to plan the perfect menu for their wedding. GWM: What advice would you give couples when planning their wedding menu? Chef: Take your time. Get aligned before you move forward with the tasting. It’s important that the couple is on the same page before they even start the process. GWM: What are the benefits of a plated dinner compared to a buffet? Chef: Presentation, temperature, quality. You’re getting something plated and personalized compared to something that’s been sitting in a chaffing dish. Not that a buffet can’t be fresh, but when a meal hits the plate within minutes of being served the freshness and quality increase. It’s truly like dining at your favorite restaurant. GWM: I feel like a plated dinner elevates the quality and overall ambiance of an event. Chef: I couldn’t agree more. Again, it’s taking that restaurant experience that we all love - the cuisine, service and personal touches that make a restaurant standout - and applying it to one of the biggest days of your life. GWM: What’s your favorite meal to cook for a wedding?
Chef: I like both. I like the elaborate presentation of a traditional wedding cake, but I also like the variety you can get from doing a mixed platter and presentation of sweets.
Chef: I definitely like to cook pasta. Any nice proteins with seasonal produce is always a nice touch, and most guests love pasta with local influences.
GWM: Okay, so you’re at home. You’re alone. No one’s around. What do you cook for yourself?
GWM: Many couples are choosing a dessert buffet compared to a wedding cake. Which do you prefer?
GWM: Yep.
marinated beefsteak potatoes, some herbs from the garden. Something easy and simple but delicious. Check out www.hotelmarlowe. com or www.bambara-cambridge. com to find out more of what Chef Bazirgan has planned for Bambara and weddings overall.
Chef: For myself?
Chef: I really like a grilled steak,
Photo credit this page: Top (Squash & Ricotta Pansoti.)/ Morgan Ione Yeager Bottom/Kristin Teig gayweddingsmag.com / GWM 33
