These seasonal dishes will wow your reception guests.
maggie zach wedding food station

If you're planning a spring wedding, it's time to start thinking about what your menu might look like. If you chose your wedding date because you love the season, then you should embrace the flavors of spring in your reception meal. To help you choose the perfect seasonal menu, we talked with David Platzer, Executive Chef at Garden of the Gods Catering & Events in Colorado Springs, Colorado, about what this company is suggesting for wedding meals this season. "We think of spring as the time of gardening and new vegetables, which is why the rainbow carrots, heirloom tomatoes, and spring ramps are all perfect items to add to your dishes," says Platzer. But those aren't the only flavors you should use. Here, he outlines three crowd-pleasing meal options perfect for your big day.

Roasted Spring Lamb with Blistered Heirloom Tomato Mosarda

Skip chicken in favor of something a little different. For spring, Platzer loves lamb. "It's a classic protein for springtime gatherings," says Platzer. "As the weather changes, heirloom tomatoes are coming into season providing an earthy, vegetal, true tomato flavor. The mosarda is a sweet and sour condiment, traditionally served with boiled meats, and it's acidity cuts through the richness of the lamb." Trust us, no one will miss the standard roasted chicken entrée when this tasty meal is on the menu.

Rainbow Carrots & Citrus Salad with Spring Greens

The heavy meals you preferred in the winter should be a thing of the past now. Instead of a comforting pasta dish, serve a bright, hearty salad instead. Your guests will delight at being served a colorful platter of red, purple, and orange carrots with citrus flavorings and plenty of dark greens. "To give your plate a pop, rainbow carrots and citrus supremes on a salad provide bright colors to the delicate spring lettuces. Topping it off with the citrus vinaigrette provides a light flavor and consistency in comparison to a heavy, creamy dressing," Platzer says.

Butter Basted Scallops with Spring Ramps, Citrus Beurre Blanc & Micro Greens

Is your mouth already watering? This dish will take your wedding meal to the next level. "When cooked correctly, scallops should melt in your mouth. Spring ramps are a wild leek, bringing a garlicky-onion flavor to the dish. Although beurre blanc is a butter cream sauce, the citrus will bright it making it light than eating an alfredo sauce," says Platzer.


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