If you are planning a late spring or early summer wedding, it is time to really start thinking about your menu. There are endless options of things to serve to your guests as well as different ways to serve them. So many options that it can almost be overwhelming. We’ve contacted some fabulous Pittsburgh chefs to get their input on how to make a decision on what to serve your guests. While what to serve as your meat/fish option is somewhat straightforward, the side dishes can be the toughest choice. Here’s what the chef’s have to say …

“One of my favorite spring dishes is olive oil poached baby vegetables. Based on what I can get from our farmers, I like to use a variety of vegetables including baby beets, young asparagus, heirloom tomatoes and new potatoes. I love using seasonal ingredients like these to create a dish that is both healthful and delicious. It’s a great choice for a wedding menu because it’s very flavorful and colorful and pairs well with poultry or fish.” – Executive Chef Jason Dalling, Fairmont Pittsburgh

“Early Summer weddings are a great time seasonally as produce, greens and tomatoes start to be available from the west coast.

A great first course is the caprese salad reinvented using heirloom tomatoes and fresh buffalo mozzarella . Many different presentations can make this classic dish provide wedding guests with a real taste of the season’s bounty.

Also another great seasonal vegetable side for spring and early summer is the emergence of the chard family. Rainbow chard can make a wonderful, colorful addition to fish and red meat entrees.

Artichokes are another vegetable that come into season during spring and early summer. One of my favorite preparations is English style. This is lightly roasted with a garlic and Parmesan crumb.

New potatoes start to emerge and the possibilities are endless. In my opinion, keeping this sweet tuber simple is the key and paring them with a mint gremolata adds a wonderful contrast, awakening the palate.

Rhubarb is an item that is becoming a more widely seen menu item. Although during my childhood in Europe , rhubarb was a regular ingredient, it has many dessert applications but also makes a wonderful salsa for any robust fish such as halibut, chicken or pork.” – Executive Chef Tom Dunne, Common Plea Catering

“We always provide a seasonal medley of vegetables to provide color and texture to the main course selection. Starch (carbohydrate) selections tend to be served in smaller portions or passed.

Vegetable considerations:
Grilled asparagus, lemon butter
Grilled shiitake with rice-miso and cilantro
Ratatouille Stuffed zucchini blossoms
Roasted Heirloom carrots, local honey and lavender
Caramelized Romanesco haricot vert and breakfast radishes

Starch considerations:
Smoked corn and truffle risotto
Wild Mushroom Polenta
Roasted pineapple Grits
Horseradish Dauphinoise potatoes

Salad considerations:
Heirloom tomatoes and Burrata cheese, balsamic agar gel, bowtie arugula, basil oil
Shaved Fennel and Orange Supremes, fennel blooms, honey-ginger vinaigrette
Composed Heirloom Greens, oven roasted tomato and grilled ricotta sallada cheese
Tossed Arugula and spinach, smoked peaches, almond fried avocado, basil vinaigrette

I can go on and on with summer vegetables…there is such an abundance!” – Executive Chef Keith A. Coughenour CEC, The Duquesne Club

So there you have it, a word from the pros with some great food suggestions for your next event. Thank you to the fabulous chefs for participating!