Then there’s a food pause. Speeches are made, a first dance happens, maybe the cake is cut. There’s physical stimulation. Desserts, which come to tables or might be wheeled out on carts, add another level of stimulation because there’s sugar paired with a celebratory, sexy indulgence.
What challenges do couples bring to the table?
Sometimes it’s hard to steer them away from a certain dish because it won’t pair well with other dishes being served or the execution is temperamental.
Some couples will not take no for an answer or are convinced that, because their business partner had a flaming dessert at a rooftop bar in Manhattan, we should be able to offer it indoors at the Asian Art Museum. Outrageous postings on some social media platforms have made it hard to understand that a cheeseburger on a skewer over a martini glass is not a realistic option to pass through a crowd of 250. And then there’s competition. The bride’s best friend had a chocolate fountain at their wedding, so she wants a chocolate river.
How do you recreate a personal recipe from childhood that a couple might want to include?
This is something you want to perfect because it’s so important to couples and their families, but also because there are many ways to interpret food. Aside from testing the recipe they’ve given us in our kitchen, I’ve dropped off dishes at a couple’s home for them to make sure I’ve gotten it right. I’ve also gone to their homes to have them make it for me. I did a wedding for an Iranian couple, and was having trouble creating an eggplant, yogurt and dried mint dish. I went to the mother of the bride’s house, and she cooked it for me. It was such a joyful connection. To see the bride enjoy the dish at her wedding was everything.