucked oysters and maybe
a fancy cheese plate or two will anchor the
proceedings.
Dinner might be a beautiful seasonal
salad, followed by a main course such as
tenderloin of beef plated with scalloped
potatoes and pretty bundles of French green
beans tied with thin strips of leek. Wedding
cakes are supplemented with other desserts,
giving guests more choices.
The old system of asking guests to choose
from two or three entrees when they RSVP
has fallen out of favor, caterers and planners
say. Many wedding guests now sit down to a
plate with both seafood and meat, perhaps a
crab cake and a filet mignon, together, and
attractively plated with an elevated starch
and seasonal vegetable.
Experts note that guests with allergies,
