My friend, Chef Cleetus Friedman, doesn’t serve tomatoes at his deli and catering company, City Provisions, in the winter and spring. If you want a tomato slice on your sandwich in December, you are out of luck. Why? Because Chef Friedman refuses to serve tasteless out-of-season tomatoes. Another prominent Chicago chef, Chef Mark Mendez of Vera Restaurant, will only use canned tomatoes in off season. We should all take cue from chefs’ adherence to seasonal products.
When choosing your celebration menu, make your choices seasonal. Food, particularly fresh produce, tastes so much better when it is in season. Selecting a fresh tomato salad for a winter or spring wedding menu, will most likely yield anemic looking tasteless fruit that is sure to be a disappointment.
Look outside the box: brussels sprout salad can be a refreshing change. Using kale in place of more fragile and seasonal lettuce is wise. Those baby greens will taste like nothing in the midst of cold months. Strawberries in January? Just say no.
To extract the most flavor out of your menu, stick with seasonal options. Great flavor will make your wedding feast memorable and your guests will thank you.