San Diego Chefs Share Dream Menus
By: Kristen Castillo
“A San Diego dream wedding would occur in the late spring when all produce is at its peak for readiness,” says Donald Coffman, Executive Chef at Culinary Concepts. He notes the time of year, April and May in particular, is when new cheeses are available and fresh warm water fish and seafood in season.
Here’s his “fresh, delicious and healthy” menu:
Crown Point Catering
Kerensa Lorton, a recent bride and Sales and Event Planning manager at Crown Point Catering, encourages couples to take inspiration from their love story when creating a menu.
“At our wedding we wanted to showcase the things we love that we eat often so it was fresh clean California style food served to our guests by staff that described the flavors and elements of each dish,” says Lorton, who personalized her party table-by-table.
“All of our guest tables were named after restaurants that figured into our history as a couple complete with a little typed out story,” she says.
Crown Point’s Chef Teegan Smith shares his “refined takes” on classic menus:
The French Gourmet
Michel Malécot, Chef/Owner at The French Gourmet shares this “popular simple, delicious and efficient” menu.
Nick Brune of Eco Caters advises couples to “think about the past and incorporate moments that brought you together.”
“Whether it was apple pie on your first date or it was a lamb dish from a specific vacation,” says Brune. “It is important to make sure that these dishes will make your guest happy but its your day and people should get a good feel of who you are from the décor to the cuisine.”
Feast on This
“When designing a wedding menu, couples should make the menu about them,” says
Jason Howard of Feast on This, noting their team “has fun narrowing down the menu” and choosing quantities and balancing menu selections.
Howard even suggests skipping cocktail hour. Instead consider tasting stations “that take guests on a journey with stops along the way.”
When Feast on This staffer Bianca Bilyeu got engaged, she worked with the company’s President and Chef, Matthew Baker.
“Our menu will tell our story through food: sliders because we met on a slider food truck, duck fries because we shared them on our first date, and other small bites that continue telling our story,” explains Bilyeu. “We want to have a menu that serves as a representation of us and also shines with its flavors, presentation and seasonal ingredients.
“We know food will be our biggest splurge,” says Bilyeu, noting the couple’s love for each other comes first. “But food is a close second!”