Food + Drink

Delectable Dinner Design

April 24, 2013
Canard magazine Shoot

If you have a guest list full of finicky palates, try making your wedding menu stand out by emphasizing a bold design theme instead of exotic flavors. “Themes are a way to give a meal a sense of design and cohesion,” says event planner Kelven Book of Canard, Inc. “They can make the event all your own.” So how can you translate your design details into food? Book suggests the following:

Canard Antiques ShowDIY TIP: Garment finishes, such as buttons and ribbons, can inspire food plating, too. “A row of round satin buttons can be echoed in a row of stunning scallops served as the entrée,” Book says.

Canard magazine Shoot Childhood favorites can be turned into stylish passed appetizers and desserts

5 Asparagus Tuille SaladLook to fabrics for textures and patterns that can be turned into food. “The lace of a veil can be mimicked into a parmesan tuille crisp,” Book says. 

3 Savory Ice Cream copyExperiment with flavors. Replace typical vanilla and chocolate desserts with savory tastes like rosemary and thyme

6 Rose Gimlet 2 copyEdible florals nicely complement floral decor elements. “A hibiscus pattern can be recreated as an edible hibiscus flower in a campaign cocktail or rose petals in a rose gimlet.”