Baltimore Bride – July 2019

BALTIMORE | 68 | WEDDINGS

ALL IN THE FAMILY

DESIGN: STEPHANIE BRADSHAW FOOD: COPPER KITCHEN

FLOWERS: CRIMSON AND CLOVER FLORAL DESIGN

Menu cards: Alexandra Schroeder for Stephanie Bradshaw. Anthropologie: Chargers, gilded rim wine glasses, salt and pepper holder, turquoise

bowl, and agate slabs. Select Event Group: Gold flatware and plum water goblets. BBJ Linen: Lotus napkins from the Sonoma collection and

Solar linen tablecloth from the Celestial Collection by Stephanie Bradshaw. Food: Burratina, farm heirloom tomatoes, huile d’olive, and sel

de mer salad; grilled baby lamb chops with rapini-pistachio pesto; brown butter Brussels sprout leaves, Kabocha squash mousseline, and

pomegranate gems; whole roasted cauliflower with tandoori spices and goat yogurt; Pommes Anna Gratinée with lemon thyme.

Love at First Bite

You can think outside the box—or plate—

when it comes to wedding food.

If you’re one of those people who desperately wishes

things could go back to the simple era of checking a

box beside chicken or fish when filling out your RSVP

card, we’ve got sad news for you—that’s not gonna

happen. Couples today are all about flexibility and

flow, meaning dinner could consist of pizza, an ode

to their first date, their favorite BBQ, a family-

style spread that allows guests to get to

know each other a bit better while break-

ing bread, or even a whole fish that

serves as a nod to their honeymoon

destination of coastal Italy. The

upside to all this newfangled

wedding food? It’s almost

always tastier, and definitely

more exciting, than what was

served only a few decades ago.

Whole Red Snapper

HOOPLA CATERING

DINNER IS SERVED

Barbecue & Sides

BLUE PIT BBQ & WHISKEY BAR

Margherita Pizza

WELL CRAFTED PIZZA KITCHEN

BOTH PAGES:

STACY ZARIN GOLDBERG (8)

Traditional

THE CLASSIC CATERING PEOPLE

Colorado lamb loin with Yukon gold potato rosti

Unexpected

THE CORNER PANTRY

Braised octopus Niçoise

Vegetarian

ELEVEN COURSES CATERING & EVENT CO.

Red beet pasta with wild mushrooms

Seafood

COSTAS INN

Crab cake with roasted vegetables and coleslaw

BY RINA RAPUANO

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