This month, I decided to ask ridiculously amazing chef Pierre Schaedelin -- a Martha fav -- for his advice on wedding food:
"The whole wedding experience should be a reflection of the couple and their lifestyle. Don't go overboard on fancy dishes if that isn't who you and your fiance are. Likewise, put the pig roast on hold if you're more city-chic. And, choose food that fits the wedding's location and vibe for a seamless event. For example, you wouldn't want to serve sushi in a Tuscan villa or caviar on toast at a rustic farm -- it would seem a bit disjointed."
"As far as catering goes, choose an experienced company or chef who will really listen to your wishes. Caterers do many wedding receptions, so they should know what works and what doesn’t, but don’t be intimidated. Be straightforward with your wants, opinions, and budget."
Pierre's previous business partners and employers include Sirio Maccioni, Martha Stewart, and Alain Ducasse, but these days, when he isn't cooking for friends, he's busy on his next adventure: PS Tailored Events.
"Working as Martha Stewart's private chef was the catalyst for this undertaking. The experience exposed me to a different side of fine dining where the challenge is to prepare memorable events for intimate groups. I am inspired and ready to take this journey."
Here, Pierre and I share a hug.